Orecchiette with Greens and Radishes

If you're anything like me, you've spent the last couple weeks indulging in some holiday meals and drinks and sweet treats. It's okay. We all do it. You might be feeling about ready to start your January diet. Well, why don't you wait an extra couple of days? 2011 isn't over yet. There's still time to sneak in one last not-so-healthy dinner of cheesy pasta topped with crunchy breadcrumbs. Would it help if I told you it had some vegetables in it (sauteed in butter, but still)? I promise, it's crazy delicious. Your New Year's resolutions can wait.

Orecchiette with Greens and Radishes
From Bon Appetit

• 5 tablespoons extra virgin olive oil, divided
• 3/4 cup coarse fresh breadcrumbs made from whole wheat bread
• 2 teaspoons finely grated lemon zest
• 1 teaspoon crushed red pepper flakes
• 1 pound orecchiette
• Kosher salt
• 1 tablespoon unsalted butter
• 1 bunch radishes (about 6-8), sliced into 1/4" rounds
• 3 garlic cloves, sliced
• 2 bunches greens, such as escarole or chard, trimmed and chopped
• 1 cup finely grated Parmesan
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon cracked black peppercorns

Heat 2 tablespoons oil in a large skillet over medium heat. Add breadcrumbs and toast, stirring frequently, until golden and crisp, 4-5 minutes. Transfer to a small bowl; stir in lemon zest and red pepper flakes. Set aside.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until tender but still firm to the bite. Drain, reserving 2 cups of pasta cooking liquid.

Meanwhile, heat 1 tablespoon oil and butter in a large deep skillet over medium-high heat. Add radishes; cook, stirring often, until browned in spots but still crisp-tender, about 2 minutes. Transfer to a small bowl.

Add remaining 2 tablespoons oil and garlic to skillet; stir until fragrant, about 1 minute. Add greens and 1 cup pasta cooking liquid and cook, stirring often, until greens start to wilt. Add pasta and cheese; stir until cheese melts and sauce is slightly thickened, adding more pasta cooking liquid by 1/4-cupfuls if too dry. Stir in radishes, lemon juice, and pepper. Season with salt. Sprinkle with breadcrumb mixture.

Warm Farro Pilaf with Kale and Cranberries

This is basically the perfect fall/winter dish. Yeah, I said it. I just don't see how you can improve upon it. It has such a great combination of textures and flavors -- chewy, crunchy, savory, sweet, spicy -- it's a total party in your mouth. It's good enough to stand on its own, but it would also be a great paired with roasted root vegetables or roast chicken (for all my carnivorous friends in the audience).

Warm Farro Pilaf with Kale and Cranberries
From Vegetarian Times

Farro

• 1 tablespoon olive oil
• 1 medium carrot, cut in half
• 1 celery rib, cut in half
• 1/2 small onion
• 1 1/4 cups pearled farro
• 4 cups vegetable broth

Pilaf

• 2 tablespoons olive oil
• 1/2 medium onion, diced
• 1/2 pound kale, center stem removed, chopped (about 4 packed cups)
• 2 cloves garlic, minced
• 1/2 tsp. Aleppo pepper or 1/4 tsp. red pepper flakes
• 1/2 cup dried cranberries
• 1/3 cup toasted pine nuts

To make farro: Heat oil in saucepan over medium-high heat. Add carrot, celery, and onion. Cook 3 to 5 minutes, or until vegetables start to brown. Add farro, and stir to coat grains with oil. Pour in broth and bring mixture to a simmer. Reduce heat to low and cover. Cook 20 minutes, or until just tender; drain. Discard carrot, celery, and onion. Cool farro. (This step can be done ahead.)

To make pilaf: Heat oil in large skillet over medium-high heat. Saute diced onion 5 to 7 minutes. Add kale and cook another 5 to 7 minutes, or until just wilted. Reduce heat to medium, and stir in garlic and pepper. Cook 1 minute, then add farro. Saute 3 to 5 minutes, or until warmed through. Remove from heat and stir in dried cranberries and pine nuts.

Pappardelle with Swiss Chard, Onions, and Goat Cheese

If yesterday's post was a stealth recipe, today's is the opposite: a complete no-brainer. With a stealth recipe, the ingredient list looks fairly humdrum, but the completed dish surprises you with awesomeness. With a no-brainer recipe, you can tell just by looking at the dish's components that it is going to knock your socks off. I mean, come on. Pappardelle, one of my favorite forms of pasta? Sweet red onions? Creamy goat cheese? Alzheimer's-fighting Swiss chard? I knew I'd love it, and I did. Simple as that.

Pappardelle with Swiss Chard, Onions, and Goat Cheese

From Real Simple

• 12 oz pappardelle
• 2 tablespoons olive oil
• 1 small red onion, thinly sliced
• 4 cloves garlic, sliced
• 2 bunches Swiss chard, washed thoroughly in a bowl of cold water, stems discarded, and leaves cut into 1-inch strips
• Kosher salt and black pepper
• 4 oz fresh goat cheese, crumbled

Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot. 

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until the onion is soft, 3 to 5 minutes. Add the chard and 1/4 teaspoon each salt and pepper and cook, tossing frequently, until tender, 3 to 5 minutes more.

Add the chard mixture, 3 ounces of the goat cheese, 3/4 cup of the reserved cooking water, and 1/2 teaspoon salt to the pasta and toss until the goat cheese melts and coats the pasta (add more cooking water if the pasta seems dry). Serve sprinkled with the remaining ounce of goat cheese.

Lentil & Farro Soup

This soup is what I like to call a stealth recipe. You read it over, take a look at the ingredient list, and you're like, okay, that sounds pretty good. Just pretty good, not amazing. But then you make it... and you are utterly SHOCKED at how delicious and flavorful it is. This recipe is kinda like that. Stealthy. It seems humble at first glance, but the combination of chewy farro, aromatic curry, lemony yogurt, and those occasional sweet bursts of sweet potato combine into something awesome that's soon to be one of your new favorite soups.

