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Zucchini and Corn Skillet Sauté

So far, I’ve craved the following things during pregnancy: apricots, deli macaroni salad, blueberries, cookies n’ cream ice cream, chocolate chip cookies, macaroni and cheese, french onion dip (and potato chips), grapes, s’mores, brownies (from a box), peaches and cottage cheese, and cereal. (I’ve been eating a lot of cereal.)

Sadly, there have been zero vegetables on the cravings list. If it weren’t for my garden, I probably wouldn’t be eating any vegetables whatsoever! It’s not that vegetables sound bad, I just don’t have a strong inclination towards them. I could take them or leave them. (I just want fruit. And ice cream. And cereal.)

Thankfully, my garden won’t let me get away with a fruit/cereal/ice cream diet. My garden is exploding with summer produce right now – cherry tomatoes, zucchini, basil, snap peas, lettuce, spinach, cilantro, carrots, green onions, etc – and I can’t let it all go to waste. So, when I do finally get around to cooking and/or eating vegetables, I am reminded of the fact that I really do love them. Especially in the peak of summer season, there are just so many wonderful vegetable options. They’re bright and crisp, full of flavor and nutrients.

So, even if I don’t particularly crave veggies, I’ll keep eating them because I know they’re good for me and the baby (and my garden keeps pumping out more of them!). And you know what? It’s dishes like this zucchini and corn sauté that will keep me coming back for more.

(A quick note about the recipe: while I prefer making this in a cast iron skillet in the oven, you could totally cook this on the stovetop. I just like the way the veggies caramelize and cook evenly in the oven. But, it’s really hot outside and you might not want to turn on your oven. In which case, I think it’s totally fine to cook this recipe on the stovetop!)

Zucchini and Corn Skillet Sauté with Parmesan and Basil

Serving Size: 4-6 (as a side), 2 as a main course

Ingredients

1 medium zucchini, cut into small cubes
1.5 cups fresh corn kernels
1 shallot, minced
1 clove garlic, minced
1 tablespoon butter
1 cup cherry tomatoes
Handful of fresh basil leaves
Freshly grated parmesan cheese
Salt & freshly ground pepper, to taste
1 tablespoon sherry vinegar

Instructions

Preheat the oven to 400 degrees. Place a cast iron skillet in the oven to preheat. Once skillet is hot, add in butter, shallots, and garlic and give a good stir. Place back in the oven for 3-5 minutes.
Remove skillet form oven and toss in corn and zucchini. Stir to coat, and add a bit more butter if needed. Add a dash of salt and pepper. Place skillet back in the oven and cook for 5-10 minutes, stirring once or twice.
Once zucchini and corn are just starting to brown, remove from the oven. Stir in cherry tomatoes and sherry vinegar. Top with thinly sliced ribbons of fresh basil and a healthy sprinkling of finely grated parmesan cheese. Taste, and add more salt and pepper if needed.

http://rosemarried.co/2014/07/28/zucchini-corn-skillet-saute/

The Latest and Greatest: A Cookbook, A Weekend on the Umpqua, and Grilled Brussels Sprouts.

I blinked and found myself smack in the middle of July.

It’s 95 degrees and I’m 6 months pregnant, and I’m trying my darndest to not be crabby about it. I’m gobbling up summer berries like a crazy woman. I cannot stop eating cherries, apricots, and blueberries. I bought a kiddie pool (when my niece was in town visiting), but I’ve got zero qualms about sitting by myself in the kiddie pool in the backyard, with a popsicle in hand.

As for this coming weekend, you can find me at a cabin on the Umpqua River. I’ll be cooking food for 30 people (the wonderful peoples of Juliet Zulu) for 4 straight days. It’ll be simultaneously exhilarating and exhausting, challenging yet fun. (I’ve never done a seafood boil for 30 people, so wish me luck!)

In other news, I’ve been collaborating on a cookbook with my friend Jenni! We are self-publishing a mini cookbook, called “A Midsummer’s Feast“, and it should be available soon (fingers crossed)! For now, here’s a little behind-the-scenes video about the making of this little cookbook:

Last, but certainly not least, my recipe for Grilled Brussels Sprouts with Whole Grain Mustard has received a lot of attention lately. I’ve always loved this recipe, but am thrilled that the internet seems to love it as well. This recipe was recently featured on Buzzfeed (“27 Delicious Recipes to Try on Your Next Camping Trip“) – and on AllParenting.com (“Great Grilled Veggies“).

