This is the second time making an amazing Panzanella salad that I’ve groaned in disappointment when downloading the photos.

I struggle with photographing ‘busy’ dishes; ones where a wide array of ingredients take center stage. I look down at it, my breath catching because it’s so lush and lovely, then after the fact, when the memory card is emptied, I curse it under my breath. There just doesn’t seem to be a way to capture the ‘Too Much’ principle of what’s happening in the bowl.

This one came as close as I could…..

….but even this doesn’t tell you how beautiful this salad turned out.

It’s September, a glorious intro to the month has occurred with incredible weather; warm sunny days and cool nights that hint lightly of the coming Fall. The markets are staggering under the weight of the season’s bounty, and it just boggles my mind what farmers are bringing with them each week. I am so easily overwhelmed by the loaded tables as I wander up and down the rows at my favorite location, checking out quality and price, eyeing the vendors, wondering how much they’ll haggle with me. Three baskets of zucchini for the price of two? How much is left in your truck? If I buy 4 sweet gypsy peppers, can I get a few small, tiny ones thrown in for good measure? After many visits, and lots of questions, you know who’s willing to negotiate with you. You know their faces, worn and tired and overwhelmed themselves; you know who just wants to move the bounty and who isn’t willing to budge. And it never hurts to ask. The worst they do is shake their heads and tell you ‘No’ and then you move to the next table, to the farmer watching you closely, who possibly heard your request and is more than willing to compromise. In fact, she’s already reaching for what you want, naming her price. In the last 15 minutes of the market time, you just never know what you can get away with, and it’s always fun to ask.

I’m always on the lookout for something different each week I wander those open air aisles. I gravitate towards that which looks odd or different. While others may grasp basket after basket of beefsteak tomato, I’m the one reaching for the Carolina Gold- a bright orange variety that’s less acidic than it’s red brethren. I look for cherry tomatoes in a rainbow of colors- orange, yellow, white, black- and am drawn to those tables. I don’t want convention. I don’t want the norm. I want something that will dance on my tongue and stretch my imagination, colors that cross the entire spectrum, foods that wake me up. I’ll bypass the standard cuke in favor of an heirloom Lemon Cucumber, round and crisp as an apple. Sweet Yam Leaves? They taste like mild spinach, says the farmer, and she laughs as she warns me ‘Be careful if you buy them; they’re going to become your favorite green!’ and she’s right. I go back, time and again to her table, buying two enormous bunches at a time until she’s past the prime of these sweet, tender and delicious greens, shrugging her shoulders at my request. ‘Next year’ she assures me, and my mouth grimaces. That seems so far away already.

The variety in this Panzanella salad isn’t much out of the ordinary, unless you look below the surface. It’s still tomato, and dried bread, but in this case, it’s a loaf of sesame semolina bread that I made without adding the salt, rendering it just out of the palate’s acceptance. The remainder of it was doused with a heady olive oil, redolent of fresh herbs and crushed garlic, then slowly baked in a moderate oven until the cubes were solidly dried out. A basket of the aforementioned colorful cherry tomato went in to the bowl, to soak in to the bread alongside grilled zucchini and eggplant. A shower of fresh green herbs and an hour on the counter top and whether or not it was a beauty that I captured with my camera or not, when it entered my mouth it was perfect.

Perfect because it’s September and it tasted like sunshine. Perfect because I did little to it besides grill a few vegetables and make sure the seasoning was right. It doesn’t need much, if anything, and when pointing the camera at it, a bowl full of the bounty of a season, it was almost too much to capture, like the very season itself. I couldn’t take just one photo to explain September, as much as one taste of this dish could never justify it’s contents. The season is like one long explosion of sight, smell and flavor that refuses to be held down, caught on film or chronicled on paper. It can only be experienced, like an open air market, like a fresh tomato off the vine, still warm from the sun and bursting through its skin. It bucks explanation, and convention. But it never disappoints.

Does one really need a recipe for Panzanella? Good croutons, whether from scratch or store bought is the key, along with perfectly ripe, juicy tomato. Beyond that, it’s up to your imagination. Use good sea salt and fresh cracked pepper, add a few splashes of a good olive oil and use a gentle turn of a rubber spatula so you don’t break everything up too much. Serve it over greens, if you wish, or add more chopped vegetables to make it heartier, like my version, and that of my friend Laurie, who has an amazing and colorful Panzanella on her site as well. Indulge in the bounty of September, and there will be no disappointment.