Lentil & Farro Soup

From Super Natural Every Day

• 2 tablespoons olive oil
• 2 large yellow onions, chopped
• 1 cup peeled and diced sweet potato or winter squash
• Sea salt
• 1 tablespoon + 2 teaspoons Indian curry powder
• 2/3 cup whole or semi-pearled farro
• 1 1/4 cups lentils, picked over and rinsed
• 6 to 7 cups vegetable broth or water
• 1 cup plain yogurt or Greek-style yogurt, or creme fraiche
• Grated zest and juice of 1 lemon

Heat the oil in a large soup pot over medium-high heat. Stir in the onions and sweet potato. Add a big pinch of salt and saute until the onions soften a bit, a couple of minutes. Add the curry powder and stir until the onions and sweet potatoes are coated and the curry is fragrant, a minute or so. Add the farro, lentils, and 6 cups of the broth. Bring to a boil, decrease the heat to a simmer, cover, and cook for 50 minutes, or until the farro and lentils are cooked through. (If you're using semi-pearled farro, the cooking time is about 25 minutes.) Taste and season with more salt if needed; how much you'll need depends on the saltiness of your broth. Don't under-salt; the soup will taste flat.

While the soup is cooking, in a small bowl, stir together the yogurt, lemon zest and juice, and about 1/4 teaspoon of salt. Serve each bowl of soup topped with a dollop of lemon yogurt and a drizzle of olive oil.

Carrot Cake Jam

In my book, there's no better way to brighten up a dark late-autumn day than by making a batch of sweet, brightly colored jam. This "carrot cake" jam is a bit unusual but oh-so-good. It makes anything taste like dessert -- even breakfast. Particularly great served on toast with a generous schmear of cream cheese.

(Note that this recipe makes 7 half-pints, so you may want to halve it, as I did.)

One Year Ago: Rice with Sage-Infused White Bean Sauce

Carrot Cake Jam

From Better Homes and Gardens' Canning

• 2 cups finely shredded carrots (about 4 medium)
• 1 cup finely chopped, peeled pear
• 15-ounce can crushed pineapple (packed in juice), undrained
• 2 tablespoons lemon juice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1.75-ounce package regular powdered fruit pectin
• 4 cups granulated sugar
• 2 cups packed brown sugar
• 1/4 cup flaked coconut or raisins (optional)
• 1 teaspoon vanilla

In a large heavy pot, combine carrots, pear, pineapple with the juice, lemon juice, cinnamon, and nutmeg. Bring to boiling, stirring constantly; reduce heat. Simmer, covered, for 20 minutes, stirring frequently. Remove from heat. Sprinkle mixture with pectin; stir until pectin dissolves.

Bring carrot mixture to boiling, stirring constantly. Add granulated sugar and brown sugar. Return to a full rolling boil; boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon if there is any. Stir in coconut or raisins (if desired) and vanilla.

Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.

Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Makes 7 half-pints.

Harissa Ravioli

Have you guys discovered harissa yet? It's a North African hot chili sauce, and it's definitely having a culinary moment. I made my own batch a couple weeks ago and have really been enjoying it, but you can find it in gourmet shops or even in high-end grocery stores (like Whole Foods). Be warned, the spiciness does vary from brand to brand.

Heidi Swanson's Super Natural Every Day -- the cookbook on which I currently have the biggest crush -- contains a couple different recipes featuring harissa, and this is one of them. It's a winning recipe: it's extremely quick, and it's bursting with flavor. Definitely one that I'll be making whenever harissa finds its way into my kitchen.

Harissa Ravioli

From Super Natural Every Day

• 1 clove garlic, smashed
• 1/4 teaspoon fine sea salt
• 2 tablespoons fresh lemon juice
• 2 tablespoons harissa
• 1/4 cup extra virgin olive oil
• 12 ounces fresh or frozen cheese-stuffed ravioli or tortellini
• 8 ounces broccoli florets or broccolini, trimmed into bite-size pieces
• 1/4 cup pepitas, sliced almonds, or pine nuts, toasted
• 1/4 cup crumbled feta cheese
• 1/4 cup kalamata or black oil-cured olives, pitted and torn into pieces

Bring a large pot of water to boil. In the meantime, make the harissa oil. Sprinkle the smashed garlic clove with the salt and chop into a paste. Transfer it to a small bowl and stir in the lemon juice, harissa, and olive oil. Taste and add more salt, if needed.

When the water boils, salt it generously, add the ravioli, and boil until they float and are cooked through, usually just 1 or 2 minutes (but check cooking instructions on the package). About 30 seconds before the ravioli have finished cooking, add the broccoli to the pot, boil for the remaining time, then drain.

Put the ravioli and broccoli in a large mixing bowl. Toss with a couple spoonfuls of the harissa oil and most of the pepitas. Taste and add more salt, if needed. Turn out onto a serving platter and top with more harissa oil, the remaining pepitas, the feta, and olives.

Variations: Substitute cauliflower or pan-fried Brussels sprouts for the broccoli.

Risotto with Butternut Squash, Leeks, and Basil

So, I subscribe to at least half a dozen cooking magazines. There's Bon Appetit, Food & Wine, Everyday Food, Cooking Light, Eating Well, and Vegetarian Times. Plus the magazines that aren't entirely food related but that always have a recipe section: Southern Living, Martha Stewart Living, Real Simple... what I'm trying to say is, a lot of magazine recipes pass through my hands each month. Many of them get torn out and placed in a "to-make" folder that I turn to for inspiration as I'm planning my menu for the week.

This recipe is one I must have torn out last winter and then never gotten to. It's been languishing in the folder for months, all summer long, when butternut was the last thing from my mind. But I knew as soon as squash was back in season, this risotto was gettin' made. Today was finally the day, and it was totally worth the wait. Hopefully I won't wait until next year before making it again.

Risotto with Butternut Squash, Leeks, and Basil

From Bon Appetit

• 3 tablespoons olive oil, divided
• 4 cups 1/2-inch cubes peeled butternut squash (from a 2 to 2 1/2 pound squash)
• 3 cups 1/2-inch slices leeks (white and pale green parts only)
• 1 tablespoon chopped fresh thyme
• 2 cups arborio rice
• 7-8 cups vegetable broth
• 1 cup chopped fresh basil
• 1/2 cup freshly grated Parmesan cheese

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add squash and saute until beginning to soften and brown around edges, about 5 minutes. Transfer squash to medium bowl.

