Vegetable Curry

I made this recipe up one night when craving Indian food and faced with lots of random veggies left over from a week of farmer's market baskets. You could make this a million different ways, these are the veggies I happened to have on hand. I used a similar theory of how I make a curry with chickpeas (find that recipe here). This would also be good with peas, and broccoli.

Farmer's Market Vegetable Curry

• Large yellow onion, quartered
• 4 cloves of garlic
• 1 inch of ginger, peeled
• 1 Serrano pepper, seeded 
• 1 tablespoons of olive oil, divided
• 1/2 teaspoon of cumin
• 1/2 teaspoon coriander
• 1 teaspoon fresh turmeric, grated
• 1/4 teaspoon of ground cinnamon
• 1 teaspoon of paprika
• 1 teaspoon of salt 
• 1 1/2 teaspoons of garam masala
• 1 teaspoon curry powder
• 1 head Cauliflower, broken into florets
• 1 Sweet potato, cubed
• 2 cups baby spinach
• 5 carrots, sliced into thin discs
• 1 cup Green Beans, trimmed and chopped into 1 inch pieces
• 1 28 oz can crushed Tomatoes
• One bunch Cilantro, chopped
• Whole grain Naan
•  Non-fat Greek yogurt

1. Pulse serrano, garlic and ginger in a food processor until minced. Add onion; pulse until finely chopped, but not watery.
2. Heat oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add spices: coriander, cumin, cinnamon, paprike, salt, garam masala, curry powder and turmeric and cook, stirring, for 2 minutes.
3. Add in cauliflower, sweet potatoes and carrots and stir to coat with spice mix. Allow to soften. 
4. Add in crushed tomatoes and salt, and bring to a simmer. Allow to simmer for about 15 minutes. 
5. Add in green beans. Simmer for 5 minutes.
6. Stir in spinach, and about 1/4 cup of greek yogurt to thicken sauce. 
7. Adjust spices and add in cayenne if you want more heat. 
8. Serve with cilantro on top, naan on the side and I like to top mine with a little more Greek yogurt to cool down the heat. 

Almond Pesto with Blistered Tomatoes and White Beans Over Spaghetti Squash

Love this idea from Eating well. The almond pesto is delicious and this recipe makes plenty. Standby for another idea on how to use the leftovers! I didn't make a whole lot of changes to this original concept because it is so yummy it almost feels unhealthy. Blistering tomatoes in the oven like this is an incredible trick that can translate to just about anything. 

Almond Pesto with Blistered Tomatoes and White Beans Over Spaghetti Squash 

• Pesto:
• 3 cups fresh basil leaves
• 1 cup fresh parsley leaves
• juice of one lemon (fresh is key)
• 1 teaspoon lemon zest
• ½ cup grated Parmesan cheese
• ⅓ cup raw almonds
• 3 cloves garlic
• 1½ tablespoons red-wine vinegar
• salt and pepper to taste
• ¼ cup extra-virgin olive oil
• 1 3-pound spaghetti squash
• 2 pints grape or cherry tomatoes
• 1 tablespoon extra-virgin olive oil
• salt and pepper to taste
• 1/2 teaspoon lemon pepper
• 1/4 teaspoon red pepper flakes if you like heat!
• 1 15 ounce can cannellini beans, rinsed

