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Have you ever had a style of food you’re so passionate about that you would truly eat it every day of your life, if you had the funds? Go to any friend of mine, they’ll tell you: the key to Leenie’s heart? Indian food. Always Indian food. Sure, as a Marylander, crabs speak to me. Put the crabmeat in madras sauce and give me THAT, I will marry you! Sounds like my first summer recipe. For now, I’ve started innovating my summer menu to include one of my new favorite finds in the Maryland Local products: Picnic Spreads. Do they have an Indian themed spread?
I found a man named Brady and his spreads are amazing: unique, surprisingly refreshing, and made with labne. Never had labne? Coolio, now’s the time. It is a Middle Eastern tasty tangy yogurt and it’s the base of Brady’s line.
Go to every Whole Foods in the DelMarVa and GET THAT STUFF IN.
Here’s a list of flavors carried in Whole Foods, including my personal favorite (le Tandoori Garlic):
Goat Cheese Herb and Garlic
So here it is, the skewers struck up on a grill in 30 degree weather, for the fam and the innovation of my summer noms:
Tandoori Garlic Kabobs
1 lb chicken
2 tbs olive oil
2 tsp apple cider vinegar
3 cloves garlic
(Really whatever you like)
Bell Pepper (chopped into squares)
Brussel Sprouts (halved)
Yellow Onion (quartered)
2 tbs Picnic Spread’s Tandoori Garlic
1 tbs coconut milk
garlic powder (optional)
crushed pepper (optional)
- Start yo grill up.
- No grill? Try oven on 400 degrees and wire rack near the top.
- Marinate chicken in skewer ingredients. I use the plastic bag and shake method. While meat marinates, mix sauce ingredients in a mixing bowl. If you want to just use the spread, go for it—using the coconut to thin it a bit. You can also use another spread (Uniquely Greek, spinach artichoke dips, Sauce Queens) but just don’t, this stuff’s incredible.
- Cube chicken meat and skewer, rotating with your veggies.
- Place on the grill. Rotate skewers after 8 minutes or when meat starts to firm and turn white.
- Three minutes before removing, baste sauce onto meat, allowing sauce to warm/bubble/stick to the meat.
- Serve with some tasty rice and enjoy!
Shout out to Helen Overman and her lovely honey Adam Miller for chopping veggies and starting the grill:
Whole Foods Market: Picnic Gourmet Spreads, Asparagus, Veggies, Coconut Milk
MOMs: Organic Chicken Breasts,
A few years ago I had the luck of trying a dip from Trader Joe’s that rocked the socks right off my body. It was a greek yogurt based dip, packed with veggies and savory goodness but, although tasty, I’m a dip from scratch gal.
After experimenting with the recipe, checking a few other basic greek yogurt recipes and adding my own flare, here it is. A slammin’ success at the Secret Santa party, the Kale and Collards Greek yogurt Dip:
1 17 oz container greek yogurt (0% or 2% will do)
2 tbsp mayonnaise
1 tbsp honey
1 cup chopped kale
1 cup chopped collards
3 green onions, finely chopped
1/3 cup red pepper, finely chopped
1/3 cup carrots, peeled and finely chopped
¼ cup finely chopped water chestnuts
2 garlic cloves, minced or pressed
¼ tsp pepper
½ tsp salt
¼ tsp smoked paprika (I use Burbon Smoked)
- After all is chopped and ready, combine ingredients into a large bowl and mix well.
- Allow dip to sit for at least an hour. This will allow the spices to soak and the greens to soften. Serve with chips, veggies, or whatever ya like and enjoy!
PS: The dip was such a Secret Santa hit I thought I might have my dear friend, Molly, model it for us.
The Trusted Table: kale, collards, carrots, garlic
Wholefoods: yogurt, green onions, red pepper, water chestnuts, honey
Twice Baked Sweet Potato Boats
Right between that line of mashed and baked, twice baked potatoes I love you so.
1 medium sweet potato
1 tbs greek yogurt
½ tbs salted butter
1 sprig rosemary leaves (chopped)
1 tsp brown sugar
pinch of salt
- Poke holes one every side of your sweet potato. Place in the microwave on medium-high for 10 minutes.
- After 10 minutes, or when the potato is soft to touch, cut potato down its length and scoop out the inside.
- Preheat the oven to 350 degrees. Mix filling with greek yogurt, butter, salt, chopped rosemary, brown sugar, salt and pepper. If you aren’t a rosemary fan, you can always use sage (its incredible).