Reduce heat to medium; add remaining 1 tablespoon oil, leeks, and thyme to same pot and stir until tender but not brown, about 5 minutes. Add rice and stir 1 minute. Add 1 cup broth and simmer until absorbed, stirring frequently, 3 to 4 minutes. Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding next, stirring often, about 15 minutes. Return squash to pot. Continue to cook until rice is just tender but still very creamy, stirring gently and often, about 10 minutes (about 25 minutes total cooking time). Remove from heat. Stir in basil and freshly grated Parmesan. Season to taste with salt and pepper.

Halloween Chili

As I'm sitting at my desk writing this post, it's Halloween evening and I'm getting lots of adorable trick-or-treaters at my door. The best so far was the family of three boys all dressed as Star Wars characters (Yoda ears sticking out of a stroller = the cutest ever). And how appropriate that this recipe is just perfect for Halloween. This is the kind of meal that would be great to make before going out knocking on doors for candy -- it's warm and filling but also has the whole black and orange Halloween theme going on. Of course, it's good the other 364 days of the year, too.

On a semi-related note, this is my 100th post. Happy Halloween indeed!

Halloween (Black Bean & Pumpkin) Chili

From One Dish Vegetarian Meals

• 1 tablespoon extra virgin olive oil
• 1 large onion, chopped
• 1 garlic clove, minced
• 1 jalapeno, minced
• 2 pounds pumpkin or butternut squash, peeled, seeded, cut into 1/2-inch chunks
• One 28-oz can or two 14-oz cans diced tomatoes
• 1 cup water
• 1 cup apple juice
• 4 tablespoons chili powder
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 3 cups cooked or canned black beans, rinsed and drained if canned

Heat the oil in a large pot over medium heat. Add the onion, garlic, and jalapeno. Cover, and cook, stirring occasionally, until softened, about 10 minutes. Add the pumpkin/squash, diced tomatoes, crushed tomatoes, water, apple juice, chili powder, salt, and cayenne, and stir well. Bring to a boil, lower the heat, cover, and simmer until the pumpkin is tender, about 30 minutes.

Add the beans, and more water if the chili is too thick for your taste. Cover and continue to simmer for about 10-15 minutes to blend flavors.

Spanish Tomato Soup with Roasted Chickpeas

Between the roasted red pepper, smoked paprika, almonds, and parsley, this recipe puts a major Spanish spin on classic tomato soup. After eating it I basically felt like taking a quick spin around the Prado and then catching a bullfight (and you probably know how I feel about bullfights). And this soup is not only very Spanish but also gooood. Like, lick-your-bowl-clean good. And so pretty (see below)! If I don't make this regularly throughout the upcoming cold weather months, I will be surprised.

Spanish Tomato Soup with Roasted Chickpeas
Adapted from Cooking Light

• Red bell pepper, halved lengthwise
• 2 tablespoons olive oil, divided
• 8 garlic cloves, roughly chopped, divided
• 1/4 cup heavy whipping cream
• 28-oz can no-salt-added whole peeled tomatoes
• 1/2 teaspoon smoked paprika (more to taste)
• Salt and pepper
• 15-oz can chickpeas, rinsed and drained
• 1/4 teaspoon ground cumin
• 1/4 cup fresh flat-leaf parsley
• 2 tablespoons sliced almonds, toasted

Preheat broiler. Discard seeds and membranes from bell pepper; place, skin sides up, on a foil-lined baking sheet. Broil 8 minutes or until blackened. Seal in a bag and let stand 10 minutes. Peel. Reduce oven to 450 F.

Heat 1 tablespoon oil in a saucepan over medium heat. Add 3 garlic cloves; cook 1 minute. Add canned tomatoes (crush them with your hands before adding) and cream; bring to a simmer. Add paprika, a big pinch of salt, and a few grinds of the peppermill. Simmer 20 minutes, stirring occasionally. Blend with an immersion blender, or blend in batches in a regular blender. (If using a regular blender, it's safer to let the soup cool for 5-10 minutes first.)

Meanwhile, while soup is simmering, combine 5 garlic cloves and chickpeas in a roasting pan. Drizzle with remaining tablespoon oil, cumin, and a pinch of salt. Toss to combine. Roast at 450 F for 12 minutes, stirring once. Ladle soup into bowls and top evenly with chickpea mixture, parsley, and almonds.

Triple Green Curry

This southeast Asian curry has got a triple dose of green. First, you start with a blended green curry paste made with shallots, spices, and chilies. Second, you cook some nutritious green veggies (broccoli and bok choy) in a delicious coconut broth spiked with the curry paste. Third, you sprinkle fresh green herbs (basil and mint) over the whole thing at the end.

Triple Green Curry
From Cooking Light

• 1/2 cup chopped fresh cilantro
• 2 tablespoons chopped peeled fresh ginger
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 8 garlic cloves, peeled
• 1-3 small serrano chiles, seeded (depending on how heat-tolerant you are)
• 2 large shallots, coarsely chopped
• 4 cups coarsely chopped broccoli florets (about 1 head)
• 2 cups sliced baby bok choy
• 2 teaspoons dark sesame oil
• 4 teaspoons sugar
• 1 tablespoon soy sauce
• 3/4 teaspoon kosher salt
• 14-oz can light coconut milk
• 14-oz package water-packed organic firm tofu, drained and cut into 3/4-inch cubes
• 1/4 cup fresh lime juice
• 2 cups hot cooked long-grain white rice
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh mint

Combine first 7 ingredients (through shallots) in a food processor and process until smooth. Set aside.

Cook broccoli florets in boiling water in a large Dutch oven 3 minutes or until crisp-tender. Remove broccoli from water with a slotted spoon; drain and rinse with cold water. Drain and set aside. Return water to a boil. Add baby bok choy to pan; cook 1 minute. Drain and rinse with cold water. Drain and set aside.

Heat Dutch oven over medium-high heat. Add oil to pan and swirl to coat. Add cilantro mixture to pan; saute 1 minute, stirring constantly. Add sugar and next 4 ingredients (through coconut milk) to pan. Bring to a boil. Add tofu; cover, reduce heat, and simmer 6 minutes or until slightly thick. Add broccoli, bok choy, and juice. Cook 1 minute or until heated, tossing to combine.

