Polenta With Cranberry Beans ~. Rancho Gordo

 

Polenta With Cranberry Beans

If you take advantage of any of my recommendations, I hope it will be to buy the Rancho Gordo Beans and any of their line of products.  The quality is unsurpassed 

In the Rancho Gordo library, we have a well-used copy of the book Fagioli: The Bean Cuisine of Italy (Rodale, 2014) by Judith Barrett, and this recipe is inspired by the book. When we tested it in the Rancho Gordo kitchen, it was a big hit. As we licked our bowls clean, we all agreed that it was a polenta dish with beans, not a bean dish with polenta, if that makes sense. 

Ingredients:

• 1/4 cup olive oil
• 1 large or 2 small red onions, finely chopped
• 2 cloves garlic, peeled and finely chopped
• 2 cups canned chopped tomatoes, with their juices
• 1 tablespoon red wine vinegar
• 2 tablespoons tomato paste
• 1 cup chicken or vegetable broth
• 10 fresh basil leaves, finely chopped
• 4 fresh sage leaves, finely chopped
• 4 to 5 cups cooked, drained Rancho Gordo Cranberry, Occhio della Capra or Borlotti Lamon beans
• Salt and freshly ground pepper
• 2 cups Rancho Gordo/Anson Mills polenta
6 ounces pancetta, diced (optional)
Chopped fresh basil or parsley for garnish
Directions:
In a large pan, heat the olive oil over medium heat. Add the onions and garlic and cook, stirring, until the onions begin to soften, about 3 minutes. Stir in the tomatoes and vinegar. Dissolve the tomato paste in the broth and add to the onions and tomatoes. Add the basil and sage. Season with salt and pepper and simmer until the sauce has thickened, 15 to 20 minutes.

1. Add the beans to the tomato sauce. Cook, stirring, to combine and heat through, about 15 minutes.
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3. To prepare the polenta: In a heavy pot, combine the cornmeal with 1 tablespoon salt. Turn the heat to medium and gradually whisk in 9 cups cold water, stirring constantly, until the polenta begins to boil. Lower the heat and simmer, stirring frequently with a wooden spoon, until thick, about 45 minutes.
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5. If using pancetta: Place the pancetta in a small saucepan over low heat. Cook, stirring frequently, until the pancetta is brown and crisp, about 15 minutes. Use a slotted spoon to transfer the pancetta to a paper towel to drain.
6. 
   
7. To serve, spoon the polenta into serving dishes. Ladle the beans over the polenta and top with the pancetta, if using. Garnish with fresh herbs.   
Makes 6 servings

Steak, Tomato & Peach Panzanella With Fresh Mozzarella & Charred Scallion Dressing

Steak, Tomato & Peach Panzanella With Fresh

 Mozzarella & Charred Scallion Dressing

This hearty steak salad is built for summer entertaining, when peach and tomato seasons are in full swing. Instead of chunks of bread, the starchy element of this panzanella comes in the form of store-bought potato gnocchi, which are seared ahead of time for a crisp-soft texture. It’s a celebratory dish that 

requires very little effort.
Ingredients:

2 strip steaks, about 1 1/2 lbs (680 g) total
6 scallions
1/2 cup + 4 teaspoons EVOO divided + more for drizzling
Salt and freshly ground pepper to taste
2 tbsp (30 mL) white balsamic vinegar
1/4 small red onion, very thinly sliced
1 pkg (500 g) shelf-stable potato gnocchi
2 balls (125 g each) fresh mozzarella
4 cups (1 L) heirloom grape or cherry tomatoes, cut into bite-size pieces
3 ripe peaches, cut into wedges
1/2 cup (125 mL) loosely packed basil leaves
Directions:
Place steaks on a baking sheet and let sit at room temperature for 30 minutes.

Preheat grill to high.

Place green onions on baking sheet with steak. Drizzle both with olive oil. Season steaks with salt and pepper.

Grill steaks, covered, until nicely seared, 2 to 3 minutes per side. Reduce heat to medium. Cook, flipping once, until it’s done to your liking, about 2 minutes more for medium-rare. While steaks are cooking, grill scallions until softened and lightly charred in spots, about 1 to 2 minutes per side. 

Remove from heat and cool. When steaks are done, transfer to a wire rack set over a baking sheet. Cool completely. Slice steaks against grain. (Steaks can be prepared to this point and stored in an airtight container and refrigerated until ready to use, up to 1 day. Bring to room temperature before using.)

To make dressing, roughly chop cooled scallions. Place in a blender with 1/2 cup (125 mL) olive oil, vinegar, salt and pepper. Blend until smooth. Transfer to a glass jar, cover and refrigerate until ready to use, up to 1 day.

