Teriyaki Tempeh Meatballs

You may remember a Tempeh Meatball recipe I posted last year, which often graces our table with Italian style meals. Think Spaghetti Squash Lasagna, or Summer Pesto Pasta. This dish borrows the base from those meatballs, and brings it East with a homemade Teriyaki Sauce. I like to serve it with a quick stir-fry of broccoli and bell peppers.

If you are unfamiliar with tempeh, this is a great intro recipe. Tempeh is a fermented soybean cake, which renders the soy easy to digest and assimilate. Rich in protein as well fiber- it is the kind of dish that sticks with you. I love to have my fridge stocked with meatballs for both snacks and a quick meal.

This is a great recipe to get kids involved in. My daughter loves to add all of the ingredients to the food processor, and then help roll them as well.  Just expect a mess (always). She can barely wait for them to cool before she starts gobbling them down.

Teriyaki Tempeh Meatballs

Serves 2-3

Ingredients

½ cup water
2 tbs. tamari soy sauce
¼ tsp ginger powder
¼ tsp. garlic powder
2 tbs. honey
¼ tsp. sriracha
1 tsp. arrowroot powder
1 tbs. cold water

8 oz. tempeh

1/4 cup brown rice flour
2 tbs. neutral oil
1/4 tsp. salt

1 tbs. oil

1/2 cup chives, chopped

1 tbs. toasted sesame seeds

Directions

Preheat oven to 350 degrees.

To prepare teriyaki sauce, place water through sriracha in to a small pot and bring to a simmer. In a small bowl, mix cold water with arrowroot. Add to boiling sauce, continue to simmer stirring constantly, until thickened, and remove from heat.

Cube tempeh and add to the bowl of a food processor. Process until crumbled. Add 4 tablespoons of prepared teriyaki sauce, as well as flour, oil and salt. Continue to process until dough gathers in to a ball.

Roll mixture into 12-16 meatballs and place on a parchment paper lined baking sheet. Bake for 10 minutes, rotate and roll over and continue for another 10 minutes, or until golden brown.

To finish, heat last tablespoon of oil in a large skillet. Add chives and stir-fry for one minute. Add meatballs and remaining teriyaki sauce and cook until sticky and golden. Sprinkle with sesame seeds.

Dabbling in Naturally Dyed Eggs

I've spied many gorgeous shots of naturally dyed Easter eggs over the past few years, and today I decided to give a go. Unfortunately, I didn't exactly plan for the project, so I had to work with the ingredients I had on hand.

Using this Martha Steward article as a jumping off point, I read through the instructions and raided my fridge and pantry. I came up with a plump red radish, a large red onion, several yellow onions, and a jar of turmeric. In an ideal world I would have had red cabbage too, but alas, no dice.

Important to note: I also lacked white eggs. I had farm fresh eggs, which meant most were varying levels of brown. I picked the lightest four and marched on.

I wanted to try both the cold dip and hot boil methods, so I hard-boiled two eggs and kept two fresh.

Here are the steps I followed:

Combine 4 cups of water, 2 tablespoons of white vinegar and a teaspoon of salt. Split in to two small pots.

To one pot, I added the peels of a red and yellow onion (the first few layers) as well as a chopped radish. This was my red/purple pot.

To the other pot, I added 1 1/2 tablespoons of turmeric powder. This was my yellow/gold pot.

Bring each to a boil and simmer for 15 minutes, so that liquid is now saturated with color.

Add one fresh egg to each pot, and continue to cook for 30 minutes, rotating eggs every 5 minutes or so if they are not covered by liquid (mine were not).

Turn off heat, remove eggs to two separate mugs and strain liquid over each. For some reason, I had much more yellow dye than purple, so I was only able to add a hard boiled egg to the yellow mug. Let sit for an additional hour.

Remove eggs, gently wipe with a towel, and let dry. Voila! Mine were far from perfect- particularly the hot boil ones, but that made them kind of interesting too. The speckling reminded me to the bird eggs you find in a nest.