Place 1/2 cup rice in each of 4 bowls. Spoon 1 1/2 cups tofu mixture over each serving. Sprinkle basil and herbs over each serving.

Rocket Pizza with Poached Eggs

I loved this pizza for two reasons. One: it was super fast to throw together (like, 20 minutes) and was so delicious. Two: it made me feel really French. The first time I ever saw an egg on a pizza was at this super touristy restaurant called Pizza Pino on the Champs Elysees. I must have been, like, 13 and I had never seen such a bizarre sight in my life as an egg on a pizza. I'm glad I learned to accept it, though, because it is so good. A poached egg definitely turns a pizza into a knife-and-fork meal, but it's worth it due to all of that runny-yolk goodness.

P.S. What's with the "rocket"? Yes, I know it's just a fancy word for arugula. Deal with it, it makes me feel European. (As if the poached egg pizza wasn't enough...)

Rocket Pizza with Poached Eggs

From Cooking Light

• 1 package refrigerated pizza crust dough (I used focaccia flatbread dough from Trader Joe's)
• Cooking spray
• 1/2 cup part-skim ricotta cheese
• 1/2 cup (2 oz.) shaved fresh parmesan or romano cheese, divided
• 1 tablespoon white vinegar
• 4 large eggs
• 5-oz. package baby arugula
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon grated fresh lemon rind
• 1 tablespoon fresh lemon juice
• Kosher salt and freshly ground black pepper

Preheat oven to 450 F. Unroll pizza dough on a baking sheet lightly coated with cooking spray; place in preheating oven. Bake as oven heats for 7 minutes.

Combine the ricotta and 1/4 cup parmesan/romano. Remove pan from oven. Quickly spread cheese mixture over dough, leaving a 1/2-inch border around the edges. Return pan to oven and bake for 5 minutes.

While pizza bakes, add water to a large skillet, filling two-thirds full. Bring to a boil. Reduce heat; simmer. Add vinegar. One by one, break each egg into a small bowl and pour gently into the pan. Cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon.

Combine arugula, remaining 1/4 cup parmesan/romano cheese, and the remaining ingredients in a large bowl. Toss well. Top pizza with arugula mixture and eggs; sprinkle with extra pepper if desired. Cut into 4 pieces.

Vegetable Enchiladas

Wow, it's been a busy week! In case you missed it, I was quoted in the Washington Post yesterday, so basically I'm famous now. Just something to keep in mind.

Anyway, despite my newfound international superstardom, I managed to find time to make these delicious enchiladas on Wednesday night. I've made these a few times now -- they hold a beloved place in my Mexican food repertoire along with these vegan roasted tomato enchiladas.

One of the best things about this recipe is that Martha (yes, Martha Stewart and I are on a first-name basis now) provides tips on how to make it in advance and freeze it. That way, you can prep this on a weekend when you have some time, and then you just pop it from the freezer into the oven for a super delicious weeknight dinner.

Vegetable Enchiladas
From Everyday Food

• 2 tablespoons olive oil, plus more for baking dishes
• 2 teaspoons ground cumin, divided
• 1/4 cup all-purpose flour
• 1/4 cup tomato paste
• 1 can (14 oz.) reduced-sodium vegetable broth
• Coarse salt and ground pepper
• 3 cups grated pepper Jack cheese, divided
• 1 can (15 oz.) black beans, rinsed and drained
• 1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 1 boz (10 oz.) frozen corn kernels, thawed
• 6 scallions, thinly sliced, white and green parts separated
• 16 corn tortillas or 8 flour tortillas (I used flour)

Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.

Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin. Season with salt and pepper.

Preheat oven to 400 F. Lightly oil two 8-inch square baking dishes (if using corn tortillas) or one 8x13-inch baking dish (if using flour tortillas). Stack tortillas and wrap in damp paper towls; microwave on high for 1 minute. Divide filling evenly among tortillas; roll tortillas up tightly, and arrange, seam side down, in prepared baking dishes.

Dividing evenly, sprinkly enchiladas with remaining 1 cup cheese and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes. Serve garnished with scallion greens.

To freeze: Prepare enchiladas through step 3; top with cheese, and cover baking dishes with plastic wrap and then aluminum foil. Place sauce in an airtight container. Freeze enchiladas and sauce for up to 2 months.

To bake from frozen: Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through). Preheat oven to 400 F. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, and bake until bubbly, about 15 minutes more. Cool 5 minutes before serving.

Skillet-Poached Eggs with Braised Peppers and Onions

If you ask anybody what the worst standard interview question is, I'm pretty sure most people would say it's, "What's your greatest weakness?" Ugh, that question sucks. Most people try to come up with an answer that's really a strength (see: "I'm a perfectionist") and it just never works out well. But if you were to ask me, "What's your greatest weakness as a cook?", I have an honest answer for that one. It's impatience.

Let's be real, by the time 7 or 8 o'clock rolls around and I've been working all day and it's time to cook dinner, I am a hungry hungry hippo. I've been known to shave a few minutes off of recipes here and there in the interest of getting food into my stomach faster. Once in a while, though, this approach works out better than expected. Take this skillet-poached egg recipe (which is delicious, by the way): I was feeling super impatient so I took the eggs out of the skillet even though I was sure they weren't done enough. Lo and behold, they ended up being done perfectly -- runny but not too runny, just right for dipping hunks of bread into. Yum.

Skillet-Poached Eggs with Braised Peppers and Onions
From Real Simple

• 2 tablespoons olive oil
• 3 red bell peppers, sliced
• 2 medium onions, sliced
• 1 14-oz can diced tomatoes
• 1 teaspoon paprika (or smoked paprika if you're feeling crazy)
• Kosher salt and black pepper
• 8 large eggs
• 2 tablespoons chopped fresh flat-leaf parsley
• Country bread or baguette, for serving

Heat the oil in a large skillet over medium-high heat. Add the bell peppers and onions and cook, stirring often, until beginning to soften, 3 to 5 minutes. Reduce heat to medium, cover, and cook, stirring occasionally, until very tender, 6 to 8 minutes more.

