Creamy Chickpea Dip

I bought these two big cans of organic chickpeas on sale and I was so excited. (Sales, sometimes give me a little thrill. ;)) But they have been sitting in my cupboard for a while and I thought to myself, I gotta do something with them already. And I thought a creamy dip would be nice with some cut up veggies. To make your dip extra creamy, peel your chickpeas. I know it sounds a little labor intensive but I find it meditative. (Maybe that's even weirder than peeling the chickpeas, lol.) Either way, enjoy and have a fantastic weekend!

• 3 cups chickpeas (about a 29 oz. can, drained and rinsed)
• 7 oz. full-fat Greek yogurt
• 1 tablespoon grape seed oil
• juice of 1/2 a lemon
• garlic powder
• paprika
• sea salt
• a handful of sorrel leaves, minced

Using a hand blender or an immersion blender, puree your chickpeas, add the yogurt, oil and lemon juice and continue blending until nice and smooth. Add in the sorrel and the seasonings, adjust as needed. If you don't have an sorrel on hand, don't worry and just add in some lemon zest. Makes a nice big bowl, perfect for a party.

Porcini Scented Beans with Balsamic Portabella Mushrooms

I love mushrooms and I found these great porcini mushroom bouillon cubes at Fairway and they make just about everything extra special and this includes a good old pot of beans. Pair them up with super flavorful balsamic portabella mushrooms for a little fancy feast. Enjoy!

• 2 1/2 cups Great Northern Beans, soaked overnight
• 4 cups water
• 1 small bay leaf
• a few allspice berries
• 1 porcini mushroom bouillon cube
• sea salt
• 1 tablespoon olive oil plus 4 tablespoons for the mushrooms
• 4 portabella mushrooms, sliced or a 6 oz. package
• a small shallot, thinly sliced, about 4 heaping tablespoons
• 4 tablespoons balsamic vinegar
• a few capers in brine, given a quick rinse

In a Dutch oven, combine the beans, water, bay leaf and berries, cover and bring to a boil on high heat. Skim the surface of any foam. Once it comes to a boil, add the tablespoon of olive oil and the bouillon cube and dissolve, lower the heat to low and simmer for an hour and 15 minutes, until the beans are tender. Add any sea salt if needed. In a large saucepan, combine the remaining olive oil and the shallots on low heat until the shallots are translucent. Add in the mushrooms and lightly brown on one side, about 3 minutes or so. Turn and add in the balsamic vinegar. Allow the mushrooms to soften and the balsamic vinegar to reduce, about another 3 minutes. Toss in the capers and adjust the seasoning as needed. Drizzle with a fruity balsamic vinegar to finish the mushrooms or have a balsamic glaze at the table so everyone can top their own mushrooms. Discard the bay leaf and berries and garnish with any fresh chopped herbs you have on hand. Great as leftovers. Serves 4.

  

Asian Inspired Wild Rice Salad

I love a nice Asian inspired salad but I'm trying to cut the calories without sacrificing flavor. I would have loved a nice plum sauce to sweeten this dish up but instead used a pear infused white balsamic vinegar for a little bit of the sweetness and it did not disappoint! Adjust the seasoning of the dressing to your liking. And topping it with a wasabi flavored sheet of seaweed adds an extra bit of flavor, without the added calories. They are so addicting, I just love them and at only three calories per sheet, they pack a lot of flavor. Serve with grilled salmon on the side for a nice meal. Enjoy and have a great weekend, it looks like it's going to be a beauty!

• 1 cup wild rice, cooked and cooled
• 1 cup shelled edamame, cooked and cooled
• 3 scallions, use the pale part, sliced
• 2 tablespoons olive oil
• 2 tablespoons pear infused white balsamic vinegar
• 1 teaspoon Gomasio (a mix of black & tan sesame seeds)
• pinch of ground ginger
• pinch of wasabi powder*optional
• sea salt
• ground black pepper
• flavored roasted seaweed, for garnish

In a small separate bowl, combine the olive oil, vinegar, ginger, wasabi, salt and pepper. Toss the dressing with the rice, edamame and the scallions. Use scissors to cut the seaweed into shreds, to save a little on time. Garnish with the seaweed shreds. Serves 2 as a main meal or 4 as a side dish.

Linguine & Smashed Tarragon Peas with Pistachio-Panko Crumbs

Happy Earth Day! What a great day to renew some vows to take care of the earth, whether it be to recycle more, shop at the local farmer's market, start a composting bin or to make more veggie meals. Here's a great veggie meal that is tasty and doesn't take a lot of time. The smashed peas adds the creaminess of this dish, so you won't even miss the cream and what I love about making pistachio-Panko crumbs is they are a great substitute for grated cheese. And the best part, you have a great meal on the table in no time, which is great on a day like today, so you can spend some time outdoors. Enjoy!