Place sliced red onion in a small bowl and cover with cold water. Let stand for 15 minutes. Drain and set aside.

In a medium bowl, toss gnocchi with remaining 4 tsp (20 mL) olive oil and salt to taste. Heat a large skillet over medium-high heat. Add gnocchi in a single layer and cook, undisturbed, until deeply golden on one side, 2 to 3 minutes. Toss and continue cooking until browned all over, another 2 to 3 minutes. Transfer to a plate and cool completely.

Before serving, drain mozzarella and let it sit at room temperature for 15 minutes.

Place tomatoes, peaches and soaked onion in a large mixing bowl. Toss gently with half of dressing. Tear mozzarella into rustic chunks and lightly season with salt. Add to bowl along with gnocchi. Toss and taste for salt and pepper. Arrange salad on a large serving platter and top with steak and basil. Serve with the remaining dressing on side.

One Pan Shrimp And Asparagus With Creamy Polenta

One Pan Shrimp And Asparagus With Creamy Polenta

This is a delicious meal packed with nutrition and goes together quickly. It is a one pan meal with lemon and basil, ready in 20 minutes. Serve it over creamy polenta, rice, or risotto. Trader Joes 
carries wild caught shrimp from the deep waters of Argentina, that I recommend.
Ingredients:
16 ounce peeled and defined shrimp
2–3 tablespoons olive oil
1 large shallot- diced
4–6 garlic fat cloves- roughly chopped
16 ounces asparagus (one large bunch), woody ends removed, cut into     
inch 1/2 inch pieces.
1/2 teaspoon salt and pepper, more to taste
1/4 teaspoon red pepper flakes
1 lemon – use the zest, plus juice to taste.
10 basil leaves, cut into ribbons (or try Thai Basil!)
Serve over creamy polenta, rice, quinoa or on its own.

Directions:
Thaw frozen shrimp in a bowl of cold water, drain, and pat dry. Season both sides with a little salt and pepper. 

Saute. Heat the olive oil in an extra-large skillet over medium heat. Sauté shallot and garlic, stirring until fragrant, about 2-3 minutes. Add the lemon zest and chili flakes, and sauté for 1 minute. Add the asparagus, season with salt and pepper. Stir frequently until tender crisp. ( If your asparagus is very thick, add a splash of water, cover and steam for a few minutes).

Sear the shrimp. Scoot asparagus to the sides (or to a side plate) add a little more olive oil to the pan, and add shrimp to the middle of the pan, searing each side.

Combine. Stir the whole thing together, squeeze in some lemon juice, and cover the pan for 1-2 minutes, until the asparagus is tender and vibrant green and the shrimp is cooked through.

Season. Add the basil ribbons, then taste, adjust salt and lemon to taste – find the balance.

Serve. Divide among bowls and top with lemon zest and chili flakes, or feel free to serve over rice or creamy polenta.

Notes:
A note on shrimp– I prefer frozen wildshrimp that is peeled and deveined. Trader Joe’s carries large Argentinian red shrimp, which are my favorite- affordable and good quality.  Serves 6 to 8

Leftovers will keep for 3 days in an airtight container in the refrigerator.

I particularly love shrimp recipe this over our creamy polenta.

For extra richness, add a pat of butter at the very end of cooking. I’ll often add this to another’s portion after I take mine out. This way, they are happy with this buttery shrimp, and I’m happy with my lighter olive oil version.

Tomato, Chili & Prawn Linguine

Tomato, Chili & Prawn Linguine

Lemon zest complements sweet tomatoes perfectly in this super simple pasta dish and spaghetti makes a great alternative pasta shape for something a bit different.  Low Fat!  Serves 4Ingredients:300g dried linguine (or spaghetti)
2 tbsp olive oil
400g pack cherry vine tomatoes
1 red chilli, deseeded and finely chopped
3 clove/s garlic, sliced
150g pack Duchy Organic Raw King Prawns
½ unwaxed lemon, zest and juice
½ x 25g pack basil, leaves tornDirections:Put a large pan of salted water on to boil. Cook the pasta in the salted boiling water following pack instructions, saving a mug of the cooking water before draining. Meanwhile, heat the oil in a large frying pan, add the tomatoes and cook over a high heat for about 3 minutes, until they begin to blister

Turn the heat down a little and add the chilli and garlic, then continue to cook, stirring often, for 3-4 minutes until fragrant. Add the king prawns and cook for 1-2 minutes until they turn pink and opaque.

Tip the drained pasta straight into the tomato sauce, add the lemon zest and juice and tear in ½ of the basil. Stir, adding enough cooking water to make the sauce coat the pasta; season. Scatter over the remaining basil and serve.

