Give This Chocolate To Someone You REALLY Love

Saturday, December 21, 2013

My life is way too busy right now to pull together the type of holiday gift guide I've done in years past (though they're still good and you can find 'em all at the end of this post) but I did not want to let 2013 end without finally giving a shout-out to the truly incredible chocolate made by my good friends Bryan and Dahlia at Fruition Chocolate.

If you're not sure what to give someone, you really can't go wrong with these goodies...


Bryan is a former pastry chef and CIA (Culinary Institute of America) grad who takes chocolate extremely seriously. He imports carefully chosen fair trade and organically grown beans and then roasts and grinds them himself, right here in the Hudson Valley. Hence their slogan, "handmade from bean to bar."

Fruition Chocolate's Dark Milk With Fleur de Sel

I am especially partial to their dark milk chocolate with fleur de sel bar. If you have not yet tried combining chocolate (or caramel, for that matter) with salt, you are really missing out. Apparently, I'm not the only one who is a fan -- it was a Golden Seal Winner at the 2013 Good Food Awards.

Fruition Chocolate's Dark Milk With Fleur de Sel

They also have a lot of really creative and beautiful yums. Everything from the types of gorgeous creations in the photo below to glass jars of things like wonderfully nutty chocolate covered roasted cacao nibs, chocolate coated toasted almonds with smoked sea salt, and dark chocolate coated jalapeno dusted corn nuts which are remarkably addictive.


You can visit them in person if you're in the Hudson Valley or, if you're not, buy from their online store. The whole thing is a pleasure - from the rich, delicious chocolate to the beautiful displays and pretty packaging.

And you can feel good knowing that you are supporting a new, small local business created by two of the nicest, most hardworking young people I know, too :)

Bryan & Dahlia at the Fruition Chocolate Opening Party by Eve Fox, Garden of Eating blog, copyright 2011

Enjoy and happy holidays!

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Coconut Almond Chocolate Chunk Cookies (Gluten & Dairy-Free)

Wednesday, December 4, 2013

Almond coconut chocolate chunk cookies gluten-free and dairy-free by Eve Fox, the Garden of Eating blog, copyright 2013

Someone I work with likes to use the term "amazeballs" and it is the perfect word to describe these cookies. Each bite is rich and super flavorful - coconut-y, chocolate-y and almond-y - sorta like a Manischewitz chocolate macaroon had a baby with an Almond Joy bar - but better. Wheat flour would just dilute the flavor.

I personally love both wheat and dairy and have to admit that taste, not health, is almost always my primary consideration when I bake. So when I say that these cookies are delicious, I sincerely mean it. But the fact that they are gluten and dairy-free is a nice plus since it means that more people will be able to enjoy them.

My friend Lana handed me one of these cookies, fresh from the oven, a couple of weeks ago as we got in the car for our semi-monthly trek to the nearest Trader Joe's. While I munched in bliss, she chattered enthusiastically about the recipe from her new favorite cookbook, The Sprouted Kitchen.


An hour later we arrived at the TJs, managed to find a parking spot without too much bloodshed (their surprisingly undersized lot is reminiscent of "getting real in the Whole Foods parking lot" video) and headed in, armed with shopping lists, armfuls of canvas tote bags and multiple insulated freezer bags.

I knew I would be making these cookies soon so I added a few more impromptu items to my list - almond meal, shredded coconut, chocolate chunks and coconut oil.

Organic coconut oil by Eve Fox, the Garden of Eating blog, copyright 2013

I had an urge to bake the other afternoon and busted out the simple ingredients for these cookies. I even managed to take a picture of them (I am still mourning the loss of the kitchen counters in our last house - the bluestone was so pretty!) However, as seems to be the case any time I attempt to take a "here are all the ingredients you'll need" picture, I left something out - in this case, sugar - but this gives you a pretty good idea, at least.

Ingredients for the gluten and dairy-free almond coconut chocolate chunk cookies by Eve Fox, the Garden of Eating blog, copyright 2013

I mixed the dry ingredients together, adding a little bit of cocoa powder to enhance the chocolate flavor.

Mixing the almond meal, chocolate and chocolate for the gluten and dairy-free almond coconut chocolate chunk cookies by Eve Fox, the Garden of Eating blog, copyright 2013

Then I melted the coconut oil which solidifies unless it is really hot out. But it melts quickly and easily, especially when placed on top of a woodstove!

Melting the coconut oil for the gluten and dairy-free almond coconut chocolate chunk cookies by Eve Fox, the Garden of Eating blog, copyright 2013

Beat the egg and added the vanilla and coconut oil to it. Then added the wet ingredients to the dry and stirred to combine. Into the fridge to chill for 30 minutes while I worked on the rest of dinner (which included a divine kale and avocado salad.)

Mixing the wet and dry ingredients for the almond coconut chocolate chunk cookies gluten-free and dairy-free by Eve Fox, the Garden of Eating blog, copyright 2013

Formed the dough into balls, placed 'em on the baking sheet and pressed them down a bit then into the oven for a quick bake - 8 minutes only. Took 'em out once the edges began to brown and let them cool a little.

Almond coconut chocolate chunk cookies gluten-free and dairy-free by Eve Fox, the Garden of Eating blog, copyright 2013

I was glad that I did not cook them for longer as I really enjoyed how soft they are. there are a lot of pretty hearty things in these little cookies so they stand up really well without needing to be super crunchy, unless you like your cookies really crunchy in which case, cook them for a minute or two longer and go to town.

by Eve Fox, the Garden of Eating blog, copyright 2013

-- print recipe --Coconut Almond Chocolate Chunk Cookies
adapted from The Sprouted Kitchen cookbook
Makes 20 cookies (I strongly suggest you make a double batch - they'll go quickly!)

Ingredients

* 1 1/4 cups almond meal
* 1/4 cup chopped chocolate
* 1/2 cup shredded unsweetened coconut
* 1/2 tsp baking powder
* 1/4 teaspoon sea salt
* 2 Tbsp cocoa powder (optional)
* 1/3 cup brown sugar
* 1 egg (try to get pasture-raised from a farm near you)
* 3 Tbsp coconut oil, melted
* 1/2 tsp vanilla extract

Directions

1. In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, cocoa, salt and sugar.

2. In a separate bowl, beat egg until uniform in color and doubled in volume.

3. Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.

4. Chill in the fridge for at least 30 minutes or even overnight.

5. Preheat oven to 375 degrees. Shape dough into 1-inch balls, place on baking sheet with 1-1/2 inch space in between each. Press down slightly to flatten a bit. Bake until edges begin to brown, 7-10 minutes. Remove from oven and let cool before serving.

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Potatoes au Gratin

Sunday, November 24, 2013

Potatoes au gratin is one of those dishes that makes me feel sad for people who either can't or won't eat dairy because they're missing out on something so simple, so delicious, and so comforting. This is the kind of food that makes me think I must've been a French peasant in a past life. A very fat, French peasant...

Potato Gratin by Eve Fox, the Garden of Eating blog, copyright 2013

You may have noticed (or not) that it's been radio silence over here for a while. There's no dramatic reason for it - just life, two small and very demanding children, the need to make ends meet and the ever-present exhaustion of parenting. I finally understand why my mom was always saying that there aren't enough hours in the day...

So meals have been kind of last-minute, rushed affairs that left no time for taking pretty pictures. But enough whining and excuses! I just need to MAKE the time for this 'cause I love it and, hopefully, you do, too.

I went through my massive, ever-growing recipe file this weekend in an attempt to come up with something that looked yummy enough to motivate me to get back on the blogging horse. I found many things but the one page I kept coming back to was this simple recipe for potato gratin -- I really wanted to eat it for dinner. The temperature was dropping rapidly outside, I was tired from many hours of raking leaves while trying to keep up enough small talk to convince my four-year-old that I was really paying attention to him, and it was going to be dark in about half an hour (you know, at 4:30. Sigh.)