• 4 oz. linguine, cooked al dente
• 1 heaping cup petite peas, cooked and roughly smashed
• 2 tablespoons olive oil, divided
• 1 teaspoon julienned sun-dried tomatoes in olive oil
• 2 tablespoons plain Panko crumbs
• 1 teaspoon raw pistachios, minced to the texture of Panko
• a few leaves of fresh tarragon, roughly chopped
• sea salt

First, start off by making your pistachio-Panko crumbs. They can easily burn, so they require a little extra attention. In a heavy bottomed pan, heat a tablespoon of the olive oil on low heat, when the oil is not quite sizzling toss in the Panko crumbs, give it a good stir and add in the pistachio crumbs and a nice amount of sea salt. Keep stirring the crumbs allowing them to lightly brown. Once they are golden, allow them to dry and drain on a paper towel. While you cook the linguine, in a heavy bottomed pan on low heat, heat a tablespoon of the olive oil and the sun-dried tomatoes until the oil is sizzling, add in the smashed peas until heated through. Toss in the tarragon and season with sea salt and keep warm, until the linguine is cooked. Once the linguine is done, drain, reserving a tablespoon or more of the pasta water. Toss the linguine and water with the peas. Divide among plates, or share from one and top with the crumbs. Serves 2, double or triple, as needed.

Creamy Beet, Potato & Petite Pea Salad

Don't limit your potato salads to summer barbecues, add in seasonal peas and beets and it puts a nice spin on the humble tuber salad. Yukon Gold potatoes are my favorite potato, golden in color and just deliciously creamy. Last night, I had one right out of the pot, sliced and steamy hot with a little butter and salt. It was so satisfying that I didn't even need anything else. Sometimes, I just love simple dinners. But today is another day and it's a salad day! Enjoy your creamy beet, potato and petite pea salad with anything from sauteed portabella mushrooms to grilled fish on the side. Enjoy!

• a little more than half a pound beets, (about 1 large), cooked until fork tender
• a little more than half a pound of Yukon Gold potatoes, (about 1 large), cooked until fork tender
• 1 cup frozen or fresh petite peas, cooked until tender
• 1 hard-boiled egg, finely minced
• 2 tablespoons mayonnaise
• 1 tablespoon heavy cream
• small handful fresh dill, finely chopped and a little extra reserved for garnish
• sea salt
• ground black pepper

Cool all of your ingredients. (I cooked them the night before and let them cool so they are easier to handle.) Cube your beets and potatoes and add in the egg, mayonnaise, heavy cream, dill and seasonings. Taste and adjust the seasonings as needed. Makes 3-4 side salads.

Grilled Leeks & Beans with Coriander Aioli

Ahh...the first day of spring, although you wouldn't know it looking out the window, with snow on the ground but that doesn't mean we can't celebrate with a light meal that is both rich and filling; grilled leeks alongside buttery beans. Pair this with boiled baby Yukon gold potatoes or brown rice and top with an extra creamy and a little spicy aioli to give it an extra special touch. Happy Spring! Enjoy!

For the leeks & beans:

• 2 leeks
• cooking spray
• 1 15. oz. can cannellini beans, drained and rinsed
• 2 tablespoons unsalted butter
• 2 Campari tomatoes, chopped
• 2 sun-dried tomato halves, in oil, minced
• a few capers, drained and rinsed
• sea salt

For the coriander aioli:

• 2 egg yolks
• sea salt
• 1 oz. olive oil
• 1/4 teaspoon coriander seeds, crushed and well chopped
• generous pinch smoked Spanish paprika
• 1/4-1/2 teaspoon Sriracha sauce or more to taste

Bring some water to a boil and in the meantime, trim the leeks. Trim the green part and reserve for another use, like a soup or stew. Trim the root, leaving a little bit, keeping the leek together.

Slice down the center and once again lengthwise, cutting it into quarters. And give them a good rinse, removing any sand. Next, assemble them back like a puzzle and tie in place with kitchen twine. This is so the leek stays together and doesn't fall apart as it cooks. Once your water comes to a boil, toss your leeks in and blanch for about 5 minutes. Your leeks are done once the bottom is fork tender. Drain, seperate and spray with oil and season with salt until ready to grill.