Cook’s tip:  Sizzle the basil leaves in hot oil until crispy to give this simple pasta the wow factor.

Roasted Vegetable Pasta

Roasted Vegetable Pasta

Dig into a bowl of Roasted Vegetable Pasta, with garden-fresh veggies caramelized to sweet perfection.  Tossed with olive oil, garlic, and herbs, this fast, flavorful dish tastes like late summer in every bite.

Ingredients:

1 pound zucchini – about 2 medium zucchini cut in 1/2 moon slices

1 red bell pepper, chopped in one inch bite-sized pieces
8 ounces cremini mushrooms, cut in half or quarter depending on size
1 red onion, sliced in 1/4 inch wedges
1 pint cherry tomatoes
4 tablespoons olive oil, divided
2 teaspoons Italian seasoning, divided
8 ounces dry pasta (we used rigatoni)
1/4– 1/2 teaspoon red pepper flakes
6 cloves garlic, chopped fine or grated (1/4–1/3 cup)
1 tablespoon fresh rosemary, finely chopped (Optional)
1 lemon zested and juiced
salt to taste
black pepper to taste
1/2 cup fresh basil leaves torn
1/2 cup pecorino cheese or parmesan cheese, grated

Directions:
Preheat oven to 425°F.
Chop zucchini, bell peppers, mushrooms, onion. Place zucchini and bell peppers in a bowl and toss with a few teaspoons of olive oil, salt, pepper, and 1 teaspoon of Italian seasoning. 

Spread onto a baking sheet- the more room the better they will roast, if too crowded the veggies will steam rather than caramelize. 
Do the same with the mushrooms, red onion, and cherry tomatoes: place in a bowl, toss with a tablespoon of olive oil, salt, pepper and 1 teaspoon Italian seasoning and spread onto another baking sheet. 

Bake. Roast the veggies in the oven for 20-25 minutes, until tender and slightly caramelized. The zucchini tray is usually done in 20 minutes.

Pasta. Cook pasta in a large pot of salted water (important for flavor) to al dente while veggies are roasting. Drain and save 1 cup of hot pasta water.

Saute. In a saute pan, add remaining olive oil (or use 1/2 butter), sauté red pepper flakes and garlic, turn heat to medium low, add rosemary. Let the garlic soften and cook through, stirring all the while- if it is starting to get golden before it cooks through, add a little pasta water.

Combine. Add cooked pasta to the pan and toss. To loosen, add a little hot pasta water if desired. Add lemon zest, salt and pepper to taste. Toss in the roasted veggies. 

 *Adjust flavor again as needed, with more salt, pepper, lemon juice, pasta water, or a drizzle of olive oil.

Garnish. Top with pecorino cheese, basil, and optional pine nuts.

Notes:
Optional toppings: toasted walnuts, pinenuts, dollops of pesto, or vegan cheesy sprinkle, vegan parmesan cheese, 

Flavor enhancers: extra squeeze of lemon juice or a drizzle of sherry vinegar or white balsamic vinegar or a few chopped anchovies, capers, or olives (sauté in with the garlic).

Store leftovers in the fridge in a sealed airtight container for up to 3 days. Delicious for lunch – cold or warmed up!

For a rich and creamy version, omit the pecorino cheese (or use both) and stir in 4-6 ounces of creamy goat cheese with the warm pasta before adding the veggies.

Caramelized Red Pepper Spaghetti

 Caramelized Red Pepper Pasta

Cooking the peppers low and slow intensifies their flavor and inherent natural sweetness to very special effect.  

Ingredients:

2 tablespoons pine nuts

3 tablespoons extra virgin live oil

2 red bell peppers, deseeded and thinly sliced

5 1/4 oz. spaghetti

lg. pan of salted boiling water salted

2 cloves garlic, thinly sliced

Pinch chili flakes

1/4 cup picked basil leaves, more for garnish or to serve

4 tablespoons grated cheese

Directions:

Toast the pine nuts in a non-stick skillet of a medium heat 4-5 minutes.  shaking regularly until golden.  Set aside on a small plate.  Heat the oil in the same skillet over a medium-low heat and add the sliced peppers,  then lower the heat and fry gently for 25 to 30 minutes, stirring regularly until very soft.  When the peppers have about 5 minutes to go, cook the spaghetti in a large pan of salted water for 10 minutes.

NOTE:  Never add salt to cold water but wait for it to come to a boil.  It will pit your pan.

Add to the skillet the sliced garlic, chili flakes and basil to the peppers and cook for 3-4 minutes until the garlic is golden.  Transfer the cooked spaghetti to the red pepper pan along with a little of the cooking water if needed.  Add the toasted pine nuts and grated cheese, tossing together.  Divide between 2 bowls and top with freshly ground black pepper and extra basil to serve. 

