enjoying the summer bounty. appetizers & dinner.

The week continues gluten-free & vegan, & I thought I would share a lovely summer menu that is simple & utilizes what you would find at your local markets (like: red Russian kale, meyer lemons, peas, zucchini, cucumbers, arugula, garlic, tomatoes, & herbs). There is a ton of flavor here & beautiful textures in these healthy dishes.

appetizers & dinner.
serves 4

marinated butter beans.
I love these beans so much. They are great for snacking or on a bed of arugula with fresh summer tomatoes for a satisfying lunch. The longer this dish hangs out--the better it tastes!

1 15oz can butter beans, drained & rinsed
3 scallions, chopped
1/2 cup fresh parsley, finely chopped

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 clove garlic, grated
sea salt & cracked pepper to taste
1/2 tsp maple syrup

1. Whisk together oil, vinegar, garlic, sea salt, pepper, & sugar. Toss in beans, scallions, & parsley. Let marinate in the refrigerator for at least one hour, or up to over night.  

sauteed portobella mushrooms & zucchini.

2 zucchini, slice lengthwise & then sliced
1 portobella mushroom, inside of cap scooped out with a spoon & discarded; stem & cap sliced lengthwise
1 clove garlic, thinly sliced
2 sprigs of fresh thyme, leaves picked
extra virgin olive oil
sea salt & cracked pepper

1. In a large pan, heat up a glug of olive oil over medium heat. Add the garlic & cook for about 1 minute. Add zucchini & mushrooms. Cook for about 8-10 minutes, stirring occasionally (you want the veggies to get a nice color, but you don't want the garlic to burn).
2. In the last minute, add the thyme & season to taste. 

❂ serve with olives, cucumbers, creamy avocado dip, GF crackers (I like Mary's Gone Crackers) & plenty of rose.

For a beautiful gluten-free, vegan dinner, this pea & greens risotto is perfect. It is comforting & fresh. This time, instead of mixing the peas & greens (I used some local red Russian kale this time, but whatever green is fresh for you) into the risotto, I sauteed them separately, plated them, & served the risotto bianco on top with fresh basil & a drizzle of extra-virgin olive oil.

happy eatings & cheers!

the apple truck.

In Farmington, we have a little apple truck from Trask's Orchard that sets up all season, every year. Delicious apples & delicious cider. If you are driving through, you should stop by & pick some up (they park on the corner of Maine St. & Front St.).  Luckily Jediah wore his red shirt for this event!

happy eatings & cheers!

grilled cheese.

You're probably saying, "Really? a grilled cheese?" All I'm saying is, that it's the perfect time of year in Maine to get lovely heirloom tomatoes from the local market, allow thick slices to be smothered by a rich, sharp cheese & sandwiched between slices of sprouted grain bread that have been lavished in some local butter, then grilled to a golden perfection. Give it a shot...see how you feel...comfort food, right?

happy eatings & cheers!

late summer visit to camp.

Maude in her spot.

heirloom cucumbers from the Farmington Farmer's Market.

the lunch spread: grapes, cucumbers, Mary's Gone Crackers, pickles, sharp cheese & peppadews stuffed with York Hill goat cheese.

brothers & sisters, sisters & brothers. 

Maude. 

birches, swaying in the summer breeze.

Jenika's Maine blueberry salsa. 

Hannah Belle & Franklin.

Seamus. 

Oh, ailsa craigs--how I love you!

Roasted chicken thighs, chicken sausage & market vegetables with garlic mashed potatoes...heaven. 

blue moon. 

Jenika Instagraming. 

We spent the most beautiful, crisp late summer day out at camp with Jenika, Kyle & co. We ate a lot of food, drank maybe a little too much & watched not enough Pretty Little Liars (don't judge!). It was a great ending to a lovely summer vacation.

happy eatings & cheers!

a garden chili.

As you may be able to tell, from the last post & this one, I am getting pretty excited for fall. I love fall. The colors, the flavors, the coziness...& Shipyard Pumpkinhead Ale.