While your grill heats up, make your beans and the aioli.  Into a frying pan, melt the butter until it sizzles on low heat. Add in the tomatoes and a little sea salt and increase the heat to medium, until it's bubbling and the liquids of the tomato evaporate, about 2-3 minutes. Toss in the beans and capers until heated through, giving it an occasional stir. Cover and keep warm. Next make your aioli, whisking together the eggs and sea salt, little by little whisk in the olive oil. Season with the paprika and Sriracha sauce for a little heat. Lastly, grill your leeks. I grilled them at about 400 degrees for only a few minutes per each side. But you can always leave them on longer for deeper grill marks. Assemble your dish and season with a little fresh cracked black pepper. Serves about 2.

Colcannon with a Sunny-Side Up Egg

So, at the time I didn't know I was eating a traditional Irish dish. But really, when I think about it, colcannon is sort of like the filling in pierogis. When I was younger, my mom would sometimes make this for dinner on Fridays because it was meatless and would top it with a fried egg. My even more favorite version of this was made on non-Fridays, with chunks of fried slab bacon. (I know, I know...so wrong yet, so right.) As I've grown up to make my own variation, I top mine with a sunny-side up egg and the yolk just runs into the natural butteriness of the potatoes (although butter does help the level of butteriness of this dish) and the sweetness of the cabbage. Such great comfort food. This is great for breakfast or dinner. If you like, top the colcannon with crushed potato chips for a little bit of crunch. Enjoy! Happy weekend and St. Patrick's Day!

• 1/2 a head of green cabbage, sliced and roughly chopped (about 1&1/4 pounds)
• 4 Yukon Gold potatoes, (about 1&1/2 pounds) peeled and roughly chopped
• 1 medium onion, sliced (a heaping cup)
• 4 tablespoons unsalted butter plus 2 tablespoons
• 1/2 cup half and half, divided
• sea salt (obsessed with pink Himalayan sea salt right now.)
• 4 eggs *optional
• a handful of kettle cooked potato chips, crushed *optional

In a large Dutch oven, combine the onions and 4 tablespoons of the butter, allow to sweat, stirring occasionally, about 10 minutes. (If you like your onions a little more caramelized, allow to brown a little more.) Next, add in your cabbage and sea salt. Cover and cook for 40 minutes, stirring occasionally. If it begins to brown, add a little bit of water, about a tablespoon at a time, as needed just to stop the cooking process a bit. The water will evaporate. In the meantime, cook your potatoes until fork tender. Once done, add to your potatoes the remaining 2 tablespoons of butter, 1/4 cup of half and half (milk or heavy cream is fine to substitute) and the sea salt. Mash until nice and smooth, although chunks are just fine, if you are in a chunky-mashed-potato-kind-of-mood. Once the cabbage is tender, add in the mashed potatoes and the remaining 1/4 cup of  half and half. Combine well and adjust the seasoning, if needed. If topping with the egg, make the eggs one at a time and keep the colcannon piping hot. Once ready, spread it on a plate and top with the egg and pass around the crushed potato chips. Serves 4.

Great Northern Beans & Oil

This past Sunday was one of those Sundays where I just wanted to veg on the couch and watch some movies. There was a nice amount of snow on the ground from Friday's storm and it still felt like the familiar comfort and coziness of winter, despite the time change and promise of spring. I just wanted to relish in the last weekend of winter complete with a pot bubbling away on the stove. Once you set this pot on the stove, it's minimal effort to a filling and flavorful dinner. Because this recipe is simple, you want to use good quality ingredients. If you want, you can use more walnut oil and less olive oil. The walnut oil gives this dish the extra richness and creaminess that makes this simple pot of beans extra special. Enjoy!

• 1 pound dried Great Northern Beans, soaked overnight
• 5 cups water
• 1/4 cup olive oil
• 3 tablespoons roasted walnut oil
• 1 bay leaf
• about 5 allspice berries
• pink Himalayan sea salt (I'm obsessed with this salt right now but any sea salt will be just fine.)

In a large Dutch oven, combine all of the ingredients. (You want to use a nice amount of salt.) Cover and bring to a boil. Once it boils, uncover and lower the heat to low. Simmer for 2 hours, stirring occasionally. The water evaporates and it becomes a creamy almost mash. Discard the bay leaf and allspice and adjust the seasoning if needed. Serve with an extra drizzle of olive or walnut oil and a little fresh ground black pepper. This is nice as a main meal when served with rice and sauteed spinach with garlic. This is great to have in the fridge as a quick side dish. Serves about 4.

Eggplant, Oyster Mushroom & Bean Ratatouille

This is a nice recipe for a weekday dinner and is great for meatless Mondays or Fridays. It's on the table in less than an hour and is a good wholesome meal, especially when paired with a brown rice medley and a side green salad to start the meal. A good ratatouille is always great to have in the fridge for leftovers, especially for those nights when you want a good homemade meal for dinner, without the effort. Enjoy!

