Category Archives: Recipes

zucchini love

What can I say about zucchini that hasn’t already been said?  Lilly asked me to write an article this week about how this vegetable is life-saving.  Nothing so humble as delicious, or even health promoting, but jumped-in-front-of-a-car-took-a-bullet-for-me life saving.  I can’t wait to hear what she has to say about it.

I’ll be honest; I was only able to come up with a couple life-saving instances that might involve these humble yet massive giants coming out of my garden right now.  The first was as a raft in case of flood.  I’m pretty sure these babies would float and could at least take my kids to safety if I lashed a couple together and tied my kids to the top.  Given that it’s a drought year though, pretty unlikely.  The second was as a weapon in case of attack: something that large and heavy could probably inflict some pretty good blunt force trauma.  Also, however, not highly likely, though I wish I could find some way for them to act as a watchdog to prevent the death of all the chard in my garden from foraging deer.

Effects of such erection-aiding medicine last for long hours which sildenafil generic from canada are 36 hours. Today, you can easily get rid of purchase viagra without prescription this trouble as soon as possible. online prescription for cialis It is like asking someone to sleep with you on the right track towards starting a family. Gillespie admonishes: “Currently, when a recount is conducted in any IVF clinic in Mumbai. generic levitra pills I do, however, find zucchini to be incredibly life-affirming.  There is something so satisfying about walking out to the garden and peeking under the leaves to find that yesterday’s 6-inch cutie has grown into an 18-inch 5 pound behemoth overnight.  It is as if mother nature has taken the essence of summer in all its luscious vitality and made zucchini its metaphor: growth and energy on flamboyant display.  When we are deep in winter and the ground is bare, I dream of zucchini (and tomatoes, but that is a whole other story.)  Specifically, I dream of ½ inch thick, 5 inch diameter slices, dipped in egg, then into a mixture of parmesan and almond flour, then pan fried in olive oil.  A simple dream, but one that carries me through.

Not to say that I’m not baffled like everyone else with what to do with all that darn zucchini.  Those two in the picture are still sitting on my table waiting for all the zucchini in the drawer to get used up.  We’ve had those fritters I just mentioned three times in the past week, along with zucchini bread, zucchini soup, zucchini stir fry, zucchini salad–no recipe calling for under 3 cups of zucchini accepted.  Tonight we’re having zucchini pancakes for dinner. (and here’s a great top 10 list from the blog 5 Second Rule on what to do with all your zucchini)  I’ve heard you can shred and freeze it but who the heck wants six month old frozen squash shreds in mid january?

So, just as I’m not going to be carefully packing away my zucchini for another day, we will be living the metaphor of summer abundance with our squash for the next few weeks.  I don’t expect my zucchini to untie me from the train tracks, but it is a daily reminder right there on my plate to soak up the summer right now while it’s here.

The first time I had the classic pasta dish with chunks of fresh tomatoes, basil and garlic tossed through thin strands of angel hair, I was fairly young and out to dinner at a fancy-schmancy restaurant with my grandparents. My step-grandmother Patti Grande’s first husband worked in old Hollywood and she brought a bit of that glamour to my family’s life when she married my grandpa, aka Opa. That meal was the first of many delicious dishes, because my grandparent’s only wanted to eat delights and treat us whenever we visited. It was a great lesson in my otherwise busy childhood full of dance lessons and homework to stop and eat something beautiful; to dine with elegance. As an adult, I loved to cook for them, thrilling them both with dishes inspired by some of those exciting dinners we had shared in my youth.

That Fresh Tomato Pasta stuck with me and became one of the first dishes I felt I truly mastered as a budding young cook. Not that it is anything beyond simplicity since you rely exclusively on the glories of good seasonal tomatoes, but that in and of itself was a lesson. Never settle for out of season, flavorless, salmon colored tomatoes.

Over the years that sauce has made appearances on thin slices of toasted french bread rubbed with garlic to become Bruschetta, to smoother fillets of Chicken Pomodoro, as filling in a Tomato Omelette, or tossed with eggs or tofu for a Tomato Basil Scramble.

Make a huge batch of this fresh sauce and store for a day or two in the fridge for all of these various delights. Use a slotted spoon to scoop out the sauce as the juices start to flow as it rests and melds. Extras of the sauce are also perfect in my version of Shrimp Scampi which relies on tomatoes & herbs to give it even more flavor.