This stew is a combination between a chili & a ratatouille--utilizing the flavors of the season. It is an amazing starter for all those cozy autumn dinners, while using whats in the markets & gardens now.

a garden chili. 

serves 4

If you want to make this vegetarian, substitute the turkey for your favorite white beans. Just skip the initial 'browning', & just add the spices, beans, & veggies together. 

a drizzle of olive oil

a nob of butter
1 medium onion, diced
2-3 cloves garlic, minced
1 lb. free-range ground turkey

1 tsp. corriander seeds
1 tsp. dried oregano
1 tsp. chili pepper flakes
1/2 tsp. black peppercorns
1/2 tsp. cumin seeds or powder
sea salt to taste

1 small zucchini, diced
1 small summer squash, diced
1 pint cherry tomatoes, halved

2 TBL dry white wine
1 heaping TBL tomato paste
3/4 cup water

to serve:
2-4 scallions, chopped
sour cream
grated cheese, your preference (I used an aged sharp cheddar--but even a crumbly goat cheese would be good
spicy & sweet salsa* (optional)

1. In a large pot over medium heat combine oil, butter, onion & garlic. Cook the onions until they are tender, about 7-8 minutes. 
2. Add the turkey & begin to brown. Meanwhile, add all the spices in a mortar & pestle & bash until a combined powder. Add to the turkey & continue to brown (about 2-3 minutes). 
3. Add the rest of the veggies & cook for another 5 minutes. Add wine, tomato paste & water. Bring to a boil & then reduce to a simmer. Simmer for 15 minutes, stirring occasionally. 
4. Serve hot with accouterments. Although, I will admit that this tastes even better after it sits for a little while! Soups & stews usually do.

spicy & sweet salsa.*
This is a very versatile & subtle salsa. Use it on eggs, tacos or Asian-inspired dishes. 

1/2 cup onion
1/2 jalapeno
1/4 cup pear
1/4 cup cilantro
juice of a 1/2 a lime
sea salt & cracked pepper

1. Put all ingredients in a food processor & blitz until the texture is fine. 

happy eatings & cheers!

stutzman's farm stand. dover-foxcroft, maine.

In our final days in northern Maine, I had to stop at Stutzman's farm-stand in Dover-Foxcroft, Maine. Lovely fresh veggies, wild Maine blueberries, baked breads & pies--my eyes--glazed over in excitement. My mum, definitively was thinking nerd alert! I wanted to get everything. The women working, we really excited that I was snapping pictures of their produce. One woman pointed out the blueberries on the blue-check table cloth. Very cute. 

If you are in the area, on your way to Greenville or Peaks Kinney, you have to make a stop & pick up some Maine grown produce. Keep posted on some easy recipes from my findings...

happy eatings & cheers!

grilled & stuffed zucchini. {gluten-free & vegetarian}

3 August 2010

So my dad brought me this HUGE zucchini at the farm stand (Stutzman's in Dover-Foxcroft, ME) & I knew immediately that I needed to stuff this beauty & throw it on the grill. Because the zucchini was so large, the skin was a little tougher like a proper squash--the skin was not tender like the small zucchinis. This was preferable for with standing the stuffing & the grill. The inside of the zucchini was delicious, as was the stuffing. It was savory, herby & a little sweet with the finely chopped figs. 

Grilled & Stuffed Zucchini 

Rice Stuffing:

You can prepare this earlier in the day or even the night before--it takes barely any time at all.

• 1 cup of brown rice cooked in 2 1/2 cups of organic chicken broth (preferably homemade)- set aside

• 1 yellow onion, chopped
• 1 clove of garlic, minced
• 1 chili, seeded & chopped
• 1 TBL Butter
• Drizzle of olive oil

• 2 cups of kale (or preferred dark greens), chopped & woody stalks removed
• 1 large tomato, seeded & chopped
• 1/2 cup fresh herbs (basil, thyme, parsley), chopped
• 1/4 cup pine-nuts
• 2 dried figs, minced
• sea salt & cracked pepper to taste 

1. Over medium heat sauté onions in butter & oil for 8 minutes. Add garlic & Serrano pepper, cook for 2-3 minutes. Add the kale & tomato, turn heat up to medium-high & cook until the kale is wilted.
2. Add the rice, pine-nuts, figs, & herbs cooking only a minute or two. Season & set aside in a bowl.
3. Meanwhile, preheat grill. Half & core the zucchini; drizzle with olive oil & season to taste. Grill the zucchini inside down for 10-12 minutes. Take them off the grill and place them on tinfoil inside up. Stuff & place back on the grill & cook for 15 minutes or until tender, with the grill lid down.
4. When you take them off, feel free to grate a little aged cheese on them or sprinkle with more fresh herbs.

happy eatings & cheers!