One quick shopping trip later, I had four large Russets and a carton of heavy cream and was ready to rumble. Another quick trip out to the nearly dark hoop house yielded a handful of thyme, oregano and parsley (though I completely forgot to sprinkle the oregano and parsley over top of this before serving, memory loss being yet another side effect of parenting)

Russetts, garlic, herbs, Parmesan for potatoes au gratin by Eve Fox, the Garden of Eating blog, copyright 2013

I busted out the big mandoline for this job as I did not feel like wielding my smaller, handheld one for quite so long (even though it is by far my favorite.)

I rubbed my baking dish with garlic, greased it and set it aside. Then I bathed the sliced potatoes in salted heavy cream mixed with some ground white pepper.

Potato Gratin by Eve Fox, the Garden of Eating blog, copyright 2013

Next came the layering, overlapping slightly and turning each new layer perpendicular to the last.

Potato Gratin by Eve Fox, the Garden of Eating blog, copyright 2013

I topped it with a positive blizzard of freshly grated Parmesan and into the oven it went for an hour or so. It emerged smelling amazing and looking even better with that beautiful browned, crispy crust that is what makes a gratin a gratin. The baking dish had a pleasing weight in my hands. I knew we would be well-fed.

Potato Gratin by Eve Fox, the Garden of Eating blog, copyright 2013

I had to cut myself off after three helpings. Hope you enjoy it, too. By the way, Happy almost Thanksgiving! If you're still looking for recipe ideas, check out my Thanksgiving recipe round up here.

Potatoes Au Gratin
Serves 6

Ingredients

* 4 large Russet potatoes, peeled
* 1 1/2 cups organic heavy cream (buy pasture-raised if you can - Organic Valley is a good bet if you don't have a local source)
* 1/4-1/2 cup freshly grated Parmesan cheese
* 1 tsp sea salt
* 1/4 tsp freshly ground white pepper (if you have it)
* 1 clove of garlic, peeled and cut in half
* Butter to grease the gratin dish
* Several branches of fresh thyme, washed

Directions

1. Preheat the oven to 350 degrees F.

2. Using a mandoline (or very sharp knife), slice the potatoes thinly. Stir the salt and white pepper into the heavy cream and then submerge the potato slices and turn to ensure that they're all coated well.

3. Lay the sliced potatoes in a single layer, overlapping the slices slightly. Turn the next row so that the slices lie perpendicular to the previous row. Continue until you've used them all up. Top with the grated Parmesan and bake for roughly one hour, until the top is browned and crisped. Remove and let cool slightly before serving.

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Grilled Chicken So Easy, It Feels Like Cheating

Wednesday, October 2, 2013

I have a one-year-old, a four-year-old, a husband, a job, a garden, a yard, and a house that we're always semi-renovating, among other things. In short, I have no time. Yet we still need to eat, quite regularly, in fact. And I want what we eat to be both delicious and good for us. So I am a BIG fan of this simple chicken - it's so easy and so good. And the grilling makes for easier clean up, too.

Easiest Grilled Chicken by Eve Fox, the Garden of Eating blog, copyright 2013

I like to use boneless, skinless thighs (please ignore the fact that the chicken pieces in the photos are not thighs!) Thighs are juicier than breasts, cook more quickly and are the perfect size, no cutting required. They're also a lot cheaper than breasts.

As always, try to find meat from a farmer near you that uses humane and organic practices. Just a note that many small farmers can't afford to get organic certification even though they do farm using organic methods. So not having certification is not necessarily a reason to rule a good local source out. The beauty of buying locally is that you can go and visit to see for yourself and/or ask around to get a better sense of what a farm is like. Or, if you live around here, you can also just go to Fleishers Meats in Kingston!

Garlic and press by Eve Fox, the Garden of Eating blog, copyright 2013

It does not take much time to prepare this chicken but you do need to start in the morning by throwing together a quick marinade. I like to use olive oil, fresh rosemary, garlic, lemon juice, salt, pepper and a little bit of salad dressing which I think of as "flavor in a bottle" (I can practically hear the little gasps of shock and horror from the purists!)

Rosemary plant by Eve Fox, Garden of Eating blog, copyright 2011

Although I am now beyond redemption in the eyes of true foodies, I will note for the rest of you that I do use a good quality, organic dressing with only unobjectionable ingredients that comes in a glass bottle to limit our BPA exposure. And, while I'm confessing all my shameful secrets, I should add that I sometimes use bottled organic lemon juice if I don't have any fresh lemons in the house.

Marinade ingredients by Eve Fox, the Garden of Eating blog, copyright 2013

It only takes a few minutes to throw all of this stuff together, promise. Then let the chicken soak up those good flavors all day in the fridge.

Making the marinade by Eve Fox, the Garden of Eating blog, copyright 2013

When dinner time rolls around, throw the chicken onto a pre-heated grill and cook them over medium heat for about ten minutes, turning them once.

Easiest Grilled Chicken by Eve Fox, the Garden of Eating blog, copyright 2013

I really hate to throw away a good marinade - seems like such a waste! So sometimes, I dump it into a frying pan and let it cook down for a few minutes (sometimes I add a little white wine) until I have a nice pan sauce to ladle over the grilled chicken and the quinoa. But that is totally optional, of course.

Easiest Grilled Chicken by Eve Fox, the Garden of Eating blog, copyright 2013

I like to serve this with quinoa cooked in vegetable broth (so much tastier that way) and either baked sweet potatoes or a salad but it goes well with lots of things if those ideas don't appeal to you.

-- print recipe --Simple Grilled Chicken
Serves 4

Ingredients

* 1 lb boneless, skinless chicken thighs from a farm near you (if you have a lot of big meat eaters to feed, you may want to increase to 1 1/2 lbs)

For the marinade:
* 3 Tbps olive oil
* Juice of two lemons (orange, grapefruit, or tangerine would work well, too)
* 1/4 cup Italian or Caesar salad dressing (use a good one!)
* 1-2 sprigs fresh rosemary, rinsed, dried, stems removed and needles chopped
* 1 tsp honey or maple syrup
* 1/2 tsp sea salt
* 1/4 tsp freshly ground black pepper

Directions

1. Prepare the marinade by whisking all the ingredients together.

2. Place the chicken thighs in the marinade, turning to coat all sides. I usually stick the meat with a fork a bunch of times to let more flavor soak in. Cover and put in the fridge for at least 2 hours and up to a day.

3. Light the grill and let it heat up to high then clean with a wire brush. Lower the heat to medium and place the chicken thighs on the grate. Cover and cook for 5 minutes then turn and cook for 5 more minutes or until tested done. Remove from the meat from the grill and let it rest for a few minutes before serving.

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An Arugula Salad To Remember...

Saturday, September 14, 2013

I came up with this delectable salad the other night while frantically trying to pull some sort of dinner together after discovering that we were out of hotdogs (ya see, I told you it's not all gorgeous meals and slow-cooked food around here...)

Arugula Salad With Candied Pecans & Cherries by Eve Fox, the Garden of Eating blog, copyright 2013

After sulking about the lack of hotdogs for a while, inspiration struck -- zucchini fritters! I got a batch of them sizzling in the cast iron skillet and turned back to the fridge where a nice big bunch of fresh arugula from our CSA caught my eye.

Fresh arugula from the garden by Eve Fox, Garden of Eating blog, copyright 2012

I had to keep it simple since the kids were hungry and it was almost time for the baby's bath but I did take a few minutes to candy some pecans in butter, maple syrup, salt and garam masala. These candied pecans are the bomb! MWWAAHHH - I kiss my fingers at you in an Italian-style expression of appreciation for their deliciousness.