1. To make the pesto: Put basil, parsley, Parmesan, almonds, garlic, vinegar, lemon and lemon zest, and salt and pepper in a food processor and pulse until coarsely chopped, scraping down the sides. Then, while it's running add olive oil, processing until smooth. If too thick add in up to 1/4 cup of water to smooth. 
2. Now get the squash cooking in the microwave: this is the same method I used in my other spaghetti squash recipes, and I will never spend time roasting it again. Mainly because I do not have the time (in case you are interested Greek Spaghetti Squash). Cut the squash in half. You'll need a good sharp knife to cut this. Cut off the top and bottom to stabilize. If you don't have a good one, using the knife to poke little slits along where you want to cut it and microwave whole for one minute. It'll make it easier to cut. Scoop out seeds in the middle. 
3.  Place two halves of squash cut side down in a microwaveable flat casserole dish. Fill with about 1/4 cup of water. Microwave about 12 minutes. Test with a fork to see if it pulls away into strings easily. If not give it another 2 minutes and try again. If you don't have a big enough dish you can do one half at a time. 
4. Meanwhile, preheat oven to 400. Toss tomatoes with oil, salt and pepper, lemon pepper and red pepper flakes in a large bowl. Spread on a baking sheet covered in foil. Roast until soft and wrinkled, 10 to 12 minutes. Add back to a bowl, and add beans and stir to combine.
5. Divide scraped spaghetti squash into 4 bowls. Top each with 1/4 of the tomatoes bean mixture and about 1/4 cup of pesto. 

**Makes 4 servings

**4 on Bryce's dish scale. Bowls and food processor make it a bit taxing. 

Turmeric Cauliflower Rice with Crispy Chickpeas and Hummus Dressing

 I just love creating new bowl's by combining ideas I tried in other bowls. I am a big fan of cauliflower rice right now, because of the ease of buying it pre-riced. And if you can't tell I love Mediterranean flavors. I saw a hummus bowl idea on Pinterest and changed it up a bit because I wanted to make it more of a dressing and add some freshness to the bowl, and I certainly wanted to simplify it down for a weeknight meal.

Turmeric Cauliflower Rice with Crispy Chickpeas and Hummus Dressing

• 1 bag of Cauliflower Rice
• 1 tsp olive oil oil
• 1/2 small yellow onion finely chopped
• 1 garlic clove, minced
• 1 tsp fresh grated turmeric (or 1 tsp dried and ground)
• 1/4 tsp salt
• a dash of cayenne
• 1 tablespoon lemon juice
• 15 oz can chickpeas drained and rinsed
• 1/2 tsp oil
• 1 tsp ground cumin
• 1 tsp coriander
• 1/2 tsp paprika
• 1/4 tsp salt  
• 1/2 tsp granulated garlic
• 1/4 tsp cinnamon
• 1/2 tsp cayenne
• 3/4 cup sliced carrots
• 4 cups spinach
• 1 cup cherry tomatoes halved
• 1/2 cup diced cucumbers

Dressing: 

• 1/4 cup of hummus (I use roasted garlic)
• 2 tablespoons lemon juice
• 1 tablespoon white wine vinegar
• salt and pepper

1. You need two skillets going. One for the chickpeas and carrots, and one for the Cauliflower rice. 
2. For the rice: Heat oil in a large skillet over medium heat. Add in onion and cook until softened. Add in garlic and a pinch of salt. Stir in turmeric.  Add in the cauliflower and cayenne. Cover and cook for about 5 minutes. When cooked add in the lemon juice. 
3. Meanwhile for the chickpeas and carrots: Heat oil in a skillet over medium heat. While that's heating, toss the chickpeas, carrots and the rest of the spices together in a bowl. Add to skillet. Sauted until they start to brown. Cover and cook for 5 to 7 minutes or until carrots are cooked but not mushy.
4. To make the dressing: stir together the hummus, lemon juice and vinegar, and season with salt and pepper.
5. To make a bowl: Layer about a cup of spinach, cauliflower rice mixture, chickpea carrot mixture, then top with tomatoes and cucumbers (just divide each evenly over 4 bowls). And finish with a drizzle of the dressing over the top!

**Makes 4 servings

**4 on Bryce's dish scale. 2 skillets. And a bowl. Lot of stuff. 

Spring Snap Pea and Mushroom Quinoa

 This is a super simple spring meal. It's light and bright and refreshing, and filling because of the quinoa. And this time of year you should be able to find most of the ingredients at the farmer's market. I snagged the idea from Eating Well and only adapted to make it a bit more of a hearty main and include other items that looked yummy at my market that week. 