Add the tomatoes (with their juices), paprika, and 1/2 teaspoon each salt and black pepper to the skillet. Cover and simmer until the liquid has thickened slightly, 3 to 5 minutes. Taste and season again as necessary.

Using a spoon, make 8 shallow wells in the vegetables and crack an egg into each. Season each egg with a pinch of salt and a twist of the pepper grinder. Cover and cook over medium heat until the egg whites are set, 2 to 3 minutes. Sprinkle with the parsley and serve with the bread.

Asian Slaw with Warm Ginger-Lime Dressing

I love it when I make something new and immediately know that it's so good it's getting added to the regular rotation. That's what happened with this totally amazing warm Asian slaw. After reading the recipe, even before I actually made it, I could just imagine how the ginger, lime, and soy would combine into total deliciousness. Served over brown rice with some sauteed tofu cubes, this is a great weeknight meal -- quick, easy, and satisfying. It's especially speedy if you use bagged slaw mix from the supermarket.

Asian Slaw with Warm Ginger-Lime Dressing
From Vegetarian Times

• 4 cups thinly sliced savoy cabbage
• 2 cups thinly sliced red cabbage
• 2 medium carrots, peeled and cut into matchsticks
• 1 large Granny Smith apple, unpeeled, cored, and cut into matchsticks
• Kosher salt
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons plus 1 teaspoon fresh lime juice
• 2 tablespoons brown sugar
• 1 tablespoon canola oil
• 1 large red onion, thinly sliced
• 1 tablespoon minced fresh ginger
• 1/2 cup roughly chopped cilantro leaves
• 1/4 cup chopped roasted peanuts (optional)

Combine cabbages, carrots, and apple in a large heat-proof bowl. Sprinkle with about 1 teaspoon of kosher salt. Whisk together soy sauce, lime juice, 2 tablespoons water, and brown sugar in a small bowl.

Heat oil in medium skillet over medium-high heat. Add onion and salt, and cook 7 to 8 minutes, or until onions are browned and bottom of pan has brown bits. Add ginger, and cook 30 seconds. Add soy sauce mixture to deglaze, and cook 15 to 25 seconds, using spatula or spoon to scrape up brown bits. Remove from heat, and spread onion mixture over cabbage mixture. Toss with tongs until slaw is well combined and cabbages begin to wilt.

Add cilantro leaves, and toss to combine. Let stand 5 minutes, then serve garnished with peanuts, if using.

Southwestern Falafel with Avocado Spread

If you're a vegetarian or have ever dabbled in meatless eating to any degree whatsoever, it's more than likely that you've had your fair share of falafel. (If you aren't in the know, falafel is a Middle Eastern street-food delicacy of mashed chickpeas shaped into balls or patties and fried, usually served in pita with tahini sauce.) Every vegetarian can tell you where and when they ate the best falafel they've ever had. Randomly, Joe and I both had the best-ever falafel in Zurich, Switzerland -- but not together. I've also had great falafel in Arequipa, Peru and of course, right here in D.C.

Falafel isn't always the healthiest vegetarian meal, but it's easy enough to lighten up and it's a great source of protein and fiber. This version is one of my very favorites and puts a Southwestern twist on traditional falafel. Instead of chickpeas, the base is pinto beans. The patties also have Monterey Jack cheese and crushed tortilla chips mixed in for lots of extra flavor. And instead of your typical tahini, it's got a guacamole-ish spread that's oh so creamy and delicious.

Southwestern Falafel with Avocado Spread
From Cooking Light

• Patties:
• 15-oz can pinto beans, rinsed and drained
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup finely crushed tortilla chips (baked chips if you're feeling extra healthy)
• 2 tablespoons chopped scallions
• 1 tablespoon chopped cilantro
• Big pinch of ground cumin
• Egg white
• 2 teaspoons canola oil
• Spread:
• Half an avocado, mashed
• 2 tablespoons finely chopped tomato
• 1 tablespoon finely chopped red onion
• 2 tablespoons light sour cream
• 1 teaspoon fresh lime juice
• Salt to taste
• Remaining ingredients:
• Two six-inch whole wheat pitas, cut in half crosswise
• Thin red onion slices
• Microgreens or sprouts

To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add cheese and next 5 ingredients (through egg white); stir until well combined. Shape bean mixture into 8 small round patties.

Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.

To prepare spread, combine avocado and next 5 ingredients (through salt), stirring well. Place 2 patties in each pita half. Spread about 2 tablespoons avocado spread over patty in each pita half; top with onions and greens/sprouts.

Gingery Asparagus, Corn, and Tofu Stir-Fry

I've never really considered myself an Asian stir-fry kind of person. I don't know why; they just usually don't get me all that excited. But this one I like so much that I've made it twice now (and recipes don't often get repeated in my house). It's got a great combination of veggies, chewy browned tofu cubes, and a really easy yet super aromatic sauce. And it's the perfect weeknight meal because it takes less than a half-hour to prepare.

Gingery Asparagus, Corn, and Tofu Stir-Fry
From Cooking Light

• 4 tablespoons canola oil, divided
• 10 oz extra-firm tofu, drained and cut into 3/4-inch cubes
• 2/3 cup fresh corn kernels
• 1 tablespoon grated peeled fresh ginger
• 4 garlic cloves, minced
• 1 small onion, sliced
• 1 julienne-cut red bell pepper
• 6 oz asparagus, steamed and cut into 1-inch pieces (you can skip the steaming if you have super-thin asparagus)
• 1/4 cup vegetable broth
• 2 tablespoons soy sauce
• 3 tablespoons rice wine vinegar
• 1/4 teaspoon crushed red pepper
• 2 cups hot cooked short-grain rice
• 2 scallions, sliced, for garnish

Heat 2 tablespoons oil in a large skillet over medium-high heat; swirl to coat. Add tofu and saute for 10 minutes or until golden brown, stirring frequently. Remove tofu from pan with a slotted spoon; wipe pan dry with a paper towl. Heat remaining 2 tablespoons oil in pan; swirl to coat. Add corn and next 4 ingredients (through bell pepper) and stir-fry 5 minutes. Add reserved tofu, asparagus, and next 4 ingredients (through crushed red pepper). Stir-fry 1 minute or until asparagus and tofu are heated. Divide the rice evenly among 4 plates. Spoon about 1 cup stir-fry mixture over rice, and top evenly with scallions.