If you’re in need of a true recipe, with proper proportions and everything, my inspiration for this Panzanella came from The Kitchn, and their recipe for Panzanella with Roasted Squash and Tomatoes

For more inspiration and recipes utilizing Summer produce, check out my friend Jen’s blog too. Her post on Easy ‘Summer’ Meals has a lot of options.

So…. what DO you EAT?!

Good golly, I’ve encountered this question a lot since sharing with people that I’ve given up eating meat. And upon hearing this, I want to shake my head. Or maybe, shake the person asking me. Really? What do I eat? As if meat is the Be-All to End-All of every single thing we put in our mouths? Someone even asked Mike ‘So, how’s it going on the “Eat Nothing” diet?’

The ignorance, I’m sorry, really really annoys me. I mean…..REALLY annoys me. We, as a nation and people, are much smarter than this.

I could get in to discussing the health benefits of a eating plant based meals; I could go on and on about the sheer prevalence of heart disease, diabetes, sky-high cholesterol and the problems associated with that. I could talk about the national epidemic of obesity in our country, how we’ve become the fattest, most unhealthy nation on Earth, how our food policy is screwed up, how Big Ag has taken control of our food system and plunged our country in to this crisis as a neatly controlled and highly selective means to push their own agenda and pad their pockets. I could discuss the effects of meat consumption, and really, I could get into the whole tired meat debate about factory farming (yawn) and blah blah blah……

But that’s just a dragged out and relentless argument. We KNOW the facts. We KNOW that the huge portions, high fat, processed foods, food additives and preservatives, junk food, fast food, soda, and a million other bits of garbage that crush the aisles of our grocery stores are bad, bad BAD for our bodies. But for being a country of intelligent, highly educated people with the highest standard of living on Earth, we sure know how to turn a gold mine of knowledge into a cesspool of ignorance.

And really, I’m just tired of hearing the public consensus of ‘Gosh, I know this is bad for me!’ as they shove garbage in their gullet. I’m tired of hearing people whine about the crap their kids eat (that THEY BUY for them…. GAH!) and I’m just sick to death of the hand-wringing sense that ‘Oh dear! What can we DO about it!!’ because everyone has within them the means to change everything about their situation. Everything. Every bite they eat, every sip they take, every item of food tossed carelessly into a grocery cart and right down to where and how they shop for groceries. We each have the capability to change any situation in the palm of our hand if only we have the willingness to put down the bad stuff we consume and pick up something better.

Because I did just that. I changed everything about my food, my life and my health. And if you want to see the Readers Digest Condensed Version, please go to my friend Nicole’s blog, and read all about it. But be warned; it took me a long time to get to where I am; the timeline in my story covers twelve years. Twelve! Years!!  I did not make these changes overnight. And they won’t happen overnight if YOU take on the challenge to change what you don’t like about your health and well-being. But they also won’t happen if YOU do nothing about it, and then the whining gets kind of annoying to those around you. My deepest apologies for sounding harsh. Deepest, deepest apologies. Because I do get the inertia that comes when faced with making such powerful changes. It’s hard. I know. Been there.

But there is nothing about eating plant-based foods that smacks of deprivation, so I thought I would make note of some my meals lately, and let everyone know what you really can consume on a meat-free eating plan. Because, you may think I’m really just wasting away, gnawing on a block of bland boring tofu and a plateful of plain ordinary brown rice, hungrily dreaming about a juicy steak.

Heh. Not.

I’ve been enjoying braised kale and poached eggs for breakfast quite often, and tried it with chard too. Loved it. The energy and ability to focus after having this as a start to my day simply amazes me. Eggs cross my plate a lot. I love those little orbs.

Mike and I shared a delicious ciabatta loaf  for dinner one night, stuffed with grilled asparagus, portabella mushrooms and eggplant, then topped with fresh spring greens and sliced tomato. We both had our hands full of this amazing sandwich, and even before I’d joyfully swallowed the final bite I was already dreaming of the next time we’d eat this. It was divine.

I made a pretty good veggie burger, with black beans, mushrooms and bulgur. Even Griffin ate it and declared it to be OK. I plan to experiment more with veggie burger options as I do like the ones I’ve tried so far.

Quinoa makes for a terrific base for just about anything. Add in grilled red peppers, mushrooms, baby bok choy (yes, grilled) zucchini, beets (yes, grilled), more asparagus and chopped radish and you’ve got an incredibly satisfying meal. Griffin will happily eat this without one raised eyebrow. That makes me ecstatic.