Next year, I am going to plan ahead, start with whiter eggs, experiment with some different colors (red cabbage is suppose to turn them blue) and maybe stick with the cold dip method for more even coverage. I'd probably start with more liquid too- do a double batch, instead of being so stingy.

Overall, a fun project, if you aren't too attached to perfect results. I think it would be really interesting to do with school age kids who could hypothesize about about the colors (some are surprising) and experiment on their own.

Relax. Eat Well.

Avocado Egg Salad

To be honest, egg salad was never a food I enjoyed much, I think mostly because of it's reputation towards spoilage due to the thick mayonnaise that surrounds it. But somehow my interest was piqued when I came across the idea of replacing the mayo with mashed avocado. I love the combination of egg and avocado- a few slices almost always grace my breakfast bowls. So I gave it a go, and now I am hooked.

The egg salad stores well and is the perfect snack or light meal with a few cucumber slices or on a bed of spinach. Of course, it pairs with toasty bread beautifully as well, if you are more inclined to sandwich structures.

It took me awhile to perfect my hardboiled egg, but I think I have finally figured out the tricks. The first is to use eggs that are not fresh from the coop- ideally a week or two old. The second (and I think most important) is to use an ice bath after the eggs have cooked. I am not one for finicky cooking techniques such as ice baths, but this step is non-negotiable in this recipe. It results in shells that peel off effortlessly and makes the process a breeze.

Avocado Egg Salad

Serves 2-3

Ingredients
3 eggs

1 avocado
1 tsp. dijon mustard
1/4 tsp paprika
1/4-1/2 tsp. salt
1/8 tsp. black pepper
2 scallions, minced

1 cucumber

Directions

Place eggs in a small saucepan. Cover with cold water, cover and bring water to a simmer over medium-high heat. Once simmering, turn off heat and let sit, covered, for 15 minutes. In the meantime, prepare a bowl of ice cold water. Drain eggs and transfer to ice bath for another 15 minutes before peeling. Chop roughly.

Mash avocado, with mustard, paprika, salt and pepper. Place in a bowl and toss with chopped eggs and minced scallions. Serve immediately or chill in refrigerator.

To serve, spread on to sliced cucumber, or if preferred, toasted bread. Sprinkle with an extra garnish of paprika.

Relax. Eat Well.

Cashew Coconut Fudge

Just in time for Valentine's Day, I present you with Cashew Coconut Fudge- the perfect blend of salty, sweet and delicious.

Some people assume that clean eating means you have to give up on your favorite foods. Not exactly. It is all about finding new ways to appreciate the flavors and textures you love, from ingredients you feel good about. Here is one great example. 

If you have 10 minutes to kill, I recommend giving this one a try. 

Cashew Coconut Fudge
Recipe inspired by Detoxinista
Serves 12

Ingredients

1 cup cashew butter
⅓ cup unrefined coconut oil
¼ cup maple syrup
¼ cup cocoa powder
½ tsp. sea salt
1 tsp. vanilla extract

Directions

Place cashew butter, coconut oil and maple syrup in food processor and blend until smooth. Add cocoa powder, salt and vanilla and continue to process until well blended. Batter will be loose.

Pour fudge batter in to a parchment paper-lined small baking pan and spread smooth. Place in freezer for 45 minutes. Remove from freezer and slice into 12 squares.

Store fudge in freezer for optimal texture- these will get very soft at room temperature.

Crispy Fiddlehead Poppers

Woohoo!!! It's that time of year again. Wild ramps and fiddleheads are popping up- spring it is so sweet!

I absolutely love ramps, also known as wild leeks- the leaf is similar to a chive and the root bulb to a shallot. It is a member of the alium family, and offers hints of both onion and a mild garlic flavor.

In the past, I have posted recipes for Ramp Butter and Wild Dandelion Ramp Pesto. This year, I wanted to share a Fiddleheads recipe, which only seems overdue, given my name and love for the wild fern. 

