Spring Pasta with Peas, Goat Cheese, and Smoked Salmon

This recipe is like spring in a bowl. I checked out the Fairmount farmer's market which is just a couple blocks away from me. There are about 6ish vendors who all have gorgeous veggies, homemade bread, and jam! I snatched up some garlic scapes and basically the rest of the ingredients for this pasta dish. I also like working with measurements like 1 handful as it is closer to how I actually cook. This recipe is from What Katie Ate. You might recognize her books which I've seen all over. Gorgeous photography and traveling and food. All good things as far as I'm concerned. Also this is the back of the latest bust magazine.

What you need:

1 lb/454 g dried spaghetti

1 heaping cup frozen baby peas, defrosted

400g + plain goat cheese (1 large log)

3 garlic scapes, chopped (optional)

Small bunch fresh dill

Small bunch fresh basil leaves 

Small handful mint leaves (about 16)

1 handful arugula 

Zest and juice 1 lemon

1/4 cup extra virgin olive oil

1/4- 1/3 cup hot pasta water 

8 slices smoked salmon, torn into strips

Garnish with fresh basil and dill and fresh Parmesan 

What to do:

Cook pasta until al dente. Remember to reserve some pasta water when straining. Return the strained pasta to the cooking pot.

Add peas, goat cheese, herbs, lemon, and olive oil into a blender and blend until smooth. Season with salt and pepper. Add as much pasta water as needed to thin to a sauce consistency. Katie heats up the sauce but I skipped this. 

Stir the sauce into the pasta and heat for 3 minutes or so over medium low heat. Then plate the pasta then add the salmon and garnishes.

Note: the garlic scapes make the sauce less smooth but so much more delicious!

Zucchini Bread with Flax and Chocolate Chips

This recipe is easily doubled. I know there are a million zucchini bread recipes (and some I've been posted already). This one is my new favorite. It is unique because it has amazing texture. Kind of firm whereas most zucchini breads are just really mushy (in a good way!). I like to make muffins with this recipe and little loaves too. This bread is coming with me to Brittany's place! We're crashing there on our way to Quito. 

I've been kind of on a traveling hiatus but this month has been a whirlwind of trips already. We spent a lot of time back in Pittsburgh for the marathon and the reunion weekend. It was much needed and so so refreshing to see everyone!! Also to get amazing burgers at OTB and to try all the desserts at the new bakery in South Side.

Anyways it has been a year since I've been on a plane. That hasn't happened since I don't know when! So we're going on a 10 day adventure to YOLO and celebrate Kelly's first year of college. Ya!

This recipe is from my cousin's girlfriend via Pinterest via Food and Wine. Sources!

1. 2 cups all-purpose flour (I've also used spelt with success)

1. 1/4 cup flax seeds (whole)

1. 1/2 teaspoon cinnamon

1. 1/2 teaspoon baking powder

1. 1/2 teaspoon baking soda

1. 1/2 teaspoon salt

1. 3/4 cup plus 2 tablespoons sugar

1. 2 large eggs

1. 1/2 cup vegetable oil

1. 1 tsp vanilla extract

1. 1/2 cup fat-free plain Greek yogurt

1. 1 cup coarsely grated zucchini (from about 1 medium zucchini)

1. 1/2 cup chocolate chips 

Preheat oven to 325 degrees. Grease whatever pans you are using. Mix dry ingredients together minus sugar. In a separate bowl mix the eggs, oil, and sugar together. Add the yogurt and then the zucchini. Fold the dry ingredients into the wet and just when mixed, add the chocolate chips.

Bake for about an hour + 10 minutes until a knife can be removed cleanly from the center. These are the directions for a loaf pan. Muffins will only take 30 minutes or so.

Kind of Cuban Sandwich

I've been vaguely craving a Cuban sandwich since I saw Chef, the Jon Favreau movie with the Cuban food truck (which is on Netflix Instant now!), a few months ago. Such a cute movie! I kept expecting something terrible to happen with the kid, but (spoiler alert?) everyone just keeps getting happier and eats delicious-looking meat.

Making this sandwich reminded me of the Croque Monsieur I posted a while ago - I need to make that again!! It was pretty simple and very very good.