I’ve made two amazing tarts with puff pastry as the base. One had asparagus, the other had caramelized onion and roasted radishes on it. Fancy pants stuff, those tarts.

Griffin made pizza for us one night. Ours had grilled zucchini, red and orange peppers. Plus a ton of fresh chopped tomato. It was like a slice of summer in my hand.

More grilled vegetables, plus some canned black beans made for terrific grilled veggie quesadillas. I did these at home for a friend who came to hang out with us, and I made them for a meal at our lake home. They were enthusiastically received both times. My friend was halfway through his second quesadilla before realizing there wasn’t any meat in them. He ate a third, and took home a few too.

Salads. Folks, we’ve had some sticky hot days here in MN. On a scorching and humid day, there is nothing like a big bowl of salad greens and a wide array of crunchy cool vegetables and fruit like carrots, radish, cucumber, apple, nuts, grapes….. you name it. Toss it all in a bowl with a drizzle of good olive oil and it’s a meal worthy of some serious mastication.

These Lemony Garlic White Beans are on a continual rotation in my kitchen. And some version of these Better Black Beans from wayyyyyy back in 2008 get dished up just about weekly, served over rice or eaten as Nachos.

There was a giant container of Peanut Sesame Noodles that lasted for days. I used a commercial peanut satay sauce that I found on sale, added shredded carrot, sliced cucumber, bean sprouts and fresh mint. It was heavenly. And perfect for hot summer days.

I’ve become utterly besotted with balsamic glazed grilled mushrooms and look for just about any excuse to make them. Serving them over Fresh Herb and Corn Polenta is stunning both for the eye and the tongue.

And of course, every recipe I’ve posted since the beginning of May, such as……

Chard and White Beans with Fresh Herbs. Nothing delicious and healthy about that, is there?

Fettucine with Braised Kale. Rich but light and flavorful. Pasta, people! Pasta!

Kale with Quinoa and Toasted Pecans. Crunchy, earthy, cheap and easy.

Toasted Farro with Greens and Tahini What a unique flavor, and so filling in such a good way.

The best snack ever: Roasted Chickpeas. Like popcorn. Killer addiction. If you dry roast them there is zero fat calories.

Here’s that Roasted Radish Tart, if you’re interested

Oh, and a Charred Cherry Tomato Pizza with Balsamic Mushrooms. Yeah, one means of eating those amazing mushrooms. Hoo boy…. wildly good, and some of the best pizza I’ve ever eaten.

And this Ratatouille Gratin? Desperately lacking…… nothing. Nada. Zip.

So there it is. We eat better now than we did before, what with all the glorious color, variety and options available. I’m always satisfied at meal time, and the best part is that I can eat a lot and be full without that painfully stuffed feeling I used to get when I ate meat. My belly is healthier and my menopausal symptoms have dwindled to almost non-existent. If I can achieve that simply by modifying my diet, then I know I’m on the right track.

There is absolutely nothing lacking in plant-based eating. Nothing at all.

And this plan works for us, but it may not be your thing and that’s OK. We all need to find our own means to the ends we seek, and we need to dialogue and discuss instead of point, question and ridicule. Most of all, we need to support, encourage and praise every victory, every step in the right direction.

So what steps do you take to improve your health? Have you seen any decrease in problematic symptoms with dietary changes? I’d LOVE to hear what’s worked for you and your means to achieve optimum health.

I do realize that’s a pretty strong statement, given the evolution of pizza from your basic tomato pie with sausage or pepperoni to the amazing creations available at any number of fancy wood and coal-fired joints around town. Pizza is one of those food items that’s tireless in it’s ability to transform itself, often gravitating out to an entire new plain before charging back to it’s humble beginnings once more. What’s old is new again, right? Pizza. Hand held food, and a very personal statement if ever one existed. Everyone has their own ideas about what makes good pizza; what kind of sauce tastes best, what toppings make for the most flavor, the amount of cheese, thin crust or thick, crunchy or soft.

My personal favorite was always sausage, green pepper and black olive. Something about that combination made perfect sense to my mouth. I could handle pepperoni, plain with no additions but given a choice, sausage ruled. The cheese had to be ample, enough to stretch happily out from the crust as I bit in to it, and it always, always needed several shakes of grated parmesan cheese on top. I can still put away a few slices of this perennial favorite, but my tummy wouldn’t be too happy with me. These days, I’m far more content to cover my pizza crust (thin, but not crispy) with a number of vegetables and a much less substantial amount of cheese. I’ve been known to eschew pizza sauce in favor or pesto, or no sauce at all. I’ve rubbed crushed roasted garlic over the crust before placing the toppings on it and I’ve tried lots of variations on the pizza theme, including dessert pizza. I may grow and evolve with my tastes, but I still love pizza. And often I think that I’ve tried most ways possible to eat the ultimate hand-held meal.

