Green Beans with Walnut Gremolata and Roasted Delicata Squash →

Are you tired of boring steamed or boiled green beans? Sweet, salty, and tangy, with just a hint of heat, this green bean-gremolata recipe from @eatingcleanforlife engages all five tastes and is one of my favorite recipes for green beans. The Delicata squash is simply brushed with coconut oil and roasted until tender; its sweetness provides a nice counterpoint to the savory beans and gremolata. It is vegetarian and vegan friendly, or for the omnivores, serve it with buttered, parsley potatoes, grilled strip steak, and fried sage leaves. It also makes a  perfect side dish for your Thanksgiving turkey feast. Delicious! Enjoy and be thankful!

Greens Beans with Walnut Gremolata and Roasted Delicata Squash
Serves 4-6
INGREDIENTS
Green Beans:
. 1 ½ pounds green beans, trimmed
. 2 tablespoons olive or avocado oil
. 1 tablespoons tamari or soy sauce
. 1 teaspoon honey
. ¼ teaspoon salt
. ¼ teaspoon pepper.

Walnut Gremolata:
. ½ cup toasted walnuts (sub pecans if you don’t have walnuts)
. 3 dates
. 1/3 cup fresh cilantro
. 3 scallions
. 1 teaspoon ginger, minced
. 1-2 garlic cloves, minced
. Zest of one lime finely minced
. Juice of one lime
. 1 teaspoon sesame oil
. ¼ teaspoon salt (optional; the tamari is salty)
. ¼ teaspoon red pepper flakes (optional)

PREPARATION
1. Preheat your oven to 425 degrees. Toast the walnuts. Line a baking sheet with parchment paper and set aside.
2. Bring a large pot of salted water to a boil & add your green beans. Cook until the green beans are bright in color, about 2 minutes. Drain the water and rinse in cold water. Pat the beans dry and place in a medium-sized bowl.
3. Add the oil, tamari or soy sauce, honey, salt, and pepper and toss to combine. Place your green beans on the baking sheet, spread out & place in the oven for 10-12 minutes.
4. While the beans are roasting, make your gremolata. Chop each ingredient and add to a medium-sized bowl. Start with the walnuts, then the dates, cilantro, scallions, ginger, garlic, and lime zest. Lastly, add the sesame oil, lime juice, salt, and pepper flakes if using. 

Roasted Delicata Squash:
Ingredients:
. 1 or 2-Delicata squash depending on size, washed well and cut into ½-inch thick rings. (you don’t have to remove the skin)
·  2 tablespoons unrefined coconut oil, melted
·  sea salt and freshly ground black pepper, to taste 

Preparation:
1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. Place the sliced squash on the baking sheets; brush with melted coconut oil on both sides. Sprinkle with salt and pepper. Roast until tender, approximately 20-30 minutes.
3. Arrange the squash rings on small plates and spoon the gremolata mixture on top.

Garlicky Rainbow Chard with Pine Nuts and Pancetta →

Here’s a healthy, colorful vegetable dish that engages all 5 taste senses. The recipe calls for Rainbow chard, but you can use regular Swiss chard, spinach, or kale. In the spirit of culinary inclusiveness, omit the pancetta and make the recipe vegan-friendly. Serve as a side dish with your protein of choice. Quick, easy, and delicious.

Garlicky Rainbow Chard with Pine Nuts, Pancetta, and Raisins
Serves 4 

INGREDIENTS

• 3 tablespoons golden raisins, currants, or craisins

• 2 pounds Rainbow chard, stemmed and washed in several changes of water; stems chopped and set aside; leaves sliced in 1-2 inch strips.

• 2 tablespoons pancetta (¼ inch dice)

• 2 tablespoons olive oil

• 3 garlic cloves (to taste) sliced cross-wise

• 3 tablespoons pine nuts

• 2 teaspoons lemon zest

• Splash of Balsamic vinegar or a squeeze of lemon juice.