Nutritionally speaking, these shoots are rich in Vitamin A and C, iron and manganese as well as omega-3 fatty acids.

It seems as though most recipes out there center on either pasta, garlicky sautés or pickling, so I wanted to share something a little different. This recipe is a bit addicting, and I can imagine it would go over well across the age groups. Not a bad way to get your ferns in. 

These poppers are super quick and easy, and pretty fool-proof. They reheat well- just pop them back on a sheet pan in a 350 degree oven for 5 minutes or so. You want to enjoy these babies hot. 

I enjoy them by themselves, but a dipping sauce does truly bring them over the top. Today I mixed equal parts plain whole milk yogurt with a lemon vinaigrette I had in the fridge, and that was delightfully rich yet tangy. I can imagine they would be great with any sort of aioli you could dream up, or my vegan raw almond "aioli" (with or without the cilantro, depending on your stance).

Crispy Fiddlehead Poppers
Serves 2

Note: if you do not have access to sumac, replace with garlic granules or powder.

Ingredients

2 cups fiddlehead ferns, washed well and trimmed

1/2 cup blanched almond flour
1/2 tsp sumac
1/4 tsp. smoked paprika
1/2- 3/4 tsp. sea salt (depending on your salt level preference)

1 large egg

1 tbs. oil for drizzling

Directions

Preheat oven to 400 degrees.

Clean and dry and fiddleheads well, trimming to a 1/2 inch below the furling head.

In a medium bowl, mix together almond flour, sumac (or garlic), smoked paprika and sea salt.

In a separate medium bowl, beat egg. Add in fiddleheads and toss well. Using a slotted spoon, remove fiddleheads from egg, letting excess drip off. Move in to almond flour mixture bowl and toss to coat very well.

Place breaded fiddleheads on a parchment paper lined baking sheet. Drizzle with oil. Bake for 10 minutes. Rotate pan and continue to bake for another 5 minutes. Remove pan, flip fiddleheads and return to oven for the final 5 minutes.

Serve immediately with your favorite dipping sauce.

Relax. Eat Well. 

Herb and Ricotta Egg Waffles

I have a new favorite way to prepare my morning eggs. It is super simple, fun and totally versatile.

A few months ago, we adopted a few neighborhood laying hens, and my life has not been the same since. I love them. They are so fun to watch, they love my leftover kitchen scraps, and they give me 2 beautiful eggs a day. LOVE them.

2 eggs a day doesn't seem like a lot, but it adds up quickly! I love farm fresh eggs and have been eagerly finding ways to enjoy them in our everyday meals. Such a wonderful protein source. My chickies love dandelion leaves and flax seeds as well, and their yolks are a rich orange. Don't you dare skip those yolks in favor of the fat-free whites. Sure, they have some calories, but the yolks also contain pretty much ALL of the nutrition that the egg has to offer. Rich in vitamin E, omega-3 fatty acids, calcium and iron, they are the most valuable part, for sure. Plus- we eat food to consume calories (a unit of energy) not avoid it, right?

Anywho, this is simply a fun way to enjoy your morning egg, made completely in a waffle iron. Feel free to play with the herbs used, and replace the ricotta with any cheese you prefer, or leave it out completely. It is certainly a light meal, but could easily be doubled to fill both waffle stamps.

Herbed Egg Waffles

Serves 1

Ingredients

1 large egg
1 tbs chives
1 tbs. ricotta
1 tsp water
1/8 tsp sea salt
a crank of black pepper

Directions

Preheat waffle iron. Beat all ingredients together in a small bowl. When iron is hot and ready to go, pour in egg batter. I have a small belgium waffle iron, and this mixture filled one side perfectly. Set timer for 4 minutes. Lift top and make sure you are beginning to see a slight brown  color developing. You are good to go! Of course, the topping options are endless, but I enjoy them with extra minced herbs and a dash of hot sauce.

And now for your bonus recipe. I had so much fun playing with the waffle iron, that I have to share my other creation: Hashbrown Waffles with a Fried Egg. This recipe is a bit more involved, with a few extra steps, but perfect for a weekend morning. Plus, this is my new favorite way to cook hashbrowns- they are so much crispier than any other method!