Broiled Apricots with Whipped Goat Cheese, Pistachios, and Honey

Oh, summertime. I just can’t get enough of you.

I love the heat, brightly colored sundresses, summer reading, and family vacations. I love stone fruits and summer squash and berries and green beans and peppers and fresh basil. I love camping, grilling, boating, and hiking. I love summertime adventures.

And, I love fruit-laden summer desserts. James beard once said, “Of all the desserts in the spectrum of cuisines, I find those made with fruit the most rewarding.” I tend to agree with Mr. Beard. Fruit desserts are simple and rustic, and they really let the fruit shine. There’s really nothing better than a simple fruit dessert in the middle of summer, when fruit is ripe, sweet, and perfectly juicy.

This is one of those perfect summer desserts. The broiled apricots take mere minutes to make, and they taste so darn good. The broiling caramelizes the exposed flesh of the apricot, and the sweetness of the caramelized apricot pairs beautifully with the tangy goat cheese and salty pistachios.

Broiled Apricots with Whipped Goat Cheese, Pistachios, and Honey

Serving Size: 4

Ingredients

2 ripe (but firm) apricots
1 Tablespoon dark brown sugar
4 Tablespoons goat cheese, room temperature
1 Tablespoon plain Greek yogurt
1 Tablespoon honey, plus more for drizzling
1/2 cup shelled pistachios, roughly chopped
Freshly ground black pepper
1/8 teaspoon ground nutmeg

Instructions

Using a whisk, whip together the goat cheese, honey, and Greek yogurt. Mix until fluffy and well combined. Set aside.
Slice the apricots in half, and remove the pits. Place on a lined baking sheet (skin down) and sprinkle the brown sugar evenly over the surface of the apricots. Place under the broiler for 3-5 minutes, or until the tops of the apricots are beginning to brown and bubble. Remove from oven, and allow to cool for a minute or two.
Place a spoonful of the goat cheese mixture in the indent of each apricot (where the pit used to be). Sprinkle chopped pistachios over the top of the goat cheese, and liberally drizzle honey over the fruit. Top with a generous sprinkling of nutmeg and freshly ground black pepper. Enjoy immediately.

http://rosemarried.co/2014/07/07/broiled-apricots-whipped-goat-cheese-pistachios-honey/

Spring Strawberry Salad with Lime Poppy-Seed Vinaigrette

This is such a simple and pretty spring salad. I won’t pretend this salad is anything new or revolutionary – let’s be honest, we’ve all seen spinach and strawberry salads before – but I think the simplicity of this salad is what I love most about it. It’s chock-full of gorgeous spring produce – strawberries, spinach, fennel, radishes, and snap peas – and the veggies are perfectly complemented by a bright and balanced homemade lime and poppy-seed vinaigrette.

This is one of those recipes that can easily be changed and adapted, depending on what you have on hand (or what you’re in the mood for). You could substitute lettuce, kale, arugula, or any other type of leafy green for spinach in this salad and it would be equally delicious. Or, try using pecans or hazelnuts instead of almonds. Whatever the case, you can’t go wrong with the combination of ripe strawberries, spring veggies, goat cheese, and a sweet and tangy vinaigrette.

Spring Strawberry Salad with Poppyseed Vinaigrette

Ingredients

Several handfuls of fresh spinach leaves
1 cup fresh strawberries
3/4 cup sugar snap peas
1/2 fennel bulb
3-4 french breakfast radishes
1/2 cup chopped toasted almonds
Crumbled goat cheese
1/4 cup coconut oil (melted)
1/4 cup olive oil
3 tablespoons apple cider vinegar
1.5 tablespoons honey
Squeeze of fresh lime juice
2 teaspoons poppy seeds
Pinch of yellow mustard powder
Sea salt and freshly ground black pepper, to taste

Instructions

Wash and pat dry the fruits and vegetables. Remove strawberry tops and slice into halves or quarters. Slice the snap peas thinly, at an angle. Using a mandoline, shave the fennel bulb and radishes into thin slices.
In a small bowl, whisk together the dressing ingredients – oils, vinegar, lime juice, poppy seeds, and spices.
Gently toss the spinach with the strawberries, snap peas, fennel, and radishes. Toss with poppyseed vinaigrette, to coat. Sprinkle chopped almonds and goat cheese crumbles atop the salad. Sprinkle a few fennel fronds on the salad, if desired. Add an extra dash of black pepper, for an extra kick.

http://rosemarried.co/2014/06/17/spring-strawberry-salad-lime-poppy-seed-vinaigrette/

Strawberry Cream Pie

This pie is the best pie ever.