Arugula Salad With Candied Pecans & Cherries by Eve Fox, the Garden of Eating blog, copyright 2013

Then I chopped some dried cherries, squeezed lemon juice, olive oil, salt and black pepper over it all and tossed it to ensure that the crunchy, spicy, sweet bites would be nicely mixed in with the lemony, peppery greens.

Lemony arugula salad with candied pecans & dried cherries by Eve Fox, the Garden of Eating blog, copyright 2013

A good meal was had by all. And I have since bought a big package of organic hot dogs, too, just in case...

Lemony Arugula Salad with Curried Candied Pecans & Dried Cherries
Serves 4

Ingredients

* Large bunch of arugula, washed and dried
* 1/2-3/4 cup candied garam masala pecans
* 1/3 cup dried cherries, chopped
* Juice of 1/2 lemon (you can add more if the lemon is not super juicy)
* A glug of olive oil
* Sea salt and freshly ground black pepper to taste

Directions

1. Make the candied pecans - the simple directions are here.

2. While they're cooling, wash and dry the arugula then toss it with the olive, oil, lemon juice, salt and pepper to taste (adjust if you think it needs more lemon, oil, salt, etc.) Then throw in the cherries and the cooled pecans, toss again and serve!

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Killer Combo - Quinoa, Corn & Feta Salad With Herbs

Sunday, August 25, 2013

This salad is a new summer favorite. It's delicious and easy to make, especially if you've got some leftover grilled corn lying around. It also goes well with lots of things and tastes great the next day - my husband and I devoured the leftovers and I wish I'd made a bigger batch. I plan to make it again very soon!

Quinoa, corn & feta salad by Eve Fox, The Garden of Eating blog, copyright 2013

The inspiration for this salad came from Beveraly, a dear family friend who was like my second mother when I was growing up. Her daughter, Dawn, was my mostly companion until about 9th grade and the three of us spent many happy hours together, swimming at Big Deep, walking around town, and, of course, eating. Bev is a wonderful cook - I still sigh just thinking of her divine fried chicken and potato salad...

Leftover grilled corn by Eve Fox, Garden of Eating blog, copyright 2013

But back to this delightful salad! I recommend cooking the quinoa in vegetable broth to give it a little more flavor - it makes a big difference. And don't forget to rinse it first to get rid of the bitter saponins.

Quinoa by Eve Fox, Garden of Eating blog, copyright 2008.

A word to the wise, leave yourself time to let the quinoa cool down after you make it. I was in a rush when I made this so I did not have time to let my quinoa cool down and the feta kind of melted into it as you can probably see in the photos. It's just as delicious that way but not quite as pretty as when the feta is in distinct pieces. And, while we're on the topic of appearances, I didn't have any red quinoa on hand when I made this, but if you do, I think that would give the salad a little more visual pop.

Fresh herbs by Eve Fox, Garden of Eating blog, copyright 2012

Chop the herbs and prepare the corn if you don't already have it on hand. I like to cook an ear or two more corn that I need in order to have some handy to throw into salads, salsas, corn bread or fritters. As I've mentioned, I'm really enjoying my new corn stripper but a sharp knife will also work perfectly well.

Using Oxo's corn stripper to get all the kernels off quickly by Eve Fox, the Garden of Eating blog, copyright 2013

Mix it all together with a little olive oil and lemon juice, then season with sea salt and black pepper to taste and stir in the chunks of feta cheese. That's it!

Quinoa, corn & feta salad by Eve Fox, The Garden of Eating blog, copyright 2013

I hope you enjoy these last few weeks of golden summer.

Quinoa, Corn & Feta Salad with Fresh Herbs
Serves 4 as a side

Ingredients

* 1 1/2 cups quinoa
* 2 1/2 cups vegetable broth or water
* 1/4-1/2 cup (the more the better, I think) coarsely chopped fresh herbs -- you can use oregano, basil, cilantro, thyme, parsley, marjoram, mint, etc.,
* Juice of half a lemon
* 1-2 cups cooked corn kernels (grilled is the tastiest)
* 1 cup crumbled feta cheese - I would choose a harder/drier variety over one of the softer ones
* Olive oil
* Sea salt and freshly ground black pepper to taste

Directions

1. Cook the quinoa: bring a medium-large pot of water to a boil; while it's heating up, rinse the quinoa in several changes of water and drain thoroughly. Once the water reaches a boil, add the quinoa, stir, and lower the heat to a simmer. Cook for 15-20 minutes on low heat or until you see the little curly white tail of the quinoa grains emerge. If there is too much liquid, leave the lid off for the last few minutes. Turn off the heat, stir in a few tablespoons of olive oil and set it aside to cool with the lid off.

2. If you don't have cooked corn kernels on hand, use the time that the quinoa is cooking to grill your corn - get the simple directions here - two ears should be plenty. Once it's cool enough to handle, cut the kernels off the cobs and set aside.

3. Wash, dry and chop the herbs. Combine the quinoa, corn, herbs and lemon juice with a little more olive oil and season to taste with salt and pepper. Add the crumbled feta cheese and toss to combine.

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Grilled Corn Is The Best Corn

Friday, August 2, 2013

Although I grew up eating sweet corn every summer, somehow, I had never eaten it grilled until last summer. Unbelievable! I started humming "something tells me I'm into something good" at the first bite... It was sweet, salty, and a little bit smokey with nice little zings of mild heat from the black pepper.

I asked our friend, Kali, what magic she'd worked to make it so tasty and she looked at me like I was just a little bit crazy, "You mean the corn? It's really simple - just olive oil, salt and black pepper."

Herby grilled corn by Eve Fox, the Garden of Eating blog, copyright 2013

That sounded like my kind of recipe - quick, easy and delicious - so I gave it a try soon afterwards. The results were equally good! I especially love how the mild heat of the fresh pepper is heightened by the grilling - it gives it a nice little kick.

Corn rubbed with olive oil, salt and pepper by Eve Fox, the Garden of Eating blog, copyright 2013

Now that I've had it this way, I don't think I will ever go back to cooking corn in boiling water unless there is a hurricane  or tornado preventing me from reaching the grill (however, given the "new normal" for weather, I will not rule either thing out...)

Grilling the corn by Eve Fox, the Garden of Eating blog, copyright 2013

My recommendations for maximum eating pleasure are as follows:
  1. Buy your corn from a local farmer and try to get it at the farmers market to ensure that it was picked very recently (this will also benefit your local farms and farmers!) The fresher your corn is, the sweeter it will be as the sugar starts turning into starch as soon as it's picked.
  2. Don't skimp on the salt and pepper.
  3. Give it a nice light char - I know burning food is bad for you but the flavor it imparts is incredible and since this is a vegetable, I doubt the charring is carcinogenic.
And please do not be afraid to play with this recipe! I sometimes add a mixture of chopped fresh herbs from the garden -- oregano, basil, and cilantro -- and it's delicious. My cousin, Nina, (an honest to goodness Chef who is sometimes on TV!) does a riff on the ever-popular Mexican street corn by slathering her grilled corn with chipotle mayo and splashing a bit of lime juice over it. And those are just two ideas out of many, many more possibilities.

The photo below is of the herbed version along with my favorite, new kale salad and a tried and true classic, steamed potatoes slathered in herb butter*. Yum!

Herby grilled corn with steamed potatoes in herbed butter and massaged kale salad by Eve Fox, the Garden of Eating blog, copyright 2013

I love to have grilled corn on hand to add to salads, salsas, soups and more so I usually make a few extra ears and then cut the kernels off the cob and store them in a glass tupperware in the fridge (or freeze them, depending on when I think I'll need them.)