• Salt and freshly ground pepper

• Pinch of red pepper flakes 

PREPARATION

1. Fold the washed, stemmed chard leaves in half lengthwise and slice into 1-2 inch wide strips. Set aside.

2. Bring a large pot of generously salted water to a boil and add the chard stems and blanch for 2 to 3 minutes, until just crisp-tender and easily pierced with a fork. Alternatively, steam the stems for about 5 minutes. Transfer to a bowl of ice water to maintain the bright colors and let sit for a few minutes. Drain and set aside.

3. In a large sauté pan over med-high heat, add 1 tablespoon of olive oil and the pancetta. Sauté, stirring until the pancetta is nicely browned. Scoop out the pancetta and set aside. (Omit this step for vegan-friendly.)

4. In the same pan, over medium heat, add the pine nuts and cook, stirring, until they begin to color, 2 to 3 minutes.

5. Add a tablespoon of olive oil, add the garlic, and cook, stirring, just until the garlic begins to smell fragrant about 1 minute. Add the sliced chard greens, raisins, and red pepper flakes, and toss together until the chard is wilted and the ingredients are well coated with oil and heated through, 2 to 3 minutes.

6. Add the tenderized, brightly colored stems, lemon zest, reserved pancetta, and a splash of Balsamic vinegar or a squeeze of lemon juice, and mix well. Season to taste with salt and pepper, and serve, or allow to cool and serve at room temperature.

Marinated Summer Vegetables →

Summer in the Happy Valley is a time of abundant fresh vegetables from the garden or the many local farm stands and farmer’s markets. Here’s a suggestion for a salad of marinated summer vegetables. Feel free to use whatever fresh vegetables you have on hand. The vinaigrette ties it all together.  Serve the marinated veggies on a leaf of fresh lettuce as a refreshing light meal or a delicious side dish.  Save and refrigerate any left-over vinaigrette for up to 3 or 4 days.

Marinated Summer Vegetables
4 servings

VEGETABLES
· 12 Red or Orange Cherry tomatoes
·  1 ear of fresh corn husked and cut off the cobb
·  8 green beans; tips cut off
·  16 slices of cucumber (1/16-inch slice) (about a 4-inch piece of cuke)
·  1 tablespoon of chopped shallot or red onion (optional)

VINAIGRETTE-MARINADE
·  4 tablespoons of white Balsamic vinegar
·  3 tablespoons maple syrup or honey
·  2 tablespoons lime juice
·  ½ teaspoon kosher salt
·  ½ teaspoon freshly ground black pepper
·  6-8 tablespoons olive oil (to taste)
·  1 tablespoon fresh thyme leaves (I use lemon thyme if available)

METHOD
1. Whisk together the ingredients for the vinaigrette.
2. Cut the tomatoes in half.
3. Cook the corn in boiling water for two minutes. Remove and submerge in cold water. Once cool, slice off the kernels.
4. Using the same hot water you boiled the corn in, blanche the green beans for 2-3 minutes until tender- crisp; remove and submerge in cold water. Dry the beans when you remove them from the water. Cut into 1 ½ inch pieces.
5. Peel and slice the cucumber.
6. Chop the shallot or onion. (optional)
7. Combine all the veggies in a medium bowl and pour over the vinaigrette. Allow the veggies to marinate for an hour.
8. Serve sprinkled with fresh thyme leaves and freshly ground black pepper.
9. Reserve and refrigerate any left-over vinaigrette for your next salad.

Wine pairing: a crisp dry wine like Chablis, Sauvignon Blanc, Vinho Verde, Vermentino, Rueda, Albariño

Balsamic Roasted Beets with Mandarin Oranges, Walnuts, and Scallions →

Roasting vegetables intensifies the flavor. This recipe came to our family from Nancye’s sister, Jane Mayer. If you enjoy beets, this is a healthy, delicious, and colorful dish that will satisfy your beet craving and covers all five taste senses. Serve it as a side dish with ham and sweet potatoes or as a salad with assorted greens and/or micro-greens dressed with citrus vinaigrette and garnished with crumbled creamy, briny sheep milk cheese like Feta or Manchego, or goat cheese. Remember, when working with fresh beets, beet juice stains! Enjoy!