Kind of Cuban Sandwich

Makes 1 sandwich, multiply for more

1 roll of bun (It should be crispy outside, soft inside. I used both ends of a loaf of ciabatta for this one.)

3 slices pork (I had roasted a pork tenderloin)

2 slices turkey

2 slices dill pickle

2 slices provolone cheese

1 tsp yellow mustard

Spread yellow mustard on the inside of the bread. Layer on the pork, turkey, pickles and cheese. Then either use a panini press or grill in an oiled skillet by placing something heavy on top - I used a bigger cast iron skillet and a smaller on top. 

Burrito Bowl

On my way home I was really tempted to go to Chipotle but I stopped myself because 1.) Chipotle is kind of expensive and I've been eating out more than usual and 2.) I might as well make that stuff at home. I thought about making a copycat version of their burrito bowl, but I ended up making my own simple version that's more like a normal-ish salad, mostly by cutting out the cilantro rice and adding a scrambled egg.

Burrito Bowl

Serves 1

Handful of salad greens (I used baby kale)

1 chicken thigh

1/2 tsp cumin

1/2 tsp garlic powder

1/4 tsp chili powder

1/4 tsp salt

1 tsp veg oil

1/4 cup cilantro leaves, rough chopped

1/2 avocado, cut up

1/4 cup pinto beans

1/4 cup mozzarella cheese, shedded

1 egg, scrambled

1/4 tsp black pepper

1 tbsp salsa or hot sauce (I used Trader Joe's Hatch Valley Salsa)

Maybe a squeeze of lime?

Season both sides of the chicken thigh with the cumin, garlic powder, chili powder and salt. Saute the chicken thigh in the oil over medium high heat for a few minutes, until cooked through. Cut it into bitesize pieces.

Combine the salad greens, cilantro, avocado, pinto beans, cheese, scrambled egg, black pepper and salsa. 

Banana Chocolate Buttermilk Pancakes

I made these for a quick weekday dinner the other night and they were perfect, just what I wanted to eat right then. I've been working a lot of evenings lately so I come home, feeling like I've worked a full day, and then I need to go back out for another hour or so - I need something to pick me back up. Since I was making them just for myself, I ate half the batch for dinner and the other half for breakfast the next morning.

Banana Chocolate Buttermilk Pancakes

Adapted from Inspired Taste

Makes 6-7 smallish pancakes

1 cup flour

1 tbsp sugar

1 tsp baking powder

pinch salt

1 cup buttermilk

1 egg

3 tbsp butter, melted

1 ripe banana, mashed

1/3 cup chocolate chips

Baked Brie with Oats & Apple Topping

This is basically a quick version of baked brie + apple crisp! I was very impressed with this idea, and it makes a great snack.

Baked Brie

Adapted from Half Baked Harvest

16 oz brie (1 round or a couple wedges)

1 cup oats

1/4 cup brown sugar

1/4 tsp salt

1 tsp cinnamon

1 cup pecans (or pecan pieces)

1/2 cup butter, softened

1 apple, cut into 1" pieces

Preheat the oven to 350 and butter a baking dish or cast iron skillet. In a bowl, combine the oats, brown sugar, salt, cinnamon, pecans and butter. Mix in the apples. Place the brie in the skillet and top with the oats mixture. Bake for about 20 minutes or until the apples are softened and the topping is a little browned. Serve with crackers or just eat with a spoon.

Artichoke Polenta Tart

I came across this recipe from Ann Mah's blog. She lives in Paris (living the dream!) and she wrote a book about her life there. Her blog features all things Paris, recipes, and even more travel. This recipe is originally from a cookbook, Ancient Grains for Modern Meals by Maria Speck. I liked it since the polenta crust is so original and I love polenta. The recipe is perfect for me since it has much less dairy than traditional quiche recipes. 

I actually had all the ingredients except for the artichoke hearts. Nick came back from the store with fresh artichokes, so on the plus side I learned how to prepare them.