 

 

Amalfi Sunset Cocktail

Amalfi Sunset Cocktail

This fruity, zesty drink was created by Rebekah George, bar manager at Edinburgh’s Tipo. Make it with grappa instead of gin for an extra layer of Italian heritage.
Ingredients:
25ml London dry gin
10ml Cointreau
50ml peach juice
5ml lemon juice
8 leaves basil

Directions:

Place the basil leaves in a water glass.  Place the liquor and fruit juices in a shaker.  Shake to chill.  Pour in glass, stir and add ice.  1 cocktail

Fancy Meatball Tarts

                                                      

                        Fancy Meatball Tarts
Can you think of a cuter way to present mini meatballs than in golden phyllo cups? You can make these moist meatballs ahead of time. This will simplify your final prep on the evening of the party. Don’t hesitate to switch up the seasonings used in the meatballs. Try your favourite combo—or, if you’re making them on warmer days, consider using chopped fresh basil and oregano.

Ingredients:
1 egg
1/4 cup (60 mL) milk
1 slice white bread, or 1/4 cup (60 mL) fine dry bread crumbs
1 lb (455 g) ground beef
1/2 tsp (2 mL) dried leaf thyme
1/2 tsp (2 mL) paprika
1/2 tsp (2 mL) salt
Generous pinch of allspice (optional)
1/2 cup (125 mL) finely grated Parmesan
1/4 cup (60 mL) finely chopped green onion tops
9 sheets frozen phyllo pastry, thawed
1/3 cup (80 mL) melted butter
3/4 cup (175 mL) jellied cranberry sauce
Chopped green onions or tiny basil leaves for garnish (optional)

Directions:

Preheat oven to 400°F (204°C).

For meatballs, whisk egg and milk together in a small bowl. If using white bread, remove crusts and discard. Finely chop white bread. Stir chopped bread or bread crumbs into milk mixture. Let sit until mushy, about 10 minutes.

Spread out meat in a large bowl. Spread bread mixture overtop. Sprinkle with thyme, paprika, salt and allspice. Work in with a fork. Then work in cheese and onions. Don’t hesitate to use your hands to mix.

Line a rimmed baking sheet with parchment. Using moistened hands, shape 1 tbsp (15 mL) of meat mixture into a 1-inch (2.5-cm) ball; place on baking sheet. Repeat with remaining mixture. Bake 10 minutes. (Meatballs will bake more in tart shells.) If not using baked meatballs right away, place on a sheet pan. Cover and refrigerate up to 2 days, or freeze in a sealed container. Bring to room temperature before baking in phyllo shells.

To prepare pastry, heat oven to 350°F (177°C).

Unroll phyllo on a counter. Carefully remove one sheet and place on counter separately. (Keep remaining phyllo covered with a clean damp dishtowel.) Lightly brush single sheet with melted butter. Top with a second sheet, lining up sheets as best you can, and brush with butter. Repeat with a third sheet and brush with butter. Cut stacked sheets into 3-inch (8-cm) squares. Nestle each into the well of a mini muffin cup, gently pressing into the bottom and up the sides. Repeat with remaining squares. If you only have one muffin tin, work in batches.

Heat jellied cranberry sauce in microwave just until it starts to bubble. Stir until smooth. Pour into a small bowl. Roll one meatball in sauce to coat lightly, then carefully place in a phyllo cup. Repeat until all cups are filled. Bake in centre of oven until phyllo is golden, 5 to 7 minutes. Meanwhile, repeat process using remaining meatballs and phyllo in a second muffin pan.

If you wish, brush top of baked warm meatballs with more cranberry sauce. Serve warm, garnished with sliced green onions or tiny basil leaves if desired.   Makes 30 tarts

Thai Basil Chicken

 

Thai Basil Chicken

If your weeknight dinner repertoire doesn’t include Thai Basil Chicken (Pad Krapow Gai), then you’re missing out. This superquick stir-fry comes together faster than you could get takeout delivered. It traditionally uses holy basil, which is very hard to find, but you can use either Thai or sweet basil, depending on availability.  

Ingredients:
2 tbsp (30 mL) fish sauce, preferably Thai
1 tbsp (15 mL) oyster sauce, preferably Thai
1 tbsp (15 mL) low-sodium soy sauce
l tbsp (15 mL) water
1 tbsp (15 mL) brown sugar
6 tbsp (90 mL) canola oil, divided
1 lb (455 g) ground chicken
4 cloves garlic, minced
1 red bird’s-eye chili, finely chopped
1 long red chili, halved, seeded, thinly sliced
7 oz (200 g) green beans, cut on bias into 1/4-inch (5-mm) pieces
1 1/2 cups (375 mL) loosely packed basil leaves, preferably Thai
4 large eggs
Jasmine rice and lime wedges for serving

Directions:
Stir fish, oyster and soy sauces with water and brown sugar in a small bowl. Set aside.