Roasted Beets
Serves 6-8

INGREDIENTS

• 2 pounds of beets (about 6 medium golden or red beets)

• 2 tablespoons walnut oil or olive oil

• 2 teaspoons of chopped fresh rosemary leaves

• 2 tablespoons of balsamic vinegar

• 1 cup of Mandarin orange slices (can use water-packed bottled Mandarins)

• 2 scallions thinly sliced

• ¼ cup chopped walnuts (can sub pistachios)

• salt and pepper to taste

• crumbled Feta or Manchego or a crumbled firm goat cheese (optional)

• assorted salad greens and/or micro-greens (optional)

PREPARATION
Preheat the oven to 400 F.

1. Peel the beets over parchment paper so you don’t stain your countertop. Cut the beets into ½ inch cubes.

2. Drizzle with the oil, balsamic, and chopped rosemary. Sprinkle on ¼ teaspoon each of salt and pepper and toss.

3. Roast in the middle of your preheated oven for about 60 minutes or until tender when pierced with a fork. (Stir the beets around after 30 minutes so they cook evenly.)

4. Remove the beets from the oven and place them in a large bowl to cool for a few minutes.

5. Add the Mandarin slices, scallions, and chopped nuts and mix.

6. Adjust the salt and pepper to taste.

7. Serve as a side dish, or as a salad over assorted salad greens or micro-greens drizzled with a citrus vinaigrette (3 parts oil, 1 part lime juice, sweetened with honey or maple syrup to taste).

8. Optional: sprinkle with crumbled Feta or Manchego or goat cheese.

Au Gratin Potatoes →

The Old English word for thinly sliced potatoes is “collops”, hence the name Scalloped Potatoes, a popular British dish made with sliced potatoes, onions, garlic, and herbs in a cream sauce, sometimes topped with bread crumbs. In France, a similar dish is called Au Gratin Potatoes (Gratin de Pommes de Terre), the main difference being that the French dish uses cheese and cream to make a richer sauce and the potatoes are usually sliced thinner. Either way you make it, it’s pure comfort food! Here’s my version of this popular comforting dish. I hope you enjoy it.

CHEESY HERBED AU GRATIN POTATOES
Serves 4

INGREDIENTS:

• 1 tablespoon olive oil

• 3-4 medium all-purpose potatoes peeled and sliced thin (about 1/16 inch; use the slicing blade on your food processor or a mandoline)

• 2-3 cloves garlic minced

• 1 medium onion chopped (a heaping ½ cup+)

• 1 tablespoon fresh sage minced

• 1/2 teaspoon nutmeg

• 1 1/4 cup milk or half-and-half

• 2 teaspoons flour

• 1/2-3/4 cup coarsely grated Gruyere cheese

• Salt and pepper

• Bread crumbs (optional)

PREPARATION:
Preheat the oven to 425 and coat a 9 inch Pyrex pie plate or dish with butter.

1. Peel and slice the potatoes using the slicing blade of a food processor or a mandoline and place them in a bowl of water with a bit of salt to keep them from turning brown.

2. Heat the olive oil in a skillet. Add the onion and saute for a minute, add the garlic, and continue to saute until the onion is translucent.

3. Add the flour and stir for a minute or two until well mixed with the onion mixture.

4. Stirring constantly, slowly add the milk and half the cheese, sage, nutmeg, salt, and pepper. Continue to stir over low heat until the mixture thickens. (Do not boil.) Cover and set aside off the heat.

5. Strain the potatoes and pat dry. Add half the potatoes and half the warm sauce to the buttered pie plate; add the remaining potatoes and remaining sauce. Top with the remaining cheese and some freshly grated black pepper. (Optional: sprinkle with Panko bread crumbs.)

6. Bake in the oven for 40-45 minutes or until the cheese is golden brown and the potatoes are tender when pierced with a fork.