For the polenta crust:

2 3/4 cups water
1/2 teaspoon sea salt
1  1/4 cups medium grind polenta 
1/2 cup shredded Parmesan cheese
1 large egg, at room temperature
1/4 teaspoon freshly ground black pepper

For the filling:
1 cup plain whole-milk Greek yogurt
2 large eggs
1/2 cup finely chopped green onions (about 3)
1 tablespoon minced fresh rosemary
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 (14-ounce) jar of artichoke hearts (8 oz drained) drained and chopped

1 roasted red pepper, chopped 

1/2 cup crumbled goat cheese

1/2 cup shredded Parmesan cheese

To make the crust, bring water, salt, and cornmeal to a boil whisking occasionally in a large, heavy pot. Decrease heat to medium low and cover. Cook for 10 minutes, stirring frequently to keep the polenta from sticking to the bottom. Remove the saucepan from the heat and let sit, covered, for 10 minutes, stirring a few times. The polenta will be fairly stiff. Stir in the cheese, egg, and pepper. 

Grease a 10 inch tart pan (mine is pretty shallow so I added another smaller pan). Using a spatula or your fingers, press the polenta into the bottom and sides of the dish. Let sit for 15 minutes. Form a nicer crust if desired.

Meanwhile make the filling. Mix together the yogurt, eggs, and salt. Fold in the rest of the ingredients and pour into crust.

Bake at 375 degrees for 45 minutes until filling is golden brown in spots. Let cool for 20 minutes or so before cutting. Warm up in oven before serving if you make this in advance.

Chocolate Tahini Cupcakes

I started dreaming about all things chocolate tahini once I tried Soom's chocolate tahini butter. Cupcakes were the first thing that came to mind and while looking around the internets, I found My Name is Yeh's cake recipe. Molly makes a cake with rosemary buttercream which sounds to die for via Magnolia Bakery's recipe. I opted for chocolate tahini everything while I was baking in hopefully the last snowstorm of the year. It was actually pretty peaceful. My sister skipped school and we made smoothies and pancakes. Also 2 tbsp= 1/8 cup if that helps your measuring for this recipe.

Chocolate Tahini Cupcakes

2 cups + 2 tbsp granulated sugar

1 3/4 cups all purpose flour

3/4 cup + 2 tbsp cocoa powder (I used half Hershey's special dark cocoa powder)

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp sea salt

2 large eggs

1 cup coconut milk (I used half almond milk and half buttermilk)

6 tbsp tahini paste

2 tbsp vegetable oil

1 tbsp vanilla extract

3/4 cup + 2 tbsp boiling water

Sesame seeds, for sprinkles! Toast them to be extra fancy.

Preheat oven to 350 degrees. Line cupcake tins with liners. This recipe makes about 30 + cupcakes.

Mix all dry ingredients together in a small mixing bowl including the sugar. Whisk the rest of the ingredients together in a larger mixing bowl minus the boiling water. Add the dry to the wet ingredients, when stir in the water. Batter will be thin.

Fill the cupcake tins about halfway and bake 25-30 minutes. Let cool completely.

While cupcakes are baking, make the frosting. I just used the Hershey's chocolate frosting recipe and added 2 tbsp tahini. Next time I'll probably add up to 1/4 cup to get a stronger tahini taste. For an even stronger tahini taste, just use the Soom tahini. I was cooking for a crowd (my little twin cousins' birthday) so I wanted a milder flavor.

Fig & Balsamic Pork Tenderloin

I've had my eye on this recipe for a few months - I usually have Trader Joe's fig butter and balsamic vinegar on hand but I hadn't bought the pork. Finally I had all of the ingredients on this nice, short ingredient list on hand so it was time to try it out. I really appreciate recipes like this that have a lot of flavor but include just a few interesting ingredients and are short on prep time. 