Then I made this pizza:

And wow, did I realize how wrong I was.

Because all the pizza I’d made involved creating a pie with toppings that baked in the oven. A scatter of diced red peppers, chunks of portabella mushrooms, spinach leaves etc etc…. you place them on the crust and let the oven do it’s work.

This pizza, however, required a bit of foresight. The tomatoes must be roasted ahead of time, and the mushrooms need a nice dousing of good balsamic vinegar and a turn on a superbly hot grill before they can be placed on your pizza crust, covered with a bit of cheese and given a quick dash in to a scorching 500° oven. But the prep is worth it; this pizza has more incredible flavor than what might normally be rendered from placing regular cherry tomatoes and portabella mushrooms on pizza crust.

Recently, I attended a dinner at Levain in Minneapolis, and one of the courses was served with roasted balsamic oyster and shiitake mushrooms. I’m learning to enjoy mushrooms in many forms, having been one of those foods that I simply could not eat for a very long time. But given that I grew up with canned mushrooms in my meals, really, can you blame me? I am a recent convert to balsamic grilled portabella mushrooms at home, loving how flavorful they are, and these mushrooms at Levain delighted me to no end. In fact, many of the other attendees to this dinner stated that these deliciously flavored mushrooms turned them around from their dislike of the fungi and made them happy fanatics. I was in heaven, savoring each tender, savory bite and in the days since, dreamed of those mushrooms gracing my dinner plate.

Then along came this pizza. With tomatoes slowly roasted in the oven until they sizzled and popped. But it needed something else, a rich deep something to balance that tender sweet flavor and these mushrooms, liberally doused in balsamic and olive oil, then cooked lickety-split on a searing hot grill made for a heavenly companion.

The cherry tomatoes themselves are created with enough flavor to please all on their own; a quick toss with crushed garlic, thinly sliced shallot and a generous handful of panko breadcrumbs, they are then dressed in a bit of olive oil and some fresh thyme and set under the broiler. The heat renders the cherry tomatoes sweeter than you could imagine, with a nice crumb mixture, bits of crunchy shallot and garlic, and here’s where I think the pizza reaches new heights because that browned, seasoned bread crumb on top of your pizza crust makes for a flavor  you just can’t get from bread alone.

It all just requires a bit more thought. And every bite is worth it too. Even a few days later as I pulled the last slice from the fridge and ate it cold. It was all worth it.

What’s your absolute favorite way to eat pizza?

Pizza with Charred Cherry Tomato & Balsamic Mushrooms

2 pints cherry tomatoes, washed.
1/2 c. panko bread crumbs
4 cloves garlic, smashed and crushed
2 shallots, thinly sliced
1-2 t. fresh thyme
1 pkg Portabella mushrooms slices
1/4 c. olive oil
2 T. good quality balsamic vinegar

Pizza dough and cheese topping of choice

Preheat your broiler. In a bowl, combine the cherry tomato, panko, garlic, shallot and thyme. Season to taste with salt and pepper and drizzle the mixture with about 2-3 tablespoon of olive oil. Toss gently to coat. Spread mixture on a large cookie sheet and place under the broiler, watching carefully, until the tomatoes begin to sizzle, and brown in spots. It should take maybe 10 minutes or so, being careful not to allow the panko to burn. Remove from the oven and set aside.

Whisk 1/4 c. oil and the balsamic together until emulsified. Pour over the mushrooms in a bowl, and gently toss with a rubber spatula until all the emulsion is absorbed. Do not add more oil or vinegar. The mushrooms can be grilled, or they can also be broiled until they are richly browned and tender.

Heat your oven to 500° and if you have a pizza stone, heat it in the oven for up to 30 minutes. Roll out your pizza dough to desired size and thickness on parchment paper. Scoop some of the cherry tomato mixture on to the crust, then scatter the mushrooms. Add your cheese and place parchment on heated pizza stone. Bake the pizza until crust is golden and topping sizzle. It shouldn’t take long at all.

Original recipe from Food & Wine, with heavy modifications.