Hashbrown Waffles with a Fried Egg

Makes 2 small portions or 1 large

Ingredients
1/2 cup shredded potato- 1 small/medium potato
1/8 tsp chipotle powder
1/4 tsp salt
crank of black pepper
2 tsp. olive oil
2 eggs

Directions

Preheat waffle iron.

Shred potato using a grater. Place shredded potato in a bowl of ice cold water. Stir and let sit for 5 minutes. Drain and spread out on a clean kitchen towel. Fold towel over and press dry. Like, really dry.

Mix dried potato with the chipotle powder, salt, pepper and oil in a small bowl. When waffle iron is ready, spread mixture out in a thin layer, avoiding gaps. This will depend on your waffle iron, but mine covered both stamps. Cook for 14 minutes, or until very crisp along all edges.

In the meantime, heat a small pan over medium heat with a dash of oil. Crack both eggs into a small bowl. When pan sizzles when spritzed with water, add both eggs and fry for a few minutes, until whites are almost set. Flip, and continue to cooke for 30 seconds.

Serve hash brown waffles topped with the fried eggs, and a sprinkle of your favorite herb garnish.

Grab and Go Polenta Quiche

 I want chickens more than anything. It will be a reality soon, but I have to wait until some other areas of my life cool off first. In the meantime, I am enjoying farm fresh eggs from my neighbors as often as possible, and creating an arsenal of egg recipes for when my time of surplus arrives.

Breakfast is a tricky meal for many people. Often times, especially for kids, it ends up being a very quick grab-and-go situation, often laden with sugar and empty carbohydrates. In reality, most of us do better with some protein in the morning- and hey, why not throw in some vegetables as well?

These mini quiches can be prepared ahead in big batches, and stored in the fridge for the week. They make a perfect grab-and-go breakfast or lunch. Like most of my recipes- the ingredients are very flexible. Feel free to work with what you have in the kitchen that week, and according to your individual preferences. If red onion, mushrooms and bell peppers aren't your thing, other vegetables that pop into mind are scallions, potatoes, fresh herbs, spinach or broccoli. Just make sure to cook any vegetables you are using appropriately before the final assembly of the quiche. Chèvre or cheddar would also be great substations for the feta, if you lean that way.

The turmeric is optional- I love the extra orange hue it lends, on top of it's superfood antioxidant load. I try to sneak it into my routine whenever possible.

I tried these guys with parchment paper lined muffin tins, and as well as well-oiled tins. Either way worked, but I would honestly forgo the parchment paper - it wasn't entirely necessary and the results were "more aesthetically pleasing" without.

Polenta Quiche
Makes 12 mini quiches

Ingredients

2 1/2 cups water
3/4 tsp sea salt
1 cup polenta, or corn grits
1/2 cup grated parmesan
1 tbs. olive oil
1 egg
a few cranks of black pepper

1 tsp. olive oil
1/2 cup red onion, medium chop
1 portabella mushroom, sliced
1 red bell pepper, chopped
1 large (or 2 small) garlic clove, minced

1/3 cup crumbled feta

4 eggs
1/4 tsp salt
1/4 tsp. turmeric
ground black pepper

Extra parmesan or grated cheese to garnish (optional)

Directions

Preheat to 400 degrees.

Bring water and salt to a boil in a small pot. Stream polenta into boiling water, using a whisk to stir constantly for 5-10 minutes, until thick. Turn off heat, add parmesan, olive oil, egg and black pepper.

Line muffin tins with parchment paper or spray thoroughly with oil. Divide polenta and spoon into muffin tins. Let cool for 5 minutes. With wet fingers (to avoid sticking), press polenta into the bottom of the cups and spread up the sides, to create a nice indent for as much filling as possible. Thinner is better. Place in oven and bake for 10-15 minutes, or until dry to the touch, checking and rotating after 10 minutes. Set aside.