A sharp knife works pretty well but my husband got me this handy-dandy OXO corn stripper for my birthday this spring and it works even better.

Using Oxo's corn stripper to get all the kernels off quickly by Eve Fox, the Garden of Eating blog, copyright 2013

I hope you like it as much as I do.

Grilled Corn
Serves as many or as few as you'd like it to

Ingredients

* Fresh sweet corn - get as many ears as you think you will need for the crowd you're serving
* Olive oil
* Sea salt
* Freshly ground black pepper

Directions

1. Shuck the corn, removing the husks and any silk left clinging to the cobs.

2. Preheat and clean your grill. You'll want even, medium heat.

3. Rub the ears of corn with olive oil, then sprinkle with sea salt and freshly ground black pepper - don't skimp on any of these things!

4. Place the ears on the grill and cook, turning with tongs every 2 minutes or so, to ensure even cooking on all sides, until lightly browned. Remove and serve (or sprinkle with some of the yummy additions mentioned above and then serve!)

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* If you check this recipe out, forgive me for the less than stellar photos, I was really new to blogging then and also had not yet gotten a great camera :)

16 Zucchini Recipes to Inspire

Wednesday, July 24, 2013

Summer squash overload? These recipes will be your salvation!

I've heard it said that the only time people in the countryside lock their cars is during zucchini season. Otherwise, they run the risk of returning to find their vehicle stuffed to the brim with enormous summer squashes by some desperate neighbor who was drowning in green giants...

If you've got zucchini coming out of your ears and you're starting to eye your neighbors' cars, relax, I've got you covered!

Zucchini plant in bloom by Pauline Mak via Flickr.

Summer squash are so tasty and so versatile that there's no end to the recipes. But since there is only so much of MY time available these days, I'm limiting it to 10 16 to start. The first eight are from my blog but I've rounded the selection out by including eight more that have caught my eye of late.

Without further ado, here are some terrific ways to make use of the (over)abundance of zucchini and other summer squash. You may even want to start leaving your car unlocked...

1. Savory Zucchini Fritters  I personally think that pretty much anything tastes good in fritter form but zucchini is particularly well-suited to the job. These are a big favorite in my house. Although this recipe is for savory fritters, you could easily adapt it for sweet variation and make a big batch for breakfast sometime.

Zucchini fritters. Image by Eve Fox, The Garden of Eating, copyright 2013

2. Grilled Summer Squash with Sea Salt & Garlic Grilled zucchini is a stand-by at our house on any given night. It's easy, it's quick and it's always super tasty. Oh yes, and it's good for you, too! What more could a couple of exhausted parents of young kids ask for?

Grilled zucchini. Image by Eve Fox, The Garden of Eating, copyright 2013

3. Sweet Corn and Zucchini Gratin with Fresh Basil This is one of those ultimate summer meals where several fresh ingredients at the peak of their flavor and freshness combine to make an unforgettable combination.

Sweet corn and zucchini gratin with basil. Image by Eve Fox, The Garden of Eating copyright 2013

4. Provençal Vegetable Tian This tian may be my favorite veggie dish of all time. The combination of flavors from the squash, eggplant, tomato, potato, onions and fresh herbs is just killer. I know it probably doesn't sound like anything special but trust me, if you have really good ingredients to work with, the results are surprisingly delicious.

Provencal vegetable tian. Image by Eve Fox, The Garden of Eating, copyright 2013

5. Summer Squash & Onion Quesadillas with Mango-Jicama Salsa The sautéed summer squash make these quesadillas extra special (and the mango-jicama salsa doesn't hurt, either). Slicing and sautéeing the squash does not take long and allows you to pack more nutrition and more flavor into this quick weeknight dinner.

Summer squash and onions for quesadillas. Image by Eve Fox, The Garden of Eating, copyright 2013

6. Pasta with Grilled Zucchini, Eggplant, Tomatoes & Basil Grilling the veggies brings out their natural sweetness (you could roast them with good results, too) and the eggplant lends this dish some nice meatiness. Toss with fresh basil and top with grated Parmesan and you will be in business. You can always vary the veggies you include, too - it's very flexible.

Pasta with grilled zucchini and eggplant. Image by Eve Fox, The Garden of Eating, copyright 2013

7. Zucchini Bread Squash need not always be savory - it can be equally good sweet. This is a super easy batter bread that also happens to be dairy-free. You could make it with butter but I don't think it would be as good as this oil-based version (and I love butter, so you can trust me on this.) The result is moist, sweet and delicious! Feel free to add chocolate chips, nuts, or dried fruit, too.


8. Ratatouille & Sausage Potpie with Cornmeal Biscuit Topping This is a truly delectable dish. I would probably make this once a week if I had the time... The vegetables meld with the sausage to create a rich, savory, flavorful filling and the cornbread biscuits are crispy on the outside and moist on the inside.

Ratatouille & sausage potpie with cornmeal biscuit topping by Eve Fox, The Garden of Eating, copyright 2009

9. Zucchini Tian with Curried Breadcrumbs A slight twist on the more traditional tian (number 4 above) from Melissa Clark for the NY Times. I love the idea of the curried breadcrumbs!

Zucchini tian with curried breadcrumbs. Photo by Andrew Scrivani for the New York Times

10. Confetti Vegetable Sauce This recipe comes from my friend and former co-worker, Meghan over at NestMeg - I remember wiping a drop of drool off the keyboard the first time I read this one. It's just that good! A creamy, vegetable-packed sauce inspired by the time she spent in Italy.

Confetti vegetable sauce. Photo by Meghan Prichard, NestMeg

11. Summer Squash Strata I love a good strata - a.k.a., a rich, savory bread pudding. The one I usually make uses spinach but this summer squash and asparagus option from Joanna Miller for The Kitchn sounds divine.


12. Zucchini & Potato Frittata Frittatas are wonderful, hearty, melty, flavorful and easy to make. This lovely recipe from Andrea Chesman's excellent cookbook, Serving Up the Harvest, pairs zucchini with waxy potatoes, Canadian bacon and cheese. You could omit either the bacon or the cheese if necessary, of course. And, while you're at it, check out Andrea's book, Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables- one of my all-time favorites and super helpful for those of us that live in places with a long, cold winter, too.

Zucchini potato frittata. Image by Faith Durand via The Kitchn.

13. Summer Squash Ribbon Salad Although we primarily encounter summer squash in cooked form, it can be super tasty sliced into very thin ribbons and tossed with a simple dressing and fresh herbs -- goat cheese is optional but verrry tasty. The ribbons have a nice crunchy texture and a mild but fresh flavor. A mandoline is a must-have for this preparation although you could use a knife (with slower and clunkier results) if you don't have a mandoline on hand. This recipe is from The Kitchn.

Squash ribbon salad. Image by Emily Ho, courtesy of The Kitchn

14. Sautéed Summer Squash with Onions & Brown Sugar This dish strikes a nice balance between savory and sweet. The end result of all the sautéeing is a delicious pile of gooey, sweet and savory goodness. Recipe via The Kitchn.


Sauteed summer squash with onions and brown sugar. Image by Elizabeth Passarella for The Kitchn

15. Baked Zucchini Fries These healthy "fries" from Two Peas and Their Pod look might tasty. Chop up some zucchini spears, coat them in herbs, Parmesan and homemade breadcrumbs then bake them up and dip in homemade marinara sauce.


Baked zucchini fries by Two Peas and Their Pod

16. Zucchini Chips These crunchy chips from Julianne (a.k.a., the Kitchen Ninja) won first prize in my Can You Can It? contest a few years ago. I absolutely love this idea and, now that we have a food dehydrator, we can produce a lot more of these to munch on.

