We finally have fall weather here in San Diego and I’m enjoying autumn vegetables. This side dish features butternut squash, chick peas and black rice, and is warm and cozy. The clementine vinaigrette gives it a sweet bite and pine nuts make it extra rich. I love the bright and warm combination of citrus and fennel. To me it tastes sunny and cozy and wintery all at once.
A fellow food blogger invited me to participate in a recipe challenge from Melissa’s. Melissa’s sent us a box of fresh and seasonal produce and we were challenged to come up with a recipe featuring at least 2 or 3 of the items, sort of like “Chopped.” (FCC Disclaimer: I received the box for free, but have not otherwise been compensated. Opinions and recipe development are entirely mine.) I immediately gravitated to a beautiful butternut squash, pine nuts and cranberries. Unfortunately, Little Bird also gravitated to the cranberries… and ate the entire bag in a few minutes.
I decided to add the garbanzo beans for extra protein. I usually cook with dried beans, and start from scratch, but the convenience of the vacuum sealed beans was nice and the taste was a step up from a can. Apart from throwing the rice in the rice cooker, the only “cooking” was chopping and roasting the squash. Little Bird enjoying shaking up the vinaigrette in a jar.
Keep reading for a printable recipe plus more fall dishes.
Posted in Food, Healthy Recipes, Recipes for the Whole Family, Seasonal Recipes
Tagged easy farm to table, easy seasonal cooking, easy seasonal recipes, farm to table, gluten free, naturally gluten free, vegan, vegetarian
Eggplants are peaking right now, in our garden and in the markets, so I wanted to share a round up of quality eggplant recipes to inspire you! Here’s a tip for picking a great eggplant at the farmer’s market or store: find one that is relatively heavy for its size. It will have less seeds and more delicious flesh. Papa Bird (our family’s resident farmer) says homegrown eggplants are ready to pick when you push in with your thumb and it leaves an imprint. He recently put up a shade barrier to protect our growing eggplant from the strong San Diego sun. For more tips on cooking eggplant, check out this post.
EGGPLANT RECIPES FROM BABY BIRDS FARM
Some of my family’s favorite, “regular rotation” recipes highlight eggplant.
- Baba Ganoush: a garlicky dip, similar to hummus, and delicious with veggies to dip. Makes great baby food, too!
- Pomegranate, Eggplant and Lamb Moussaka (above): a layered dish that is sweet and savory and spiced with cardamom and cinnamon.
EGGPLANT RECIPES FROM AROUND THE WORLD
Maria Nasir of foodaholic is a Pakistani home cook and caterer turned international food blogging star. She has lot’s of delicious eggplant recipes from around the world. But this kid-friendly appetizer caught my eye:
- Eggplant Roll Ups: kid-friendly but with a delicious vinaigrette to please picky foodie parents.
Another international blogger I follow, Azlin Bloor of Lin’s food, recently shared the above treat featuring aubergine (eggplant with a British accent):
- Nam Prik Noom (Thai Green Chilli Sauce)
EGGPLANT RECIPES FROM FAMILY SPICE
Laura of Family Spice features eggplant in both Italian and Persian-inspired dishes.
- Roasted Eggplant Parmesan Sandwich from Laura of Family Spice (above): a nice, non-fried version of an eggplant parm.
- Pickled Eggplant and Vegetables with Pomegranate (torshi-yeh bademjan va anar): I have never even thought of using this combination of flavors and I am dying to try it.
- Persian Eggplant Stew (Khoreshteh Qiemeh Bademjoon) (pictured above).
EGGPLANT RECIPES FROM SIMMWORKS FAMILY BLOG
Danielle of Simmworks Family Blog makes a lot of delicious family meals that are often quick and easy for busy families – without sacrificing taste.
- Baked Eggplant Parmesan: an easy family dinner that will please adults and kids.
- Eggplant French Bread Pizza: simple, with just a few ingredients and perfect for lunch.
For even more eggplant ideas:
10 Fantastic Eggplant Recipes from Simmworks Family Blog.
Posted in Food, Healthy Recipes, Recipes for the Whole Family, Recipes from the Garden, Seasonal Recipes, Urban Agriculture, Urban Homesteading
Tagged easy entertaining, easy farm to table, easy seasonal cooking, easy seasonal recipes, farm to table, meals for the whole family, victory gardens
Summer in San Diego means the Del Mar Racetrack is open and an abundance of mint in our garden. Both were the inspiration for “mint julep” kale krunchies, our latest variation on kale chips. Using the same technique and creamy cashew base as my Cilantro Lime Kale Chips, these kale crunchies are flavored with the summer drink ingredients. Yes, even a splash of bourbon.
Mint Julep Kale Chips Recipe
- 1 head of kale
- 3/4 cups of raw cashews, soaked in water for at least one hour, then drained
- handful of fresh mint, washed
- 1-2 tablespoons of agave or coconut nectar
- 1 teaspoon of bourbon (optional but fun)
- 1/2 teaspoon of salt, or to taste
- a little water, if needed, to process in the blender
1. Wash the kale in cold water. Holding the end of the stem in one hand, firmly and quickly slide your other hand down the center rib. The leaves should tear off of the rib in one move. Dry the kale very well and rip any large pieces into smaller bits.
Or – Purchase a bag of kale pre-washed and cut. Just make sure to remove the thick center ribs as they do not dehydrate well. (Little Bird likes to help rip and sort the kale.)
2. Blend the rest of the ingredients in a small food processor, like a Magic Bullet, or blender. If the blender struggles, add a little water, a tablespoon at a time, until it blends well. Blend at highest speed until smooth, scraping down the sides at least once. Keep in mind the more water you add, the longer the chips will take to dry out in the oven.