I know that’s a bold statement, but I am telling you the truth. This strawberry cream pie is just the best. It’s simple, seasonal, and it’s absolutely beautiful.

Northwest strawberries are at the peak of their season right now, and so they are remarkably plump, sweet, and juicy. They don’t need any doctoring or sweeteners, they are perfect just as they are. They are especially perfect when piled atop a sweet cream filling and a homemade almond and graham cracker crust.

This pie is essentially a no-bake pie. The only thing that requires baking is the crust, which bakes for a whopping 12 minutes. The pie comes together quickly and painlessly, and the end result is marvelous. I mean it when I say this pie is perfect. I cannot stress that point enough.

Strawberry Cream Pie

Serving Size: 8

Ingredients

3/4 cup almonds
1/2 cup salted butter, melted
1 package graham crackers (or 1.5 cups graham cracker crumbs)
1/4 cup brown sugar
1/2 teaspoon nutmeg
4 oz. cream cheese, room temperature
6 oz. mascarpone cheese
1 cup powdered sugar
1/4 cup sour cream
1 teaspoon vanilla
The zest of 1 lemon
1 pint fresh strawberries, washed and sliced in half

Instructions

Preheat oven to 350 degrees F. Lightly grease a 9″ pie pan.
In a food processor, pulse together the graham crackers and almonds, until they are fine crumbs. Pour the crumb mixture into a bowl, and stir in the melted butter, brown sugar, and nutmeg. Mix until the crumb mixture is moistened. Press the mixture evenly into the pie pan. Bake for 12 minutes. Remove from the oven and allow to cool.
Once the crust is cooled, prepare the filling. In a mixing bowl, beat together the cream cheese, mascarpone, powdered sugar, sour cream, and vanilla. Beat for 2-3 minutes, until fluffy. Gently stir in the lemon zest.
Gently spread the filling over the graham cracker crust. Place sliced berries atop the cream mixture. (You can artfully arrange them, but I prefer just to heap them on top.) Chill pie for 6-8 hours before serving.

Notes

Adapted from Cookooree.com

http://rosemarried.co/2014/05/29/strawberry-cream-pie/

Friday Favorites: May 23, 2014

It’s been awhile, my pretties. I’ve got a few great recipes that I plan on sharing with you in the coming weeks, but for now I’ll just leave you with a list of favorites. Happy Friday, y’all. Have a great holiday weekend!

FRIDAY FAVORITES, MAY 23, 2014

*My dad. Yesterday, my dad turned 60. As I think about becoming a parent, I feel so grateful for my dad and the example he’s set for me. He is gentle and kind, smart and supportive. He cracks me up. He taught me to be honest and genuine, strong and independent.

*I’M MAKING A COOKBOOK! So, I’m collaborating on a mini-cookbook with my friend Jenni. She’s an incredible photographer and graphic designer, and approached me with the idea of making a mini cookbook together. So, if I’ve been a little quiet on the blog lately, it’s because all of my spare time has gone to writing and photographing recipes for this project. I’m really excited about this collaboration, and will let you know more details on the book soon! (The featured photo at the top of this post is a snapshot from our cookbook photo shoot last week.)

*New Music. The new Wye Oak album rules. As does the new Lykke Li album. And let’s not forget about The War on Drugs.

*Pok Pok Som Drinking Vinegars. I’m obsessed. We generally keep a bottle of the Pineapple and Tamarind drinking vinegars in our fridge at all times. I’ve been mixing the pineapple drinking vinegar with coconut La Croix sparkling water, and it tastes like the tropics.

