Red Curry Squash Soup

Red Curry Squash Soup

Saute onions or shallots in coconut oil. Add minced or grated garlic, ginger, and lemongrass and a big scoop of red curry paste. When everything is aromatic, add cubed butternut squash, coconut milk, and chicken or vegetable broth. Simmer until soft, puree, and finish with lime juice.  Serve with bread, naan, etc.

 

Chocolate-Cherry Scones

Chocolate-Cherry Scones (adapted from The Kitchen)

2 cups all-purpose flour

1/3 cup sugar

1 tsp kosher salt 

1 tsp baking powder 

1/4 tsp baking soda 

1/2 cup sour cream 

1 large egg 

1 stick cold butter, cut into small cubes

2 cups mix-ins (such as: dried cherries, milk chocolate chips, golden raisins, and chopped pecans)

Milk and sanding sugar

1. Preheat oven to 400 degrees and line two baking sheets with parchment.

2. Whisk together the flour, sugar, salt, baking powder, and baking soda. In a separate bowl, whisk together the sour cream and egg.

3. Cut the butter into the flour. 

4. Stir the mix-ins into the sour cream mixture and then into the flour-butter mixture. Stir everything together gently, then turn out onto a work surface and pat to desired thickness.  Cut into small triangles and arrange on the baking sheets.

5. Brush scones with milk and sprinkle with sanding sugar. Baking time will vary based on size, but start checking around 10 minutes.

 

Easy Chicken Enchilada Soup

 Easy Chicken Enchilada Soup (adapted from Modern Proper)

4 cups chicken broth

1 rotisserie chicken, meat shredded

14 oz. can fire roasted diced tomatoes

10 oz. bag frozen elote-style corn

19 oz. can mild enchilada sauce

Toppings!

Simmer everything together for 15 minutes. Top with fresh lime juice, sour cream, and toasted tortilla strips (or whatever toppings you prefer).

Blueberry-Buttermilk Pie

Blueberry-Buttermilk Pie (adapted from Bon Appetit)

1 pie crust, blind baked and coled (bake at 350 for 20 minutes with pie weights and then 15 minutes without pie weights)

½ cup all-purpose flour

2 tablespoons fine-grind cornmeal

½ teaspoon kosher salt

1 cup sugar

½ cup plus 2 tablespoons unsalted butter, room temperature

Zest of 1 lemon

1 tsp vanilla

4 large eggs, room temperature

1¼ cups buttermilk, room temperature

2 cups fresh blueberries

Preheat the oven to 325 degrees and place the pie dish on a rimmed baking sheet.

In a small bowl, whisk together the flour, cornmeal, and salt.

With an electric mixer, cream the sugar and butter until fluffy. Beat in the lemon zest and vanilla. Beat in the eggs one at a time.  Add the dry ingredients and beat just to combine. Add the buttermilk with the mixer running, and mix until just combined.

Scatter the blueberries over the pie crust.  Pour in the buttermilk mixture until the crust is just full (you may not use it all). 

Carefully transfer to the oven and bake until the center just wobbles slightly, 50-60 minutes. Let cool before slicing.

Harissa Chickpea Stew with Yogurt Sauce

The full recipe this dish is based on has a few more components to prep, but I kept things a little simpler by pairing the flavorful chickpea stew with simple cooked grains, raw veggies, and a quick yogurt sauce -- if you want to save even more time, you could just use plain yogurt without stirring in any extras.  This makes this dish a lot easier to prepare on a weeknight without dirtying too many dishes.  The chickpea stew is hearty and delicious, and the raw veggies and yogurt lighten it up.  Yum!

