Vegetarian Stuffed Peppers with Millet Black Bean Pilaf and Roasted Red Pepper Sauce {Bob's Red Mill Giveaway}

Vegetarian Stuffed Peppers with Millet Black Bean Pilaf

The last few weeks, my CSA Box has been overflowing with red peppers, and I've been trying to figure out what to do with all of them...that's how these Vegetarian Stuffed Peppers with Millet Black Bean Pilaf came about. I've been thinking of making stuffed peppers with whole grains for a while, so this was the perfect excuse to try them.

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Whole Grain Recipe Roundup - Whole Grains Month

Quinoa Banana Chocolate Chip Cookies

If you've been following along this month, I've written lots of posts on whole grains the last several weeks, trying to take the mystery out of adding more whole grains to the everyday diet throughout the day.

We've had lots of fantastic feedback, as well as active reader participation, sharing recipes and ideas on how to add more whole grains to meals.

Today, I'd like to share some fabulous whole grain recipes I've been drooling over from some of my favorite food bloggers. I've been inspired by these healthy whole grain recipes and wanted to share them with you. Take a look and I hope you'll be inspired too.

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Roasted Red Pepper Carrot Pesto {MagNoodles Pasta Giveaway}

 

Whole Grain Pasta with Roasted Red Pepper Carrot Pesto, Roasted Broccoli and Cherry Tomatoes

A while back, I wrote a post called "Super Sauces" that included a recipe for Spinach Basil Pesto and Roasted Red Pepper Sauce.  Since then, I've made a few other sauces that deserve to be included in this category of Super Sauces -- Basil Garlic Scape Pesto, Swiss Chard Garlic Scape Pesto, and Warm Roasted Garlic and Artichoke Spread.  Today, I have a new Super Sauce to add to this collection -- Roasted Red Pepper Carrot Pesto.

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Oatmeal Peanut Chocolate Chip Cookie Recipe - 50 Women Game Changers In Food - Maida Heatter

Oatmeal Peanut Chocolate Chip Cookies

Sometimes I just need an excuse to make cookies. Believe it or not, my kids actually are not huge sweet eaters (although they do love their ice cream), but they do appreciate good home baked cookies once in a while, especially chocolate chip cookies (but only if they're soft and fresh out of the oven...I know...they are so picky!). 

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50 Women Game Changers In Food - Elizabeth David - Farinata, Socca or Chickpea Pizza Recipe

Socca, Farinata, Cecina, Faina, or as I like to call it, Chickpea Pizza

Ever since my youngest son was found to be allergic to wheat among other foods, I find myself constantly looking for gluten-free recipes that might remind him of something tasty he used to enjoy. Call it comfort food. One of the recipes I've been wanting to try for a while is Socca, Farinata, or as I call it Chickpea Pizza (although there's no cheese or tomato sauce involved). This Chickpea Pizza goes by many names. In Nice, it is called "Socca," in Tuscany "Cecina," and in Argentina "Faina." Whether you want to call it Farinata, Socca or Faina, this dish is made simply from chickpea flour, water and olive oil.

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Preparing for Hurricane Irene - What I learned {Greek Salad with Tomato, Cucumber, Peppers and Feta Cheese}

Greek Tomato Cucumber Pepper Feta Salad - Horiatiki Salata

This past week after the earthquake on the East Coast, and in anticipation of Hurricane Irene, everyone was busy stocking up on food, gas and supplies, before hunkering down for the impending storm. As the countdown began before Irene would hit, things got a little crazy. People started getting antsy as supplies ran low. A policeman was stationed outside Costco's, people started honking impatiently, and doing all sorts of crazy driving maneuvers (like backing out full speed onto a major road without looking!). Shelves ran bare - there were no flashlights, D batteries or water to be found, and gas stations started running out of fuel as the realization that people might be housebound for days set in. 