- Once the butter has melted, place the filling back into the potato skins. Top off with a sprinkle of brown sugar and a touch of butter.
- Place potatoes in a pan and bake for 15 minutes.
Cozy Greens Soup
Why I love this soup? In the winter we all just start craving our favorite fatty foods, many of which are pretty dern unhealthy. Soup is one of the favorite winter treats, but it’s usually either incredibly unhealthy or just doesn’t fill ya up.
This soup? Tons o greens, tasty veggies, and once you add that parm rind: the fatty taste you need in your winter soup.
I love this cozy soup. A special thanks Megan Dyer for teaching me this one!
2 lbs mixed greens (kale, chard, spinach, etc) rough chopped, stalks removed
1 large onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 bay leaf
1 can peeled tomatoes, chopped
½ lb dried pasta
5 sprigs fresh thyme
2 boxes vegetable broth
1-2 parmesan rinds
2 tbsp olive oil
salt and pepper
- Heat a large pot over medium heat with olive oil.
- Add carrots, onion, celery, salt & pepper. Sauté for 7-10 minutes.
- Add the thyme, bay leaf, tomatoes, and parm rinds.
- Sauté 5 minutes, then add pasta, greens, and vegetable broth. Cover and simmer until the pasta is cooked.
- Serve topped with parmesan and enjoy!
Long, tired days = a need for quickly made comfort food.
I learned this recipe from my dear friend Megan when we worked together—it’s the perfect way to combine all of your leftover veggies and get some tasty pasta.
You’ve spent the week cooking and now have half a bell pepper, a little bit of cauliflower, and a handful of green beans—chop ‘em up and throw ‘em in.
So here ya have it: a fatty feeling, veggie using, fairly healthy comfort meal.
One Pan Pasta
1 pack fresh ravioli (I use La Pasta*)
½ container of Uniquely Greek Spread**
2 cups vegetable broth
½ yellow onion
your odds and ends veggies:
anything from bell peppers to brocc, I used:
1 cup broccoli
1 cup romanesco
4-5 leaves swiss chard, stems removed and chopped
- Pour veggie broth into a sauté pan. Bring to a boil and add ½ yellow onion, finely chopped.
- While onions soften, chop up your veggies into bite size pieces. Add firmer veggies at this point, such as broccoli and cauliflower. Hold off on spinach and bell peppers.
- After a minute, add ravioli to the pan. Boil for 2 minutes, then add softer veggies. Boil for 1 minute, then add 1/3-1/2 of a container of Uniquely Greek feta spread.
- Mix together the veggies and ravioli with the vegetable broth and feta spread. Once the broth has reduced and the sauce has thickened, remove from the head and enjoy! This should take approx. 2-3 minutes.
The Trusted Table: all of my veggies
Whole Foods: Uniquely Greek (also at Annebeth’s), La Pasta Ravioli, vegetable broth
*La Pasta, based in Silver Spring, Maryland
**Uniquely Greek started out of the family Grecian delights shop in Boothwyn, Pennsylvania
Bloggin’ back in action with a meal in under 30 min!
After a long break from cooking and a wonderful Thanksgiving in Maine, I wanted to start my December off with something worth getting excited for. Since my lovely roommate surprised me with the gift of shrimps and my lovely best friend dropped off a bag of produce just before I left for Maine, it only seemed right that I invite them both for dinner and create something great from the gifts they’ve given me.
The bag of surprise ingredients this week from my produce share (I feel like I’m on Chopped, it’s great):
How many did I use? All but the beets and broccoli (6 out of 8 ain’t so bad).
Sautéed Shrimp & Chard in a
White Wine-Mushroom Sauce
With a side of
Rosemary Mashed Cauliflower & Romanesco
Because the mash can stay warm/be heated without overcooking (unlike shrimp), start this guy off first:
Rosemary Mashed Cauliflower & Romanesco
1 small head of cauliflower (1/2 large head)
1 small head of romanesco
1 clove garlic
1 sprig of rosemary
4 tsp greek yogurt
1 tbs butter
- Pour vegetable broth into a saucepot and bring to medium high heat (use enough to give veggies room to boil).
- While bringing broth to a boil, cut cauliflower and romanesco into equally sized pieces. Keep the two separate. The romanesco will have to be cut into smaller pieces and it takes a bit longer to soften cauliflower.