Heat 3 tbsp (45 mL) oil in a large nonstick frying pan over high heat until shimmering. Add chicken and cook, breaking up meat with a wooden spoon, until liquid has evaporated and chicken is starting to sizzle and brown, 5 to 7 minutes. 

Reduce heat to medium and add garlic and chilies. Cook, stirring constantly, until fragrant, about 30 seconds. Add green beans and fish sauce mixture. Stir constantly until sauce evenly coats chicken, about 1 minute. Remove from heat and stir in basil. Cover and set aside.

Heat remaining 3 tbsp (45 mL) oil in a small nonstick pan over medium-high. Cook eggs, one at a time, until edges are browned, whites are puffed and yolks are still runny, about 1 minute. (Be careful as oil tends to pop a bit.)

Serve stir-fry with steamed jasmine rice, lime wedges and a fried egg on top of each serving.  Serves 4

Polenta With Cranberry Beans And Tomato Sauce

 

Polenta With Cranberry Beans And Tomato Sauce

Ingredients:

1/4 cup olive oil

1 large or 2 small red onions, finely chopped

2 cloves garlic, peeled and finely chopped

2 cups canned chopped tomatoes, with their juices

1 tablespoon red wine vinegar

2 tablespoons tomato paste

1 cup chicken or vegetable broth

10 fresh basil leaves, finely chopped

4 fresh sage leaves, finely chopped

4 to 5 cups cooked, drained Cranberry or Borlotti Lamon beans

Salt and freshly ground pepper

2 cups polenta

6 ounces pancetta, diced (optional)

Chopped fresh basil or parsley for garnish

Directions:

In a large pan, heat the olive oil over medium heat. Add the onions and garlic and cook, stirring, until the onions begin to soften, about 3 minutes. Stir in the tomatoes and vinegar. Dissolve the tomato paste in the broth and add to the onions and tomatoes. Add the basil and sage. Season with salt and pepper and simmer until the sauce has thickened, 15 to 20 minutes.

Add the beans to the tomato sauce. Cook, stirring, to combine and heat through, about 15 minutes.

To prepare the polenta: In a heavy pot, combine the cornmeal with 1 tablespoon salt. Turn the heat to medium and gradually whisk in 9 cups cold water, stirring constantly, until the polenta begins to boil. Lower the heat and simmer, stirring frequently with a wooden spoon, until thick, about 45 minutes.

If using pancetta: Place the pancetta in a small saucepan over low heat. Cook, stirring frequently, until the pancetta is brown and crisp, about 15 minutes. Use a slotted spoon to transfer the pancetta to a paper towel to drain.

To serve, spoon the polenta into serving dishes. Ladle the beans over the polenta and top with the pancetta, if using. Garnish with fresh herbs. Makes 6 servings       Recipe of Rancho Gordo Beans

Summery Succotash Salad

Summery Succotash Salad

Ingredients:
¼ small red onion, finely diced
3 Tbsp red wine vinegar
3 ears of corn (white or yellow), shucked
2 Tbsp olive oil
1 bunch scallions, (Green Onions), trimmed of root ends, finely minced
1 basket multi-colored cherry tomatoes, quartered
3 cups cooked, drained lima beans, 
¼ cup extra virgin olive oil, plus more for drizzling on salad before serving
1½ tsp salt
¼ tsp pepper
1 bunch basil, leaves picked
2 Tbsp. finely chopped Italian parsley

Directions:
Combine the diced red onion and red wine vinegar in small bowl and let macerate for at least 15 minutes.

Cut the corn kernels from the cobs, discarding the cobs.

Place the 2 Tbsp of olive oil in a medium saute pan over medium high heat. When the oil is hot, add the corn kernels and saute for 2 to 3 minutes, or until just cooked. Spread out onto a baking sheet to cool to room temperature.

In a large bowl, combine the red onion, corn, scallions, cherry tomatoes, lima beans, extra virgin oil, salt and pepper and stir together. Just before serving, thinly slice the basil leaves and stir into the salad. Taste for seasoning, adding additional salt and/or vinegar, if needed. Drizzle with the additional extra virgin olive oil and top with the chopped parsley.