Kate says: I used a pizza dough recipe from Cooks Illustrated. Wish I could give it to you but they don’t like it when bloggers share their recipes, the meanies. Any scratch pizza dough you like will work.

I’m always on the look-out for quick and easy meal options, ideas for those nights that the guys take over dinner prep and want some good food to appear without a great amount of fuss. Long winded recipes don’t cut it with them, but these really easy Black Bean Tostadas make for a perfect summer dinner.

Based on this idea for a Black Bean and Corn Pizza, I took it one step more towards simple and used corn tortillas for the base, making a crispy shell that went from our toaster oven to my plate in about 10 minutes. The most time I spent was opening a can of black beans and shaking them under running water.

If you’ve got a toaster oven you’ve got the means to make this in a snap but are limited to only two at a time. Using a regular oven makes for more crowd appeal. Increase the amount of all ingredients as needed for the number of people you’re serving. I would imagine that adults could easily eat two or three of these. I myself managed to shotgun four without a blink of remorse.

But I was stuffed. Happy. But stuffed. Delicious as a main meal, this would also be perfect for a nice appetizer, and could easily be done on a grill with tantalizingly smoky results. The black beans make for a hearty and filling addition and no one will miss any meat in this. Fresh tomato gave it a summery flavor, and a crumble of queso fresco would be a nice addition just prior to eating them.

Black Bean Tostadas

1 15-oz can black beans, drained and rinsed
2-3 t. chipotle en adobo
1-2 t. each ground cumin and chili powder
1 medium tomato, diced
1 c. frozen corn (no need to thaw)
1 avocado, diced
Corn tortillas
Pepper Jack, or Co-Jack cheese for topping
Lime wedges

Heat oven to 400°.

Place drained black beans in a small saucepan and add 1/3 cup of water, the chipotle en adobo, cumin and chili powder. Stir to combine and heat until simmering. Remove pan and mash beans coarsely with a sturdy wooden spoon. Add more water if needed to make beans spreadable, but not runny. You want them to be thick.

On a baking sheet, arrange corn tortillas and place in oven, turning once until tortillas are slightly firm. Remove pan from oven and carefully spread a few tablespoons of black bean mixture on them, then top with tomato, corn and diced avocado. Sprinkle a little cheese over them and return the pan to the oven. Bake until cheese is melted and tortillas are crispy around the edges, maybe 5 minutes. Squirt fresh lime juice over the tortillas before serving.

NOTE: Instead of using avocado chunks on the tostadas, mash the avocado with a little lime juice, salt and pepper and use either as a topping for the tostada when it comes out of the oven, or spread a thin layer atop the black beans before adding the other toppings and baking them. Either way you use it, it’s delicious.

May is looking a bit different around the kitchen. It’s a lot more green. And red. And purple. Don’t forget orange and yellow.

I was invited by Whole Foods to take part in a 28-day challenge of consuming a plant-based diet, based on the best-selling book The Engine 2 Diet, written by firefighter Rip Esselstyn, who designed the plan to help his fellow firefighters lose weight and combat health issues such as high cholesterol, diabetes and heart disease. Whole Foods will be introducing this challenge to it’s customers in June, and four local bloggers will be chronicling their 28 days for the Whole Foods clientele to read about as they move forward with their own 28 day plan.

Rip’s book outlines all the benefits of a plant-based diet, and includes great testimony from people who have successfully used the plan to lose weight, lower their cholesterol and reverse the devastating effects of diabetes and heart problems. The premise of it goes like this; no processed or packaged foods, no added salts, no animal products, and no fats at all, including all oils. What you eat is a wide variety of vegetables, fruits, whole grains and legumes. The book comes with an extensive recipe collection, all simple and straight forward. There’s no need for any special cooking skills, or equipment or tools or anything. Just cut out the junk, and ramp up the intake of the good stuff.

I was intrigued by the idea of it, and enjoyed reading Rip’s book, sent to me free by Whole Foods. He’s got a lot of really bare bones information about the state of our health in the United States, and I don’t need to tell you that it’s really not a pretty picture. And I’m not going to get into any details. We all know how bad it is, even if we make like we don’t notice. My family eats really healthy foods, and I’m pretty diligent about purchasing items that I am comfortable with giving to my guys, but I’m always willing to do more and this challenge is giving me an opportunity to step up our game. As I see it, with what we do already, we’re about halfway there anyway, so taking it to another level won’t be that difficult. I don’t need to lose much weight at all, but we both have a strong desire to be as healthy as we can possibly be, and Mike has had issues with high cholesterol.