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50 Women Game-Changers In Food - Lidia Bastianich - Sweet and Sour Marinated Vegetables (Caponata)

Sweet and Sour Marinated Vegetables - Caponata

I think our local area is at the peak of summer season produce, with my CSA Box filled with eggplant, bell peppers, tomatoes and zucchini. At the beginning of the season when my share was fairly light, I treated each vegetable that came in my CSA Box as a treasure, featuring them in recipes on their own or combined perhaps with one other vegetable. However, as the summer bounty has increased, I have found myself with loads of vegetables at their peak, and have found the best way to enjoy them is to combine them in dishes so my family can enjoy them farm-fresh.

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50 Women Game-Changers in Food - Patricia Wells - Zucchini Carpaccio with Avocado, Pistachio and Pistachio Oil

Zucchini Carpaccio Salad with Avocados and Pistachios

As many of you know, I bought a share in a CSA ("Community Supported Agriculture") this growing season, which means I pick up a box of local vegetables each week, full of whatever is ripe for the picking from the local farm.

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Simply Tropical Fruits - Papaya and Passion Fruit

Fresh Papaya and Passion Fruit, a Simple Tropical Combination, served elegantly.

We just spent the past few weeks in paradise - on the island of Maui in Hawaii. There's nothing that I look forward to more this time of year than spending some quality down time with my family. No sports, no meetings or appointments, no place we have to be at any time (except for a dinner reservation!). Sunsets over the ocean every night, daily dips in the pool, relaxing and just being still. These are all the things that I am grateful for to help me get rejuvenated before we all return to the scheduled life we start living once school begins. 

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Gluten/Dairy/Egg-Free Mocha Chocolate Chip Muffins {Vegan}

Gluten/Dairy/Egg-Free Mocha Chocolate Chip Muffins

Recently, I received a sample of whole grain flours and mixes from King Arthur Flour, some of which were gluten-free, including their Gluten-Free Baking Mix, Gluten-Free Whole Grain Mix, and Gluten-Free Ancient Grain Mix. The first gluten-free recipe I came up with using King Arthur Flour's Gluten-Free Flour Mixes were a stash of fluffy Gluten/Dairy/Egg-Free Pancakes.

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Korean Bean Sprout Salad "Banchan"

Korean Bean Sprout Salad "Banchan"

This summer, I've been a bit obsessed with the little Korean side dishes called Banchan that accompany traditional Korean meals. Perhaps because it's been so hot lately, or that I opt for simple quick dishes in the summertime, these little cold side dishes are especially appealing and a fun way to enjoy a variety of fresh vegetables.

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CSA Box #9: Pasta with Caramelized Onions, Wax Beans, Fresh Corn, Tomatoes and Jalapeno

Pasta with Caramelized Onions, Wax Beans, Fresh Corn, Tomatoes and Jalapeno

Each week, my CSA Box has been getting heavier and heavier, which is a good thing. I remember the very first box which was unexpectedly light. After a slow start, my CSA Box has been getting fuller by the week.

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Vegan Mango Panna Cotta with Kiwi, Mango and Strawberries

Mango Panna Cotta topped with Gold Kiwi Fruit, Mangoes and Strawberries.

During the summertime, I love all the fresh fruit that's available, especially berries, melons, and tropical fruits like mangoes, kiwi fruit and papaya. Recently, I was sent a box of Zespri Kiwi Fruit, and had the chance to experiment with both Green Kiwi Fruit and Gold Kiwi Fruit. I have to say that I am partial to Gold Kiwi Fruit, perhaps because it's more unusual or because I like its more tropical flavors. Now that I've run out of these Gold Kiwi Fruit, I've been on the lookout in our local supermarkets and have seen them in a few stores. Although Gold Kiwi Fruit is not as easy to spot as Green Kiwi Fruit, it's definitely worth the effort to look for them - you won't be disappointed.

Zespri Gold Kiwi Fruit

I made Kiwi Popsicles and Frosty Kiwi Coolers with the Green Kiwi Fruit, which were very quick and easy to make. However, I wanted to make something a bit fancier with the Gold Kiwi Fruit, they're that special.

This summer, I bought a pack of agar agar from our local Asian grocery store. It perked my interest as I remember when I was growing up, my mom made some desserts using agar agar. However, after bringing it home, I didn't know what to do with it. The agar agar I bought came in long strands. The agar agar I remember my mom using was in "bars."