Fig & Balsamic Pork Tenderloin

From Skinnytaste

1 pork tenderloin

salt & seasoning to taste (a little garlic powder or a spice mix, nothing too strong)
1 1/2 tbsp balsamic vinegar
2 tbsp fig butter
(optional) chopped parsley for garnish

Strawberry Vanilla Lavender Jam

I was just about to post this when I saw that Kate had just made some jam! It's pretty awesome that we're in sync. Although, as it's strawberry season strawberry jam just makes sense! I went picking with my sisters at the cutest little family farm (Jollyview Farms). It's not far from my family's house, but the windy country roads make it a long, beautiful drive. Eastern PA has really great farms for picking fruit. We packed a picnic and were set for the day. We picked about 18 pounds of strawberries in under an hour. Not bad!
Most of the strawberries were eaten fresh for Kelly's graduation party. My family goes nuts for fruit. One of the things I miss most about Vietnam is all the amazing tropical fruit. I have to say summer in PA really makes up for it! Coming up is blueberry season (I even bought 2 bushes for my parent's house!)! Also peaches and cherries.
This recipe was found on Cooking up a Story! Such a cute blog name.

Makes enough to fill one half-pint mason jar

4 cups ripest strawberries, whole
1 cup raw cane sugar
1 lemon, juiced
1 vanilla bean, split
1 tsp dried lavender flowers
1 tsp chopped fresh lavender leaves

A note on the lavender: I like to add excessive amounts. If you don't, just cut back some. Also go crazy with herb combinations! Rosemary, mint, thyme, etc.

Set a small plate in the freezer to chill. In a wide saucepan, combine all ingredients over medium high heat. Bring to a boil and stir constantly for about 15 minutes. Then pull the plate out and add 1/2 tsp jam onto the cold surface. Tip the plate. If the jam runs slowly, it's ready. It really depends on how set you want the jam to be. The slower the jam runs, the thicker the jam will be. If you want it thicker, just cook it longer.
When it gets to a consistency you like, pull out the vanilla bean. Then you can blend the jam if you want it to be smooth. I made 2 batches, with whole strawberries and one with pureed strawberries. Then pour into a sterilized mason jar.
I don't bother to process the jam. We keep it in the refrigerator and eat it within 2-3 weeks. You can use it to make great strawberry ice cream and brownies.
Also Rex likes my Surly as much as I do. I need to get him to stop chewing the tires though.

Soft Polenta Bowl

During a long walk, I spent the whole time dreaming about my lunch. However, I was not about to make my usual hour long recipe (see other polenta post). I threw this together in about 30 minutes instead with some leftover arugula pesto.

I am currently writing this as Monkey is applying aloe vera to my back. My skin is nice and toasty thanks to my first day working at Mill Creek Urban Farm. It was so good to be back to a farm. I learned how to harvest asparagus and ate some fresh cherries right off the tree with some of my coworkers. My favorite thing about the farm so far is the fruit trees (plums, peaches, mulberries, etc.). All this fruit makes me dream of pies!

1 cup medium ground cornmeal

3 cups water

1/2 tsp sea salt

1 tbsp butter

1/4 cup shredded Parmesan cheese

Bring the water, cornmeal, and salt to a boil in a medium saucepan. Turn down the heat to medium and stir constantly for 15 minutes until mixture thickens. Add in the butter and Parmesan and stir until incorporated. Let sit for 5 minutes.

Meanwhile get toppings ready. I used what I had on hand. Sliced avocado, tomato sauce (the one from 101 cookbooks is great), fried egg, and fresh oregano. Also-

Arugula Pesto

2 cups arugula, packed

1/3 cup pumpkin seeds

3 cloves garlic, peeled

1/4 cup Parmesan cheese

About 1/2 cup olive oil

Salt and pepper to taste

Process the pumpkin seeds, garlic, and cheese together in a food processor. Add the arugula and pulse until finely chopped. Drizzle in the olive oil until the pesto gets to a consistency you like. Season with salt and pepper.

To serve, scoop out some polenta into bowls and top with whatever you like.

Vegan Black Bean Soup

We have shelter! Now everyone can come visit. We move in this Saturday but we won't fully be living in the apartment until later this month. The kitchen floor is being converted from carpet (ew) to hardwood floors or tile. My sister is in town from California so we're spending time with her aka she is free labor to help me move in.
I made this soup for dinner last night. It's so versatile. I just threw whatever veggies we had in the fridge and it came together nicely. The inspiration for this soup came from a vegan restaurant we ate at over the weekend plus a recipe from allrecipes.com. It was served with a green strawberry salsa. So, so delicious. Strawberry season is only days away so I'm looking forward to some strawberry picking!
This soup is not so photogenic.