Photo: c. foodblogchef 2022

Savory Potato Soufflé →

Soufflé comes from the French word “soufflér” which means “to puff up” or “to blow up” (as in “to add air to”). The great French chef/restaurateur Antoine Beauvilliers is generally credited with developing the soufflé in the late 1700’s at the famous La Grande Taverne de Londres, with the dish becoming widely popular in upscale French restaurants by the mid-1800’s. Famous chefs like Julia Child, Pierre Franey, and Craig Claiborne popularized the soufflé in the U.S. in the 1960’s. The soufflé is most often associated with light, airy desserts like Chocolate Soufflé, but it can also be made savory and served with the main meal. Either way, the two basic components of any soufflé are a custard base of egg yokes and a frothy, airy meringue of whipped egg whites that creates the puffy texture of the dish. This recipe falls into the “savory soufflé” category and is a light, airy, delicious alternative to mashed, baked, or fried potatoes. Impressively puffed up when served hot out of the oven for a special meal, don’t be disappointed when your elegant creation gradually deflates as it cools much like a balloon with a slow leak. Not to worry, it’s not hot air that makes this soufflé delicious! Bon Appetit!

Savory Potato Soufflé
Serves 6
Special equipment: 6- 3 x 1 ¾ inch ramekins or a
9 x 7 inch oven-safe baking dish for serving family-style

Ingredients:

• 1 tablespoon unsalted butter, plus more for brushing

• 3/4 pound baking or yellow potatoes, peeled and quartered

• 3/8 cup half-and-half

• 1/4 pound Gruyère cheese, shredded (a scant cup)

• 1/4 teaspoon dried oregano or marjoram

• 1/4 teaspoon dried thyme

• 1/2 teaspoon dried parsley (Note: double the dried measurements if using fresh herbs)

• Salt and freshly ground pepper

• 3 large egg yokes

• 4 large egg whites

• Pinch of cream of tartar (if you don’t have cream of tartar on hand use 3-4 drops of lemon juice or white vinegar)

• fine bread crumbs or finely grated Parmesan cheese for dusting the ramekins

Preparation:
Preheat the oven to 375° F.

1. Butter the insides and bottoms of the ramekins generously and coat with finely ground bread crumbs or Parmesan cheese, pouring out excess crumbs that don't adhere to the sides and bottom of the ramekins.

2. In a medium saucepan, cover the potatoes with cold water, add a generous pinch of salt, and bring to a boil. Simmer until tender, about 20 minutes.

3. Drain the potatoes and return them to the saucepan. Shake the pan over high heat to dry out the potatoes, about 1 minute. Add the tablespoon of butter and mash the potatoes. Stir in the half-and-half and let the potatoes cool slightly. Stir in the cheese and the herbs and season with salt and pepper. Stir in 3 beaten egg yolks. Transfer the potato mixture to a large bowl.

4. In another medium bowl, using an electric mixer, beat the 4 egg whites until foamy. Add the cream of tartar and beat until soft peaks form. (You want a light frothy mixture with soft peaks full of air bubbles that will give the soufflé its height. Don't over-beat the egg whites.)

5. Stir one-third of the beaten whites into the potato mixture. Using a rubber spatula, gently fold in the remaining whites until no streaks of white remain. Don't press down on the mixture or you will lose the air bubbles from the egg whites. (The mixing motion should be: cut down, lift and fold, rotate the bowl a quarter turn, and repeat, continuing until the mixture is well incorporated.)

6. Spoon the mixture into the prepared ramekins filling each cup evenly about 3/4 full. Place the ramekins on a cookie sheet and bake in the bottom third of the oven for about 15 minutes, or until the soufflé is puffed and lightly golden browned. If using a larger soufflé dish you will have to increase the cooking time to 40-45 minutes. (Note: if you cook the soufflé too long it will be dry.) Serve immediately.

*Note: for a more impressive presentation with more height to the soufflé, fill each ramekin evenly to the top rim and tie a 2-inch strip of parchment paper around the rim of the ramekin to prevent over-spilling as the soufflé cooks.)

Photo: c. foodblogchef 2021

Adapted from: https://www.foodandwine.com/recipes/herbed-potato-souffle