Serve room temperature or chilled.  Serves 4

Sweet Stone-Fruit Caprese Bites

Sweet Stone-Fruit Caprese Bites

The beloved caprese salad is turned into a sensational appetizer when you swap in juicy, sweet and luscious peaches and nectarines in place of tomatoes and serve the whole thing as individual bites. Good-quality olive oil and sea salt really make the other ingredients sing.
Ingredients:
4 peaches or nectarines, or a mix of both
Vegetable oil to grease grill (optional)
1 1/2 tsp (7 mL) olive oil for grilling (optional) plus more for finishing
250 g or 2 containers (each 125 g) buffalo mozzarella or burrata, drained
Generous pinches of sea salt
Small or medium basil leaves for garnishing
Directions:
Slice peaches in half, removing the pits. Slice each half into two thick rounds, giving four pieces per peach.

If you’d like to add a bit of extra interest and smoky, charred flavour to this recipe, barbecue the fruit. Lightly oil grill and preheat barbecue to medium. Lightly brush fruit slices with 1 1/2 tsp (7 mL) oil. Barbecue fruit until grill marks form, 2 to 3 minutes per side.

Thickly slice mozzarella or tear into thick chunks.

Layer fruit rounds with mozzarella. Drizzle with a little olive oil and sprinkle with salt. Garnish with basil leaves. Serve immediately.
Makes 8 appetizer servings

Roasted Beet Salad With Oranges, Walnuts And Whipped Goat Cheese

Roasted Beet Salad With Oranges, 

Walnuts, And Whipped Goat Cheese

Earthy beets, sweet oranges and peppery arugula are served atop a rich, creamy goat cheese spread for a sensational salad. If you don’t want to use all the spread, hold some back to smear on toasts. Everything can be prepped the day before, and then the salad can be quickly assembled right before serving.

Ingredients:
Whipped Goat Cheese
5 oz (140 g) goat cheese
1/2 cup (125 mL) full-fat sour cream (14%)
1/4 cup (60 mL) heavy cream (35%)
1 tbsp (15 mL) extra virgin olive oil
Salt to taste
Dressing
3 tbsp (45 mL) extra virgin olive oil
1 tbsp (15 mL) white wine vinegar
1/2 tsp (2 mL) Dijon mustard
Salt to taste
Salad
1 lb (455 g) beets, about 3 medium-size
2 tbsp (30 mL) olive oil
Salt and freshly ground pepper to taste
2 large navel oranges
3 cups (750 mL) packed baby arugula
1/4 cup (60 mL) roughly chopped toasted walnuts
1/4 cup (60 mL) loosely packed basil leaves

Directions:
For the whipped goat cheese, place ingredients in a large bowl. Using a hand mixer, blend on high until smooth, light and fluffy, 1 to 2 minutes. Cover and refrigerate until ready to use.

For the dressing, whisk ingredients in a small bowl until emulsified. Set aside.

For the salad, preheat oven to 425°F (218°C).

Place beets on a large piece of foil, drizzle with olive oil and season with salt. Fold foil around beets tightly and create a tight seal. Place on baking pan and bake until tender when pierced with a knife, 45 to 60 minutes.

When cool enough to handle, trim, peel and cut into wedges. Place in a large bowl. Season with salt and pepper. Add half the dressing. Mix to combine.

To segment oranges, cut off a slice from the tops and bottoms. Using a sharp knife, cut off rinds and any white membrane. Cut between inner membranes to release orange segments.

To assemble salad, spread whipped goat cheese over a serving platter. Place arugula in a large mixing bowl and toss with remaining half of dressing. Arrange over goat cheese. Scatter beets and orange segments over arugula. Top with toasted walnuts and basil leaves. Drizzle with any extra dressing left in bowls.
Serves 4 to 6

Baked Mushroom Parmigiana 5*****

Baked Mushroom Parmigiana 5*****

Create a truly comforting casserole by breading and baking ample-sized caps then layering with loads of cheese and tomato sauce. This style of tomato sauce can be applied to other recipes like classic lasagna. Want a side of pasta? Simply double the sauce.

Ingredients:

Quick Tomato Sauce:

2 cans (each 875 g) 28 oz. whole San Marzano tomatoes

½ cup (125 mL) extra virgin olive oil
10 garlic cloves, thinly sliced
½ tsp (2 mL) chili flakes
2 tsp (10 mL) granulated sugar
1 basil sprig including stem
Breaded Mushrooms
3 tbsp (45 mL) extra virgin olive oil
1½ cups (375 mL) panko bread crumbs
¾ cup to 1 cup (175 to 250 mL) all-purpose flour
4 eggs, beaten
12 medium-large or large portobello mushroom caps (stems removed) I used "stuffing" mushrooms from Costco 1 cup (250 mL) finely grated 
   Parmigiana- Reggiano
3 cups (750 mL) coarsely grated mozzarella, about 340-g ball
½ cup (125 mL) fresh basil leaves
Directions:

Open canned tomatoes so you can quickly add and avoid burning the garlic while fiddling with an opener. Pour ½ cup (125 mL) oil into a large wide pot. Set over medium heat. When shimmering or hot, add garlic and chili flakes. Stir frequently until lightly golden, 1 to 2 minutes. Carefully add tomatoes. Using a wooden spoon or potato masher, gently break up the tomatoes. Add sugar. Stir often over medium until sauce comes to a simmer. Reduce heat so sauce gently simmers but isn’t splattering (likely low or medium-low). Add basil. Cook, stirring occasionally until thickened and flavourful, 35 to 40 minutes. Remove basil from sauce.

