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.

Baked Pasta with Veggie Crumbs

baked pastaThe words, “pasta bake” have been floating around my head for the past month. Pasta! Cheese! Creamy sauce! How could I go wrong?

While I wanted to make this Mediterranean casserole of gooeyness, it wasn’t until I saw a post on “veggie crumbs” on epicurious that my desire became a must-happen. I mean, it’s easy to find gluten-free pasta these days, if that’s what you need, but an extra serving of vegetables in the form of crumbs? You had me at food processor.

A pasta bake is also an amazing vehicle for vegetables of all sorts. I packed a head of broccoli, 4 cups of baby spinach, and 2 cups of mushrooms into mine, as well as an entire head of cauliflower for the crumbs. Sure, there was cheese in there too, but, vegetables! There were lots and lots of vegetables!

The mushies and light, creamy sauce meant a Pinot Noir was the pairing choice. I chose Husch Vineyards‘ 2010 Pinot. It was scrumptious with the food and amazing on its own.

Baked Pasta with Veggie Crumbs


Serves 6-8
1 package of noodles such as fusilli or rigatoni, cooked to package instructions
1 head of broccoli, chopped into small pieces
2 cups of mushrooms, cooked (I used a variety of mushies.)
4 cups of baby spinach
1/2 cup caramelized onions
1/2 cup roasted red bell peppers
1 1/2 cups of shredded mozzarella
25-32 ounce jar of creamy marinara sauce (I combined Alfredo I made from scratch with a jar of spicy marinara sauce — yum!)

1 head of cauliflower, romanesco, or broccoli, separated into florets
1/4 cup shredded Parmesan
drizzle of extra virgin olive oil

Preheat oven to 375 degrees F.
In a processor, toss in florets and Parmesan. Pulse until the the cauliflower is the same size of bread crumbs. Drizzle in a little bit of evoo, and pulse until everything is nicely coated.
On the stove top, mix all ingredients together (except cauliflower and Parmesan) in a large pot. Once the cheese begins to melt, turn off heat and run a spoon over the top of the pasta until it’s level. Sprinkle “crumbs” evenly over the top and cook for 22-25 minutes, until hot and bubbly.
Turn on broiler to high and cook about two minutes, until the crumbs have turned a golden brown.
Remove from heat and serve right away.

Kale and Chickpea Soup

Kale and chickpea soupI have one of those recipes that I go back to again and again. It’s one of those dishes that makes you feel better after eating it, and it’s chock full of good-for-you ingredients. You know, all that stuff you’re supposed to eat on a regular basis like kale and tomatoes and legumes.

Because it’s a soup, the flavors meld into a savory, sweet, and slightly earthy experience that’s even better the second day. The recipe was given to me by one of our local farmers, and then I changed it up a bit, i.e., I dumped a bunch of wine into the dish. The extra wine gives the soup an amazing tang, and you can use what’s leftover to drink with your meal. I mean — what a win-win! For the leftovers, I’d recommend pairing with a Sauvignon Blanc. The acidity and citrus flavors go really well with my favorite soup.

This recipe is going to be two-fold. The first recipe is the way I’ve been making it for years, and the second is what I did this past week — utilizing a crock pot so a delicious, wholesome soup was ready and waiting when I got back from my afternoon run.

Kale and Chickpea (Garbanzo Bean) Soup


serves 8

2 onions or shallots, diced small
1 1/2 teaspoons of fresh thyme or 1 teaspoon of dried
3-4 Tablespoons of olive oil
3 cloves of garlic, minced
¼ t. pepper flakes
4 large tomatoes, fresh
1 bay leaf
1 teaspoon salt
2 1/3 cup white wine
6 cups vegetable or chicken stock
1 bunch kale, stems removed, leaves torn small
1 ½ cups dry garbanzo beans, cooked, or two 15 oz. cans of chickpeas
Salt and pepper

If using dry chickpeas, soak overnight. Cook them in at least four cups of water for three hours until soft. Be sure not to put salt in until peas are fully cooked. Cook the onions and thyme in the olive oil over medium until soft. Increase the heat and add the garlic, pepper flakes, tomatoes, bay leaf, salt and 1/3 cup wine. Stew for 15 minutes. Add the cooked chickpeas and the 8 cups of liquid. Simmer for 20-30 minutes to let the peas absorb the flavors. Add the kale leaves and cook ten more minutes. Add salt and pepper to taste.

Slow Cooker Kale and Chickpea Soup

Slow Cooker Kale and Chickpea (Garbanzo Bean) Soup


serves 8

2 onions or shallots, diced small
1 1/2 teaspoons of fresh thyme or 1 teaspoon of dried
3 cloves of garlic, minced
¼ t. pepper flakes
4 large tomatoes, fresh
1 bay leaf
1 teaspoon salt
2 1/3 cup white wine
6 cups vegetable or chicken stock
1 bunch kale, stems removed, leaves torn small
Two 15 oz. cans of chickpeas
Salt and pepper to taste

Layer all ingredients into a slow cooker except the kale, salt, and pepper. Place onions and garlic on the bottom, followed by the tomatoes, and then the chickpeas. Sprinkle herbs over everything and pour liquids in. Turn the slow cooker on to low, and let it cook eight to nine hours. Put in the kale and continue to cook on the low setting for another 30 minutes. Add salt and pepper to taste, and serve.

Thai Green Curry

Thai green curryI find curry to be an amazing comfort food. Maybe it’s because of the endorphins released by the spicy heat. Maybe it’s because the flavors meld so beautifully. Whatever the cause, when I’ve had a rough work week, nothing helps me wind down quite as well as a nice bowl of curry and a glass of slightly sweet Riesling.

This is a simple Thai curry recipe that requires a small amount of prep and a bit of waiting, but the sigh you exhale with the first spoonful is worth that bit of work. Bonus, the money you save by making it yourself means that you just might be able to purchase that pair of strappy sandals you’ve been eyeballing. Comfort food + retail therapy = fully recovered!

Thai Green Curry
serves 4

2 cups water
1 cup jasmine rice
1 Tablespoon cooking oil
2 teaspoons finely chopped Galangal (Thai) ginger
2 cups mixed vegetables
pinch of salt
1 block of tofu, cubed
3 Tablespoons Thai green curry paste
2 cans of organic coconut milk (Give those cans a good shake before opening them.)
2 Keffir lime leaves if available (We have a local farmer who sells them.)

Put rice and water in a pot over high heat. Once it begins to boil, turn heat down to low and simmer until water cooks off. Remove from heat, cover, and set aside if curry isn’t quite done. It’s rice. You probably know that already, but just in case I have any beginners, that’s how it’s done.

Cook veggies and ginger until they’re just beginning to soften up, toss in tofu and salt, and stir. Pour in the coconut milk, curry paste, and lime leaves. Stir. Cover and simmer for 20 minutes. Remove lime leaves.

In a nice, deep bowl, shovel in some rice, pour curry over the top, and serve. Take a sip of that slightly sweet Riesling. Inhale through your nose. Exhale through your mouth. Repeat until dinner is finished. Don’t you feel better?