• 1 pound Chinese eggplant, about 5
• 2 1/2 cups good marinara sauce*
• 3 1/2 oz. oyster mushrooms, bottoms trimmed and bunches broken up
• 1 cup cooked Great Northern beans, cannellini beans or small white beans
• olive oil
• sea salt
• ground black pepper

Cut each eggplant in half, lengthwise and drizzle with olive oil and season with sea salt. Grill the eggplant at 500 degrees, a few minutes per each side, until there are some grill marks on them. Once they are grilled, slice them diagonally about an inch in size. Combine the eggplant and sauce in a heavy bottomed pot so the eggplant are in one layer. Bring the sauce up to a boil on high heat, once it does, lower the heat to a low setting and simmer for 20 minutes, covered. Stir occasionally. Add in the beans and mushrooms and simmer for an additional 10 minutes, stirring occasionally. Adjust the seasoning as needed. Serve with brown rice on the side to complete the meal. Makes 4 servings. Double the recipe as needed.

*Make sure it states gluten-free on the jar, if gluten is a concern of yours.

Earl Grey Tea Scented Cranberry Beans & Cabbage

Winter is not letting up and a pot of steaming hot beans is wonderful for dinner. It's on the table in about an hour but tastes like it was simmering on the stove all day. When thinking of beans, I'm sure that tea isn't something that comes into mind, but they are unexpectedly delicious when lightly flavored with the depth of Earl Grey tea. And it makes the house smell terrific! The parsnips in this recipe also give the beans a slight sweetness making it a mildly sweet and savory dish. This is really nice served over jasmine rice. Enjoy!

• 4 cups chopped savoy cabbage
• 1 cup fresh cranberry beans, (about 1/2 a pound in the pods)
• 2 parsnips, finely chopped
• 1/2 cup minced red onion
• 4 cloves of garlic, finely minced
• 4 tablespoons olive oil
• 1 cup of Earl Grey tea with the tea bag reserved
• 1 cup water
• 1 star anise
• sea salt
• fresh ground black pepper

In a heavy bottomed pot, combine the onion, garlic and the olive oil, saute on low heat until the onion and garlic are soft, about 10 minutes. Next add in the cabbage, beans and parsnip and cover with the liquids. Toss in the tea bag, (if it's a paper bag transfer the tea into a spice bag and tie with kitchen twine) and the star of anise. Season with sea salt and ground pepper. Cover and bring up to a boil on high heat, once it comes to a boil, lower the heat and simmer covered for about 50 minutes. Test the softness of the beans after 30 minutes and adjust cooking time as needed. Discard the tea bag and the star of anise and serve. Makes about 3 servings. Double the recipe as needed.

Cavatelli & Baby Kale

"Cavatelli and Broccoli" rolls off the tongue a lot easier than "Cavatelli and Baby Kale" but it satisfies the taste buds sitting on the tongue, just the same or pretty close. As many times as I've tried to make cavatelli and broccoli at home, it doesn't come out as good as from a restaurant. But if I'm completely honest here, I like when the cavatelli and broccoli are slicked with garlicky oil and I like to dip my bread into the pools of oil sitting on the bottom of the plate, (no judgement please, lol) slick and shiny, resembling mini ice skating rinks. My bread, being skates, gliding along the slippery plate. So, I've given up recreating the exact dish at home but have found a nice substitute for the broccoli found in the salad section, baby kale. And it makes a nice dish at home that's quick, easy and tasty. Perfect for this hustling and bustling time of year. Enjoy!

• 13 oz. bag frozen cavatelli
• 3 cups tightly packed baby kale, roughly chopped
• 8 cloves of garlic, smashed and finely minced
• 2 quarts of water
• 1 chicken bouillon cube
• 1 tablespoon unsalted butter
• 2 tablespoons olive oil plus a drizzle for the pasta water 
• sea salt
• fresh ground black pepper
• freshly grated Parmesan cheese

In a large pot, bring the water up to a boil and add in the bouillon cube and a drizzle of olive oil. Stir well, so the bouillon cube dissolves. Add more salt if needed. Toss in your cavatelli and cook for about 5 minutes, until they rise to the top. Drain them and reserve 1/4 cup or more of the pasta water. In the meantime, in a large pan, combine the garlic, butter and olive oil and saute on low heat, stirring often until the garlic turns nice and soft, if you see it beginning to brown, add a tablespoon or two of the pasta water to slow down the cooking process. Once the garlic is soft, toss in the kale until wilted. It doesn't take long at all for it to wilt. Toss in the cavatelli and 1/4 cup of the pasta water. Season with sea salt if needed and fresh ground black pepper. Garnish with freshly grated Parmesan cheese and give it a nice toss. Drizzle with a little extra olive oil if you like. Makes 2-3 servings.