Soup Ingredients:

1 large yellow onion
4 stalks celery
3 carrots
5 cloves garlic
2 red bell peppers
2 jalapeños
1 1/2 cups frozen corn
1 lb dried black beans
1-28 oz can diced tomatoes
3-4 cups vegetable broth
1 tbsp cumin
2 tbsp chili powder
1/2 tsp red pepper flakes
1/2 tsp cayenne pepper

Garnishes:

Fresh cilantro
Spicy salsa
Sour cream
Tortilla chips
Avocado
Cheddar cheese

Directions:

Soak the black beans in double the amount of water overnight.
Dice all the veggies and mince the garlic. At this point, you can throw everything into the crock pot...which I couldn't do since mine is in Pittsburgh! I would imagine the soup would take all day to cook, maybe with some extra water added in.
Anyways, if you're doing this over the stove, rinse and drain the soaked beans. Add to a large pot with plenty of water. Bring to a boil and then lower heat to a simmer. Cover and cook for about an hour. This may take some more time depending on how old the beans are. Keep the cooking liquid when straining the beans after they are cooked!
In a separate soup pot, sauté the onions, celery, and carrot over medium heat for about 10 minutes. Add the red pepper and cook for another 3 minutes. Add the spices and garlic and cook for 1 minute. Add the vegetable stock, half the black beans, and half the can of tomatoes. Bring to a boil and simmer for 15 minutes.
Take the other half of the black beans and tomatoes and blend. Add about a cup of the cooking liquid from the beans to thin out. Add to the soup and simmer for about 20 minutes more until all the vegetables are tender. Taste and season with salt and pepper. Enjoy!

Lemon Chickpea Lentil Salad

As we've been crashing with my parents, I've been cooking a lot for my family. It's my way of contributing rent I suppose. This salad was the perfect mix of tangy dressing and lots of spring vegetables! I found the recipe on Cookie + Kate and just knew I had to make it. 

By the way, Happy Memorial Day! It's our year anniversary (I know, crazy) so we spent it in the little town of New Hope. It's right on the Delaware river and full of antique shops, used bookstores, and great food. Elizabeth Gilbert lives right by the town so we got to explore her import shop! It was filled with goodies from Asia (lots of Buddha statues). Right next door to Two Buttons was a great vegetarian restaurant. We had some to-die-for chocolate caramel tart with pink sea salt. It was so good, it was featured on the food network. Must replicate recipe!

Lentils 

• 2 cups dried black beluga lentils
• 2 large garlic cloves, halved lengthwise
• 2 tablespoons olive oil

Lemon dressing

• ¼ cup fresh lemon juice 
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon honey or agave nectar
• 1 clove garlic, pressed or minced
• ¼ teaspoon fine-grain sea salt
• Freshly ground black pepper, to taste

Salad

• 1 (14 ounce) can chickpeas, rinsed and drained
• 1 big bunch of radishes, sliced on mandolin
• ¼ cup packed fresh, leafy herbs, chopped (combination of mint and dill 
• 1 bunch fresh arugula

INSTRUCTIONS

1. In a medium pot, combine the lentils, halved garlic cloves, olive oil and 4 cups water. Bring the water to a boil, then reduce heat to a gentle simmer and cook until the lentils are cooked through and tender, which will take somewhere between 20 to 35 minutes. Drain the lentils and discard the garlic cloves.
2. Whisk together the ingredients for dressing in a small bowl. Taste and add more of anything if you like.
3. Add everything together except for arugula in a large bowl and ideally let marinate in fridge for a couple hours before serving. Serve with a small handful of arugula on each plate.

Quick Chickpea Coconut Curry

A few days ago I went to Whole Foods around dinnertime, so obviously I was tempted by the hot food bar. I got some of a delicious chickpea side dish, and I figured it would be pretty easy to copy at home. It is!

My version does has the advantage of not having to sit around in a buffet tray for hours, and curry is one of those things that is way easier than some people think to make homemade. Last night Linda made a great chicken tikka masala that she should post!!