One of the nice things about Rip’s approach is that it’s really a very open-minded explanation, and it leaves a lot for each individual to interpret on their own. His suggestion, obviously, is to jump right in and start on the challenge, but he readily acknowledges that it’s often a tough step to take, and offers readers several options for easing in to it, and really, the best advice he gives is that it’s really something you can custom tailor to your own needs. And that’s what I did for us. Mike and I easily can give up almost all of our meat consumption, and so that’s where I’m taking our challenge. With the exception of a few social events for me where I’ve eaten meat, our home meals have all been meat free. With the gift card that Whole Foods provided, I stocked up on grains, brown and wild rice, lots of colorful vegetables and fruits and we’ve been enjoying some pretty amazing meals with our bounty. I’m not on board with Rip’s assessment of cutting out fat consumption, as I am firm in my belief and understanding that good fats are a necessity in good body function, for your brain and your autonomic nervous system. We need fat, and although there are many ways to get good fat through plant-based eating, I’ve kept the olive oil, but cut out the butter. I’m already missing my weekly popcorn fix.

But it’s a good thing though; we can all stand to do something better for our health. This is giving us motivation, and incentive to push to another level. We love vegetables, thank goodness, and it’s coming to the best time of year for vegetable love in Minnesota, as the Farmers Markets open and the bounty starts pouring in. And I made an agreement with my meat-loving son; I won’t mind if he wants to fix himself a piece of chicken, or a small steak if he’s willing to really try some of the new foods that come out of the kitchen. He didn’t even hesitate before he said ‘Yes’.

The first time Griffin tried quinoa he enjoyed it enough, even though he said the texture was ‘a little weird’. This time, when I loaded it with all sorts of grilled vegetables like baby bok choy, portabella mushrooms, red peppers and asparagus, he heaped his bowl full and really got into it. Upon finishing it, he sighed deeply and said to me “You know, that’s surprisingly filling.”

I don’t really have a ‘recipe’ for this. I made a simple balsamic vinaigrette that I brushed on the vegetables, then I grilled them, chopped them up and mixed them with cooked quinoa, salt and pepper. It was really delicious, and yes, it was surprisingly filling. Quinoa cooks in about 15 minutes and it goes with everything. If you haven’t tried this super little grain, I can’t recommend it enough.

Stay tuned for more posts about the E2 challenge!

No, that isn’t a misprint. I made guacamole on the grill.

See?

The idea came from The Minimalist’s 101 Grilling ideas column in the New York Times Dining section, and since we’re huge fans of Guacamole in this house, it wasn’t long before the desire to create it, and the assembled ingredients were ready for my initial attempt.

I’m no stranger to grilling onions or tomatoes. In previous summers, I’ve made a topping for bruschetta with grilled tomato and sweet onions that I’ve devoured shamelessly, and this summer for some reason, the desire for grilled onions on any number of dishes has been almost an obsession. I’m finding more and more to like about onions, whether they’re roasted, caramelized in a pan or like this, charred and slightly smoky from the grill.

There’s no technique to making this Guacamole at all. The key is mostly in preparing the items for the grill. Tomato and avocado should be ripe, but not too ripe due to the fact that they soften intensely on the grill. My avocados were more firm than I would have chosen for a standard preparation, but they worked beautifully in the intense heat of the grill. Carve them in half and remove the pit, then brush a little oil over them. Halve your tomatoes, and slice the onions into thick rounds so they are easy to handle. Give those a smear of oil too.  And be sure not to forget the limes! They become a sweeter version of their usual tart self from the heat of the flames.

Place all the items face down on the grill. And here’s where your personal preference will come in. Do you like a lightly toasted taste? Or do you prefer a nice grill-marked char? Do be careful about the tomato; if you overdo it, it will collapse into the fire. I prefer to put the tomato on the hottest part of the grill and watch it carefully until I notice the edges beginning to soften just a little, becoming dark where it touches the grill. I flip it over and let it cook for a few more minutes, then remove it to a pan to rest. The skin usually comes off.

For the rest of the items, leave them in place until they are nicely marked and beginning to soften. Turn the avocado over so the peel side is down on the grate and cook them until they become soft and compliant. Flip over the lime halves too so the rind is down, and watch for the pulp to almost collapse. At this point, you’re not going to get juice from the limes, but you will get a deliciously smoky lime pulp for your Guacamole that gives it that familiar and tangy ‘Zing!’ that only a good lime can offer. And those onions can be cooked to any degree you wish.