In the meantime, heat 1 tsp. olive oil in a small pan over medium heat. Add chopped red onion and sauté until translucent. Add sliced mushrooms and continue to cook until broken down, about 5 more minutes, stirring often. Add chopped red pepper, cook for another 5 minutes. Add minced garlic, stir and turn off heat.

In a small bowl, whisk eggs, salt, pepper and turmeric.

To assemble quiches, spoon a tablespoon of mushroom vegetable mixture into each crust. Divide and sprinkle evenly with feta. Finish by pouring egg custard on top. Use a fork to jostle the center a bit to make sure the egg seeps down into the vegis. If using, sprinkle with grated cheese.

Return quiches to the oven and cook for 25-30 minutes, rotating every 10 minutes, or until fork inserted into the middle comes out clean.

Remove from oven and cool for at least 10 minutes before enjoying. Can be stored in the fridge for several days.

Relax. Eat Well.

Oven-Fried Turmeric Tofu

I have been on a major turmeric kick these days. Mostly because it gives me a mental-boost of immune confidence every time I dash the powdered gold, but also because of the lovely flavor it imparts. It is what I imagine the streets of India to smell like constantly, although I sadly have yet to visit. Earthy, pungent, and slightly bitter, turmeric seems to add a dash of life to each dish it graces.

Just because I have to (no i really, compulsively, I do) I will share some of the amazing nutritional benefits this wonder spice offers. Long revered in Indian and Chinese medicine, turmeric root is a powerful anti-inflammatory, rich in the compound carcumin. As a result, turmeric has been found to be as successful in fighting inflammation as potent drugs such as hydrocortisone and Motrin, without the potential toxic side-effects.

Remember that pattern we have noticed before, where deep, rich colors often indicate the presence of strong antioxidants in our food? Think beets, tomatoes, and spirulina. Turmeric might be the embodiment of that rule- its saturated golden hue is indicative of extremely high antioxidant action, which has the ability to neutralize free radicals in our bodies, protecting against a wide range of cancers.

Found to boost cardiovascular health, lower cholesterol levels, protect against alzheimers, the list goes on and on. If you are interested, hop on over here for some more details.

So hopefully by now you are excited to try out this magical root, and work it into your daily diet as well.

What have I been doing with it, you ask? I seem to be obsessively making the "Love your liver" tea- morning and night, I swear it has saved me from the pulls of the winter flu more than once this season.

It also tends to make it's way into my breakfast skillet on an almost daily basis- a quick stir-fry of onion, garlic, spinach and red pepper seasoned with a dash of nutritional yeast, turmeric and tamari and finished off with a cracked egg fried in the middle. Possibly even a swirl of my favorite hot sauce, a few cubes of avocado and some cilantro leaves if I am feeling fancy. Highly recommended.

But what I want to share with you today is a turmeric version of my Oven-Fried Tofu- a puffy, chewy rendition of the type of tofu you might find at your local Thai restaurant, with significantly less oil involved. This recipe is super flexible and can be flavored in many different directions- just keep the amount of oil, salt and pepper constant. I like it best served with asian inspired dishes, but it is great to have on hand for snacking as well.

Other seasonings I have tried include:

Garlic Ginger: replace the turmeric with 1/4 tsp. granulated garlic and 1/4 tsp. ginger powder, and sprinkle with a light dash of tamari.

Salt and Pepper: Keep it simple- take out the turmeric and amp up the pepper with a few extra cranks of freshly ground peppercorn and you are in business. I love this one paired with "non-asian" sauces, such as honey mustard or garden dill.

Curry: Add an extra 1/2 tsp of your favorite curry powder- one with a little heat is a nice touch

Chipotle: For a smoky version, replace the turmeric with cumin and add an extra 1/4 tsp of chipotle powder.



Oven-Fried Turmeric Tofu
Serves 4-6

Ingredients
1 14 oz. pkg. extra-firm tofu (this is my favorite, for my VT peeps)
1/2 tsp. turmeric powder
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1 tbs. grapeseed oil

Directions
Preheat oven to 400 degrees.