- When the broth reaches a boil, add the cauliflower and a clove of garlic. Let boil for 3 minutes, then add the romanesco. Once the romanesco and cauliflower have softened (can poke a fork through and remove with ease).
- Drain the veggies from the broth and add to a blender (I love my Vitamix!) food processor, or prep your hand mixer.
- Add greek yogurt, butter, salt (I used a little over 1/8 tsp), pepper (fresh cracked), and the leaves of the rosemary sprig. Blend until a smooth consistency.
Sautéed Shrimp & Chard in a White Wine-Mushroom Sauce
18 shrimps (avg. 6 per person)
10 swiss chard leaves, washed and dried
3-5 crimini mushrooms, stems removed and thinly sliced (approx. ¼ inch)
½ stick of butter
3/4 cup dry white wine
3 cloves garlic (pressed or finely chopped)
- Melt butter, on medium, in a large sauté pan. Add mushrooms, a pinch of salt, pepper (fresh cracked is tastier), and red pepper (to taste). Sauté for 2 minutes. Add white wine; simmer for 2 minutes.
- Cut swiss chard leaves into thin strips.
- On medium heat, add garlic and juice from squeezed lemon half to sauté pan. Place shrimps on one side of the sauté pan, the swiss chard on the other and cover pan. Be aware, both of these ingredients will cook fairly quickly. By adding both at once, the shrimps start to cook on their first side while the swiss chard steams, before being tossed in the sauce.
- After a minute (or until pink on bottom side), flip the shrimps. You should only have to do this once when cooking the shrimps. **Quick “when are they done??” tip: my dear friend Nate taught me that when they look like a U they’re perfect, but a C…overcooked. **
- As the shrimps cook, begin tossing the chard in the wine and mushroom sauce. Continue until softened and a darker green. **Leaving them a little undercooked will increase their nutrient density**
- Either tossed together or kept separate, serve the shrimp and chard as you like with the sauce drizzled over top. Enjoy!!
The Trusted Table: romanesco, cauliflower, mushrooms, rosemary, garlic, swiss chard
Whole Foods: greek yogurt, butter, lemon, vegetable broth
I haven’t made a single post in the past two weeks. Why? Because it’s the awful time of year where mystical illnesses that take over your life swoop in and pretend to be over, then show up again. Contagious? Nah, my doc couldn’t even figure it out, just said: not contagious (thanks a mill, doc). When the only sick sickly I was feeling was dizziness and a bit of nausea, my sister, suffering from a debilitating headache, and I decided to do team cooking for comfort food. Results: It worked. 24 hours later I felt awesome.
Why chicken nuggets? Our wonderful mother taught herself to make chicken nuggets back when I was called “the little panda bear”. Most kids go through the age where they’ll only eat one weird thing or another; I just refused to eat most things. Anywho, the chicken nuggets became a staple of the house and the neighbor kids. She didn’t leave a recipe but we figured we’d take a crack at it. Now that Helen (sister) refuses to eat Chik-Fil-A, this was quite an exciting night for her.
So here they are, healthy homemade baked chicken nuggets. To season them we used Shenandoah Spice Blends, split the mix in half to try out two flavors (curry barbecue and sweet heat). If you don’t have SSC blends, try any other in the cabinet. If you don’t have any blends, try cracking some pepper, adding some paprika, and maybe some garlic powder.
Homemade Chicken Nuggets
(serves 2-4, depending on how hangry)
2 boneless, skinless chicken breasts
1 cup crushed bread crumbs (it’s stuffing season, rull cheap ones at WF)
½ cup all purpose flour
2 tsp seasoning of your choice (rubs/blends)
1 tsp olive oil
a lil cooking spray
- Pre-heat the oven to 450 degrees. Cube chicken breasts into nugget sized pieces.
- Take breadcrumbs and crush in a bowl to a medium-fine consistency (fine enough to stick to the nuggets). Because it’s the holidays, you can find cheap no-flavor added stuffing cubes at Whole Foods. To crush, use the bottom of a spice bottle or something else with weight to it.
- Add seasonings and flour to breadcrumbs. Drizzle the olive oil into the mixture and stir.
- Beat eggs in a separate small bowl. Place a wire rack into a rimmed cooking pan (line pan with aluminum foil or parchment paper for easy clean). Spray wire rack with cooking spray.
- Dip the chicken into the egg, allowing excess egg to drip off. Roll in breadcrumb mixture, pressing to help seasoning and larger pieces stick. Place on wire rack.