Once you’ve got all the grilling done, allow everything to cool off. Chop the tomato and onion, scoop out the avocado and squeeze the limes into a bowl. Do be cautious of the amount of lime you put in; remember that the pulp will become more intense from being heated, and you may not need as much as you think. Add in whatever seasonings you prefer.

There was no photo of the finished version of this Guacamole because, well…. Guacamole all mixed up isn’t exactly photogenic. It didn’t look any different than what you would make normally, but the flavor was stunning. Smoky and rich, it had depth that I wouldn’t have imagined Guacamole could have. Everything became sweeter, and deeply flavorful from the heat and flames of the grill. Our love for Guacamole was definitely enhanced by this version. It didn’t last long at all and I can’t wait to make it again.

Poblano Chile Tostada
from the Eat Wisconsin Cheese website

Corn tortillas are heated to a crisp, then topped with roasted poblano peppers, grilled chicken and zucchini, fresh corn and tomato and then heated to warm everything through. Top with cilantro and queso fresco cheese. This is a great item for the grill as you can make multiple tostadas with ease, and if offering a variety of ingredients, everyone can customize to their liking.

My goodness, I’ve been MIA on the food posts for a week!! What in heaven’s name have I been doing? Playing hooky in the summer sunshine? Ah, sadly no….

Picnics in the gentle July breezes? No again……

Oh yeah….. *sigh*

Despite it being high summer, where sunshine and warmth and summer vegetables should be in abundance, instead we’ve had copious rainfall (a good thing, according to my crunchy grass) cool temperatures and a totaled Audi, our best and most reliable vehicle.

Thankfully no one was hurt. Both Mike and Griffin were in the car and have some very minor whiplash, both completely treatable, but the poor car was a total wreck. The frame was badly bent, the cargo area crushed, the fender pushed under against the wheels and the entire back end twisted to the right due to an unattentive driver who rear-ended it. Our insurance settlement was fair and very favorable, now it’s on to focusing our intentions to the purchase of a new vehicle. We loved this Audi, the A6 wagon, and fully intend to get another one, a newer model with lower mileage. Already we’ve seen some very promising vehicles. And once again, when faced with something difficult and trying, the outcome could have been so much worse and we’re really so very fortunate and blessed in that regard.

So there’s been my focus for the past week. The Audi was my car primarily, and having to clean it out and leave it at the salvage yard was like saying goodbye forever to a trusted and reliable friend. While it’s only a chunk of metal, I really loved it, and it was as close to a dream car as I’ve ever owned so for a day or two I simply felt heartbroken.

Dinners have been almost an afterthought, and even when effort was made they remained pretty simple; grilled chicken, delicious chicken sausages stuffed with hearty portobella mushroom chunks, some of the first summer sweet corn, grilled eggplant and zucchini and still, lots of hearty summer salads made with tons of fresh vegetables and the nicest greens found from the farmers market. We’ve done BLT’S, making Griffin nearly dance with joy over the prospect of BACON for dinner, but now that he’s off for a week of service with his youth group, Mike and I, once again, declared the house a Meat-Free Zone.

And to celebrate, I made Quinoa, rich with a hearty helping of fresh vegetables.

This was one of those dishes made out of the odds and ends that accumulate over a short window of time in your fridge from various meals. I couldn’t possibly create it in this same way again, but the idea of it is open to infinite possibilities. All you need is cooked quinoa for the base and the rest is up to your taste, imagination and whatever leftovers you have on hand.

What did go in to this version was about half a chopped red pepper, a clove of thinly sliced garlic, an ear of leftover sweet corn, two slices of grilled eggplant and about four of grilled zucchini (i’ve been crazy for grilled veggies lately- maybe because of my spiffy new grill???) , the remains of two store-bought deli salads left from a party, half an avocado and four slices of tomato. It didn’t need any seasoning but salt and pepper.

It was a nice dish to enjoy in the company of an attentive and interested cat too….

This isn’t a whole lot different from what I posted recently….my apologies if repetition annoys you but that post brought forth a few inquiries that were deemed noteworthy to address,  so here’s a few good tips……

Cooking quinoa:
Measure 1-1/2 cups of water into a saucepan with a tight fitting lid and bring to a boil. Meanwhile, in a mesh colander, rinse 1 cup of quinoa well, lifting it with your fingers to make sure it gets saturated. Quinoa is a very dusty grain, and although most commercially available sources have already removed the bitter saponin from the outer husk, a thorough rinse is always recommended. When the water boils, add the washed grain and cover the pan, bring it back to a boil then reduce heat and allow to simmer for 15 minutes. The water should be absorbed and small ‘eyes’ will have appeared in the top of the grain. Remove from the heat and allow to sit for 5 minutes or more to steam. I’ve left the grain for up to half an hour once cooked with no issues. Steaming is necessary to ‘finish’ the process.