Cut tofu into 1.5 inch cubes, toss with turmeric, salt and pepper. Drizzle with oil and toss to coat. Place on a parchment paper lined baking sheet, with some room between each piece.

On the bottom rack, bake for 5 minutes. Rotate pan and continue for another 5 minutes. Flip tofu cubes and continue to bake for 5 minutes, rotate, and continue for the last 5 minutes, until golden and puffy.

*If you have a convection fan in your oven, I highly recommend using it for a puffier result. Some changes need to be made: use a 375 degree oven, position the baking sheet in the middle of the oven and remove after 15 minutes instead of 20.

Relax. Eat Well.

Kale-a-kopita

Here we are again. In that in-between period- coming off the high of the summer harvest and sliding down the snow-covered hill towards full on winter. A few token vegetables are still coming from our local farms and gardens- mostly roots, a few hardy greens. So this post is an ode to kale. Because I have eaten so much of it this month that I am starting to turn green, and I still can't get enough. I love that it nourishes me into the winter, when my body needs it most.

Kale is a nutritional superstar, a green superfood, if you will. Super high in Vitamins K and A, this hardy green has the power to lower cholesterol, protect against free radicals and fight inflammation. Particularly rich in glucosinolates, which act inside our system as potent anti-cancer compounds, kale can play an active role in our preventative medicine routines.

If you enjoy spanikopita, you are going to love this kale-centric version. Go for high-quality ricotta and feta for this dish- it makes a difference. Around here, I love Maplebrook Farm for both products.

Kale-a-kopita
Serves 6

Ingredients

5 filo dough sheets, thawed (cover with a damp towel while not using) 
1 yellow onion, diced
3 cloves of garlic, minced
1 tbs. olive oil
1 lb. spinach, chopped if leaves are large
1 large bunch green kale
8 oz whole-milk ricotta
2 large eggs
1/2 cup crumbled whole-milk feta
2 tbs. fresh dill
2 tbs. fresh parsley
1 tsp salt 
1 tsp fresh ground black pepper
Juice from 1/2 a lemon
1/2 tsp fresh grated nutmeg
2 tbs. butter or oil, melted, more as needed 
Directions

Prep kale and spinach by washing thoroughly. Set spinach to steam until completely wilted. Drain and set aside. Once cool, squeeze out as much liquid as possible. Grabbing one kale leaf at a time, strip out stem and tear into pieces. 

In a heavy skillet, saute the diced onions in olive oil over low heat until slightly softened. Add garlic, stir for one minute and add kale. Cook until kale is completely wilted. Set aside to cool.

In a large mixing bowl combine ricotta, eggs, feta, dill, parsley, salt, pepper, lemon juice, and nutmeg. Mix thoroughly.

Add spinach and kale mixture to the large bowl . Stir ingredients until well combined and greens are distributed evenly. Taste, and adjust for salt. If desired, add a few dashes of red pepper for heat.

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. 

On a large cutting board, lay out one sheet of filo dough, with the long side facing you. Brush with melted butter. Repeat until 5 sheets of filo dough are stacked, brushing with a thin layer butter between each layer.  

After the stack is completed, spread the feta and greens mixture along the long side facing you, about 2 inches from the edge. Carefully, roll up the dough to form a log starting with the side the feta mixture is on. The butter will help the sheets to stick together.  

Place completed log on parchment lined baking sheet. Score the top of the log with diagonal lines using a sharp knife in 1-2 inch segments.  This will make it easier to cut when the kale-a-kopita is finished baking.  

Bake at 400 degrees for 30-35 minutes.  Begin checking logs at 30 minutes and every 5 minutes after that. Kale-a-kopita is finished when it is golden brown on the top and mostly golden on the sides.
Allow to cool on the counter for 10 minutes before slicing.  Serve warm or at room temperature.

*Note- if multiplying this recipe for a larger crowd, make sure your logs have plenty of room between them while baking. They will expand and risk bursting when baked too close together.