Caraway-Spiced Chickpea Stew with Mint Yogurt

Why is it that food always tastes better when someone else cooks it for you? Last night after work I wasn't feeling well, so Joe made dinner for us (and even did the dishes afterwards) (now do you understand why I'm marrying this guy?). I'd been hanging onto this recipe for a while, waiting until the weather turned a little cooler. Well, yesterday it was a rainy 60-degree day. It felt like fall was finally approaching, so a light stew was just what the doctor ordered.

Caraway-Spiced Chickpea Stew with Mint Yogurt
Adapted from Food & Wine

• Two 14-oz cans of chickpeas
• 2 large carrots, cut into 1/2-inch dice
• 2 tablespoons + 1 teaspoon extra-virgin olive oil, divided
• Salt and freshly ground pepper
• 1 large onion, cut into 1/2-inch dice
• 1 teaspoon caraway seeds
• 1 1/2 teaspoons ground cumin
• 1 1/2 pounds Swiss chard, stems discarded and leaves sliced 1/2-inch thick
• 1 tablespoon fresh lemon juice
• 3/4 cup plain low-fat yogurt
• 1 teaspoon dried mint (or 1 tablespoon fresh, chopped finely)
• 3 tablespoons cilantro leaves

Preheat the oven to 350 F. Reserve 1/4 cup of the chickpeas' can liquid and then rinse and drain the chickpeas.

Spread the carrots on a rimmed baking sheet, toss with 1 teaspoon of the olive oil, and season with salt and pepper. Roast for about 15 minutes, until barely tender.

In a large skillet, heat 1 tablespoon of the olive oil. Add the onion and caraway and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until the onion is golden, about 10 minutes. Add the cumin and cook, stirring, until fragrant, about 1 minute. Add the chard leaves and cook over moderately high heat, stirring, until wilted, about 2 minutes. Add the carrots, chickpeas, reserved chickpea liquid, and 1/4 cup water; simmer over low heat for 3 minutes. Add the lemon juice and season with salt and pepper.

In a small bowl, mix the yogurt with the mint and remaining 1 tablespoon of olive oil; season with salt and pepper. Transfer the stew to bowls and garnish with the cilantro. Pass the mint yogurt at the table.

Quinoa Snap Pea Salad

You may have heard that we had an earthquake in D.C. on Tuesday. No, that doesn't really have anything to do with this recipe other than that it's what we had for dinner later that night (after evaluating the damage to our apartment and having several drinks to settle our nerves) (okay, the drinking was just me). Due to all the excitement and commotion, I forgot to take a picture of it that night -- so you all will have to settle with a cellphone pic snapped of my lunch leftovers the next day. They were still delicious, by the way.

Quinoa Snap Pea Salad
From Food & Wine

• 1/2 pound sugar snap peas
• 1 1/2 cups quinoa, rinsed and drained
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 3 tablespoons white wine vinegar
• Salt and freshly ground pepper
• 1 pint cherry tomatoes, halved
• 1/2 cup salted roasted pumpkin seeds
• 1/2 cup minced chives

In a small saucepan of boiling salted water, simmer the peas until bright green and crisp-tender, about 1 minute. Drain and spread out on a large plate to cool, then pat dry. Cut the peas on the diagonal into 1-inch pieces.

In a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover and cook over low heat until all of the water has evaporated and the quinoa is tender, about 15 minutes. Uncover and fluff the quinoa, then transfer to a large bowl and let cool to room temperature.

In a bowl, combine the oil and vinegar and season with salt and pepper. Add the peas to the quinoa with the tomatoes, pumpkin seeds, chives and dressing; stir. Season with salt and pepper and serve at room temperature or lightly chilled.

Mexican Pasta Salad

Wow, it's been forever. This is what happens in DC during August -- everyone goes on vacation, even food bloggers. The beau and I enjoyed a delightful week hiking in the Pacific northwest earlier this month, and I've just stayed in that vacation mentality with regards to posting new recipes and photos.

But I'm going to whip myself back into shape, starting with this delightful Mexican pasta salad. I feel like I've been making a lot of pasta salads this summer, but what's not to like about them? When you balance out a moderate amount of pasta (i.e.: carbs) with lots of fresh veggies and a light but flavorful dressing, you end up with a surprisingly healthy meal. Perfect for end-of-summer produce, too!

Mexican Pasta Salad
From Moosewood Restaurant Low-Fat Favorites

• 8 oz short pasta (such as rotini, elbows, penne, or a mix)
• 1 cup fresh or frozen corn kernels
• 3 scallions, sliced
• Bell pepper (any color), chopped
• 14-oz can black beans, rinsed and drained
• Medium tomato, chopped
• 1/4 cup olives (Spanish, or whichever variety you prefer), chopped
• 1/4 cup cilantro (more or less, to taste)
• 2 teaspoons olive oil
• 3 tablespoons fresh lime juice
• 2 teaspoons cumin
• Salt and pepper
• Cheddar cheese, grated (optional--vegans can omit)

Cook pasta according to package instructions. Add the corn kernels to the pot during the last 2 minutes of cooking time. Drain, rinse with cold water, and set aside.

Meanwhile, in a large bowl, combine scallions, bell pepper, black beans, tomato, olives, cilantro, olive oil, lime juice, cumin, and pepper. Add the pasta and corn, and salt to taste. Serve with grated cheddar (if using) and extra cilantro.

Chopped Moroccan Salad

You know the drill. It's summer, it's hot out (hello, 103 degrees with a heat index of 119!), you don't feel like cooking, and there's no way you're turning on any sort of stove, oven, or other heat-emitting device. Obviously, this situation calls for a salad. This one's really fresh and full of nutritious and delicious ingredients. The Moroccan inspiration is mostly found in the spices of the dressing, but probably also in the fact that Moroccans likely don't feel like cooking in July either.