Fresh Tomatoes & Basil

1 pound tomatoes

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1/2 cup fresh basil, washed and dried

1 tablespoon extra-virgin olive oil

1/2 teaspoon salt, more or less, to taste

1 pinch black pepper, to taste

Cut the tomatoes into quarters. With your finger, gently remove the seeds and juice. Chop into small pieces and toss with the minced garlic.

Stack up the basil and roll into a cigar. Thinly slice and then roughly mince the strips. Toss with the tomatoes, extra-virgin olive oil, salt and pepper. Taste. Adjust any of the flavors to your desired taste.

Balsamic Quinoa Salad is quick and satisfying

As a follow-up to my last post, I wanted to talk a bit about how we manage our “no cooking indoors” rule during hot summer nights.  As the mother of two rapidly growing girls and the wife of a guy with the fastest metabolism in the West, the lovely cold soup paired with a beautiful green salad that would tantalize my girlfriends simply isn’t an option.  We need protein, healthy fats, and complex carbs to fuel the furnaces in this house.

One of the strategies we use here is to give our salads some heft by making them from a base of whole grains and legumes.  The rice cooker on the deck is used for brown rice salads, or else I’ll make a large pot of quinoa or beans early in the week and then use it in multiple ways in the days that follow.  In a pinch, I also keep several different types of canned beans in the pantry. (there is no comparison between canned and homemade beans, and the pressure cooker whips up those babies pretty quick, but let’s be realistic here, sometimes we all need canned beans.)

Grain salads are so easy and satisfying, and are incredibly versatile and can easily be adapted to whatever you have lying around the house.  My basic guidelines for grain salads are as follows:

2 cups cooked grains
2 cups cooked beans (or one can)
2 cups chopped vegetables
½ cup chopped fresh fruit or ¼ cup dried fruit
¼ cup chopped fresh herbs
¼ cup toasted chopped nuts or seeds
2-3 Tbsp olive oil
2 Tbsp vinegar or juice of ½-1 lemon or lime
salt and pepper to taste

For picky kids or infants over 8 months, you can serve cooked rice or quinoa, beans, and fruits or veggies as separate items without dressing.
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The version of this recipe as pictured above:
Balsamic Quinoa Salad

2 cups cooked quinoa
1 can drained garbanzo beans
¼ cup chopped, toasted almonds
1 chopped carrot
1 large chopped stalk of celery
½ chopped red bell pepper
¼ cup sliced kalamata olives
¼ cup chopped chives (with flowers) and dill
3 Tbsp extra virgin olive oil
2 Tbsp grated parmesan
2 Tbsp balsamic vinegar
salt and pepper to taste

Combine all ingredients and enjoy!

For my daughter’s recent birthday I wanted something easy to make ahead that would allow us to have a blissful morning of watching her open gifts and chat with family on the phone. I originally planned for a Baked Oatmeal*, but suddenly wanted something with even more of a coffee cake texture. I simply added a cup of almond flour to my usual recipe and this Oatmeal Loaf was the scrumptious result. Imagine a crumbly flavorful coffee cake or a firmer than average Baked Oatmeal. It is easy to toss together the night before, the oats get a nice soak and as soon as one of us wakes up it goes in the oven. When it finishes baking, I glaze the top with a honey-butter-nutmeg sauce and it is complete. The best part is if you are gluten-free and not sensitive to oats this breakfast is completely gluten-free. And since there aren’t any gluten-free starches and refined flours in it, it is hearty healthy slightly sweet way to start your day.

In celebration of  spring’s bounty, I just had to put the two best friends, Strawberries & Rhubarb in the center of this loaf with a splash of golden honey & almond extract. You can incorporate them in to the batter instead, but I prefer the sweet & tangy layer in the middle. Of course, pears, berries, stone-fruit or apples would all have fun in place of the dynamic duo depending on the season.

Strawberry Rhubarb Oatmeal Loaf

serves six

3/4 cup rhubarb, roughly chopped

3/4 cup strawberries, sliced

1/4 cup honey, plus 1 tablespoon for the sauce on top.

1 teaspoon almond extract, divided

3 cups rolled oats, if gluten-free buy oats prepared safely

1 cup almond meal

2 teaspoons baking powder

2 tablespoons sugar

1/4 teaspoon nutmeg, divided in two pinches

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4 eggs

1 cup milk

1 cup plain yogurt

2 tablespoons butter, unsalted

Place the rhubarb, strawberries, half of the almond extract and honey in a bowl, reserving a tablespoon of honey for the glaze on top. Toss the fruit and set aside to macerate and become juicier.