*Angel Face. I’ve put off visiting Angel Face, because, frankly, I didn’t see the point. I’m pregnant and Angel Face is a bar, known for it’s inventive and artfully crafted cocktails. I thought it would be pure torture. But you know what? The food was absolutely delicious, as was my mocktail. The atmosphere is charming, and the service was stellar. And the hand-painted pink ‘wallpaper’? It’s just so good.

*S’mores. The nights are warm and bright, and as a result, I just want to build fires and roast marshmallows all the time. While I love a classic s’more (graham, marshmallow, Hershey’s chocolate bar), I’ve been researching ways to elevate the humble s’more. I want to make these homemade graham crackers, for starters. And skillet s’mores? Yes, please. And don’t ever get me started on S’mores ice cream sandwiches. It’s everything I’ve been craving, all in one. I NEED THEM.

*Pinning allllllll the baby things. So, I’m officially ‘nesting’. I can’t help it. Baby stuff is just too cute, and I’m having a grand time planning out our gender neutral nursery. If you’d like to take a look at some cute baby things, I invite you to take a peek at my Pinterest board.

*Peony season. It’s the most wonderful time of the year.

*Stumptown’s Cold Coffee Brew with Milk. This stuff is dangerous, in the best way. I’ve been limiting my caffeine intake, but this stuff is making that very difficult. I just want to drink cold brew with milk all day, every day.

*Game of Thrones, re-imagined as Disney characters. Genius.

*Orphan Black. This is my new favorite TV show. Tatiana Maslany is fantastic and y’all should watch this show. Nuff said.

*Bread and Butter Pickles. This is probably the most stereotypical pregnant lady craving of all time. But, I got a jar of homemade bread & butter pickles at the last PDX Food Swap, and I cannot stop eating them. They’re like candy. I’ve almost eaten the entire jar in less than a week, and so I plan on making more this weekend. I think I’ll try this recipe.

Kale and Quinoa Salad with Lemon Tahini Dressing

Oh, vegetables. I used to love you. Then, I got pregnant and everything changed. I no longer wanted vegetables. All I wanted to eat was chocolate chip cookies and grilled cheese sandwiches.

However, a girl can’t live on chocolate chip cookies and grilled cheese alone. (I mean, technically, I could. But I shouldn’t.) I’ve had to practically force myself to eat vegetables, and it hasn’t been easy. But, just when I thought I might never like vegetables again, I happened upon this kale salad. I don’t know what it was about this particular salad, but it completely snapped me out of my anti-vegetable funk. It just tasted so good. Frankly, I couldn’t get enough of it.

This salad happens to be incredibly good for you. It’s vegan and gluten free. It contains a whole bunch of super foods – kale, quinoa, and cranberries. And, most importantly, it tastes good to this pregnant lady. (For the record, my husband also loved this kale quinoa salad. He ate two bowls of it for dinner one night, and ate the rest for lunch the next day. I’d say it was a hit.)

Kale and Quinoa Salad with Lemon Tahini Dressing

Ingredients

1 bunch of black (dinosaur) kale
1-2 small carrots
1/2 cup dried cranberries
1 cup dry quinoa
3 tablespoons tahini paste
1 teaspoon olive oil
Water, as needed
1 clove garlic, peeled and minced
The juice of 1 lemon
1.5 teaspoons honey
1/4 teaspoon nutmeg
Salt & pepper, to taste
1 teaspoon toasted sesame seeds
Optional garnishes: red chili flakes or avocado

Instructions

Cook quinoa according to package directions. When the quinoa is fully cooked, set aside until needed.
while the quinoa is cooking, prep the vegetables. Using a sharp knife, slice the kale into thin strips. (No need to remove the stems!) Using a vegetable peeler, peel the carrot into thin ribbons. Toss the sliced kale and carrots together, along with the dried cranberries.
To make the tahini dressing, stir together tahini, olive oil, and lemon juice. The mixture will thicken and turn a lighter shade. Begin adding water, a little at a time. Stir until the mixture is light and creamy, and the desired thickness. Stir in honey, salt, pepper, and minced garlic.
Toss the kale mixture with 1.5 cups of cooked quinoa. Pour the dressing over the salad, and stir to coat. Sprinkle the sesame seeds atop the salad. Garnish with red chili flakes or avocado, if desired. Serve at room temperature.

http://rosemarried.co/2014/05/06/kale-quinoa-salad-tahini-dressing/