Chopped Moroccan Salad

From Women's Health Magazine

• 3 tablespoons olive oil
• 1 teaspoon orange zest
• 1/4 cup fresh lime juice
• 2 tablespoons honey
• 1 large pinch cinnamon
• 1/2 teaspoon ground cumin
• 6 cups baby arugula, chopped if desired
• 1/2 avocado, diced (use the whole thing if you love avocado)
• 2 medium or 1 large yellow tomato, diced
• Cucumber, diced
• 1/4 cup chopped red onion
• 1/2 cup golden raisins
• 1 cup canned chickpeas, rinsed and drained
• 2 tablespoons sunflower seeds or pistachios

Combine the oil, zest, lime juice, honey, cinnamon, and cumin in a blender or food processor, or whisk together until smooth. In a large bowl, combine the remaining ingredients. Toss well with dressing.

Pappardelle with Marinated Heirloom Tomatoes

The second I got the most recent issue of Martha Stewart Living (don't judge, I got the subscription as a gift from my aunt), I knew I was going to make the recipe on the cover. Despite the fact that it calls for half a cup of olive oil. It just looked that delicious. And it was! This recipe isn't elaborate and doesn't have a lot of ingredients. It really just lets the flavor of the tomatoes shine through, so make sure you spring for the most gorgeous heirlooms you can find at the farmers market.

Pappardelle with Marinated Heirloom Tomatoes

From Martha Stewart Living

• 5 garlic cloves, thinly sliced
• 1/2 cup extra-virgin olive oil (you can cut this back to 1/4 if you like (but it won't be as good...))
• 2 pounds heirloom tomatoes, sliced into 1/2-inch wedges
• 3/4 cup torn fresh basil, divided
• 3 tablespoons capers, rinsed
• 2 teaspoons finely grated lemon zest, plus more for sprinkling
• 1/4 teaspoon crushed red pepper flakes
• Coarse salt and freshly ground pepper
• 1 pound pappardelle or other flat pasta, such as croxetti or maltagliati, cooked until al dente

Heat garlic in oil in a saucepan over low heat until pale gold, about 10 minutes. Strain; reserve oil and garlic. Let cool. Combine tomatoes, 1/4 cup basil, the capers, lemon zest, red pepper flakes, and 1/2 teaspoon salt in a large bowl. Pour garlic oil and chips over tomato mixture. Marinate, covered, tossing occasionally, for 30 minutes. Add warm pasta to bowl, and toss gently. Top with remaining 1/2 cup basil. Season with pepper. Sprinkle with lemon zest.

Salsa Verde and Peach-Pepper Relish

Remember when Joe did that guest post a while back about pickling? Well, we've expanded our repertoire even further. Now we're canning. Yes, canning! It's not that weird, really. Actually it's pretty cool. It's what all the hipsters are doing these days.

Home canning is actually really easy. You just need the right equipment. Basically, you just need Ball mason jars of various sizes and a canning kit, which you can buy online (like on Amazon). The kits contain a huge pot that can accommodate a bunch of jars, a funnel for filling the jars, tongs for taking the jars out of the boiling water, and a couple other things. 

Basically, all you do is put stuff in the jars (always use a canning recipe!), submerse the jars completely in boiling water for a specified amount of time, and when you take them out, they've formed a vacuum seal that allows you to store them at room temperature for an indefinite period of time. It's a great way to preserve a lot of stuff at once, because you can just stick the jars on a shelf somewhere, instead of taking up precious refrigerator space.

Today we did two canning projects: salsa verde and peach-pepper relish. The salsa verde is, of course, a tomatillo-based salsa with roasted peppers, onions, lime, and garlic. It's awesome with chips, tacos, or really anything Mexican. The peach-pepper relish is a sweet and spicy condiment that's kind of a Southern thing. I grew up eating it as an appetizer with cream cheese and crackers.

Salsa Verde

From The Joy of Pickling

Makes 3 pints

• 2 1/2 pounds tomatillos, husks removed, halved
• 1/2 pound (about 8) roasted, peeled, and seeded Anaheim chile peppers, chopped
• 2 cups chopped onions
• 4 garlic cloves, chopped
• 3/4 cup fresh lime juice
• 2 1/2 teaspoons pickling salt

In a nonreactive pot over medium-low heat, cook the tomatillos, stirring occasionally at first, until they are tender, about 10 minutes. After they have cooled a bit, blend them briefly in a blender or food processor.

In the pot combine the tomatillo puree and the remaining ingredients. Bring the mixture to a boil over medium heat and then reduce the heat. Simmer the mixture for 15 minutes.

Ladle the salsa into pint or half-pint mason jars, leaving 1/2 inch headspace. Close the jars with two-piece caps and process the jars for 15 minutes in a boiling-water bath.

Store the cooled jars in a cool, dry, dark place.

Peach-Pepper Relish

From The Joy of Pickling

Makes 6 half-pint jars

• 1 1/2 pounds (about 6) red bell or pimiento peppers, minced
• 1/2 pound red hot peppers, such as Fresno or jalapeno, minced
• 2 pounds (about 6) peaches or nectarines, pitted, peeled, and chopped
• 3 lemons, halved
• 6 cups sugar
• 2 cups cider vinegar

Put all of the peppers into a nonreactive bowl and cover them with boiling water. Let them stand until they are cool.

Drain the peppers and put them into a nonreactive pot with the chopped peaches or nectarines. Juice the lemons and add both the juice and peels to the pot. Boil the mixture for 15 minutes.

Remove the lemon peels and add the sugar and vinegar. Bring the mixture to a boil again. Let it boil, stirring constantly, until it forms a 2-inch thread or reaches 230 degrees F on a candy thermometer.

Remove the pot from the heat and immediately ladle the relish into half-pint mason jars, leaving 1/4-inch headspace. Close the jars with two-piece caps and process the jars for 10 minutes in a boiling-water bath.

Store the cooled jars in a cool, dry, dark place for at least 2 weeks before eating the relish.

Mango BBQ Beans

This dish screams "summer" in so many ways. First of all, they're BBQ beans, which is just a summer staple. Second, they're flavored with sweet tropical mango, which you can buy really deliciously ripe at this time of year. Even beyond their seasonal appropriateness, these beans are seriously delicious. They're sweet, spicy, and smoky, and they go great with all kinds of grains and green veggies -- so they're easy to build a meal around. The cookbook I got the recipe from also suggests serving them with fresh cornbread or over mashed yuca. Yum! 