Sage Lentils

Hard to believe but years ago, I decided to become a vegetarian on Thanksgiving day, with all of the deliciousness on the table. But I stuck to it for three years and it was a great experience with a new found appreciation for beans, veggie burgers, tofu and a restaurant called Veggie Heaven. What a great place for anyone making the transition! As dramatic as my choice of day to become a vegetarian, it ended the same way, with a 10 P.M. Friday night trip to a Chinese restaurant for boneless pork spareribs. No slowly weening my way back into eating meat with maybe fish or chicken to start, no, no, lol, I went all the way and never quite looked back. And I understand that for vegetarians, Thanksgiving can be a little hard. But this recipe is hearty and delicious and can be made extra special and a wonderful addition to the Thanksgiving day table. And for carnivores, this is a satisfying dish for meatless Mondays or Fridays. Enjoy!

• 3/4 pound lentils, soaked overnight
• drizzle of olive oil
• 1 small onion, finely chopped, about a cup
• 1 teaspoon dried champignon mushrooms
• 2 cloves
• 1 porchini mushroom cube
• 3 fresh sage leaves
• 1 scallion, thinly sliced
• 4 small Campari tomatoes, quartered
• 1 liter of water

In a large Dutch oven, heat the olive oil and the small onion on low heat for 10 minutes until the onions are softened. Add in the lentils and the rest of the ingredients. Bringing everything to a boil and lower the heat, simmering for 2 1/2 hours, covered. Stirring occasionally. Adjust the seasoning as needed and remove the cloves and tomato skins. As the lentils sit, they will absorb more of the liquid. Serve with sauteed oysters and drizzle the lentils with truffle oil for a extra special touch. If you have leftovers, puree the lentils and you have a nice bean dip with crackers and vegetables.

Cauliflower, Broccoli Rabe & Cannellini Bean Pot

A hearty veggie and bean dish hits the spot on a chilly autumn night. It's the season where balancing the household and the upcoming holidays can become a little challenging. And that's when you need a satisfying meal that nourishes the soul and leaves the belly nice and full. As the temperatures cool down significantly, it's important to take care of yourself and gets those antioxidants in. This dish is full of veggies and it's really delicious. It was hard to keep on the stove, my hubby and I almost ate it right out of the pot, it was just so good!  This is great on its' own or you can add rice, quinoa, or farro on the side. Great for leftovers also! It's delicious when served with a Slow Roasted Pork Loin with a Pear & Rosemary Sauce. Enjoy!

• 1 head cauliflower, trimmed into florets
• 1 15.5 oz. can cannellini beans, rinsed
• 4 cups roughly chopped broccoli rabe
• 1/4 cup quartered sun-dried tomatoes
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1/4 teaspoon minced fresh rosemary
• sea salt

Bring a heavy bottomed pot of salted water to a boil and add the cauliflower and season with sea salt. Let the water continue boiling on high heat, leaving the pot uncovered. After 7 minutes, add the broccoli rabe, let it cook for 3 minutes. If using sun dried tomatoes, add into the water and after a minute and drain the pot.(You can use oil packed sun dried tomatoes, if you do, add them in with the beans later on.) Keep your veggies warm and into the same pot, add in the olive oil and garlic. Let this cook on low heat. You don't want the garlic to burn, you want it to get nice and soft. Sometimes, instead of adding the butter to the olive oil right away, I add it once the garlic gets nice and hot, so it slows down the cooking process. So add in your butter and continue cooking until the garlic is soft. Take the garlic out and set aside, leaving the oil and butter in the pot, add in the cauliflower and broccoli rabe. Let this saute for a minute or two and give the pot a nice stir. Add in the drained can of beans and heat through, until the beans are hot, about 10  minutes, (less if you want the vegetables on the crisp side.) stirring occasionally. Add in the cooked garlic and rosemary and cook for a few more minutes. Adjust the seasoning as needed. Makes 4-6 servings.

Potato Gnocchi with a Tomato, Pumpkin & Mushroom Sauce

Potato gnocchi have my heart, always. On a chilly, rainy and foggy autumn night,  potato gnocchi can put a smile the face and warm the belly, like nothing else. I found these dried wood ear mushrooms at a health food store and I couldn't leave without them, I had to give them a try and thought they would look great on a plate during Halloween...on a dark and creepy night...Muuwaaahhaaa...( couldn't resist. lol)

• 1 pound potato gnocchi
• 2 tablespoons unsalted butter
• 2 tablespoons pumpkin puree
• 4 tablespoons good marinara sauce
• 1 tablespoon light cream
• 1 sage leaf
• 1 heaping tablespoon dried wood ear mushrooms *
• fresh ground pepper
• sea salt
• Parmesan cheese *optional

           *You can use any dried mushrooms you like, if they are larger, just chop them down to size.