Unlike gelatin, which is derived from the collagen inside animals' skin and bones, agar agar comes from seaweed. I never really thought about this until I googled gelatin and found that, not only is gelatin used in "JELL-O" gelatin mixes, but also gummy bears, marshmallows, and some yogurts. After I read this, I was a little grossed out - who knew?

Whereas gelatin must be refrigerated to gel, agar agar sets up at room temperature in an hour, requiring no refrigeration. That's one thing I like about vegan foods - since there's no dairy or eggs, there are no worries about leaving food out at room temperature for a short period of time.

When I started researching how to use the agar agar I bought, I saw that most recipes used powdered agar agar or agar agar flakes. I also noticed that the proportion of agar agar to liquid to make it gel was roughly 2 teaspoons of agar agar powder or 2 tablespoons of agar agar flakes to 2 cups of liquid.

Agar Agar Flakes that I made by grinding Agar Agar Strands in a coffee grinder.

One resource suggested grinding agar agar in a food processor, blender or coffee grinder. I first tried the food processor, which failed to break up the strands of agar agar. So, I cut the agar agar strips into smaller pieces and put them in the coffee grinder, and I ended up with nice agar agar flakes.

I came across a recipe for Vegetarian Vanilla Panna Cotta on the Enlightened Cooking and decided to use this as a reference. To highlight the tropical theme I wanted to convey with this dessert, I made a Mango Panna Cotta, topping it with some Zespri Golden Kiwi, Mango, and Strawberries.

Vegan Mango Panna Cotta with Fresh Fruit

I happened to have some So Delicious Passionate Mango Yogurt which was perfect for this tropical theme, but vanilla yogurt would work just as well.

Whoops! I ran out of strawberries, but these were still really good.

Printable Recipe

Ingredients:

• 1 1/4 cup coconut milk
• 1/4 cup organic sugar
• 2 tablespoons agar agar flakes
• 1 cup So Delicious Passionate Mango Yogurt
• 1 mango (you should have about 1/2 cup)
• 1 teaspoon vanilla extract
• Kiwi Fruit, Mango, or other fruits, cut up, for topping

Directions:

1. In a medium saucepan, combine the coconut milk, sugar and agar agar flakes. Let stand 5 minutes. Bring to a simmer, then reduce heat to low and cook 6-8 minutes, until agar is dissolved. Remove from heat.
2. Puree mango flesh in a food processor. Add agar agar mixture to the bowl and process until smooth.
3. Add yogurt and vanilla extract to bowl and process until blended.
4. Divide among ramekins or dessert glasses. Cover tops with plastic wrap. Agar agar will set in 1 hour. If you are not serving it right away, transfer panna cottas to the refrigerator.
5. Just before serving, top with fresh Kiwi Fruit, Mango, and any other fruit you like.

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CSA Box #6: Cold Kim Chi Cucumber Soba Noodle Salad Recipe

Cold Kim Chi Cucumber Soba Noodle Salad

With the weather so hot lately, I've been craving Asian cold noodles. Two of my favorite cold noodle dishes are Kim Chi Cucumber Soba Noodle Salad and Cold Sesame Noodles. Recently, I made homemade Kim Chi with Napa Cabbage from my CSA Box, and still had some left. I also got lots of farm fresh cucumbers in my most recent CSA Box -- perfect for making some Kim Chi Cucumber Soba Noodle Salad.

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Korean Spicy Cucumber Salad "Banchan"

Korean Spicy Cucumber Salad "Banchan"

When it gets really hot outside like it has been lately, I crave the little cold Korean side dishes called banchan. My last CSA Box included some lovely cucumbers, perfect for making a quick Korean Spicy Cucumber Salad "Banchan."

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CSA Box #5: Gluten-Free Pasta with Roasted Beets, Beet Greens and Pine Nuts

Gluten-Free Pasta with Roasted Beets, Beet Greens and Pine Nuts

This week's CSA Box #5 featured Bunched Beets with Greens, Broccoli Raab, Cucumbers, Lacinato Kale, White Salad Turnips (which look like white radishes), Purplette Onions, Romaine Lettuce, Broccoli, Baby Arugula, Summer Squash and Zucchini.

