lemon bruschetta

This was adapted from our favorite appetizer at our favorite local restaurant, Ella's. It's amazing how a little lemon juice changes the whole taste!

makes 8 pieces

8 thin slices baguette
2 cups grape or cherry tomatoes, quartered
2 scallions, thinly sliced
4 oz mozzarella, diced small
1 small garlic clove, finely minced
2 tbsp fresh lemon juice
1/4 cup extra virgin olive oil, plus extra for toasting baguette
salt and pepper

Mix all ingredients (except baguette) together and season with salt and pepper to taste. Set aside. Preheat oven to low broil (375 degrees). Lay baguette slices out on a cookie sheet and brush with a little oil. Place under broiler for a few minutes or until lightly browned. Allow to cool slightly, then divide topping evenly among slices. Serve at room temperature.

roasted tomato and pesto pizzas

roasting tomatoes deepens and sweetens their flavor. Just place sliced tomatoes into the oven while it pre-heats and voila!

serves 2

1 prepared pizza crust (such as Boboli)
1/2 cup modern pesto
4 roma tomatoes, sliced thin
8 0z shredded mozzarella cheese
1/4 cup parmesan cheese
olive oil
salt and pepper

Pre-heat oven to 450 degrees. Place sliced tomatoes on a large cookie sheet and drizzle liberally with olive oil. Season with salt and pepper and place in pre-heating oven. While tomatoes roast, spread pesto evenly onto crust, leaving 1 inch border for crust. When oven reaches 450 degrees, remove tomatoes and place on pizza. Top with mozzarella and parmesan cheeses and sprinkle with pepper. Bake pizza for 8-10 minutes or until cheese is melted and lightly browned.

grilled ceasar salads

A few minutes on the grill impart a delicious flavor onto hearts of romaine. Don't be put off by visions of warm, limp lettuce - only the top layer of lettuce gets cooked, the rest is left perfectly crisp. Use hearts of romaine instead of full heads, the inner leaves are firmer and hold up to grilling much better.

serves 4

2 hearts of romaine, cut in half vertically
4 tbsp modern ceasar dressing
4 tbsp shredded parmesan cheese
handful croutons
canola oil
salt and pepper

Prepare grill to medium-high heat. Brush cut side of romaine hearts lightly with canola oil and sprinkle with salt and pepper. When grill is hot, lay romaine onto grill, cut side down. Let romaine grill for 2-3 minutes without touching, remove when grill marks appear. Drizzle each heart half with 1 tbsp dressing, top with croutons, and sprinkle with parmesan cheese. Grate more pepper over salad and serve immediately.

parmesan arugula polenta

I adapted this from Giada de Laurentis' recipe, and lightened it up a bit.

serves 4

1 cup quick-cooking polenta (cornmeal)
2 garlic cloves, minced
2 cups arugula, coarsely chopped
4 tbsp butter
1/2 cup grated parmesan
salt and pepper

Bring a large pot of water to boil over high heat. Gradually whisk in the polenta. Decrease the heat to medium-low. Stir constantly until polenta thickens, about 5 minutes. Add the garlic and arugula, and stir until the arugula is wilted. Stir in the butter, cheese, and salt and pepper to taste.

mediterranean vegetable pasta

This dish satisfies my pasta cravings and about 3 servings of vegetables at the same time! Roasting vegetables in the oven is an incredibly easy way to cook them, the trick is to start the heartiest vegetables first, adding more delicate ingredients every 5 minutes so they all finish cooking at the same time.

Serves 4

1/2 lb spaghetti, linguini, or fettuccini
1/2 head broccoli, cut into bite-sized florets
1/2 head cauliflower, cut into bite-sized florets
1/2 bag baby carrots, cut in half
1/2 onion, cut into bite-sized pieces
4-0z sliced cremini mushrooms (half package)
1 clove garlic, minced
1 can diced tomatoes
1/2 cup parmesan
red pepper flakes

Heat oven to 375 degrees. Spread carrots, mushrooms, and onions on a large baking sheet, drizzle lightly with olive oil, and season with salt and pepper. Roast for 5 minutes. Add broccoli, cauliflower, and garlic to pan and toss with carrots and onions. Drizzle again with olive oil and season with salt and pepper. Add back to oven and roast for another 10 minutes or until lightly browned and tender. While vegetables roast, cook pasta according to package directions. After draining, return pasta to pan (no heat) and add tomatoes and roasted vegetables. Toss to combine and top with parmesan cheese.

simple sweet potato souffle

Don't be intimidated by the word "souffle": if you can make chocolate chip cookies, you can make this. The result is a fluffy, airy version of mashed sweet potatoes.

Serves 6

4 large sweet potatoes, peeled and cut into large cubes
1 1/2 cups whole milk
4 large egg yolks
1/2 cup brown sugar
5 tablespoons all purpose flour
8 large egg whites
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp salt
2 tbsp refined sugar

Place sweet potatoes in a large pot and fill with water until barely covered. Bring to a boil and cook for 15-20 minutes or until sweet potatoes are tender. Strain, then puree in a food processor until smooth.