First begin by rehydrating your mushrooms, according to the package instructions, about 30 minutes in hot water, until the mushrooms get soft. Just add enough water to cover them by about an inch. Cook your gnocchi according to the package instructions, about 2-3 minutes, until they float, drain and set aside. Into the same pot, melt the butter and add the pumpkin puree, marinara sauce, cream and sage. Simmer for about 5 minutes and add the mushrooms, 2 tablespoons of the mushroom liquid and the gnocchi, until heated through. Pass around a wedge of Parmesan cheese, so everyone can help themselves. Serves 2-4. If serving 4, round out the meal with a soup and salad, I don't know about you, but gnochhi are addicting and a nice big bowl makes a rainy and chilly night, all the warmer. Enjoy!

Creepy Cauliflower

Halloween is a time to dance with what frightens us, and illusions are a big part of the season. And this creepy cauliflower does exactly that, on your dinner plate! You can surely get your teenagers and their friends to eat their veggies when you serve a creepy cauliflower "brain" for dinner. Taking this out of the oven, creepied me out and seeing it on the plate did also, so I think this is perfect for this time of year, where the scarier the better! After the creep factor sets in and the cauliflower is broken up, it's really good served with buttered and dilled brown basmati rice. Great for a creepy veggie night meal! Serves 4.

• 1 head of cauliflower
• olive oil
• 1/4 teaspoon coriander seeds, crushed
• sweet Hungarian paprika
• turmeric
• garlic powder
• 2 sun dried tomatoes, packed in oil, finely minced
• 4 tablespoons light cream
• ground black pepper
• sea salt
• 1 1/2 cups water

Trim the cauliflower of its' leaves and cut the stalk down, (I cut in deeper, almost removing the stalk altogether, but be careful, if doing this.) so the cauliflower sits evenly in the pan. Next, run your knife down the center of the cauliflower and cut into it about an inch or so deep. Take a small knife and cut into the center cut, at an angle, creating that center part. (Although not much, you can save the trimmings for another use, like adding them into a bowl of soup.) Rub the olive oil over the cauliflower and season with the paprika, garlic powder, turmeric, salt and pepper. You can rub the spices into the cauliflower. Pack on the coriander seeds, letting them fall into the crevices of the cauliflower. Place in a baking pan and pour 1/2 a cup of water into the pan, give your cauliflower a final drizzle of olive oil and bake for 30 minutes in a 350 degree pre-heated oven. After 30 minutes, pour another 1/2 cup of water over the cauliflower and bake for another 30 minutes. Repeat, this step again. Totaling the cooking time at an hour and a 1/2. If you want the cauliflower more tender, add 30 more minutes to the cooking time, adding another 1/2 cup of water. After your cauliflower is baked through, (fork tender in its' thicker parts) spread on the sun dried tomato and spoon on the light cream. Bake for about 5 minutes and your creepy cauliflower is done.

Pumpkin Ricotta Gnocchi with Rosemary Mushrooms

The cooler weather has me craving good old comfort food, that sticks to your ribs and leaves you happy. And gnocchi never disappoint! I had about a cup of pumpkin puree left over from making my "Corn & Pumpkin Soup with Wild Rice" (October 2nds' post) and wanted to make gnocchi. I never made them before and was excited and I used Hank Shaws' recipe that was featured on Simply Recipes and it came out great! What a nice recipe! I adapted it a little bit because I was in a rosemary and mushroom mood, and when a rosemary and mushroom mood hits, you gotta go with it! lol Nice recipe to make on a weekend where the leaves and temperatures are falling outside but the temperature inside is nice and warm from the gnocchi boiling away on the hot stove. Enjoy and happy weekend!

• 1 cup of pureed pumpkin
• 1 cup part-skim ricotta cheese
• 2 eggs
• 3 cups sifted flour plus more for dusting
• 1/8-1/4 teaspoon finely minced rosemary plus 1/4 teaspoon finely minced for mushrooms
• 3 tablespoons unsalted butter
• 1/4 cup thinly sliced shallot
• 10 oz. baby bella mushrooms, thinly sliced
• 6 tablespoons heavy cream
• fresh ground black pepper
• sea salt
• 1 porchini mushroom bouillon cube *optional
• chives for garnish *optional

First combine the pumpkin, ricotta cheese and eggs. Stir in the rosemary, pepper and sea salt. Put your mixture in the middle of a large board. Using a fork, add in the flour, little by little. I did about 1/2 a cup at a time. Once the dough was too thick to mix, I used my hands to incorporate the flour. If doing this, it's best to have a buddy next to you, adding in the flour for you. The dough will still be sticky but form it in a ball and transfer it to a board that is coated with flour. If you can, roll your ball in flour or with your hands rub more flour on the surface of your dough. Using a sharp knife, cut the dough into 4 pieces.