I was out of town this past week at my son's baseball tournament in Florida. We had a blast between watching all the ball games and riding the roller coasters at the amusement parks. Our team won Bronze - congratulations CT Fury!! 

Since we were away, I missed the CSA Box pick-up day, so by the time I retrieved my CSA Box, a few of the leaves on the Beet Greens and Broccoli Raab had turned a bit yellow and wilted. The broccoli looked a bit yellow too, but it was still firm. Overall, the vegetables were still very fresh and intact.

Cucumbers, Broccoli, White Salad Turnips, Beets, Purplette Onions, Zucchini, Yellow Squash, Broccoli Rabe, Baby Arugula, Lacinato Kale and Romaine Lettuce were in my CSA Box this week.

According to the weekly CSA newsletter, "the biggest chunk of the farm is planted, and while trying to keep that weeded and watered, we have been trying to get the fall crops of cabbage, broccoli, cauliflower, carrots and beets in the ground. The weather has been for the most part quite pleasant, and crops continue to grow nicely, but about 10 days behind last year's pace."

After a week away without farm fresh vegetables, I was anxious to dig right into the CSA Box (my kids actually acknowledged they were tired of the amusement park food, and needed to eat some fruits and vegetables after they got home, which I was more than happy to oblige!). I washed and cleaned all the vegetables, and stored them in my refrigerator. That way, I could quickly throw together a dish using these gorgeous fresh vegetables over the next several days.

So what did I make with all the fresh vegetables from my CSA Box this week? I made an Arugula, Peach and Nasturtiums Salad with Toasted Almonds and Orange Vinaigrette, Roasted Broccoli with Garlic Scape Pesto, Simple Sauteed Kale, Korean Lettuce Wraps, Summer Squash Banchan, and Korean Spicy Cucumber Salad. In addition, I also threw together a quick no-cook pasta sauce, made with Swiss Chard Garlic Scape Pesto, fresh tomatoes, fresh minced garlic, kalamata olives, extra virgin olive oil, arugula, and fresh ground pepper. Tossed with hot gluten-free pasta and a bit of pasta cooking liquid, this pasta dish was absolutely scrumptious!

Arugula, Peach and Nasturtiums Salad with Toasted Almonds and Orange Vinaigrette

Gluten-Free Pasta with Fresh Tomatoes, Kalamata Olives, Garlic, Swiss Chard Garlic Scape Pesto, and Arugula

A new dish I tried was Gluten-Free Pasta with Roasted Beets, Beet Greens and Pine Nuts as I wanted to be able to use the entire beet, including the greens before they went bad. 

Fresh Beets and Beet Greens Are Both Used In This Pasta Dish.

I found a lovely Bon Appetit recipe for Farfalle with Golden Beets, Beet Greens and Pine Nuts that sounded perfect. Although my beets were red, I didn't mind a bit of red staining on the pasta (I actually think it makes the pasta quite pretty). I also decided to roast the beets instead of just boiling them, to add deeper flavor and bring out the sweetness in these beets. For the gluten-free pasta, I chose Le Veneziane Farfalle, which is made in Italy. I recently discovered this gluten-free pasta (made with corn), and the quality is exceptional. Unlike brown rice pasta, Le Veneziane pastas are not gummy and I could not tell they were gluten-free.
My little guy and I enjoyed this Pasta with Roasted Beets, Beet Greens and Pine Nuts for lunch - a nice balance of flavors and textures. I got a big "thumbs up" from my little guy, the ultimate reward!

How To Roast Beets:

Roasted Red Beets from my CSA Box

Printable Recipe

Ingredients:

• 1 bunch of beets with greens
• water

Directions:

1. Preheat oven to 425 degrees.
2. Cut greens off of beets and reserve for later. Wash and trim beets, leaving a bit of the ends attached.
3. Place beets in a shallow pie pan with 1/4" inch of water.
4. Cover pan with aluminum foil.
5. Bake 40-60 minutes, until a knife pieces the beets easily. Roasting time depends on the size of the beets. I had small and medium size beets, and ended up baking them for 60 minutes.
6. Remove beets from oven and let cool.
7. Skin will peel off beets easily, either using a paring knife to gently scrape the skin off, or using your fingers.