Photo by The Kitchen Ninja

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Saturday, December 21, 2013

Give This Chocolate To Someone You REALLY Love

My life is way too busy right now to pull together the type of holiday gift guide I've done in years past (though they're still good and you can find 'em all at the end of this post) but I did not want to let 2013 end without finally giving a shout-out to the truly incredible chocolate made by my good friends Bryan and Dahlia at Fruition Chocolate.

If you're not sure what to give someone, you really can't go wrong with these goodies...


Bryan is a former pastry chef and CIA (Culinary Institute of America) grad who takes chocolate extremely seriously. He imports carefully chosen fair trade and organically grown beans and then roasts and grinds them himself, right here in the Hudson Valley. Hence their slogan, "handmade from bean to bar."

Fruition Chocolate's Dark Milk With Fleur de Sel

I am especially partial to their dark milk chocolate with fleur de sel bar. If you have not yet tried combining chocolate (or caramel, for that matter) with salt, you are really missing out. Apparently, I'm not the only one who is a fan -- it was a Golden Seal Winner at the 2013 Good Food Awards.

Fruition Chocolate's Dark Milk With Fleur de Sel

They also have a lot of really creative and beautiful yums. Everything from the types of gorgeous creations in the photo below to glass jars of things like wonderfully nutty chocolate covered roasted cacao nibs, chocolate coated toasted almonds with smoked sea salt, and dark chocolate coated jalapeno dusted corn nuts which are remarkably addictive.


You can visit them in person if you're in the Hudson Valley or, if you're not, buy from their online store. The whole thing is a pleasure - from the rich, delicious chocolate to the beautiful displays and pretty packaging.

And you can feel good knowing that you are supporting a new, small local business created by two of the nicest, most hardworking young people I know, too :)

Bryan & Dahlia at the Fruition Chocolate Opening Party by Eve Fox, Garden of Eating blog, copyright 2011

Enjoy and happy holidays!

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Wednesday, December 4, 2013

Coconut Almond Chocolate Chunk Cookies (Gluten & Dairy-Free)

Almond coconut chocolate chunk cookies gluten-free and dairy-free by Eve Fox, the Garden of Eating blog, copyright 2013

Someone I work with likes to use the term "amazeballs" and it is the perfect word to describe these cookies. Each bite is rich and super flavorful - coconut-y, chocolate-y and almond-y - sorta like a Manischewitz chocolate macaroon had a baby with an Almond Joy bar - but better. Wheat flour would just dilute the flavor.

I personally love both wheat and dairy and have to admit that taste, not health, is almost always my primary consideration when I bake. So when I say that these cookies are delicious, I sincerely mean it. But the fact that they are gluten and dairy-free is a nice plus since it means that more people will be able to enjoy them.

My friend Lana handed me one of these cookies, fresh from the oven, a couple of weeks ago as we got in the car for our semi-monthly trek to the nearest Trader Joe's. While I munched in bliss, she chattered enthusiastically about the recipe from her new favorite cookbook, The Sprouted Kitchen.


An hour later we arrived at the TJs, managed to find a parking spot without too much bloodshed (their surprisingly undersized lot is reminiscent of "getting real in the Whole Foods parking lot" video) and headed in, armed with shopping lists, armfuls of canvas tote bags and multiple insulated freezer bags.

I knew I would be making these cookies soon so I added a few more impromptu items to my list - almond meal, shredded coconut, chocolate chunks and coconut oil.

Organic coconut oil by Eve Fox, the Garden of Eating blog, copyright 2013

I had an urge to bake the other afternoon and busted out the simple ingredients for these cookies. I even managed to take a picture of them (I am still mourning the loss of the kitchen counters in our last house - the bluestone was so pretty!) However, as seems to be the case any time I attempt to take a "here are all the ingredients you'll need" picture, I left something out - in this case, sugar - but this gives you a pretty good idea, at least.

Ingredients for the gluten and dairy-free almond coconut chocolate chunk cookies by Eve Fox, the Garden of Eating blog, copyright 2013

I mixed the dry ingredients together, adding a little bit of cocoa powder to enhance the chocolate flavor.

Mixing the almond meal, chocolate and chocolate for the gluten and dairy-free almond coconut chocolate chunk cookies by Eve Fox, the Garden of Eating blog, copyright 2013

Then I melted the coconut oil which solidifies unless it is really hot out. But it melts quickly and easily, especially when placed on top of a woodstove!

Melting the coconut oil for the gluten and dairy-free almond coconut chocolate chunk cookies by Eve Fox, the Garden of Eating blog, copyright 2013

Beat the egg and added the vanilla and coconut oil to it. Then added the wet ingredients to the dry and stirred to combine. Into the fridge to chill for 30 minutes while I worked on the rest of dinner (which included a divine kale and avocado salad.)

Mixing the wet and dry ingredients for the almond coconut chocolate chunk cookies gluten-free and dairy-free by Eve Fox, the Garden of Eating blog, copyright 2013

Formed the dough into balls, placed 'em on the baking sheet and pressed them down a bit then into the oven for a quick bake - 8 minutes only. Took 'em out once the edges began to brown and let them cool a little.

Almond coconut chocolate chunk cookies gluten-free and dairy-free by Eve Fox, the Garden of Eating blog, copyright 2013

I was glad that I did not cook them for longer as I really enjoyed how soft they are. there are a lot of pretty hearty things in these little cookies so they stand up really well without needing to be super crunchy, unless you like your cookies really crunchy in which case, cook them for a minute or two longer and go to town.

by Eve Fox, the Garden of Eating blog, copyright 2013

-- print recipe --Coconut Almond Chocolate Chunk Cookies
adapted from The Sprouted Kitchen cookbook
Makes 20 cookies (I strongly suggest you make a double batch - they'll go quickly!)

Ingredients

* 1 1/4 cups almond meal
* 1/4 cup chopped chocolate
* 1/2 cup shredded unsweetened coconut
* 1/2 tsp baking powder
* 1/4 teaspoon sea salt
* 2 Tbsp cocoa powder (optional)
* 1/3 cup brown sugar
* 1 egg (try to get pasture-raised from a farm near you)
* 3 Tbsp coconut oil, melted
* 1/2 tsp vanilla extract

Directions

1. In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, cocoa, salt and sugar.

2. In a separate bowl, beat egg until uniform in color and doubled in volume.

3. Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.

4. Chill in the fridge for at least 30 minutes or even overnight.

5. Preheat oven to 375 degrees. Shape dough into 1-inch balls, place on baking sheet with 1-1/2 inch space in between each. Press down slightly to flatten a bit. Bake until edges begin to brown, 7-10 minutes. Remove from oven and let cool before serving.

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Sunday, November 24, 2013

Potatoes au Gratin

Potatoes au gratin is one of those dishes that makes me feel sad for people who either can't or won't eat dairy because they're missing out on something so simple, so delicious, and so comforting. This is the kind of food that makes me think I must've been a French peasant in a past life. A very fat, French peasant...

Potato Gratin by Eve Fox, the Garden of Eating blog, copyright 2013

You may have noticed (or not) that it's been radio silence over here for a while. There's no dramatic reason for it - just life, two small and very demanding children, the need to make ends meet and the ever-present exhaustion of parenting. I finally understand why my mom was always saying that there aren't enough hours in the day...

So meals have been kind of last-minute, rushed affairs that left no time for taking pretty pictures. But enough whining and excuses! I just need to MAKE the time for this 'cause I love it and, hopefully, you do, too.

I went through my massive, ever-growing recipe file this weekend in an attempt to come up with something that looked yummy enough to motivate me to get back on the blogging horse. I found many things but the one page I kept coming back to was this simple recipe for potato gratin -- I really wanted to eat it for dinner. The temperature was dropping rapidly outside, I was tired from many hours of raking leaves while trying to keep up enough small talk to convince my four-year-old that I was really paying attention to him, and it was going to be dark in about half an hour (you know, at 4:30. Sigh.)

