Nectarines and Arugula on Filo Dough

Nectarines and arugula on filo doughMiss me? I’ve been pretty busy with some house hunting/packing/moving of late. Dinner usually comes after a long, exhausting day, and I’ve been gravitating to a few standbys to get me through the evening cooking process. I’m going to give you the low down on how I cook healthy meals while being super swamped, but for today, I have slightly fancier fare.

Nectarines have just come into season in California. They’re one of my favorite fruits, and I love to incorporate them into both sweet and savory meals. I decided to take them and some other in-season ingredients and plop them on some filo dough for a crispy — though rather messy, dinner. I discovered this meal in its open-faced layout required a knife and fork to eat it. If you’d like something a bit easier to eat, fold over the filo into square or triangle pockets so you won’t need a knife. (You’ll just need to add the arugula before folding.) Either way you go about it, pair with a rosé, and enjoy a quick meal after a long day.

Nectarines and Arugula on Filo Dough


Serves 6-8

3 white nectarines, sliced
1 package of prosciutto
15 ounces of ricotta cheese
a few dollops of soft goat cheese (I used my Farm to Table shipment of laychee with chive flowers.)
handful of fresh arugula
8 sheets of filo dough
walnut oil (or olive oil)
black pepper to taste

Preheat oven to 375 degrees F.
On a cookie sheet lined with parchment paper, roll out the 8 sheets of filo dough. Drizzle, or spray if you have an oil sprayer, a fine layer of oil over the filo. Spread the ricotta in a nice, even layer, followed by the dollops of goat cheese. Lay the prosciutto evenly over the cheese, followed by the nectarines. Drizzle or spray a little more oil and sprinkle with freshly ground black pepper.
Cook for about 10 minutes or until the edges of the dough turn golden brown. Sprinkle on the arugula and return to the oven just long enough for the arugula to wilt, three to five minutes more.
Remove from the oven. Let sit for five minutes, then cut with a pizza cutter into eight pieces, and serve.

Strawberry Spinach Salad

strawberry spinach saladToday’s post is a quick one, as every spare moment has been filled with busy work this week. I’ll be telling the whole tale on my other blog, but for now, why don’t we take a break and enjoy a superb salad?

There are a lot of strawberry spinach salads out there, and for good reason. They’re a wonderful mix of flavors, and they’re good for you, too. Mine has the protein upped a notch with the addition of pecans and thin slivers of Pecorino cheese. After a little drizzle of papaya poppy seed dressing and a glass of rosé, this salad was ready to be a sensational supper.

Strawberry Spinach Salad

  • Difficulty: super easy
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Serves 2

2 cups baby spinach
4-6 strawberries, sliced
1 Tablespoon coarsely chopped pecans
1 avocado, sliced into small pieces
2 Tablespoons thinly sliced Pecorino cheese
salad dressing (I used Annie’s Papaya Poppy Seed)

Arrange the spinach on two plates. Layer the other ingredients. Drizzle the dressing and serve right away.

Veggie Wrap with Green Bean Fries

veggie wrapOh, fresh vegetables, you call to us during the winter months, promising crunch and flavor and energy…

Sometimes, I marvel at the world we live in, where we can get tasty, vitamin-packed veggies out of season. I started the week off on a less than healthy note, eating Chinese take-out for two days straight. I had neglected my usual grocery shopping the weekend before, so before take-out, I think we ate something like frozen cheese pizza. These things happen occasionally, but man was my body screaming for fresh food after that stint!

Wraps are always good for containing a great deal of vegetable goodness in an easy-to-eat format. To turn our veggie consumption up to 11, I made a side of green bean fries to go with it. We paired dinner with a Pinot Noir. There was just enough fruit in the wine to be a nice companion to the roasted red bell pepper and tomato, plus the lovely mineral characteristics were great with the mushroom.

Veggie Wraps with Green Bean Fries


Serves 2-4

2 spinach wraps or large tortillas
1 tomato, sliced thinly
4 Tablespoons of grated carrot
1/2 avocado, sliced
2 pieces of roasted red bell pepper, sliced
2 Tablespoons of thinly sliced spring onion
1/2 portobello mushroom cap, sliced
2 handfuls of baby spinach
choice of condiments (I used a drizzle of ranch dressing and a smear of stone ground mustard per wrap.)