In medium saucepan over medium heat, heat milk until almost boiling. Whisk together egg yolks and 6 tablespoons of brown sugar. Whisk in flour until well combined. Gradually add hot milk, whisking constantly to prevent curdling. Return yolk mixture to saucepan and set over medium heat. Cook, whisking constantly, until custard boils and thickens enough to coat back of a spoon, 2 to 3 minutes. Transfer to large bowl, whisk in sweet potato purée, spices, and salt, and set aside.

Using an electric mixer with whisk attachment, beat egg whites until foamy and slightly opaque. With mixer running, add remaining brown sugar, 1 tablespoon at a time, then beat until stiff but not dry. Fold 1/3 of egg whites into sweet potato mixture to lighten, then add mixture to remaining whites, folding in gently but thoroughly.

Pour mixture into a deep, liberally buttered casserole dish (mixture should only fill half of dish). Sprinkle top with refined sugar and bake until souffle has risen and top is golden, about 30-35 minutes.

wild mushroom stuffing

This is the dish I look forward to most every year at Thanksgiving. It has all the woodsy, herbal richness of heavier sausage-based stuffings, but is light enough to have a second helping. To break up the prep, slice the bread cubes the day before and let them dry out overnight. I also make this stuffing first, to get it out of the way, then bake it off with the turkey an hour before serving.

Serves 6

1 large loaf of crusty sourdough bread, cut into 1 inch cubes
2 lbs wild mushroom mix (creminis, oyster, shitake, etc.), chopped
1 cup dried chantarelle mushrooms
4 celery stalks, cut into large chunks
1 medium yellow onion, peeled and cut into large chunks
3 cloves garlic
2 tbsp fresh thyme, removed from stems
2 tbsp fresh rosemary, removed from stems
3 cups low sodium beef or vegetable broth
3/4 cup soy sauce
olive oil
salt and pepper

Spread bread cubes out in a single layer on a baking sheet and allow to dry out for at least 8 hours. Bring broth and soy sauce to a boil in a large saucepan, remove from heat and add chantarelle mushrooms. Cover and allow mushrooms to steep in broth until soft, 30-45 minutes. In a food processor, pulse celery, onions, garlic, thyme, and rosemary (in batches, if necessary - food should never come up higher than halfway in processor bowl) until finely chopped.

Preheat oven to 375 degrees. Heat 1/4 cup olive oil in a large pot over medium high heat. When oil shimmers, add mushrooms and cook for 15 minutes until mushrooms are just browning. Lower heat to medium, then add vegetable mixture. Season with pepper. Continue to cook until vegetables are translucent, another 15-20 minutes. Remove from heat.

In a large bowl, combine mushroom mixture, bread cubes, and broth mixture. Scoop stuffing mixture into a large, buttered baking dish and cover with aluminum foil. Bake for one hour, removing foil for final 15 minutes of cooking.

dilled carrots

Serves 4

4 handfuls baby carrots
2 tbsp unsalted butter
1 tsp dried dill
salt and pepper

Bring 1/2 inch of water to a boil in a large skillet. Add carrots and cook, covered, for 7-8 minutes. Remove lid, add remaining ingredients and cook until water is evaporated and carrots are tender, another 5-6 minutes.

garlic lemon green beans

This sauce is practically instant and works well with any green vegetable. Green beans are very fast-cooking, making this side dish perfect for a hectic weeknight.

Serves 4

1 lb green beans, trimmed
1/4 cup olive oil
4 slices lemon
2 garlic cloves, minced

Place oil, lemon, and garlic in a microwave safe bowl and cover with a paper towel. Microwave for 45 seconds. Meanwhile, bring 1/2 inch of water to boil in a large skillet. Add green beans and cover with a lid. Cook for 5-7 minutes or until crisp tender. Toss with oil and season with salt and pepper.

zucchini gratin

Serves 4

4 zucchinis, sliced into 1/4 inch thick rounds
2 cups swiss cheese, shredded
2 tbsp butter
2 tbsp all purpose flour
2 cups milk
nutmeg
salt and pepper

Salt zucchini liberally and place in a strainer in the sink. Allow zucchini to sit for at least 20 minutes to draw out some of the moisture. Heat butter in a saucepan and add flour, stirring to remove any lumps. Whisk in milk, nutmeg, and salt and pepper and cook for 10 minutes. Remove from heat and stir in all but a handful of cheese.

Pre-heat oven to 375 degrees. Pat zucchini dry and lay 1/3 of the slices in a single layer in the bottom of a greased baking dish. Spoon 1/3 of the cheese sauce over first layer. Repeat until all sauce and zucchini are used. Sprinkle last handful of cheese over top of zucchini. Bake for 25-30 minutes or until top is golden brown.

modern minestrone

This soup is a great way to use up leftover vegetables, cooked or raw. Don't worry about the quantities, just throw in whatever you've got.