Grilling Vegetables:
I’ve had several queries lately about how I grill vegetables, and this will mainly cover eggplant and zucchini as those are my most current obsession.  The key to cooking eggplant is NOT to add too much oil. Eggplant is like a sponge and will absorb an enormous amount of oil which is then released when cooked, turning the vegetable to mush. I cut the eggplant into thick slices and brush one side only with olive oil, usually seasoned with dried basil and garlic. Resist the urge to add more. For zucchini, I cut them into long slices, and as thick as possible. This will vary depending on their size. I brush them with a bit of seasoned oil as well, then sprinkle them all with sea salt and a little pepper and a nice dousing of McCormick’s Parmesan Herb seasoning mix. (this is optional, but it’s pretty darn good)

I use a gas grill, and this is my method:
Heat your grill on high until it’s good and hot, then scrub your grates well with a stiff wire brush. I’m kind of a fanatic when it comes to keeping my grill grates clean, but it keeps them from getting anything gunky or off-tasting on my food. Once they’re scrubbed, using a pair of tongs, dip a wad of paper towel into some cooking oil- I use canola- and wipe the grates well to prepare them. The more you scrub them off, the more you need to season. Turn down the heat to low- remember, it’s already really hot- and then place the vegetables oiled side down on the grates and shut the lid. Let them cook, undisturbed, for about 3-5 minutes but keep an eye on them. The edges should be curling slightly or showing wrinkles, then flip them over and allow to cook on the other side for about five minutes more. They should be soft but not soggy, and have some nice grill marks.

Anyone remember this?

Ok, so I’m not trying to compare myself with some crazy looking statue….one that’s squatting, for goodness sakes, but yesterday was a day to make me one utterly happy and excited home chef.

I got a brand new grill!

Our old grill hung around for nearly seven years, but should have been replaced at least two years ago. The shield over the burners was corroded and crumbling, it didn’t heat or cook evenly and the ignition was busted, requiring a torchiere to light it every time. The burners were not very well protected, and a strong wind would blow out the flames if you weren’t paying attention. I don’t have to tell you how dangerous a running propane tank can be now, do I?

This grill is the same that resides at our lake home. We loved it so much that as soon as we spotted it on sale this year we snatched one for home. It has a huge cooking area.

The four burners are highly conductive, providing even heat all around. The grates are super sturdy cast iron, and it provides terrific conditions for indirect cooking or smoking methods. It’s also fully protected, and despite strong breezes off the lake it has never been snuffed out by the wind.

There’s also a lip at the edge of the grates so that nothing can roll or slip off.

This is perfect if you, like we do, regularly grill hot dogs or bratwurst. Nothing like a little crunchy grit on the ol’ dogs, huh?

So, with a bounty of produce from the Farmer’s Market and a kid-free evening, I made this amazing Grilled Vegetable and Quinoa Salad for Mike and I. The summer night wasn’t all that warm, but the salad was perfect; light, flavorful and simple, not to mention just chock full of nutrition. Our tummies were so very happy!

It started with some perfectly roasted gold beets.

Some delightful grilled zucchini…

I added in roasted red pepper, cubed fresh mozzarella and half of an avocado.

Drizzled it with lemon juice and some good olive oil, seasoning with fresh ground pepper and a bit of Penzeys Shallot salt.

And served it with quinoa, topped with unsalted roasted almonds.

Variations are endless with this fresh and wonderful salad. I thought some chickpeas might make a nice touch. You could try a more southwestern touch with the seasonings, like cumin, chili powder or chipotle powder, use roasted poblanos or jalapenos,  stir in some black beans and use lime juice instead of lemon. Eggplant would be a nice addition too, as it grills up some beautifully. If you like raw onion, use some minced red. Add some goat cheese or feta instead of the fresh mozzarella. Grilled tomato or sweet onions would also be delightful. Millet, wheatberries or possibly even barley would make a good substitute for the quinoa.

Regardless, it’s a terrific, light and easy summer option for the abundance of summer produce, and those warm and muggy nights.