3. Preheat oven to 200° F. Meanwhile, in a large bowl, massage the “sauce” into the kale. Then spread it onto a baking sheet lined with parchment paper or a silicone mat. Bake for 45 minutes or so, checking and gently stirring the kale occasionally, until it is dried but not overly toasted.
For step by step photos of how to make kale chips, please see my previous recipes for Easy Homemade Kale Chips and Cilantro Lime Kale Chips.
Enjoying the Mint Julep Kale Crunchies with the eponymous drink is optional, but highly recommended!
Posted in Food, Healthy Recipes, Recipes from the Garden, Recipes to Make with the Kids, Urban Agriculture
Tagged easy farm to table, farm to table, gluten free, naturally gluten free, paleo, Urban Homesteading, vegan, vegetarian, victory gardens
Fresh Vietnamese Spring Rolls, or gỏi cuốn, are also called salad rolls or summer rolls. They are light and refreshing, and much healthier than fried spring rolls. Over ten years ago my friend, Quentin, invited me over to dinner at his mother’s house. She is originally from Vietnam* and put out a spread of delicious ingredients for us to roll our own fresh spring rolls. I’ve never forgotten it. (*Similar to how I’ve learned a lot of Mexican sweets living in San Diego, we also benefit from a large Vietnamese population here.)
I think “Salad Rolls” is a better description for fresh spring rolls, as they are light and fresh with lot’s of greens, herbs and lean proteins. Many restaurants also put in rice vermicelli noodles. I took it one step healthier and used raw zucchini “noodles” made from cutting an enormous garden zucchini with a julienne peeler. Handy gadget. The wrappers are made from rice. The rice paper comes in hard discs that are softened in a few seconds in warm water.
How To Make Fresh Vietnamese Spring Rolls
You can’t get more straightforward instructions than the back of the packaging!
Here are my suggested fillings, feel free to only use what you like and to get creative:
- Grilled Shrimp, Leftover Chicken, Steak or Tofu
- Salad Greens
- Fresh Herbs including Thai Basil, Mint, Cilantro , Scallions and Lemon Basil (use a LOT of herbs)
- Cooked Rice Vermicelli or Raw Zucchini Noodles
- Chopped Peanuts
- Bean and Pea Sprouts and other raw veggies
Dipping Sauces for Salad Rolls:
- The most common is a peanut sauce, easy recipe follows.
- Another traditional is called nước mắm pha, which is a clear, sweet and sour with a little fish sauce. A girl I once worked with gave me her mom’s recipe, I’ll have to hunt around and see if I still have it.
- You can’t go wrong with Sriracha!
Easy Peanut Dipping Sauce for Fresh Spring Rolls
That’s it! Warm in a sauce pan over low heat to mix easier. You can add a little water to thin, if needed.
True story: When I first made these rolls at home, I went to a Vietnamese market in search of peanut dipping sauce. I asked the young man stocking where it was. He didn’t think they had it and asked his grandmother. She laughed and (with her grandson translating) explained they always made it. She swore all you needed was these two ingredients. I usually can’t restrain myself from throwing in a little sriracha and nước mắm, but try it as is!
The best prices are in Asian markets. These ingredients are pretty common, so you can usually find them on the “ethnic” aisle of big grocery stores. If you can’t find them easily, I’ve included some affiliate links to Amazon. Have fun and let me know if you have any questions!
Posted in Food, Healthy Recipes, How To, Recipes for the Whole Family, Recipes from the Garden, Recipes to Make with the Kids, Restaurant Recreations
Tagged easy entertaining, easy farm to table, easy seasonal recipes, meals for the whole family, naturally gluten free
I shared yesterday about our family trip to pick organic strawberries at Suzie’s Farm during their “Strawberry Jam.” Well, what better way to use up the strawberries we couldn’t eat fresh than making homemade strawberry jam?
After we made it home, I sorted through our freshly picked strawberries. Most of them were still perfect and gorgeous, but I managed to set aside some that had the smallest of bruising for jam. Here is my trick for keeping strawberries fresh and pretty: I line a pyrex dish with a paper towel (or cloth kitchen towel) and spread them out in a single layer. I don’t wash them until just before eating. These strawberries we picked were so fresh, it didn’t matter, but this can extend the life of store bought berries.
The rest of the berries went into jam! I didn’t have any pectin, and I was curious if all that sugar in most recipes served a vital purpose, so I picked the brain of my neighbor, our local grandma stand-in. I figured she would have pectin I could borrow, but she encouraged me to try without it. Then I found a recipe on Northwest Edible Life (the blog known for the hilarious “Terrible Tragedy of the Healthy Eater.”) Erica makes the case for ditching pectin and uses much less sugar.
Click here for detailed instructions on how to make preserves without pectin.
Here is what I ended up using in our strawberry jam:
- 2 pounds chopped strawberries
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon lemon zest
I ended up with a little over 3 cups of jam. I did not “can” them or seal them as I figured we would eat it quickly. (One week later, only about 1 cup is left.) And to be perfectly honest, I am still a little scared of my steam canner!
Any tips for getting started canning?
Posted in Food, Healthy Recipes, Preserving and Canning, Recipes for the Whole Family, Recipes from the Garden, Recipes to Make with the Kids, Seasonal Recipes, Urban Homesteading
Tagged easy farm to table, easy seasonal cooking, easy seasonal recipes, gluten free, jams, jellies and preserves, Urban Homesteading