Panzanella

Great summer recipe when tomatoes are abundant.  I used this recipe from Ina Garten as a rough guide, but omit cucumber (because I don't love cucumber) and peppers, because they are expensive and I didn't have any in the garden.  I also used scallions instead of red onion, and blended them along with the basil with the vinaigrette.  The key to this wonderful, fresh recipe is wonderful, fresh ingredients.

http://www.foodnetwork.com/recipes/ina-garten/panzanella-recipe.html

I like to make this with, of course, deviled eggs, and corn for a complete meal.

Veggie stir fry

Great recipe! Very versatile and easy (and quick), and ridiculously delicious.  I used onion, cabbage, tomatoes and carrots.  Thanks to my sister for finding and sharing this gem.

http://kriscarr.com/recipe/easy-vegan-stir-fry-with-a-spicy-peanut-sauce/http://kriscarr.com/recipe/easy-vegan-stir-fry-with-a-spicy-peanut-sauce/

Thai quinoa salad

I love carbs and dairy and sugar, so these types of dishes don't usually excite me.  Making this, it reminded me of the "bird food" dishes that my sister likes to make: very healthy but not usually so tasty.  But this dish was really delicious (delicious as it was healthy).  Definitely a have again.  I omitted the red pepper, since they are generally expensive, and substituted peanuts for cashews, as I think she suggests you can do.  It was pretty quick and easy to put together, too.

http://www.ambitiouskitchen.com/2013/04/crunchy-cashew-thai-quinoa-salad-with-ginger-peanut-dressing/

Rhubard crisp

'Tis the season for rhubard - lots of it in our farm share, in fact.  I was looking for a recipe that just used rhubard, because we didn't get any strawberries :)  This recipe is a total keeper, and was very simple:

http://www.nytimes.com/2010/05/19/dining/19minirex.html?_r=0

Beer Bread

It really is almost too easy, and it really is wonderfully delicious, especially slathered in butter.  This recipe comes from Farmgirl Fare, which has lots of great recipes.  It is best made with a light blond beer, though I think a stout would be wonderful too (in general, stay away from hoppy beers - the hoppier the beer, the more bitter the bread).  I have also substituted straight up oats as well as buckwheat flour for some of the wheat flour (so 1c white, 1c oats or buckwheat, 1c wheat or buckwheat).  Be advised that if you add a whole cup of oats, you should add a couple extra tbsps flour. 

http://www.farmgirlfare.com/2005/11/beer-bread-update-whole-wheat-version.html

Mushroom and spinach quesadillas

This recipe isn't super creative or innovative (though I didn't come up with it - it's from Cookie and Kate), but it was really delicious.  Part of what made it so tasty was the amazing salsa we got from the Mexican grocer.  I made it because it was easy, quick, cheap and healthy (and it looked good), but I think Eric and I were both actually a little surprised by how much we enjoyed it.

http://cookieandkate.com/2013/crispy-mushroom-spinach-and-avocado-quesadillas/

Kale and brussel sprout pasta salad

This is from Sprouted Kitchen.  It didn't look to me like it would be super delicious, but it was!  Easy, cheap (assuming you substitute regular pasta for soba noodles and have things like soy sauce, sesame oil, and rice vinegar in your pantry), and really healthy. 

http://www.sproutedkitchen.com/home/2013/2/19/kale-slivered-brussels-sprout-soba-noodles.html

Swiss chard and sweet potato gratin

This recipe came from Smitten Kitchen.  I thought it was really tasty - and so did Maggie! - but it was a bit more time consuming than I expected (I didn't read directions beforehand).  So not a super fast weeknight fix, although it can be prepared up to a day in advance.  Ingredients are simple and not too expensive.  I added extra cheese (monterey jack, because it's so much cheaper than gruyere).  I think you could play around with cheeses.  You could definitely substitute greens, too, which could cut down on prep time if you didn't have to destem them. 

http://smittenkitchen.com/blog/2009/11/swiss-chard-and-sweet-potato-gratin/

Peanut sesame noodles

YUM!!! Easy and delicious. 

http://www.foodnetwork.com/recipes/melissa-darabian/sesame-and-peanut-noodles-recipe.html

Lentil salad

This recipe came from My New Roots.  Her title is "best lentil salad, ever," and I don't think I can argue with her.  It really is delicious, and I don't tend to be much of a "lentil salad" kind of girl.  The dressing is what makes this recipe.  Everything else contributes to it to be sure, but I see this one as having lots of flexibility in what you can add (based on what you like/have in your pantry).  Cut the lentils with quinoa (or rice or any other grain), do scallions instead of red onion, feta cheese instead of goat, almonds instead of walnuts, add chopped raw spinach, roasted veggies, etc. 

/http://www.mynewroots.org/site/2010/06/the-best-lentil-salad-ever-2/

Chewy Ginger Molasses Cookies

These are amazing.  I am generally a chocolate-first kind of girl, but would take these any day.  I got the recipe from my amazingly talented friend Hannah, who got it from another lady (who also sounds like she's amazingly talented). 

 

2 cups flour

1 teaspoon ginger (heaping)

2 teaspoons baking soda

1 teaspoon cinnamon (heaping)

½ teaspoon salt

½ cup canola oil

1 cup brown sugar (packed)

1 egg

¼ cup molasses

white sugar to roll dough in

Combine ingredients in food processor (or in big bowl by hand).

Chill in fridge overnight or in freezer for 20 minutes (if you don’t have time to chill, cookies will be thinner).

Roll into 1” balls.

Roll in sugar.

Bake at 350⁰ for 8-15 minutes (usually 8-9).

Makes ~18 cookies.