Gluten-Free Pasta with Roasted Beets, Beet Greens and Pine Nuts

Adapted from Bon Appetit. I used red beets instead of yellow in the original recipe, and decided to roast them for a deeper, sweeter flavor profile. The caramelized onions are a must (although I adjusted the cooking time as it was too long in the original recipe). I also added a splash of raspberry balsamic vinegar to add a little bit of tang. A sprinkle of nutritional yeast on top (vegan version) or goat cheese would be nice. 

Gluten-Free Pasta with Roasted Beets, Beet Greens, Pine Nuts and Goat Cheese (for vegan version, use Nutritional Yeast)

Printable Recipe

Ingredients:

• 3 tablespoons pine nuts, toasted
• 2 tablespoons extra virgin olive oil
• 1 large onion, sliced
• 3 garlic cloves, minced
• 1 bunch beets with greens
• 1 tablespoon raspberry balsamic vinegar
• 8 ounces gluten-free pasta (I used Le Veneziane farfalle or bow-tie pasta)
• nutritional yeast or goat cheese, optional
• salt and freshly ground pepper, to taste
• fresh chives, for garnish

Directions:

1. Roast beets as directed above, reserving beet greens. Cut roasted beets into wedges.
2. Wash beet greens well, and cut into 1 inch pieces.
3. Cook pasta until al dente, according to directions. Drain pasta, reserving 1/2 cup pasta cooking liquid.
4. Heat olive oil in a skillet. Add onions and saute on low to medium-low until soft and golden brown, about 18-20 minutes. 
5. Add garlic and and stir 2 more minutes. 
6. Stir in beet greens along with raspberry balsamic vinegar. Cook for 2-3 minutes until tender. 
7. Toss cooked pasta with onion/beet greens, and roasted beets. Add pasta cooking liquid to moisten if desired. 
8. Season to taste with salt and freshly ground pepper.
9. Sprinkle with toasted pine nuts.
10. Serve with nutritional yeast or goat cheese, if desired.

Serves 3-4

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Frosty Kiwi Cooler and Kiwi Popsicles

Green Kiwi Popsicles

Recently, I received a sample of Zespri Kiwifruit in the mail, and was so excited to find that the box included both Zespri Green Kiwifruit and Zespri Gold Kiwifruit. Although I have enjoyed Green Kiwifruit over the years, I had never tasted Gold Kiwifruit until the BlogHer Food conference I attended last fall.

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CSA Box #4: Quick Kohlrabi "Kim Chi" Salad Recipe

Quick Kohlrabi "Kim Chi" Salad

In my most recent CSA Box #4, I was given a Kohlrabi, which I have only eaten raw once before. With hot summer weather here, turning on the stove is one of the last things I feel like doing these days, so a fresh Kohlrabi salad was on my mind.

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CSA Box #4: Vegetarian Stir-Fry Garlic Scapes with Five-Spice Pressed Tofu Recipe

Stir-Fried Garlic Scapes with Five-Spice Pressed Tofu

This past week, my CSA Box held a larger variety of vegetables than the last three weeks - Green Leaf Lettuce, Red Kale, Rainbow Swiss Chard, Bok Choy, Zucchini, Sugar Snap Peas, Cilantro, Radishes, Kolhrabi, more Garlic Scapes and a Tomato. My immediate reaction was "Yay, more Sugar Snap Peas, some Baby Kale, and Zucchini! But more Garlic Scapes? And what do I do with the Kolhrabi?"

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50 Women Game Changers in Food -#4 Martha Stewart's Cold Sesame Noodles

Cold Sesame Noodles

Now that it is getting so hot outside, I have been craving cold Asian noodles. There's something refreshing about eating cold Asian noodles in the summertime - light on the dressing, tossed with fresh vegetables. One of my favorite cold Asian noodle salads is a Cold Sesame Noodle recipe from an old Martha Stewart cookbook I've been making for years. Perfect for a summer barbeque or a picnic for the upcoming 4th of July weekend, this Cold Sesame Noodle salad can be prepared ahead of time and kept in the refrigerator overnight.

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