One quick shopping trip later, I had four large Russets and a carton of heavy cream and was ready to rumble. Another quick trip out to the nearly dark hoop house yielded a handful of thyme, oregano and parsley (though I completely forgot to sprinkle the oregano and parsley over top of this before serving, memory loss being yet another side effect of parenting)

Russetts, garlic, herbs, Parmesan for potatoes au gratin by Eve Fox, the Garden of Eating blog, copyright 2013

I busted out the big mandoline for this job as I did not feel like wielding my smaller, handheld one for quite so long (even though it is by far my favorite.)

I rubbed my baking dish with garlic, greased it and set it aside. Then I bathed the sliced potatoes in salted heavy cream mixed with some ground white pepper.

Potato Gratin by Eve Fox, the Garden of Eating blog, copyright 2013

Next came the layering, overlapping slightly and turning each new layer perpendicular to the last.

Potato Gratin by Eve Fox, the Garden of Eating blog, copyright 2013

I topped it with a positive blizzard of freshly grated Parmesan and into the oven it went for an hour or so. It emerged smelling amazing and looking even better with that beautiful browned, crispy crust that is what makes a gratin a gratin. The baking dish had a pleasing weight in my hands. I knew we would be well-fed.

Potato Gratin by Eve Fox, the Garden of Eating blog, copyright 2013

I had to cut myself off after three helpings. Hope you enjoy it, too. By the way, Happy almost Thanksgiving! If you're still looking for recipe ideas, check out my Thanksgiving recipe round up here.

Potatoes Au Gratin
Serves 6

Ingredients

* 4 large Russet potatoes, peeled
* 1 1/2 cups organic heavy cream (buy pasture-raised if you can - Organic Valley is a good bet if you don't have a local source)
* 1/4-1/2 cup freshly grated Parmesan cheese
* 1 tsp sea salt
* 1/4 tsp freshly ground white pepper (if you have it)
* 1 clove of garlic, peeled and cut in half
* Butter to grease the gratin dish
* Several branches of fresh thyme, washed

Directions

1. Preheat the oven to 350 degrees F.

2. Using a mandoline (or very sharp knife), slice the potatoes thinly. Stir the salt and white pepper into the heavy cream and then submerge the potato slices and turn to ensure that they're all coated well.

3. Lay the sliced potatoes in a single layer, overlapping the slices slightly. Turn the next row so that the slices lie perpendicular to the previous row. Continue until you've used them all up. Top with the grated Parmesan and bake for roughly one hour, until the top is browned and crisped. Remove and let cool slightly before serving.

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Wednesday, October 2, 2013

Grilled Chicken So Easy, It Feels Like Cheating

I have a one-year-old, a four-year-old, a husband, a job, a garden, a yard, and a house that we're always semi-renovating, among other things. In short, I have no time. Yet we still need to eat, quite regularly, in fact. And I want what we eat to be both delicious and good for us. So I am a BIG fan of this simple chicken - it's so easy and so good. And the grilling makes for easier clean up, too.

Easiest Grilled Chicken by Eve Fox, the Garden of Eating blog, copyright 2013

I like to use boneless, skinless thighs (please ignore the fact that the chicken pieces in the photos are not thighs!) Thighs are juicier than breasts, cook more quickly and are the perfect size, no cutting required. They're also a lot cheaper than breasts.

As always, try to find meat from a farmer near you that uses humane and organic practices. Just a note that many small farmers can't afford to get organic certification even though they do farm using organic methods. So not having certification is not necessarily a reason to rule a good local source out. The beauty of buying locally is that you can go and visit to see for yourself and/or ask around to get a better sense of what a farm is like. Or, if you live around here, you can also just go to Fleishers Meats in Kingston!

Garlic and press by Eve Fox, the Garden of Eating blog, copyright 2013

It does not take much time to prepare this chicken but you do need to start in the morning by throwing together a quick marinade. I like to use olive oil, fresh rosemary, garlic, lemon juice, salt, pepper and a little bit of salad dressing which I think of as "flavor in a bottle" (I can practically hear the little gasps of shock and horror from the purists!)

Rosemary plant by Eve Fox, Garden of Eating blog, copyright 2011

Although I am now beyond redemption in the eyes of true foodies, I will note for the rest of you that I do use a good quality, organic dressing with only unobjectionable ingredients that comes in a glass bottle to limit our BPA exposure. And, while I'm confessing all my shameful secrets, I should add that I sometimes use bottled organic lemon juice if I don't have any fresh lemons in the house.

Marinade ingredients by Eve Fox, the Garden of Eating blog, copyright 2013

It only takes a few minutes to throw all of this stuff together, promise. Then let the chicken soak up those good flavors all day in the fridge.

Making the marinade by Eve Fox, the Garden of Eating blog, copyright 2013

When dinner time rolls around, throw the chicken onto a pre-heated grill and cook them over medium heat for about ten minutes, turning them once.

Easiest Grilled Chicken by Eve Fox, the Garden of Eating blog, copyright 2013

I really hate to throw away a good marinade - seems like such a waste! So sometimes, I dump it into a frying pan and let it cook down for a few minutes (sometimes I add a little white wine) until I have a nice pan sauce to ladle over the grilled chicken and the quinoa. But that is totally optional, of course.

Easiest Grilled Chicken by Eve Fox, the Garden of Eating blog, copyright 2013

I like to serve this with quinoa cooked in vegetable broth (so much tastier that way) and either baked sweet potatoes or a salad but it goes well with lots of things if those ideas don't appeal to you.

-- print recipe --Simple Grilled Chicken
Serves 4

Ingredients

* 1 lb boneless, skinless chicken thighs from a farm near you (if you have a lot of big meat eaters to feed, you may want to increase to 1 1/2 lbs)

For the marinade:
* 3 Tbps olive oil
* Juice of two lemons (orange, grapefruit, or tangerine would work well, too)
* 1/4 cup Italian or Caesar salad dressing (use a good one!)
* 1-2 sprigs fresh rosemary, rinsed, dried, stems removed and needles chopped
* 1 tsp honey or maple syrup
* 1/2 tsp sea salt
* 1/4 tsp freshly ground black pepper

Directions

1. Prepare the marinade by whisking all the ingredients together.

2. Place the chicken thighs in the marinade, turning to coat all sides. I usually stick the meat with a fork a bunch of times to let more flavor soak in. Cover and put in the fridge for at least 2 hours and up to a day.

3. Light the grill and let it heat up to high then clean with a wire brush. Lower the heat to medium and place the chicken thighs on the grate. Cover and cook for 5 minutes then turn and cook for 5 more minutes or until tested done. Remove from the meat from the grill and let it rest for a few minutes before serving.

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Saturday, September 14, 2013

An Arugula Salad To Remember...

I came up with this delectable salad the other night while frantically trying to pull some sort of dinner together after discovering that we were out of hotdogs (ya see, I told you it's not all gorgeous meals and slow-cooked food around here...)

Arugula Salad With Candied Pecans & Cherries by Eve Fox, the Garden of Eating blog, copyright 2013

After sulking about the lack of hotdogs for a while, inspiration struck -- zucchini fritters! I got a batch of them sizzling in the cast iron skillet and turned back to the fridge where a nice big bunch of fresh arugula from our CSA caught my eye.

Fresh arugula from the garden by Eve Fox, Garden of Eating blog, copyright 2012

I had to keep it simple since the kids were hungry and it was almost time for the baby's bath but I did take a few minutes to candy some pecans in butter, maple syrup, salt and garam masala. These candied pecans are the bomb! MWWAAHHH - I kiss my fingers at you in an Italian-style expression of appreciation for their deliciousness.