Real Fig Newtons

I am pretty in love with turkish figs lately. In salads, with good cheeses, as a paste on flatbreads, in cookies- you just can't go wrong.

A nice source of potassium, which helps control blood pressure, figs are a healthy addition to the diet as well. Given their high fiber content and balanced sweetness, they make a great snack in between meals and have the power to class up any gathering. When serving a nice cheese plate, quartered turkish figs always make an appearance, and can become the star of the party. Be warned.

The blanched almond flour in this recipes yields a delicate and flaky crust, high in protein and naturally gluten-free. Although all of the ingredients are on the pricey end of the spectrum, a little goes a long way and I promise you will not be disappointed with the results. Save it for a special occasion and enjoy every last crumb.

Real Fig Newtons

Inspired by The Iron You and adapted from The Gluten-Free Almond Flour Cookbook

Makes about 30 large cookies

Ingredients 

2 ½ cups blanched almond flour
½ tsp. sea salt
¾ cup raw organic honey
¼ cup unrefined organic coconut oil, melted
1 tbs. vanilla extract

1 cup dried turkish figs
1/4 cup squeezed lemon juice (about 2 lemons)
2 tsp. vanilla extract

Directions

Preheat oven to 350 degrees.

Place dried figs in a food processor and blend until they are well chopped. Add lemon juice and vanilla and process until a smooth paste forms.

In a large bowl combine almond flour and sea salt.

In another small bowl add honey, coconut oil and vanilla extract. Mix until well combined.

Add wet ingredients to dry ingredients and mix until a wet dough forms. It will seem a bit sticky, that is what you want. Cover and refrigerate for at least 1 hour.

Take the dough out of the fridge and divide into 4 parts. Between two pieces of parchment paper, using a rolling pin, roll each section of the dough out into a rectangle that is approximately 1/4 inch thick and 4 inches wide.

Spread a couple of tablespoons of the fig mixture lengthwise down the rectangle. Using the parchment paper, fold the dough along the long side to envelop the filling inside the dough.

Repeat with the remaining parts of the dough. Using wet fingers, smooth the seam and roll the package so that the seam ends up underneath. Seal at each end.

Carefully transfer the bars to a parchment paper lined baking sheet and bake in the oven for 10 to 15 minutes, or until golden brown.

Remove from the oven and score with a sharp knife about every 2 inches. Let cool for 5 minutes and then cut into slices.

Allow to cool completely before enjoying.

Relax. Eat Well.

Harvest Pearsauce

It seems like fall snuck up on me this year- and pounced. We went from 80 degrees one week to 50's the next, and with the dip the trees exploded with color, apples starting falling to the ground along every road side and the wool vests burst onto the scene.

I have had the pleasure of slightly too many pears coming my way this year (can you ever have too many?). They came about a month ago when a client shot me an email that her pears were ready, and invited me to take some home to work into her wedding menu. Yes, please. 5 gallons later, we had Pear Ginger Honey Preserves for the VT Cheese Board and chopped frozen pears galore for a Butternut Squash Pear Soup, to be served as passed hor d'oeuvre "shooters".  With a bit of a pile up in the freezer, I decided to pull some out this week for some Pearsauce.


Don't hold your breath- but this might even turn into "Pear Cider Donuts" later next week- energy levels permitting.

Organically grown pears don't always look pretty, but its mostly a cosmetic thing. Sure, you have to cut away the occasional rotten spot or insect hole, but the majority of the fruit is absolutely delicious. They have a short harvest season and life-span off the stem, so it is best to process them right away after harvest. I realize this post might be a little late for this year's harvest, but maybe it will get you thinking for the next.

I just washed, cored and chopped these babies, threw them in some freezer bags and froze until solid. Not peeling the pears cuts way down on prep time, and saves the insoluble fiber found mostly in the skin. Once it is pureed, no one will even notice.