Preheat oven to 400°F (200°C).

Bread mushrooms. Pour 3 tbsp (45 mL) olive oil into a frying pan and set over medium-high heat. Add bread crumbs. Stir until toasted, 3 to 4 minutes. Cool completely. Place flour, eggs and toasted bread crumbs in separate pie plates or wide shallow dishes. Dust mushrooms with flour then dip in egg. Coat with bread crumbs. Set on a large rimmed baking sheet.

Bake in preheated oven until crispy-coated, about 12 minutes.

Spoon about 1 cup (250 mL) tomato sauce into a 9 x 13-inch (3-L) baking dish, spreading to evenly coat base of dish. Add 6 breaded and baked mushroom caps. Dollop with half of remaining sauce. Sprinkle with half of cheese. Repeat with a second layer, ending with cheese.

Reduce oven temperature to 375°F (190°C).

Bake in centre of preheated oven until mushrooms are very tender, 45 to 50 minutes. Scatter basil overtop. Serve a stack of 2 caps for each serving alongside pasta or a hearty green side such as steamed broccolini or roasted asparagus.    Makes 6 servings

Cauliflower Steak With Carrot 

Miso Puree And Carrot-top Pesto

Looking for a vegetarian steak alternative?  This roasted cauliflower steak is easy to make and is packed with flavor thanks to the top pesto!

Ingredients:

Cauliflower Steaks

2 heads of cauliflower
1 Tbsp olive oil
1/2 tsp salt
1/2 tsp garlic powder
dash of pepper
Carrot Miso Dressing
4 oz orange carrots , cut into even pieces
2 Tbsp white miso
1 Tbsp rice vinegar
1/2 cup plain greek yogurt
2 Tbsp olive oil
salt and pepper , to taste
Carrot Top Pesto
1 1/2 cups carrot tops
1 garlic clove , peeled
3 Tbsp pecans
3/4 cup basil leaves
1/4 cup asiago cheese
1/4-1/2 cup olive oil + more for drizzlings
Directions

For the Cauliflower Steaks:
Preheat oven to 500 degrees F. Remove the green leaves from head of cauliflower and trim the stems. Cut 1 1/2 inch thick steaks (I got 4 from two heads plus a bunch of florets which I saved for another use).

Transfer slices to a baking sheet and brush olive oil on each side of each piece. Sprinkle spices on all steaks and then cover the baking sheet with aluminum foil.

Bake for 5 minutes, remove foil, and bake for an additional 10. Flip steaks and bake for another 5-10 minutes or until the tops are browned. Remove from heat and set aside.
For the Carrot Top Pesto:

Combine carrot tops, garlic, pecans, basil leaves, and asiago cheese in a high speed blender or food processor. Pulse until everything is chopped into small pieces. Turn the machine on and drizzle in 1/4 cup olive oil to incorporate. If the mixture is too dry, drizzle more olive oil until you reach your desired consistency.

For the Carrot Miso Dressing:
Bring a medium saucepan of water to a boil over high heat. Salt and add in carrot pieces. Let blanch for 5 minutes. Meanwhile, add ice to a large mixing bowl and add water to create an ice bath. Once the carrots are ready, use tongs to transfer from the boiling water to ice bath.

Once carrots are cooled, transfer to a high speed blender along with miso, vinegar, yogurt, olive oil, and a dash of salt and pepper. Blend until completely combined and a thick dressing forms. You want the dressing to be thin enough that you can spread it but quick enough that it won't run. If it's too thick, add 1 Tbsp of water at a time until you've received a desired consistency.
To serve:

Spread carrot miso dressing on a serving platters and place cauliflower steaks over it. Top with pesto, a drizzle of olive oil, salt, and pepper. Serve right away.