Spring Snap Pea and Mushroom Quinoa

• 1 cup quinoa
• 2 cups fresh snap peas, trimmed and cut diagonally into thirds
• 1½ cups button mushrooms, cut into quarters or eighths if large
• ⅓ cup thinly sliced red onion, cut into 1-inch lengths
• 1/2 cup of radishes sliced into bite sized strips
• 1 tablespoon chopped fresh dill, plus a little more to top the dish with
• ⅓ cup white-wine vinegar
• ¼ cup extra-virgin olive oil 
• 1 teaspoon freshly grated lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 1/2 teaspoon each salt and pepper

1. Rinse the quinoa in a fine mesh strainer. Combine 1 cup quinoa and 1 and 3/4 cup of water in a pan. Bring to a boil. Cover, knock the heat down to  low. Keep and eye on it. In about 15 minutes it should be close to done. When all the water is gone - it's done. Let cool slightly. 
2. Soak red onions in cold water for about 5 minutes, this will take the edge off a little.
3. Combine peas, mushrooms, onion, radishes and dill in a medium bowl. 
4. Whisk vinegar, oil, lemon zest, lemon juice, salt and pepper and honey in a small bowl.
5. Stir the dressing into the cooled quinoa until evenly dispersed. 
6. Add the quinoa to the vegetable mixture, toss and serve with a little more dill on top.

**Makes 4 servings

**3 on Bryce's dish scale. Couple of bowls, a pot, and cutting board and strainer.

Apple and Cauliflower Rice Salad with Crispy Chickpeas

When I am trying to be healthy, convenience is key. Pre-riced cauliflower is now readily available and that makes throwing this hearty veggie packed salad together so easy. I got the idea from Pinch of Yum and only added to it to make it a little more "salad" like for me and changed a few style tips. I love it because it's delicious and light,  when I make it as a main for my husband and myself, there are still leftovers for lunch the next day. Something about the crispy chickpeas just bring this all together. Because you aren't cooking the cauliflower here, don't use the frozen kind of cauliflower rice, it comes off mushy. If you can't find fresh, just use your food processor to "rice" it on your own.

Apple and Cauliflower Rice Salad with Crispy Chickpeas

• 1 15-ounce can chickpeas, drained and rinsed
• 1 teaspoon chili powder
• 1/2 teaspoon of cayenne pepper
•  salt and pepper to taste
•  1 teaspoon olive oil 
• 2 bags cauliflower rice (depending on the size, you want it equal to about 2 heads of cauliflower)
• 1 apple, julienne cut 
• 1 shallot, sliced thin
• 1/4 cup  parsley chopped
• 1/4 cup mint leaves chopped
• 2 firm avocados, cut into slices
• 4 cups baby spring mix roughly chopped

Dressing: 

• 2 tablespoons grainy mustard
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar
• 3 tablespoons olive oil
• 2 tablespoons water
• juice and zest of one lime
• salt and pepper, to taste

1. Preheat oven to 400 degrees
2. In a big bowl, toss chickpeas with olive oil, chili powder, cayenne and salt and pepper. Save that bowl!
3. Spread chickpeas evenly on a baking sheet lined with parchment paper, and roast for about 20 minutes until crispy. 
4. Whisk together the dressing ingredients in a bowl. 
5. Meanwhile, add cauli rice to the big bowl you tossed your chickpeas in (so it soaks up the leftover seasonings too) and add in the shallot, parsley and mint.  Toss around. 
6. I then split each salad up into individual bowls, dividing each step evenly. Starting with some mixed greens at the bottom, topping with the rice mixture, then some apple, avocado and the crispy chickpeas. 
7. Top each with dressing! (If you are saving some for leftovers, leave the apple and avocado and dressing out until you serve)

**2 on Bryce's dish scale because I even reuse the bowl I toss the chickpeas in!

**Makes 4 servings

Turmeric Veggie Soup

Y'all this soup is so simple, healthy and packed

full of flavor. I came up with the concept when my parents got a basket full of veggies in the fall through a farm share program. I basically used the soup to use up what was left one week. I've been really into the flavor and health benefits of turmeric lately so I thought it was the perfect way to add some flavor and dimension to a veggie soup. It was just delicious and clean and hearty at the same time!