Israeli couscous salad

In some dishes I absolutely adore cucumber, and in others I despise it.  This is one dish in which I love it!  And I loved this dish.  Few ingredients, not too expensive overall, and very quick/easy to make:

http://www.finecooking.com/recipes/mint-cucumber-feta-couscous-salad.aspx

I served it with deviled eggs. 

Pizza

This one had caramelized onions, sauteed arugula, goat and parmesan cheeses.  Yum!!

Broccoli basil mac and cheese

Best mac and cheese ever.  And it's a kinda healthy, so it doesn't leave you (or at least, me) feeling heavy after a plate full.  Plus with the extra broccoli on top and the squash in the middle, no need for a side veg serving.  Original recipe came from 101 Cookbooks:

http://www.101cookbooks.com/archives/broccolibasil-mac-and-cheese-recipe.html

My changes: I use more of everything, basically.  More pasta, cheese, broccoli and basil. 

Cauliflower, red pepper and quinoa salad

Fast, healthy, yummy and only a few ingredients.  I added scallions and sunflower seeds.  A great weeknight option, and I think there's a lot of other things you could add/substitute.

http://naturallyella.com/2013/05/20/caramelized-cauliflower-roasted-red-pepper-and-quinoa-salad/

Polenta Extraordinaire

The title of this dish was suggested by Eric (when asked what I should call it).  Fast, easy, versatile, cheap and delicious!  Base layer stays the same: polenta cooked in water.  Then a layer of cheese: goat, parmesan, feta, blue cheese, or something else.  Then for a layer of roasted veggies, in any combination: sweet potato, eggplant, cauliflower, broccoli, kale, squash, mushrooms, cherry/grape tomatoes, beets (with their greens), onions (red or green), and anything else.  Actually, for kale or mushrooms, I would saute them not roast.  I usually add minced garlic, either to the veggies as I'm roasting them, or to the egg pan as I'm frying them.  Then for a layer of fried eggs (we do 2 per bowl).  Top it off with fresh basil and either straight up balsamic vinegar or a vinegar reduction (or nothing).  Veggies can be roasted beforehand, so then all you need to do come dinnertime is cook the polenta and eggs, which takes less than 10 minutes. 

Winter Pasta

Collectively (and probably individually, as well) my family's favorite meal.  My love of this this dish is augmented by how easy, healthy and inexpensive it is.  I got the original recipe from 101 Cookbooks, but have made some changes.  Here's my version:

1lb pasta
2 bunches kale (rinsed and ends cut off - no need to devein!)
juice of ~half a lemon (to taste)
~half a cup nuts (cashews, walnuts, almonds, pine nuts)
~2 cloves garlic
1 c loosely packed basil (rinsed and stem ends cut off - no need to destem!)
~1/2c olive oil
1/4 - 1/2 avocado (optional)
~1/2c cheese (parmesan, goat, or feta)

Blanch kale, boil garlic until soft, then add to cuisinart with rest of ingredients (minus pasta).  Blend until relatively smooth.  Cook pasta according to taste, combine with sauce. 

Pizza!

If you put enough veggies on a pizza it becomes a health food, in my opinion.  We eat pizza frequently, as it is another medium that you can do lots of different fun things with.  Tonight was a bit uninspired, though still quite tasty as far as I'm concerned: garlic and fresh basil, ricotta and parmesan cheeses, roasted grape tomatoes and mushrooms.  I spread the dough and partially cook it first, then go back and add the toppings and finish cooking.  This way the dough is more consistently cooked without the crust being overdone.

Cream cheese pound cake

From an oldie but a goodie site, Joy of Baking.  Here's the complete recipe:

http://www.joyofbaking.com/CreamCheesePoundCake.html

One word for this cake: amazing.  I now have a standard pound cake recipe, that is pretty easy and straightforward to make. 

Bean and sweet potato quesadillas

Another fast and easy dish!  Roast a big sweet potato and mash it.  Spread on a tortilla, top with black beans and goat cheese, and bake in the oven at 325 for 10 minutes.  Top with sauteed arugula, avocado, lime and salsa.  Something I thought would be good to add was roasted jalapeno to the sweet potato, and roasted garlic.  Greens could be arugula, spinach or kale.  Beans could be black, pinto, red, black-eyed, etc.  Cheese could be cheddar, mont jack, feta, etc.  Depending on season could add squash, tomatoes, corn, etc.

Millet salad with arugula, quick pickeled onions and goat cheese

I found this gem of a recipe on My New Roots, but she very clearly states that the recipe with from Sprouted Kitchen.  Whoever made it, my hat goes off to you.  I was excited to try this but feared it might not be that good.  It was!  Here is the link to the recipe I went off of, including a highly appetizing picture:

http://www.mynewroots.org/site/2012/08/sprouted-kitchens-toasted-millet-salad-with-arugula-quick-pickled-onions-and-goat-cheese/


I made a couple changes: walnuts instead of pine nuts, because they are cheaper.  And more walnuts than the recipe called for pine nuts, along with extra goat cheese.  Also just used regular balsamic instead of white, because that's what I had in my pantry.  Other than a little lead time for the pickled onions (which themselves take very little time to make), this is a fast and easy dish.

Crustless quiche

I make a lot of these.  They are great because you can change up the filling so you're not eating the same thing every time.  You can also do a lot of the prep work ahead, so it's good for days you get home late.  Tonight I did roasted cauliflower (one small head) and asparagus (one bunch), sauteed garlic and green onions (one bunch), dried oregano, and topped with blue cheese (3-4 oz maybe).  Cooking directions: put cooked filling in pan, add tossed eggs (8-10), cook stove top on medium heat until the edges set then finish in the oven, 350 degrees, for maybe 15 minutes.