2 cups of green beans
sprinkle of grated Parmesan
drizzle of extra virgin olive oil

Turn oven to 400 degrees F.
Bring a pot of water to a boil. Cook green beans until they turn bright green.
Drain in a colander. Toss with olive oil and Parmesan.
Spread onto a cookie sheet and cook until the beans — and Parmesan — just begin to brown, about as long as it will take you to assemble your wraps.
inside wrap
On two plates, place spinach wraps. Add condiments, and then layer up the vegetables, staying to just right of the middle of the wrap. Turn the plate so the right side is now the bottom. Fold in the sides of the wrap. Using your thumbs, fold the bottom of the wrap over the veggies and then slowly roll until the vegetables are fully encased, making sure the sides stay in as you go.
Cut the wrap in half, add the green bean fries, and eat right away.

Kimchi Fried Rice

kimchi fried riceWe’re a home of many stir-fries. There are usually vegetables in the crisper as well as the freezer, and a stir-fry is both easy and nutritious. And it’s a quick dinner.

Sometimes, though, a little variety is desired.

I had a crisper full of vegetables that needed to be used. Their freshness was waning, and I hate to waste anything, so… stir-fry? Nah. Instead, I decided to incorporate kimchi into the dish to create a sour and savory meal

Kimchi seems to be growing in popularity in the States. BuzzFeed even did a list-of-things-you-can-do-with-it article. Like sauerkraut, it’s a fermented food, and it’s versatile in the dishes in which it can be served. Also like sauerkraut, it pairs nicely with Alsace varietals of wine.

I paired dinner with a bottle of Corvidae Ravenna 2012 Riesling. Not only is this an awesome wine, because, raven – Charles and I are big corvid fans – it’s really nice. It was a spot on pairing – the Riesling cut through the richness of the egg while making the kimchi fried rice almost creamy and balancing the spice from the Sriracha. It was lovely.

Kimchi Fried Rice with Egg


Serves 4

Hot Pepper Sesame Oil
1 cup white rice, cooked
1 jar of kimchi, drained well
2 cups mixed vegetables
3 cloves of garlic, chopped
1-2 Tablespoons Sriracha
1-2 Tablespoons low-sodium soy sauce
4 eggs, cooked how you like them (Charles is a scrambled egg kind-of guy. I like mine over-easy.)

Warm a skillet or wok over medium-high heat. Drizzle in sesame oil, just enough to coat the pan. Toss in rice and stir for a minute. Add kimchi and sauté until mixed well and warmed-through.
Remove rice mixture and set aside.
Add a bit more oil to the pan. Toss in vegetables, garlic, Sriracha, and soy sauce and sauté until vegetables are tender.
Turn heat to low and mix the kimchi rice with the vegetables.
While the mixture warms and the flavors incorporate, heat another pan over medium-low and cook eggs.
Divide the rice mixture evenly onto four plates, top with eggs, and serve.

Avocado Pesto Pasta

avocado pesto pastaToday’s recipe began as a pin on Pinterest. I saw the beginnings of what looked like a pretty tasty – and vegan – meal, only to discover that my pin linked to a different recipe than the image shown. The recipe was not to be found on the blog. Sad face.

Anyone who uses Pinterest on a regular basis knows this is a danger, but dang it, I really wanted that recipe! Since I am who I am, I would not be foiled. I would make my own. And it was successful – and so very, very easy, too!

This concoction was paired with a Sangiovese, just right with the garlic tang and the avocado creaminess of the pasta sauce. The leftovers were a bit homely, as avocado browns quickly, but it was just as delicious as the first night.

Avocado Pesto Pasta

  • Difficulty: super easy
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Serves 4

pinch of salt
1 package whole wheat spaghetti (I used einkorn pasta.)
2 ripe avocados
juice from 1 lemon
3 cloves of garlic, peeled
1 head of fresh basil, stems removed
½ teaspoon of salt
drizzle of extra virgin olive oil
1 package of grape or cherry tomatoes

Set a pot of water over high heat. Add a pinch of salt, and cook spaghetti to package directions. Drain.
While pasta cooks, toss the rest of the ingredients (except tomatoes) in a food processor or high performance blender. Pulse until everything is combined, then run until creamy.
Toss avocado pesto with pasta and tomatoes, and call it dinner.

Scallops in Butter Sauce

scallopsMmmm… scallops — one of those dishes that seems so fancy and actually is incredibly easy. In many ways, we’re still celebrating the Alsace Festival, so I’ve been cooking up ways to enjoy more Anderson Valley wines.