- Bake at 450 degrees for 12-15 minutes, or until crisp and meat is cooked. Flip half way through cooking time for even bake.
The Trusted Table: Eggs, Sides (potatoes, sweet potato, broccoli)
Whole Foods Market: Shenandoah Spice Company Seasonings, Chicken, Bread Crumbs, Flour
Now that Shenandoah Spice Co. has successfully made it to DC WholeFoods (yay), it means a lot more crafty overnights in the great city. The favorite thing about that? Getting to stay over night in Alexandria with my very favorite ladies, Erin and Becca.
We cook, we drink our wine, we have a lovely time. Each week I’ll bring a bag of mystery produce from my share and we’ll make a meal from the secret ingredients and whatever’s left in their fridge. THIS time we had a fantastic visitor from a farm in Pennsylvania who was on her way to Florida. She, like I, tends to travel in a car filled with produce and tasty treats—the kitchen went from bare bones to fully stocked. It went from ladies night to epic ladies night.
This weeks head chef: Becca. From the rural mid-west, her index of recipes is the never ending joke of what to make—steak and potatoes, meatloaf, or chicken pot pie. Gotta tell ya, the Heartland makes one heck of a chicken pot pie.
A hearty winter meal, great for 4-5 with a bottle of wine (or three) or a tasty microbrew.
Chicken Pot Pie
1 lb skinless, boneless chicken breasts
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
1 cup chopped cauliflower
1/3 cup all purpose flour
½ tsp salt
¼ tsp black pepper
¼ tsp celery seed
1 ¾ cups chicken broth
2/3 cup milk (Trickling Springs)
2 (9 inch) unbaked pie crusts
Rosemary/Sage/Thyme/SSC Bread Dip
No more than a pinch of any.
- Preheat the oven to 425 degrees.
- In a saucepot, add chicken, peas, carrots, celery, and cauliflower. Add enough water to cover and bring to a boil. After 15 minutes, remove from heat, drain, and set aside in a bowl for later.
- Now for gravy makin’: In a saucepot, melt a tab of butter and cook onions until translucent. Stir in salt, pepper, flour, celery seed, and any other preferred herbs. Slowly stir in chicken broth and milk, leaving on medium heat until thick. Set aside.
- Place chicken and veggie mixture into one of the two pie crusts. Pour gravy over mixture.
Take the other pie crust and lay over the top of bottom crust. Pinch the edges of both crusts together, making a tight seal. You can use a fork to pinch it closed. Cut three slits at the top of the pie so the steam can release.
- Bake for 30-35 minutes, or until the top of the pie is golden brown. Allow to cool, then slice up and serve! We added a bed of greens as our side to keep it somewhat healthy in all the gravy goodness.
Side note: we actually forgot to buy a second pie crust before the store closed so we made it from scratch. It was like a puff pastry, so all you need is water, butter, salt, and flour.
The Trusted Table: Cauliflower, carrots, greens, onion
Sarahs Magic Car: milk, butter
Everything else from the kitchen of Erin and Becca.
Produce Share for October the 24th:
Technicolor garden dreamland
I’ve been off my produce share photo game ever since my share was ripped from my grasp. Well, to be fair, The Trusted Table was shorted on some of their produce and had one more customer to fill an order for…so I lost mine to help the company. Totally fair. But it seems more fun to add some drama.
Now that they’re back regularly in my kitchen, I’m back to photographing the unbelievable bounty I get to cook with this week–they even threw in some extra tomatoes to roast as a “thanks for last week!”. Thank YOU Sarah!! I look forward to roasted tomato and arugula omelets.
But who’s the star of this weeks show? Purple cauliflower. Who knew that if we went back to all heirloom that our gardens would be Rainbow Brite’s play land?! First purple tomatoes, then carrots, and now cauliflower?? The real challenge will be to find a dish to make that truly accentuates the beauty of this veggie.
But the supporting roles this week?
(Just as important, just not as purple)
1 bunch cylindra beets
1 lb Mei Qing Choi
1 bunch arugula
1/2 lb jasper cherry tomatoes
1 lb purple/orange carrots
I must admit though, these are just repeat images of cauliflower due to my fascination with the purp. Unberieivable.
Things to expect for this weeks recipes:
Storing roasted beets (because I’m beet-ed out and they won’t be around for 6 months once their gone)
Roasted Cherry Tomato and Arugula Scrambles/omelets
Roasted root soup
Roasted Cilantro Mei Qing over quinoa with a cauliflower puree