Toss together the rolled oats, almond meal, baking power, sugar, half of the nutmeg and salt. Whisk together the eggs, milk, yogurt and the remaining almond extract. Fold these two together until the oats are well moistened. It will seem almost “too wet.”

Butter a loaf pan or your preferred baking dish. Plan to adjust the dish according to the number of servings you are planning. Fill with 2/3rds of the batter. Spread the fruit on top and then finish with the remaining batter. Allow at least a 1/2 inch of room, because this will rise slightly when baking.

This is easy to make up until this point and then chill in the fridge overnight. This gives the oats an opportunity to soak in the flavor and become softer.

Whether it is right away or the next morning, place the loaf in an oven and turn on to 375. Bake for about 40-50 minutes until the top is golden and the center feels relatively firm to the touch. It can still have a bit of spring, but it should not jiggle much in the center.

At this point, melt the remaining butter, tablespoon of honey and rest of the nutmeg in a skillet, drizzle across the top of the hot loaf.

Cut in slices and scoop out of the dish. The texture is softer than coffee cake, although firmer than most baked oatmeal.

*Subscribers to Lilly’s Table can access this link to my original Baked Oatmeal recipe.

When I am eliminating dairy, gluten, sugar and more I happily make due with over-sized salads and vegetables galore, but after awhile I find I miss the creamy experience that is more challenging to obtain without my favorite cheeses and dairy products. Emulsified dressings and sauces without dairy are lovely for salads and this Dijon Sauce is especially nice drizzled across Roasted Asparagus.

As the issues with gluten have become more obvious to the public the food industry has responded with tons of interesting products. While these are certainly wonderful for the occasional treat, I try to avoid these processed gluten-free products as well. Slowly simmered polenta is a creamy, starchy side with a minimal amount of ingredients. If you are not avoiding meat as well, use a flavorful, nutrient filled broth, homemade if available.

Try these two dishes together with your favorite salad topped with a few nuts or beans for an extra boost of protein.

Start with the Creamy Polenta and once it starts to feel smooth, roast the asparagus and whip up the sauce.

Creamy Polenta

1 cup dry medium grind polenta corn

4 cups broth or water

1 tablespoon extra-virgin olive oil

1 teaspoon salt, more or less depending on your taste and whether the broth is salted or not

Soak the polenta in a cup of broth or water. This has a way of reducing the initial clumps when you add the polenta to the simmering broth. Arguably, the longer you soak it, the less time needed to simmer.

Bring the broth or water to a boil. Reduce to a simmer on low heat. Slowly pour the wet polenta into the hot broth while whisking to combine. If you have any residual polenta in your soaking dish, add water, swirl and dump in with the broth.

Simmer the broth and polenta for at least 15 minutes, stirring occasionally with a wooden spoon to make sure it is not sticking to the bottom. It will sputter and bubble like lava, reduce it so that is only sputtering occasionally. Continue to simmer and  stir as long as desired until it is your desired creamy consistency. If it appears dry or sticks to the bottom add more water or broth.

Taste with care as this starchy side is searingly hot. Add more salt as desired. Finish with the extra-virgin olive oil for a bit more flavor.

Meanwhile, start this asparagus dish:
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Dijon Asparagus

1 bunch asparagus

1 tablespoon dijon mustard

1 teaspoon apple cider vinegar, white wine or champagne vinegar

2 tablespoon extra-virgin oil and a splash more for roasting the asparagus

1 pinch salt

1 pinch black pepper, optional

Preheat the oven to 400.

Trim the asparagus by breaking the ends off. Toss with a splash of olive oil and rub around until lightly coated. Sprinkle the stems with a pinch of salt.

Spread out on a roasting pan. Roast for 10-15 minutes, tossing half way through roasting until the asparagus is to your desired tenderness.

Meanwhile, whisk together the dijon and vinegar. Slowly whisk in the rest of the extra virgin olive oil until it appears thick. Taste. Add a pinch of salt and fresh black pepper to taste.

To finish, drizzle the dijon sauce on the hot asparagus or alongside as a dipping sauce. Sprinkle both with fresh herbs and a sprinkle of nuts, if desired.