Take each ball and form into about a foot long log, rolling and pulling the dough along. Cut your log into about 1/2 inch strips. As you cut it will flatten the dough so squeeze the ends of each cut strip with your fingertips to make it more of a gnocchi shape.

Bring your water to a boil and add in your bouillon cube. If not using the bouillon, that's fine, you can use sea salt. You want enough water in the pot, so the gnocchi have room to cook. Drop in your gnocchi, a little at a time, in about 8 batches. I rolled, cooked along the way, each gnocchi roll was cooked in 2 batches. But for ease, having all the gnocchi formed and then boiling them is best. Cook them for 2 minutes each until they start bobbing up towards the surface. You want the broth boiling on high heat. Using a strainer spoon, take the gnocchi out and let them drain in a colander. Cook all of your gnocchi and set them aside, reserving a little bit of the cooking liquid. To make your rosemary mushrooms, in a large, heavy bottomed pan, combine the butter and the shallots. Saute on low heat until softened for about 5 minutes, stirring often. Add in in the mushrooms and saute for ten minutes, until they get lightly browned. Add in 2 tablespoons of the broth, if not using broth, you can skip this step. Continue cooking your mushrooms for another 15 minutes. Once your mushrooms are soft, increase the heat to high, until most of the liquid is evaporated. It doesn't take that long, but it really depends on how much liquid the mushrooms have released. Add in your gnocchi and the rosemary. Season with sea salt and saute until the gnocchi are browned a little bit. Add in the heavy cream and stir until the cream has thickened. Garnish with chives and enjoy nice and hot! This makes 4 servings.

King Oyster Mushroom Parmesan

I love chicken and eggplant Parmesan! And I think it's the one dish that almost everyone enjoys. The other day, I grilled up some king oyster mushrooms and they were so delicious, I immediately thought, "This needs to be Parmesan-ed." Juicy breaded meaty mushrooms, swimming in a good marinara sauce topped with bubbling hot cheeses placed on top of a oh-so-perfect mound of spaghetti. What's not to love? Such soul satisfying comfort food, on a chilly, almost autumn night. The only thing needed to complete the meal is a green salad tossed with an olive vinaigrette and a nice glass of wine. There is something bad about this meal, I gotta admit, you just want more of it, lol. It's just that good! Serves 6.

• 10 oz. king oyster mushroom, about 3, bottoms trimmed
• 1 25 oz. jar good marinara sauce, warmed through
• 4 oz. fresh mozzarella cheese
• 1/3 cup grated Parmesan cheese
• Italian seasoned bread crumbs
• 2 eggs, beaten
• canola oil, for frying
• 3/4 pound spaghetti, cooked al dente

Wipe your mushrooms clean with a damp cloth. Next, trim the mushroom caps, lengthwise, so they are even with the stems, so it's easier to fry. You can reserve the trimmings for another use. You can toss them into a broth, soup or stew, to give it a little extra flavor. Cut your mushrooms lengthwise, so they are about 1/4 inch thick.

Dip your mushroom slices into the egg, followed by the bread crumbs. Have everything breaded and ready to go into the oil. Heat up your canola oil on low to medium heat. Fry the mushroom slices for about a minute to two minutes per each side. Drain on paper towels and move them onto a paper bag. Fry in batches, until all of them are done. Next, take half of the sauce and pour it into a heavy weight 13x9 inch baking pan. Arrange the mushroom slices so they all fit in one layer.

Top with the remaining half of the tomato sauce and the grated mozzarella and Parmesan cheeses. Place in the oven, about 6 inches away from the broiler, which is set on high. Broil for 8 minutes, until bubbly and browned on top. Every oven is different, so keep that oven light on and keep an eye on it, so it doesn't burn. Enjoy!