Arugula Salad With Candied Pecans & Cherries by Eve Fox, the Garden of Eating blog, copyright 2013

Then I chopped some dried cherries, squeezed lemon juice, olive oil, salt and black pepper over it all and tossed it to ensure that the crunchy, spicy, sweet bites would be nicely mixed in with the lemony, peppery greens.

Lemony arugula salad with candied pecans & dried cherries by Eve Fox, the Garden of Eating blog, copyright 2013

A good meal was had by all. And I have since bought a big package of organic hot dogs, too, just in case...

Lemony Arugula Salad with Curried Candied Pecans & Dried Cherries
Serves 4

Ingredients

* Large bunch of arugula, washed and dried
* 1/2-3/4 cup candied garam masala pecans
* 1/3 cup dried cherries, chopped
* Juice of 1/2 lemon (you can add more if the lemon is not super juicy)
* A glug of olive oil
* Sea salt and freshly ground black pepper to taste

Directions

1. Make the candied pecans - the simple directions are here.

2. While they're cooling, wash and dry the arugula then toss it with the olive, oil, lemon juice, salt and pepper to taste (adjust if you think it needs more lemon, oil, salt, etc.) Then throw in the cherries and the cooled pecans, toss again and serve!

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Sunday, August 25, 2013

Killer Combo - Quinoa, Corn & Feta Salad With Herbs

This salad is a new summer favorite. It's delicious and easy to make, especially if you've got some leftover grilled corn lying around. It also goes well with lots of things and tastes great the next day - my husband and I devoured the leftovers and I wish I'd made a bigger batch. I plan to make it again very soon!

Quinoa, corn & feta salad by Eve Fox, The Garden of Eating blog, copyright 2013

The inspiration for this salad came from Beveraly, a dear family friend who was like my second mother when I was growing up. Her daughter, Dawn, was my mostly companion until about 9th grade and the three of us spent many happy hours together, swimming at Big Deep, walking around town, and, of course, eating. Bev is a wonderful cook - I still sigh just thinking of her divine fried chicken and potato salad...

Leftover grilled corn by Eve Fox, Garden of Eating blog, copyright 2013

But back to this delightful salad! I recommend cooking the quinoa in vegetable broth to give it a little more flavor - it makes a big difference. And don't forget to rinse it first to get rid of the bitter saponins.

Quinoa by Eve Fox, Garden of Eating blog, copyright 2008.

A word to the wise, leave yourself time to let the quinoa cool down after you make it. I was in a rush when I made this so I did not have time to let my quinoa cool down and the feta kind of melted into it as you can probably see in the photos. It's just as delicious that way but not quite as pretty as when the feta is in distinct pieces. And, while we're on the topic of appearances, I didn't have any red quinoa on hand when I made this, but if you do, I think that would give the salad a little more visual pop.

Fresh herbs by Eve Fox, Garden of Eating blog, copyright 2012

Chop the herbs and prepare the corn if you don't already have it on hand. I like to cook an ear or two more corn that I need in order to have some handy to throw into salads, salsas, corn bread or fritters. As I've mentioned, I'm really enjoying my new corn stripper but a sharp knife will also work perfectly well.

Using Oxo's corn stripper to get all the kernels off quickly by Eve Fox, the Garden of Eating blog, copyright 2013

Mix it all together with a little olive oil and lemon juice, then season with sea salt and black pepper to taste and stir in the chunks of feta cheese. That's it!

Quinoa, corn & feta salad by Eve Fox, The Garden of Eating blog, copyright 2013

I hope you enjoy these last few weeks of golden summer.

Quinoa, Corn & Feta Salad with Fresh Herbs
Serves 4 as a side

Ingredients

* 1 1/2 cups quinoa
* 2 1/2 cups vegetable broth or water
* 1/4-1/2 cup (the more the better, I think) coarsely chopped fresh herbs -- you can use oregano, basil, cilantro, thyme, parsley, marjoram, mint, etc.,
* Juice of half a lemon
* 1-2 cups cooked corn kernels (grilled is the tastiest)
* 1 cup crumbled feta cheese - I would choose a harder/drier variety over one of the softer ones
* Olive oil
* Sea salt and freshly ground black pepper to taste

Directions

1. Cook the quinoa: bring a medium-large pot of water to a boil; while it's heating up, rinse the quinoa in several changes of water and drain thoroughly. Once the water reaches a boil, add the quinoa, stir, and lower the heat to a simmer. Cook for 15-20 minutes on low heat or until you see the little curly white tail of the quinoa grains emerge. If there is too much liquid, leave the lid off for the last few minutes. Turn off the heat, stir in a few tablespoons of olive oil and set it aside to cool with the lid off.

2. If you don't have cooked corn kernels on hand, use the time that the quinoa is cooking to grill your corn - get the simple directions here - two ears should be plenty. Once it's cool enough to handle, cut the kernels off the cobs and set aside.

3. Wash, dry and chop the herbs. Combine the quinoa, corn, herbs and lemon juice with a little more olive oil and season to taste with salt and pepper. Add the crumbled feta cheese and toss to combine.

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Friday, August 2, 2013

Grilled Corn Is The Best Corn

Although I grew up eating sweet corn every summer, somehow, I had never eaten it grilled until last summer. Unbelievable! I started humming "something tells me I'm into something good" at the first bite... It was sweet, salty, and a little bit smokey with nice little zings of mild heat from the black pepper.

I asked our friend, Kali, what magic she'd worked to make it so tasty and she looked at me like I was just a little bit crazy, "You mean the corn? It's really simple - just olive oil, salt and black pepper."

Herby grilled corn by Eve Fox, the Garden of Eating blog, copyright 2013

That sounded like my kind of recipe - quick, easy and delicious - so I gave it a try soon afterwards. The results were equally good! I especially love how the mild heat of the fresh pepper is heightened by the grilling - it gives it a nice little kick.

Corn rubbed with olive oil, salt and pepper by Eve Fox, the Garden of Eating blog, copyright 2013

Now that I've had it this way, I don't think I will ever go back to cooking corn in boiling water unless there is a hurricane  or tornado preventing me from reaching the grill (however, given the "new normal" for weather, I will not rule either thing out...)

Grilling the corn by Eve Fox, the Garden of Eating blog, copyright 2013

My recommendations for maximum eating pleasure are as follows:
  1. Buy your corn from a local farmer and try to get it at the farmers market to ensure that it was picked very recently (this will also benefit your local farms and farmers!) The fresher your corn is, the sweeter it will be as the sugar starts turning into starch as soon as it's picked.
  2. Don't skimp on the salt and pepper.
  3. Give it a nice light char - I know burning food is bad for you but the flavor it imparts is incredible and since this is a vegetable, I doubt the charring is carcinogenic.
And please do not be afraid to play with this recipe! I sometimes add a mixture of chopped fresh herbs from the garden -- oregano, basil, and cilantro -- and it's delicious. My cousin, Nina, (an honest to goodness Chef who is sometimes on TV!) does a riff on the ever-popular Mexican street corn by slathering her grilled corn with chipotle mayo and splashing a bit of lime juice over it. And those are just two ideas out of many, many more possibilities.

The photo below is of the herbed version along with my favorite, new kale salad and a tried and true classic, steamed potatoes slathered in herb butter*. Yum!

Herby grilled corn with steamed potatoes in herbed butter and massaged kale salad by Eve Fox, the Garden of Eating blog, copyright 2013

I love to have grilled corn on hand to add to salads, salsas, soups and more so I usually make a few extra ears and then cut the kernels off the cob and store them in a glass tupperware in the fridge (or freeze them, depending on when I think I'll need them.)