Garden Greens Goddess Pizza

 

Garden Greens Goddess Pizza

Ingredients:
1/2 pound pizza dough, homemade or store-bought
1/2 cup basil pesto (homemade below)
2 cups chopped or shredded kale
2 tablespoons extra virgin olive oil
kosher salt
crushed red pepper flakes
6 ounces creamy goat cheese, crumbled
1/2 cup shredded fontina cheese
1 medium zucchini or summer squash, shaved into ribbons
1/2 cup fresh basil leaves, roughly torn

Goddess Basil pesto

2 cups fresh basil
1/2 cup fresh dill or mint

1 jalapeño, seeded if desired
1/4 cup extra virgin olive oil
3 tablespoons roasted shelled pistachios
1/4 cup shredded pecorino or parmesan cheese
juice of 1 lemon (about 2 tablespoons)

Directions:

• Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.

  Make the pesto, if using homemade. In a blender or food processor, combine all ingredients and pulse until smooth. Taste and add salt as needed. Keep stored in the fridge for up to 2 weeks.

  On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet.

  Spread the dough with pesto, top evenly with kale, and drizzle with olive oil. Season lightly with salt and a pinch of crushed red pepper flakes. Top with crumbled goat cheese and fontina cheese. Arrange the zucchini ribbons over the cheese, drizzle lightly with olive oil and season with salt. 

  Transfer to the oven and bake for 10-15 minutes or until the crust is golden and the cheese has melted. Top the pizza with fresh basil and crushed red pepper flakes. ENJOY! 

Caprese Sandwich with Chicken, Tomatoes, And Peaches

This sandwich epitomizes summer. Make sure the tomatoes and peaches are at their peak to fully capture the essence of the season. If peaches are lacking sweetness, add a drizzle of honey as a cheat!

Ingredients:

1 to 2 ripe yellow tomatoes, sliced
1 ripe peach, pitted and sliced
1½ cups (375 mL) fresh mozzarella di bufala, sliced
8 fresh basil leaves, julienned
3 tbsp (45 mL) olive oil
Salt and freshly ground pepper to taste
4 Italian-style buns
1/4 cup (60 mL) mayonnaise
2 cups (500 mL) roast chicken, shredded (use store-bought rotisserie chicken)

Directions:

1. In a medium bowl, gently toss together tomatoes, peach, mozzarella, basil, olive oil and salt and pepper to taste.

2. Slice buns and spread with mayonnaise. Divide chicken and Caprese salad, including juices, between buns.
3. Slice sandwiches and serve.

Summer Squash And Basil Pasta

Summer Squash And Basil Pasta

Ingredients:
1/4 cup Olive OIl
8 garlic cloves, sliced thin
2 pounds assorted summer squashes and zucchini, quartered lengthwise
Kosher salt
1 teaspoon Aleppo-style Pepper
12 oz. paccheri, ziti, or other large tubes pasta
2 ounces Parmesan cheese (about 1/2 cup)
1 tablespoon fresh lemon juice
1/2 cup basil leaves, divided

Directions:

Heat oil in a large skillet over medium heat.  Cook garlic, stirring until lightly browned around the edges, about 4 minutes.  Add Squash and increase heat medium-high: season with salt.  Cook tossing occasionally, until squash begins to break down.  

Turn down heat once it begins sticking, and continue to cook until the squash is jammy and soft, 12 to 15 minutes.  Toss in 1 teaspoon Aleppo-style pepper.  

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally until it is very al-dente.  

Transfer pasta with a slotted spoon or spider to the skillet with the squash and add 1/2 cup pasta cooking liquid.  Cook pasta, adding 2 oz. Parmesan in stages along with more cooking liquid as needed, until sauce coats pasts and pasta, is al dente.  

Toss in lemon juice and most of the basil.  Top with more Parmesan and Aleppo-style pepper and remaining basil.

Nicoise Salad

Nicoise Salad

Ingredients:
1 small shallot, finely diced
2 garlic cloves, grated
Salt and pepper
2 tablespoons red wine vinegar
3 tablespoons olive oil
8 anchovy fillets, 2 finely chopped and 6 for garnish
2 tablespoons roughly chopped black niçoise or oil-cured olives, plus whole olives for garnish
6 small red tomatoes
12 cherry tomatoes in assorted colors
1 tablespoon small capers, rinsed
12 basil leaves

Directions:Make the vinaigrette: Put the shallot in a small bowl. Add garlic, salt and pepper and cover with red wine vinegar. Macerate 10 minutes, then whisk in olive oil, chopped anchovy and chopped olives.

1. Cut each tomato crosswise into 2 thick slices. Place slices on a platter in one layer and season with salt and pepper. Season cherry tomatoes with salt and dress with vinaigrette. Spoon cherry tomatoes and vinaigrette evenly over tomato slices.
2. Top each tomato slice with half an anchovy filet, then sprinkle with capers. Garnish with basil leaves and whole olives. Serve at cool room temperature.