Quick Chickpea Coconut Curry

1 tbsp oil (I used peanut but coconut would make sense)
1/4 cup onion, diced
2 cloves garlic, minced
1 tbsp fresh ginger, minced
1 tsp (or more for extra spiciness) fresh hot pepper, seeds taken out and minced (I used serrano)
1 tbsp red curry paste
1/2 cup coconut milk
1 can chickpeas, rinsed
1/4 cup green onions, chopped
salt and pepper

Chicken with Roasted Rhubarb Sauce

I've never made gravy because I find it too intimidating... but this dish makes it's own delicious rhubarb "gravy" without even trying! It's amazing. This is exactly the kind of simple recipe with very few ingredients that I'm always on the lookout for.

I made this for our roommate dinner. So PREVIOUS ROOMMATES (Michelle, Nick, Britt): check out what you're missing. Aren't you glad you abandoned me for Vietnam/Philly/DC.

Chicken with Roasted Rhubarb Gravy
Adapted from Cooking Books

8 chicken thighs, skin on, bone in (fyi: the family pack at Whole Foods is surprisingly affordable)
3-5 stalks rhubarb, chopped (remember the leaves are poisonous)
1 tsp sugar
sea salt

Preheat the oven to 400. Arrange the chicken thighs skin side up in an ungreased baking dish. Lightly sprinkle with salt. That's all! Cook for 30 minutes.

Chop the rhubarb and mix it with the teaspoon of sugar. Let it sit.

After 30 minutes, add in the rhubarb, fitting it around the chicken in the pan. Put it back in the oven for another 15 minutes.

All done! Serve the chicken and spoon on the sauce. Prepare to be amazed.

---

Another very simple but delicious meal to add onto this post:

Avocado Toast/Bagel

Toast or bagel
1 avocado
salt
hot sauce

Smash an avocado onto toast or a bagel. Lightly salt and top with hot sauce. It's nothing new, but I always forget how good it is!

Jamaican Rice & Peas

I'm pretty confident that I will never get tired of rice and beans. When I lived in Costa Rica for a month, that was a huge portion of my diet and it never got old - although the steady supply of avocados fresh from the tree in the backyard to serve alongside the rice probably helped. And hot sauce!

This is (my take on) the Jamaican take on rice and beans. Evidently it's called rice and peas because they use pigeon peas there, but I've only ever seen it with red kidney beans in the US. I also used a whole habanero pepper in place of a scotch bonnet pepper because they don't have scotch bonnet peppers in Giant Eagle (at least the one I went to). This is one of those dishes I remember making back in high school when I had no idea what I was doing, and everything still worked out fine!

Jamaican Rice & Peas

Adapted from Bobby's Flay's recipe on the Food Network

2 cups cooked red kidney beans (I slow cooked them a couple nights before)

1 can unsweetened coconut milk

4 sprigs fresh thyme

1/4 cup chopped green onions (and another tbsp or so for mixing in after cooking)

1 Scotch bonnet pepper (or habanero)

1 1/2 cups uncooked white rice

salt and pepper

Soft Scrambled Eggs with Ramps

It's ramp season! After mass on Sunday, we've been stopping at the Emmaus Farmer's Market. It's the cutest market that is even bigger than in Pittsburgh. There's even a flower CSA that is being offered. Nick and Kelly snuck away to surprise me with some locally sourced wood-fired pizza.

Growing up, I was never a big fan of my hometown. Being here for about a month has given me time to actually explore the area where I grew up. It's surprisingly pretty awesome. What I didn't like back in high school has turned into what I love about this place- the farms! 

I live a couple miles from Rodale Institute which is one of the frontrunners of the organic farm movement, for example. I snagged the ramps from a farmer who has about 40 acres of them growing wild on his farm. They are essentially wild leeks and taste like garlicky goodness. Add them to everything, seriously. It's spring! Go wild!

I decided to create a recipe for scrambled eggs since Brittany, Laura, and I had life changing undercooked eggs at Bar Marco. This is how I want my eggs for the rest of my life. Since you'll essentially be eating raw eggs, source them from someone you trust! 