Turmeric Veggie Soup

• 1 tablespoon Olive Oil
• 2 large leeks, cleaned, halved, and thinly sliced
• 3 garlic cloves
• 1 tablespoon grated ginger
• 1 tablespoon fresh grated turmeric
• 2 cups cubed butternut squash (or sweet potatoes)
• 3 large carrots, diced
• 3 stalks celery 
• 2 fresh tomatoes diced
• salt and pepper to taste
• 1 teaspoon dried oregano
• 4 cups Vegetable stock
• 1 cup green lentils
• 1/4 teaspoon cayenne pepper
• juice of one lemon juice 
• zest of one lemon
• 3 cups thinly sliced mustard greens

1. Heat tablespoon of oil over medium high heat. Add garlic and leeks and saute until softened about 3 minutes. 
2. Add in ginger and turmeric and saute about 3 minutes, stirring often so it doesn't stick. 
3. Add in squash, carrots, celery, tomatoes. Salt and pepper to taste and dried oregano. Stir occasionally for about 5 minutes. 
4. Add in stock and lentils and bring to a boil. Reduce heat to simmer and simmer for about 20 minutes until lentils are soft. 
5. Add in cayenne and lemon zest, stir well. 
6. Stir in Mustard greens and let cook until just wilted, about 2 minutes 
7. Stir in lemon juice just before serving. 

**Makes about 6 servings

Farro Risotto with Artichokes

Stumbling upon this recipe was a result of me getting stuck making the same few things with farro and wanting to try something new. So I just started googling farro and a combination of the herbs that were thriving in my garden. I stumbled upon several "farrotto" recipes. I based this idea on this recipe from Eating Well, and combined several other concepts, using what I had on hand as well. 

Farro Risotto with Artichokes

• 2 cups farro, rinsed 
• About 2 cups water
• 5 leaves of fresh sage
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 1 tablespoon extra-virgin olive oil
• 1 small onion,  finely chopped 
• 4 cloves finely chopped garlic
• 1 pint of cherry tomatoes halved
• 10-12 ounces frozen artichoke hearts, thawed and coarsely chopped
• ¼ cup torn fresh basil leaves, plus more to top bowls with
• ½ teaspoon coarse salt
• Freshly ground pepper, to taste
• 1 teaspoon crushed red pepper
• 2 cups reduced-sodium chicken broth
• ½ cup grated Pecorino Romano cheese
• 1 teaspoon freshly grated lemon zest, juice of 1 lemon

1. Place farro in a big pot and cover with about 2 inches of water. Add sage. thyme, and rosemary. 
2. Bring to a boil; reduce the heat and simmer, uncovered, until the farro is tender but still firm to the bite, 20 minutes. Remove the herbs and drain.
3. Heat oil in a large skillet over medium heat. Add onion and cook, stirring, until soft and beginning to brown, 3 to 5 minutes. Add garlic and cook, stirring, for 1 minute. Stir in the farro, tomatoes, artichokes, basil, salt, pepper and crushed red pepper.
4. Add ½ cup broth bring to a boil over medium heat and cook, stirring, until most of the broth is absorbed. Repeat with the remaining broth adding it in ½-cup increments and stirring until it's absorbed, until the farro is creamy but still has a bit of bite, about 10 minutes total. 
5. Stir in ¼ cup cheese and lemon zest, and lemon juice.
6.  Serve sprinkled  ¼ cup cheese on top, and some chopped fresh basil