 

As a relatively new mother myself (my daughter turns two this week) I find the baby food industry a bit overwhelming… and I actually cook for a living! From jars of baby food to machines that are basically food processors with baby designs on them to lead us to believe they are somehow required to nourish our children. There are even personal chef’s who focus on helping you figure out what to feed your infant. While that can all make you feel more comfortable, these first foods are actually quite simple to prepare on your own with a blender, food processor, or stick blender if you want a bit of electric power to assist you. But, know that wire pastry blender, potato masher or fork and a little dedication to mashing can give you delicious easy to eat baby food too.

When you and babe are finally ready, first skip the jars of food. Or if you do decide to buy them, taste them first. In my experience the flavor is depressingly bland. Why should our children’s first tastes of food be so sad? Instead, start simple. Dr. Kaycie has given us an easy to follow guide. In our home, we would try to keep the foods we ate and our daughter ate similar. For example, if we ate sweet potatoes, that is what got mashed up for her.

The soft fruits on the guide such as bananas and avocados do not need to be cooked before they are blended with a splash of water. Apples, pears, sweet potatoes, and winter squash can be peeled if necessary and then simmered in water until soft. I tend to add just a pinch of sea salt or cinnamon as well to enhance the flavor, but never any sugars or sweeteners. All of these foods are plenty sweet on their own.

After you have tried a few of these foods by themselves, feel free to start mixing and matching them. As they get older and you move along Dr. Kaycie’s chart, try this recipe below. A favorite of not only my daughter, but my husband and I. This dish is best when they are at least 7 months old.

Beet & Apple Puree

My husband and I enjoyed this shredded and cooked as a side dish, before it was pureed for our daughter. 

1 beet, any color (although the chiogga stripped or yellow beets are a bit easier to clean off of baby and less likely to stain)
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1 apple, any color

1 teaspoon coconut or olive oil

1 pinch salt

1 teaspoon cinnamon, optional, add more or less to taste

Shred the beets and apple with a hand grater or food processor grater attachment. Add the oil to a saute pan over medium heat and toss in the beets, apples and salt. Toss periodically letting the liquid release and steam the beets & apples. Add a splash of water whenever they stick to the pan. Simmer about 10-15 minutes. Sample and continue to cook until they are very tender and soft. Add the sprinkle of cinnamon if desired. Place enough for baby in the blender or use a stick blender to whirl up the dish into smoothness.

If you are planning to just make this for baby, simmer the beets and apple chunks in a saucepan full of water until cooked through. When the apple is soft pull it out first. Place both in the blender with a bit of the cooking liquid and blend until smooth. Adding the cinnamon and salt, if desired.

Since I puree the apple, I usually leave the skin on since it is full of fiber and nutrients, but feel free to peel it off if you are concerned.

It must have been a very hungry individual who first looked at those thorny buds and thought I bet those are tasty. But, thank goodness they went for it, right? Preparing an artichoke can seem intimidating but it is actually relatively easy. Kitchen shears or a serrated knife are often the best tools for the job. The photo above also demonstrates how dramatically they are trimmed before you enjoy them. The top part is the finished heart, scraped out and ready for other recipes such as the Spring Rice Salad or White Bean & Artichoke Saute (Please note: these are accessible for a limited time, unless you are a Lilly’s Table subscriber).

Start with the number of Artichokes you will be serving. If you will be dining and dipping the leaves, you just need one bud per person. If you are cutting them down to the hearts, usually plan on about 2-3 buds per person.

Bring a pot of water to a boil or set up your pressure cooker.

Cut off the tops of the leaves. Cut 1-2 inches off the top until you see the top of the chock, which often is recognizable as kissed with a bit of purple.

Remove all but an inch of the stem. Using scissors you can trim off the pointy tips of the leaves or any hanging on by a thread.

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Place the trimmed artichokes in the boiling water for about 15-20 minutes until tender. Check by slicing the stem with a butter knife or fork. It will easily cut when ready.

Alternatively, if using a pressure cooker:
Cover. Bring up to a pressure. Lower the pressure and cook for about 4 minutes. Reduce the pressure, check the tenderness of the stem. If it is still hard, bring up to pressure again and repeat, checking every 2-4 minutes until the artichoke is tender.

After the artichokes are cooked & tender, they are ready to go to enjoy whole, pulling off each leaf and dipping into your favorite sauces such as rich hollandaise or a lighter herb yogurt sauce.

Getting to the heart: Run the cooked artichokes under cold water while pulling off the remaining leaves. When you get to the hairy choke, use a spoon to scrape it out the inedible furry part. At this point, the heart is trimmed and ready to use as you like.

What is your favorite way to enjoy artichokes?