When they defrost, much of the juice is released, which is a potently sweet syrup in its own right. I just poured that right into the pot with the thawed pears for this sauce- no additional sweetener needed. The result is absolutely delicious. The texture is distinctly pear, with a slight grit that you might not be used to with applesauce. My advice: just embrace it. YUM.

Harvest Pearsauce
Makes 1 quart

Ingredients
8 cups fresh or 6 cups thawed pear chunks, washed chopped with peel on
1/2 tsp. cinnamon
1/8 tsp. nutmeg

Directions

Put all ingredients in a small pot, cover and place over medium heat until you have a serious simmer. Turn the heat down slightly and continue to cook down for 10-20 minutes.

With an immersion blender, puree mixture until nice and smooth. Taste and adjust seasonings to your preference- optional additions could be grated ginger, maple syrup, clove, or cardamon.

Fresh Spring Rolls

It is a salad season, that is for sure. Hot days lead into hot evenings, and most nights, no one wants to cook. Which is just fine, as it lines up nicely with greens popping out of the garden, snap peas dangling on the vines and cherry tomatoes bursting with sweet summer heat.

So that is our theme: raw, fresh and chock full of garden greens. But night after night of salads can become a tad boring, so this is my other favorite way to serve up the bounty. Rolled in fresh rice paper, spring rolls are essentially a salad in a wrap, with the dressing thickened up a bit for dipping. And for some reason so much more exciting- I promise they will be the hit of any dinner party you attend.

The possibilities are endless, so let your creative juices flow. The recipe I am posting below is for a fairly straight forward roll, but know that I leave you with ultimate creative license on this one. For a more substantial roll to replace a meal, try adding rice noodles, minced nuts and seeds, even fruit (mango?). Amp up the flavor with some thai basil, minced ginger or spicy chili peppers- you get the idea. My one rule: avocado is non-negotiable. Period.

This Thai Almond Dipping Sauce is my absolute favorite, but there are plenty of other options out there. You could go for a light tangy vinaigrette by mixing together equal parts honey and brown rice vinegar, with a dash of tamari and chili flakes. Or whip up an Orange Ginger dressing with some fresh squeezed orange juice, shredded fresh ginger, toasted sesame oil and a dash of salt. You get it.

As for the wrapping- there are two tricks. The first is to dip the wrapper in water until it is completely wet, remove immediately and place on your cutting board. By the time you have arranged your vegetables and are ready to wrap, it will be soft and pliable, but with some remaining integrity. Leaving the wrapper in the water until it seems ready to use will only lead you down a slippery path of ripping, tearing and ultimately, snorts of frustration. The second trick is let yourself practice. The first few might not be pretty, but you will get the hang of it. Those are perfect for your pre-dinner snack, as I guarantee you they will still be delish.

Fresh Spring Rolls

Ingredients

1 tbs. red Thai curry paste

2 tbs. almond butter

2 tbs. coconut milk

1 tbs. tamari

1 tbs. honey

1 tbs. lime juice

1 cucumber, cut into matchsticks

2 medium carrots, shaved using a peeler

1 avocado, thinly sliced

1 red pepper, thinly sliced

a handful of sprigs fresh cilantro, washed

a handful of mesclun greens, or shredded napa

¼ cup almonds, crushed

optional: toasted coconut shreds, minced ginger, minced chili pepper, vermicelli noodles etc.

12 spring roll wrappers (rice), 8½inch size

Directions

To prepare the dipping sauce, blend curry paste through lime juice in a small bowl or blender.

Place remaining ingredients separated on a platter. To assemble, set up a large deep plate of room temperature water. Slip a spring roll wrapper into the water until completely wet, remove, and lay it flat on a cutting board. Arrange vegetables along the middle of the wrapper in a straight line, along with almonds and optional toppers. Once the wrapper is pliable and soft, fold over the ends and roll the wrapper up as tightly as possible. Cut each roll in half across the middle diagonally, using a wet knife blade.

Stand the rolls flat on their ends and serve with Almond Dipping Sauce.

Relax. Eat Well.