Mango BBQ Beans

From Appetite for Reduction

• 1 teaspoon olive oil
• 1 onion, chopped finely
• 3 cloves garlic, minced
• 1 mango, peeled, pitted, and chopped small
• 1 cup tomato sauce
• 1 cup vegetable broth
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon allspice
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 2 14-oz cans kidney beans, drained and rinsed
• 1 teaspoon liquid smoke
• 2 to 3 tablespoons agave nectar (to taste)

Preheat a large pot over medium heat. Saute the onion and garlic in the oil with a pinch of salt for about 5 minutes, until translucent.

Add the mango, tomato sauce, broth, red pepper flakes, coriander, salt, and kidney beans. Turn up the heat and bring to a rolling boil. Lower the heat to a simmer and cover the pot, leaving a little room for steam to escape, and let cook for about 45 minutes, stirring often. The sauce should thicken and the mangoes should cook down a great deal.

Turn off the heat, mix in the agave and liquid smoke, and let the beans sit for about 5 minutes. Adjust any seasonings as necessary and serve.

Fresh Corn & Potato Salad

While there's a lot to love about summer produce, there may be no greater joy than freshly harvested sweet corn, so tender that the kernels can be eaten raw. No need for blanching here! This salad showcases this wonderful crop in a citrusy lime-based dressing. It's perfect picnic material, though eating it left-over for lunch in your office kitchen is good too.

Fresh Corn & Potato Salad

From Southern Living

• 1 pound baby red potatoes
• 1/4 cup chopped fresh cilantro
• 3 Tbsp. fresh lime juice
• 2 Tbsp. extra virgin olive oil
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper
• 3 cups fresh corn kernels (about 6 ears)
• Large red bell pepper, diced
• Avocado, peeled and diced
• 1/2 cup sliced green onions

Bring potatoes and salted cold water to cover to a boil in a large Dutch oven; boil 10 minutes or just until tender. Drain and let cool 15 minutes.

Whisk together cilantro and next 4 ingredients in a large bowl. Add warm potatoes, corn, and remaining 3 ingredients; toss to coat. Serve at room temperature or chilled.

Corn Tortilla & Egg Scramble

I'm filing this one under "breakfast," but this meal is seriously something that could be eaten at any time of day. Everybody loves a little breakfast for dinner every once in a while, am I right? But we had this one for breakfast on a lazy, sunny Saturday morning. What a great way to start the day. 

Corn Tortilla & Egg Scramble

From Everyday Food

• 3 tablespoons vegetable oil
• 6 corn tortillas, torn into small pieces
• 1/2 white onion, diced small
• 1 large poblano chile, seeded and diced small
• 1 medium tomato, diced small
• Coarse salt and ground pepper
• 8 large eggs, lightly beaten
• 1/2 cup grated cheddar cheese
• Salsa and/or hot sauce, for serving (optional)

In a large nonstick skillet, heat oil over medium-high. Add tortillas and cook, stirring frequently, until golden and crisp, about 6 minutes. With a slotted spoon, transfer to paper towels to drain. Discard all but 2 teaspoons oil from skillet. Add onion and chile and cook until onion is soft, about 5 minutes. Add tomato and cook until it begins to break down, 2 to 3 minutes. Season with salt and pepper.

Add eggs, tortillas, and cheese and cook, stirring constantly, until eggs are set, about 3 minutes. Serve with salsa and/or hot sauce if desired.

Serves 4

Chewy Chocolate Chunk-Cherry Cookies

This is a great recipe if you want to make a huge batch of big, chewy cookies. They're packed with chocolate chunks and tart dried cherries. Plus, this may be some of the best cookie dough I've ever licked off of a wooden spoon. I consider that reason enough to whip up a batch.

Chewy Chocolate Chunk-Cherry Cookies

From Martha Stewart Living

Makes about 40 large cookies

• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 3 sticks unsalted butter, room temperature
• 2 cups packed light brown sugar
• 1 cup granulated sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 12 ounces semisweet chocolate, coarsely chopped (about 2 1/2 cups)
• 8 ounces dried cherries (1 1/2 cups) (note: you can substitute dried cranberries if cherries are hard to find or too expensive)

Whisk together flour, baking soda, and salt. Beat butter and sugars until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla, then flour mixture. Beat in chocolate and cherries. Refrigerate dough for 1 hour.

Preheat oven to 375 F. Roll dough into 1-3/4 inch balls (about 3 tablespoons each), and arrange on parchment-lined baking sheets, spacing about 3 inches apart. Bake until edges are golden, 12 to 14 minutes. Let cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks; let cool completely.

One-Pan Eggplant & Chickpea Curry

The next time you need something delicious to make with a beautiful eggplant, or you're too tired to make something really involved for dinner, or you just don't want to do a lot of dishes, try this guy out. This is an insanely easy curry that you just pop into the oven so the veggies and chickpeas get all roasty in a garlicky curry paste. So wonderful with a dollop of cool plain yogurt and some toasty naan for wiping your plate clean.

 One-Pan Eggplant and Chickpea Curry

From Food & Wine

• 2 large garlic cloves, minced
• Kosher salt
• 2 teaspoons curry powder
• 1/4 cup vegetable oil
• 1 medium eggplant, peeled and cut into 3/4-inch pieces
• 1 large onion, cut into 1/2-inch wedges
• One 15-oz can chickpeas, drained
• 1/4 cup finely julienned fresh ginger
• Freshly ground pepper
• One 5-ounce bag baby spinach
• Warm naan and plain yogurt, for serving

Preheat the oven to 425 F. On a work surface, mash the garlic to a paste with a pinch of salt. In a large roasting pan, mix the paste with the curry powder and vegetable oil. Add the eggplant, onion, chickpeas and ginger, season with salt and pepper, and toss well. Spread the vegetables in an even layer and roast for about 30 minutes, stirring once or twice, until the eggplant and onion are tender. Stir in the spinach and roast until just wilted, about 2 minutes. Serve with warm naan and yogurt.