Champagne Grapes & Gorgonzola Cheese Sauce with Spaghetti

As I stood at the stove waiting for the the water to boil, I yearned for something a little more interesting for dinner but I didn't want to sacrifice time. I wanted something quick but something gourmet. I love September for many reasons and the different varieties of grapes available are one of them. I love Concord and Champagne grapes, they are always a treat for me, come this time of year. I could eat a bunch of Concord grapes for dinner and be a happy girl. As I stood there, tossing the spaghetti into the boiling water, salting it and giving it a drizzle of olive oil, I thought of the Champagne grapes that I planned to munch on, while looking through the Vogue September issue. Once I opened the fridge and saw those grapes, they were practically begging to be combined with the Gorgonzola cheese that was sitting on the second shelf and the spaghetti that was boiling away on the stove. Was I excited, as I put away that jar of roasted garlic tomato sauce, as deeply satisfying it is, at times. This dish doesn't take much time but tastes like it took all day! I loved this dish and I hope you do too! This serves 3, but it's so good, that it could just end up serving 2. ;)

• 1/2 pound spaghetti, cooked until al dente
• 1 cup of Champagne grapes
• 1 cup loosely packed crumbly Gorgonzola cheese plus a few slivers for garnish
• 2 oz. light cream
• 1/2 pat unsalted butter
• a few hazelnuts, crushed and roughly chopped for garnish

In a non-stick pan, melt the butter on low to medium heat until it sizzles, add the cream and cheese, stir with a spatula until the cream thickens up and the cheese melts. This only takes about a minute or two. Add the grapes and increase the heat to high until the grapes are warmed through. This takes about 3 minutes. I'm telling you, this dish is so quick to pull together! The only time consuming part of this dish, is the water boiling for the spaghetti and pulling the grapes off their branches! Pour over the spaghetti and combine well. Garnish with the a sliver of cheese and the chopped hazelnuts. Enjoy!

Rigatoni & Asparagus with Lemon Ricotta Cream

Over easy eggs can finish a meal like nothing else. And this creamy and lemony pasta dish is complete once it's topped with a silky smooth, over easy egg. Once the yolk breaks over the dish and falls into the tiny crevices of the rigatoni, there is nothing more you need! The best part of this dish, it's so quick to put together! This is great in a pinch for dinner but I think it would be nice served for brunch also. This serves 3-4 people.

• 1/2 pound rigatoni, cooked al dente
• 1/2 pound asparagus, trimmed to the length of the rigatoni and blanched
• 1 cup ricotta cheese
• zest of 1 lemon
• juice of 1/2 a lemon
• 4 tablespoons heavy cream
• freshly grated nutmeg, just a touch
• fresh ground pepper
• sea salt
• 3-4 eggs
• 3-4 pats unsalted butter

When I cooked my rigatoni, about half way through I threw in the asparagus but if you are unsure of times, you can cook it separately. (Anything to avoid more dishes, lol) Combine the ricotta cheese, heavy cream, lemon zest, juice, nutmeg, salt and fresh ground pepper until well combined. Into the lemon ricotta cream, pour in the rigatoni and toss  gently until each piece of rigatoni is coated. Top each serving with an over easy egg cooked in butter and pass around the freshly ground pepper. Enjoy!

Spaghetti with Arugula & Potato Pesto

Arugula, one of my favorite bitter greens. I love simple arugula salads with sweet tomatoes, a few oil cured olives, a little ricotta cheese, topped with a drizzle of olive oil and fresh ground pepper. I even like it with my turkey burger. But there are times that arugulas' strong bite can be overwhelming and I want a more of a mellowed out arugula flavor and that's where this arugula and potato "pesto" comes in. This is great to use up any arugula that you may have lingering in that rectangular plastic container. The potato takes the arugulas' edge off and gives the pasta a nice creaminess, without heavy cream. This is a quick meal to make on a hurried night. This makes 3 servings.

• 1/2 pound spaghetti cooked al dente
• 1 medium size potato, peeled, quartered and cooked until fork tender
• 1 cup tightly packed baby arugula, trimmed of stems
• 3 tablespoons fresh parsley
• 1 clove of garlic, roughly chopped
• 1 heaping teaspoon raw walnuts plus more for garnish
• 1 heaping tablespoon grated Parmesan cheese plus more for garnish
• 1/2 cup extra virgin olive oil
• fresh ground pepper
• sea salt

In a deep bowl, combine the arugula, parsley, garlic, walnuts, cheese and olive oil with a hand blender. Season with fresh ground pepper and sea salt to taste. Add more garlic if you like. Once your potato is cooked though, break it up with a fork until the potato is about pea size. I let it cool a little before I broke it up. Lightly toss the spaghetti, pesto and potato together until well combined. The potato, once tossed with the spaghetti and pesto will break down a little. I didn't toss it too much because I kinda enjoy the little bits of potato swirled around with the spaghetti especially when combined with the walnuts pieces and grated cheese. Enjoy!