5 ramps
4 eggs
1 tbsp butter
Goat cheese
Salt and pepper

Discard any yellowing leaves off the ramps. Trim off the roots. Chop the entire ramp from the white to the green part.
Heat a skillet on low heat. Add pat of butter. When melted, sauté the ramps until tender. Just 1-2 minutes. Add the eggs straight into the pan. As the eggs cook on the bottom of the skillet, gently scrape and fold the eggs with a spatula. This process should take about 5 minutes. If they're cooking too fast, take the skillet off the heat for a minute or so. It takes some time but completely worth it. To be honest this took me a couple tries to get the hang of undercooking the eggs.
The eggs are done when they are super soft and still kind of runny. Take the eggs off the stove right before you think they're ready as they will continue to cook even when taken off the heat. Drop some dollops of goat cheese right on top of the eggs and season with salt and pepper.

Roasted Rhubarb Clafouti

Monday was the opening day of the East Liberty farmer's market! Very exciting! There wasn't a lot of variety at the market quite yet but plenty of rhubarb. 

Last year I made some rhubarb gallettes that were absolutely amazing and must be made again soon, but this time I wanted to whip something up a bit quicker. This rhubarb clafoutis from a Kitchn recipe fits the bill perfectly. It's so simple and tasty - like a sweet, barely set custard. Roasting the rhubarb is a good way to avoid having to put tons of sugar with it since it helps cut the tart flavor.  

I'll have to get some more rhubarb at the farmer's market next week so I can make Michelle's coffee cake and the rhubarb mash that my grandparents always make.

ROASTED RHUBARB CLAFOUTI

From the Kitchn

For the Rhubarb

2 cups (8 1/2 ounces, about 3 long stalks) diced rhubarb

2 tablespoons granulated sugar

1/2 teaspoon cinnamon

For the Clafouti

1/3 cup (2 1/2 ounces) granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup (8 ounces) whole milk (I used 1/2 cup 2% milk, 1/2 cup half & half)

1/2 cup (2 1/2 ounces) all-purpose flour

1 teaspoon lemon zest

pinch of salt

Creamy Broccoli Soup

As you all can see I've been obsessed with making vegetable soups lately. It could be because I recently acquired a Vitamix and now blend everything I can. My latest favorite is this soup from A Cup of Joe which is a gorgeous lifestyle blog. It tastes like there is cream in the soup because of the potatoes. I made this in Portland while visiting my friend Lauren. It was the last leg of my journey and so much fun. We hiked, biked, ran, and did yoga. I also got to snuggle with her cute puppy, Khaleesi.

1 medium yellow onion
2 leeks
3 cloves garlic
2 carrots
1 stalk celery
2 heaping cups potatoes, cubed
2-3 heads broccoli
1 1/2 tsp cumin
salt + pepper

Roughly chop the onion, celery, and carrot. Slice the white part of the leek only. Sauté in some coconut oil or ghee over medium heat for about 10 minutes. Throw in the garlic cloves and cumin  and cook for a minute. Then add the potatoes and enough water to cover. Bring to a boil and simmer for 15 minutes. Chop the broccoli including stems and add to the soup pot. Add more water to cover and simmer for another 5-10 minutes.
Blend until smooth and season with salt and pepper. Serve with some shredded cheddar and a dollop of plain Greek yogurt. Another delicious alternative is adding a spoonful of pesto just before serving.

Flourless PB&J Cookies

It's peanut butter and jelly, America's favorite combo, in cookie form! The coolest thing about these tasty little cookies is that some of them turned out like stained glass windows - the jelly sunk right through. 

Twilly, as a big fan of peanut butter, would definitely approve. The only jelly/jam/preserve I had on hand this time was plain old Concord grape jelly, but it would be fun to make a mixed batch with a variety of different centers. 

Twilly perching his front paws on a chair to gaze longingly into the backyard

Flourless Peanut Butter & Jelly Cookies
Adapted from Joy the Baker

1 cup peanut butter (I used normal, creamy PB, so not all-natural or chunky but maybe you could use that?)
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 tsp baking soda
jam/preserves/jelly