While cooking scallops is incredibly easy, they’re definitely one of those things that you have to keep an eye on. Leave a scallop on the heat for an extra 30 seconds, and your dinner can go from succulent to kind-of tough just like that. *snaps fingers* We paired our dish with Handley Cellars 2011 Estate Chardonnay. The sauce brought out creamy, butter flavors in the wine, and the lemony flavors of the Chard brightened the scallops. It was one of those combos where each made for a greater whole, taking both food and wine to new flavor heights. The 2011 is no longer available, but the next vintage is.

Seared Scallops with Herb Butter Sauce


serves 2
1 pound scallops
1 lemon
2 TB butter
extra virgin olive oil
salt and pepper
a pinch of Herbes de Provence

Warm up a skillet over high heat. (Make sure to turn your range hood on high, too.)

While the skillet is heating, melt 1 tablespoon of the butter in a small pan with the zest from the lemon, the herbs, and a little salt and pepper. Pour in a couple of tablespoons of the wine you’ll be serving with dinner. Stir together and strain if you want a bit-free sauce. Put aside.

Rinse scallops and pat dry. Pour olive oil on skillet, followed by the butter. The butter should melt right away. Set scallops on skillet. Sprinkle with salt and pepper and squeeze the juice from half of the lemon over the top. Cook for one and a half minutes and flip. Squeeze the other half of the lemon over the scallops and cook for another one and a half minutes.

Place on plates and drizzle with the butter sauce. Serve right away.

Quesadilla Fusion

quesadilla fusionThere’s nothing like a good fusion to get those taste buds popping. Such was the case the other night when a small taste of summer in the form of sun dried tomatoes and basil came my way. Since wheat and I are no longer friends, a caprese sandwich was out of the question, so what could I do?

There are lots of great options for gluten-free tortillas, and melted mozzarella never goes amiss, so how about a quesadilla fusion? A bit of Mexican styling and an arrangement of Italian ingredients made for a colorful, delicious result. Charles enjoyed them so much, he asked for them again the next night. That, my friends, is what I call success! Serve up your new fusion sensation with a good microbrew pale ale.

Quesadilla Fusion

  • Difficulty: super easy
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serves 2
2 gluten-free tortillas (I used Food For Life’s Black Rice Tortillas.)
¼ lb mozzarella, grated
4 oz sun dried tomatoes
6 leaves of fresh basil
Olive oil
Freshly ground black pepper
2 tablespoons guacamole

Place a skillet over medium heat. On half of each tortilla, place tomatoes and basil. Scatter cheese over the top and scatter with a bit of pepper. Fold the uncovered half of the tortilla over.
Drizzle the skillet with a bit of olive oil and cook the quesadillas until the tortilla has browned. Carefully flip them over and continue to cook until cheese is melted. (If your house is chilly, help the process along by covering quesadillas with a lid.)
Remove to two plates and cut each quesadilla into wedges with a pizza cutter. Place a dollop of guacamole in the center of each creation and serve immediately.

Slow Cooker Roast Beef

roast beef sandwichI work full time, as many of you do, and I’ve found that one of my best friends on a busy day is my slow cooker.

When it’s slow cooking beef, I’ve found another friend — Mr. Sauerkraut.

Mr. Sauerkraut does an awesome job of breaking down a tougher cut of meat during the day and creating a tender, flavorful star for a sandwich.

A couple of days ago, I was poking around in the freezer, trying to find inspiration for dinner. I found a flank steak from my meat CSA. A few days before, I had made a simple meal of sausage, potatoes, and sauerkraut and had picked up an extra package of the fermented wonder. (Just like other condiments, I find it’s good to have an extra package of sauerkraut hanging out in the fridge for last-minute meal ideas.)

Knowing that a tender roast beef sandwich was only a crock pot away, I allowed the steak to defrost in the fridge overnight and then tossed it into the slow cooker with the entire package of sauerkraut, turned it onto low, and left for work.

When I got home that evening, I drained the beef in a metal colander while browning a roll of whole wheat French bread on the cast iron skillet. While the bread browned, I put together a simple salad of tender baby greens of chard, kale, and spinach and threw on some grape tomatoes and avocado for good measure.

Once the bread was ready, I smeared a healthy layer of horseradish on the roll, and dinner was served. We were chowing down with a nice barleywine to drink within a half hour of arriving from work. What could be simpler?