The Whole Wheat

Sugar snap peas are lovely summer treats. I love them raw as a snack, but sauted briefly and mixed with mushrooms, they turn into an elegant and delicious side dish! They could scarcely be any easier – try them with sesame seeds, different types of sauce, a hint of soy, or just solo.

Ingredients:

• snap peas, washed and end bits removed
• shitakes, sliced thinly
• sesame oil

1. Heat wok or saute pan with a splash of sesame oil mixed with ~1 t. canola oil.
2. Saute mushrooms until slightly browned.
3. Add sugar snap peas and saute until edges turn golden.
4. Enjoy!

Awhh sweet tooth. What would we do without you? Fortunately this time of year sweets come in a very natural form as berries ripen and colors explode around you. One of my favorite “fruits” is rhubarb (which isn’t even technically a fruit). And although I love it solo, paired with strawberry it shines bright! This compote is extremely versatile – on top of ice cream (as shown above), on top of angel food cake, on toast, spread on apples, and on and on! It is very simple to put together and will go quick, so be ready to make more.

Ingredients:

• 2-3 stalks of rhubarb
• 1-2 pints of strawberries
• 1/4 c. sugar
• 1/4 c. champagne (or water can be used)

1. Prepare the rhubarb: First wash and cut off the ends.  Then I like to peel the outermost layer of stringiness from the stalks.  Doing this step will make sure the rhubarb doesn’t have tough fibers – but it is not completely necessary.  Cut the rhubarb into even sized pieces, about 3/4″ long.
2. Cut the strawberries in half or quarters.
3. Melt a small amount of butter in a sauce pan over med.  Add rhubarb and saute until nicely fragrant and just beginning to soften.
4. Add the strawberries.  Continue cooking until strawberries also begin to soften.
5. Add the sugar and champagne and continue to simmer for about 30 minutes until rhubarb is disintegrated and the entire compote is well blended and delicious.
6. Let cool to room temp.  Can be used directly or refrigerated and used cold.

And we’re back! After a technical glitch that was affecting my photo serving ability, my web host has helped get things back on track. Recipes have been piling up and I know you are all waiting expectantly for more.

This Miso Glazed Black Cod recipe is my own twist on the wonderful Roy’s & Nobu versions of this dish. It is incredibly simple and rich in flavor. You can usually find miso paste very easily at Whole Foods.

Ingredients:

• black cod filets (also known as Sablefish)
• 1/2 c. miso paste (I used yellow, but white would be lovely as well)
• 2-3 T. rice vinegar
• 2-3 T. mirin (sweet cooking sake)
• a dash of soy if desired

1. Preheat oven to 450 degrees.
2. Combine all ingredients except cod the rub all over fis.
3. Broil cod until nicely browned, then return to bake for approximately 5-10 minutes until cod is opaque in the center.
4. Enjoy!

Wild Oats grocery publishes a magazine each month. In this month’s magazine on page 65 they share the following statistic:

On average Americans chuck a quarter of all the produce they buy, mostly because it’s gone bad… [This is] about 470 lbs of food per year – at an annual cost of $600 per family or $43 billion worth of food every year!

I know I could do a better job of ensuring we eat the food and produce we buy, but it is shocking to realize what a large impact it is across the country!

Pork - the other white meat. I don’t know why that phrase got so popular since pork is really a “red” meat, but so be it. We are lucky enough to find a more humanely raised pork chop at Trader Joe’s when we want pork. They always cook up gorgeously – juicy and lush, full of flavor! The photo above is with a light herb marinade that I made in my mortar and pestle. I can’t wait to make it again! (shown above with farro and swiss chard)

Ingredients:

• pork chops
• several cloves of garlic, smashed & peeled
• 2-3 T. of rosemary
• 2-3 T. of olive oil
• salt and pepper

1. Combine all ingredients except the pork chops in the mortar and pestle – working in only the amount of olive oil needed to make a nice spread.
2. Rub the pork chops generously. Let sit and marinate for at least 15 minutes, several hours would be fine.
3. Preheat oven to 375. Heat an oven safe pan on med-high until hot. Saute on each side until nicely browned. Place pan in oven and roast until the internal temp is about 155. Remove from oven and let sit several minutes before serving.

Tart or frittata – whatever terminology you like, an eggy baked dish is hard to beat. It is forgivable, versatile, and perfect for breakfast, lunch, dinner, or anything in-between! This evening I planned to make one of our favorite leek & goat cheese tarts, but the leeks I had were past their prime. Some cauliflower, a lovely fresh onion, and a few eggs. If you have truffle salt – use it! If not a touch of truffle oil will do.

Ingredients:

• 1/2 head cauliflower
• 1 onion
• 5 eggs
• 1/4 cup milk
• 1 T. Dijon mustard
• 2 T. parmasean cheese finely grated
• Truffle salt

1. Heat the oven to 400 degrees. Trim the cauliflower from the core and cut into 1″ florets. Toss cauliflower with a bit of olive oil, salt & pepper. Roast for about 45 minutes, stirring occasionally.
2. Thinly slice the onion. Warm olive oil in a heavy pot over med to med-low. Add onion, salt & pepper. Cook for about 30-45 minutes, until carmelized and golden. Cook these slowly, no rush.
3. Once cauliflower is cooked but not mushy, remove from oven and cool slightly. Chop thinly when able to handle.
4. Mix eggs, mustard, & milk in a bowl. In a deep dish pie pan, scatter cauliflower evenly. Top with carmelized onions. Pour the egg custard mixture over the cauliflower evenly.
5. Bake at 375 for about 30-45 minutes. Top with another sprinkle of truffle salt and enjoy!