A sharp knife works pretty well but my husband got me this handy-dandy OXO corn stripper for my birthday this spring and it works even better.

Using Oxo's corn stripper to get all the kernels off quickly by Eve Fox, the Garden of Eating blog, copyright 2013

I hope you like it as much as I do.

Grilled Corn
Serves as many or as few as you'd like it to

Ingredients

* Fresh sweet corn - get as many ears as you think you will need for the crowd you're serving
* Olive oil
* Sea salt
* Freshly ground black pepper

Directions

1. Shuck the corn, removing the husks and any silk left clinging to the cobs.

2. Preheat and clean your grill. You'll want even, medium heat.

3. Rub the ears of corn with olive oil, then sprinkle with sea salt and freshly ground black pepper - don't skimp on any of these things!

4. Place the ears on the grill and cook, turning with tongs every 2 minutes or so, to ensure even cooking on all sides, until lightly browned. Remove and serve (or sprinkle with some of the yummy additions mentioned above and then serve!)

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* If you check this recipe out, forgive me for the less than stellar photos, I was really new to blogging then and also had not yet gotten a great camera :)

Wednesday, July 24, 2013

16 Zucchini Recipes to Inspire

Summer squash overload? These recipes will be your salvation!

I've heard it said that the only time people in the countryside lock their cars is during zucchini season. Otherwise, they run the risk of returning to find their vehicle stuffed to the brim with enormous summer squashes by some desperate neighbor who was drowning in green giants...

If you've got zucchini coming out of your ears and you're starting to eye your neighbors' cars, relax, I've got you covered!

Zucchini plant in bloom by Pauline Mak via Flickr.

Summer squash are so tasty and so versatile that there's no end to the recipes. But since there is only so much of MY time available these days, I'm limiting it to 10 16 to start. The first eight are from my blog but I've rounded the selection out by including eight more that have caught my eye of late.

Without further ado, here are some terrific ways to make use of the (over)abundance of zucchini and other summer squash. You may even want to start leaving your car unlocked...

1. Savory Zucchini Fritters  I personally think that pretty much anything tastes good in fritter form but zucchini is particularly well-suited to the job. These are a big favorite in my house. Although this recipe is for savory fritters, you could easily adapt it for sweet variation and make a big batch for breakfast sometime.

Zucchini fritters. Image by Eve Fox, The Garden of Eating, copyright 2013

2. Grilled Summer Squash with Sea Salt & Garlic Grilled zucchini is a stand-by at our house on any given night. It's easy, it's quick and it's always super tasty. Oh yes, and it's good for you, too! What more could a couple of exhausted parents of young kids ask for?

Grilled zucchini. Image by Eve Fox, The Garden of Eating, copyright 2013

3. Sweet Corn and Zucchini Gratin with Fresh Basil This is one of those ultimate summer meals where several fresh ingredients at the peak of their flavor and freshness combine to make an unforgettable combination.

Sweet corn and zucchini gratin with basil. Image by Eve Fox, The Garden of Eating copyright 2013

4. Provençal Vegetable Tian This tian may be my favorite veggie dish of all time. The combination of flavors from the squash, eggplant, tomato, potato, onions and fresh herbs is just killer. I know it probably doesn't sound like anything special but trust me, if you have really good ingredients to work with, the results are surprisingly delicious.

Provencal vegetable tian. Image by Eve Fox, The Garden of Eating, copyright 2013

5. Summer Squash & Onion Quesadillas with Mango-Jicama Salsa The sautéed summer squash make these quesadillas extra special (and the mango-jicama salsa doesn't hurt, either). Slicing and sautéeing the squash does not take long and allows you to pack more nutrition and more flavor into this quick weeknight dinner.

Summer squash and onions for quesadillas. Image by Eve Fox, The Garden of Eating, copyright 2013

6. Pasta with Grilled Zucchini, Eggplant, Tomatoes & Basil Grilling the veggies brings out their natural sweetness (you could roast them with good results, too) and the eggplant lends this dish some nice meatiness. Toss with fresh basil and top with grated Parmesan and you will be in business. You can always vary the veggies you include, too - it's very flexible.

Pasta with grilled zucchini and eggplant. Image by Eve Fox, The Garden of Eating, copyright 2013

7. Zucchini Bread Squash need not always be savory - it can be equally good sweet. This is a super easy batter bread that also happens to be dairy-free. You could make it with butter but I don't think it would be as good as this oil-based version (and I love butter, so you can trust me on this.) The result is moist, sweet and delicious! Feel free to add chocolate chips, nuts, or dried fruit, too.


8. Ratatouille & Sausage Potpie with Cornmeal Biscuit Topping This is a truly delectable dish. I would probably make this once a week if I had the time... The vegetables meld with the sausage to create a rich, savory, flavorful filling and the cornbread biscuits are crispy on the outside and moist on the inside.

Ratatouille & sausage potpie with cornmeal biscuit topping by Eve Fox, The Garden of Eating, copyright 2009

9. Zucchini Tian with Curried Breadcrumbs A slight twist on the more traditional tian (number 4 above) from Melissa Clark for the NY Times. I love the idea of the curried breadcrumbs!

Zucchini tian with curried breadcrumbs. Photo by Andrew Scrivani for the New York Times

10. Confetti Vegetable Sauce This recipe comes from my friend and former co-worker, Meghan over at NestMeg - I remember wiping a drop of drool off the keyboard the first time I read this one. It's just that good! A creamy, vegetable-packed sauce inspired by the time she spent in Italy.

Confetti vegetable sauce. Photo by Meghan Prichard, NestMeg

11. Summer Squash Strata I love a good strata - a.k.a., a rich, savory bread pudding. The one I usually make uses spinach but this summer squash and asparagus option from Joanna Miller for The Kitchn sounds divine.


12. Zucchini & Potato Frittata Frittatas are wonderful, hearty, melty, flavorful and easy to make. This lovely recipe from Andrea Chesman's excellent cookbook, Serving Up the Harvest, pairs zucchini with waxy potatoes, Canadian bacon and cheese. You could omit either the bacon or the cheese if necessary, of course. And, while you're at it, check out Andrea's book, Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables- one of my all-time favorites and super helpful for those of us that live in places with a long, cold winter, too.

Zucchini potato frittata. Image by Faith Durand via The Kitchn.

13. Summer Squash Ribbon Salad Although we primarily encounter summer squash in cooked form, it can be super tasty sliced into very thin ribbons and tossed with a simple dressing and fresh herbs -- goat cheese is optional but verrry tasty. The ribbons have a nice crunchy texture and a mild but fresh flavor. A mandoline is a must-have for this preparation although you could use a knife (with slower and clunkier results) if you don't have a mandoline on hand. This recipe is from The Kitchn.

Squash ribbon salad. Image by Emily Ho, courtesy of The Kitchn

14. Sautéed Summer Squash with Onions & Brown Sugar This dish strikes a nice balance between savory and sweet. The end result of all the sautéeing is a delicious pile of gooey, sweet and savory goodness. Recipe via The Kitchn.


Sauteed summer squash with onions and brown sugar. Image by Elizabeth Passarella for The Kitchn

15. Baked Zucchini Fries These healthy "fries" from Two Peas and Their Pod look might tasty. Chop up some zucchini spears, coat them in herbs, Parmesan and homemade breadcrumbs then bake them up and dip in homemade marinara sauce.


Baked zucchini fries by Two Peas and Their Pod

16. Zucchini Chips These crunchy chips from Julianne (a.k.a., the Kitchen Ninja) won first prize in my Can You Can It? contest a few years ago. I absolutely love this idea and, now that we have a food dehydrator, we can produce a lot more of these to munch on.

Photo by The Kitchen Ninja

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