Harissa Chickpea Stew with Yogurt Sauce (adapted from The Kitchn)
Serves at least 4

For the stew:
Olive oil
1/2 onion, minced
2 cloves garlic, minced
2 tsp ground cumin
2 tsp harissa paste
1 tsp tomato paste
1 tsp smoked paprika
1/2 tsp ground cinnamon
Salt and pepper
2 cups cooked chickpeas, drained (about 1-1/2 cans)
14.5 ounce can diced tomatoes

To serve: 
Whole grains tossed with a little olive oil (I used half-and-half Trader Joe's quick-cooking barley and farro, but quinoa, bulger, brown rice, etc. would all be great)
Yogurt sauce (plain Greek yogurt + lemon juice + chives or other fresh herbs + S and P)
Fresh vegetables (I used thinly sliced fennel and sliced avocado; fresh herbs would also be good)

1. Heat a good glug of olive oil in a large skillet.  When it's hot, add the onion and saute until softened and lightly browned, 15-20 minutes or so.
2. Add a little more oil if the skillet needs it, and then add the garlic, cumin, harissa paste, paprika, and cinnamon.  Season with about 3/4 tsp salt and several grinds of pepper.  Cook for 1-2 minutes until the spices are a bit toasty.
3. Add the chickpeas and tomatoes, along with a bit of water if the stew seems to need it.  Bring to a boil, and then reduce to a simmer.  Simmer 15-20 minutes, adding water if needed to get your desired consistency.  Taste and adjust seasoning.
4. To serve, start with a layer of grains, top with the chickpea stew, and then finish with yogurt sauce and fresh vegetables.

Deviled Egg Salad

Egg salad with all the flavors of deviled eggs!  Genius idea and super creamy and delicious. The dressing would also be fantastic on a potato salad.  The egg salad is fantastic on toasted Hawaiian rolls.

Deviled Egg Salad (adapted from Food52)
Serves 4

6 large eggs
1/4 cup + 2 T mayonnaise
1 T white vinegar
1/2 T Dijon mustard
1/2 tsp sugar
1/4 tsp kosher salt
Several grinds of black pepper
Generous pinch dried basil
Generous pinch dried marjoram
1/3 cup small-diced fennel
2 T minced chives
Hawaiian rolls, to serve
Smoked paprika, to serve

1. Hard boil the eggs -- I do 5 minutes at high pressure in the Instant Pot + 5 minutes natural release, but you can do this on the stovetop as well.
2. Cut each egg in half.  Chop the whites and place in a bowl.  Put the yolks in a small blender or food processor.  Add the mayo, vinegar, mustard, sugar, salt, pepper, basil, and marjoram.  Puree (adding a tiny bit of water if needed) for a minute or so, until very smooth.
3. Add the yolk dressing to the chopped egg whites.  Add the fennel and chives, and gently fold everything together.  If not serving immediately, place in a container and cover with plastic wrap, pressing the plastic against the egg salad so a skin does not form.  Store in the fridge up to 1-2 days.
4. To serve, cut the rolls in half and toast or broil the cut halves until lightly browned.  Top with egg salad and sprinkle with a little smoked paprika.

Pesto alla Trapanese

This super-simple pasta dish tastes like summer.  The sauce can be made in the time it takes to boil water and cook the pasta, and it's a great use for any herbs in your garden.  I used a mix of mint, basil, and lemon thyme, but you can go crazy with whatever other leafy herbs you have.  The pesto base is supplemented with a pound of tomatoes, making the sauce taste even more fresh and summer-y.  This pasta is great hot or cold.

Pesto alla Trapanese (adapted from Back Pocket Pasta)

Serves 4

1 pound pasta

1/4 cup toasted blanched almonds

1 pound cherry tomatoes

1 large garlic clove

2 cups mixed leafy herbs

1 tsp kosher salt

1/2 tsp Aleppo pepper or crushed red pepper flakes

1/2 cup olive oil

1/3 cup Pecorino Romano cheese

1. Cook the pasta until al dente and drain.

2. Meanwhile, combine the almonds, tomatoes, garlic, herbs, salt, and chile flakes in a food processor.  Pulse until roughly chopped.

3. Add the olive oil in a slow, steady stream, while pulsing.  Continue to pulse until the sauce forms a smooth paste.
4. Transfer the pesto to a serving bowl and fold in the cheese.  Taste and season with salt and pepper as needed.  Add the pasta and toss to combine.