Serves 4

2 handfuls baby carrots
1 zucchini, diced
3 stalks celery, cut into chunks
1 large potato, peeled and diced
1 can cannelini beans, drained
1 can diced tomatoes
2 handfuls cole slaw mix (shredded cabbage)
2 handfuls green beans, trimmed and cut in half
2 handfuls mustard greens or spinach
2 cloves garlic
4 cups low sodium chicken stock
olive oil
2 tbsp italian herb mix
salt and pepper

Roughly chop carrots, celery, and garlic in a food processor. Heat a few tablespoons of olive oil over medium high heat in a large pot until shimmering. Add carrots, celery, and garlic and cook for 5 minutes. Add remaining ingredients and bring to a boil. Reduce heat to medium low and cook for 30-45 minutes. Adjust seasoning to taste. Serve with grated parmesan cheese and a drizzle of olive oil.

pumpkin ravioli

Nothing says fall like the flavors of pumpkin and sage. These homemade ravioli couldn't be easier and are well worth the effort.

Serves 4-6

1 package wonton wrappers (usually near tofu in the grocery store)
1 can pumpkin puree (NOT pumpkin pie filling)
1 8 0z container low-fat ricotta cheese
1 cup grated parmesan
dash nutmeg
2 sage leaves, finely chopped
3 tbsp unsalted butter
salt and pepper to taste

Fill a small dish with water. Mix pumpkin, ricotta, parmesan, salt and pepper together in a bowl. Remove 2 wonton wrappers from package, keep open package covered with a damp paper towel while you work. Place 1 tsp pumpkin mixture in middle of one wrapper. Dip finger in water and trace around edge of wrapper. Place second wrapper on top and press around edge to seal. Set aside on a baking sheet. Repeat until all pumpkin mixture is used. Let ravioli dry for 20 minutes before cooking or freezing.Bring 2 inches water to boil in a large saucepan. Turn heat down to barely a simmer (if water is boiling it will destroy wontons). Slip ravioli into water and cook for 4-5 minutes, then remove with a slotted spoon.

Heat butter over medium heat in a large skillet. When foam subsides, carefully place ravioli in pan. Sprinkle sage over ravioli. Cook for 5-7 minutes, turning once to coat ravioli in butter. Serve with extra parmesan.

roasted autumn vegetable medley

This recipe requires no precision, simply use as much or as little of each vegetable as you like (or happen to have on hand). Garlic, salt, and rosemary play off the vegetables' inherent sweetness perfectly. The smaller you cut the vegetables, the faster they cook.

Serves 4 as a side

1/2 bag baby carrots, cut in half
1 large russet potato, scrubbed and cut into bite-sized pieces
1 large sweet potato, peeled and cut into bite-sized pieces
1 medium yellow onion, peeled and cut into bite-sized pieces
2 cloves garlic, finely chopped
olive oil
2 sprigs fresh rosemary, removed from stem and finely chopped (or 1 tsp dried rosemary)

Heat oven to 400 degrees. Spread vegetables out in a single layer (this is important for even cooking) on a large baking sheet. Drizzle liberally with olive oil, then sprinkle garlic, rosemary, and salt and pepper to taste over the vegetables and toss to coat. Roast for 20-30 minutes, moving vegetables around pan halfway through cooking to ensure even browning.

quinoa pilaf

Quinoa is a delicious grain, similar in appearance and flavor to couscous, but with lots of protein. It's easier to cook than rice, as the proportions of grain to water aren't critical, and makes a quick and tasty pilaf when tossed with a few herbs and spices.

Serves 4 as a side

1 cup quinoa
1/2 cup chopped parsley
1/2 cup chopped scallions (green and white parts)
1/2 cup toasted pine nunts (optional)
2 tbsp olive oil
1 tbsp lemon juice
garlic salt and pepper to taste

Bring 2 cups (or so) water to boil, add quinoa, stir, lower heat to medium low and cover. Cook until water is absorbed, about 15-20 minutes. Remove from heat and stir in remaining ingredients.

wild mushroom panzanella salad

I had a salad like this a restaurant once, and have been craving it ever since. It turns the typical summery panzanella salad (with fresh tomatoes, basil, lemon, and mozzarella) into a celebration of fall. It's perfect as a starter, but to turn this into an entree, just add some shredded rotisserie chicken.

Serves 4 as an entree or 6 as a starter

For salad:

6 cups sourdough bread, cut into large cubes
4 cups wild mushroom mix (creminis, oyster, shitake, etc.)
2 cups grape or cherry tomatoes, sliced in half
2 cups arugula
4 celery stalks, sliced diagonally, not too thinly
1 medium yellow onion, cut in half and then sliced thickly
4 sprigs fresh thyme
2 cloves garlic, chopped
1 cup crumbled goat cheese
olive oil
salt and pepper

For vinaigrette:

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 cup apple cider vinegar
1 tsp dijon mustard
salt and pepper to taste

Preheat oven to 400 degrees. Spread bread cubes onto a baking sheet and drizzle with olive oil. Season cubes with salt and pepper to taste and toss to coat. Bake cubes for 10-15 minutes or until toasted. Remove from oven and let cool slightly.

While cubes are baking, heat 1/4 cup olive oil in a large skillet over medium high heat. When oil shimmers, add mushrooms and celery. Cook for 10 minutes until mushrooms are just browning. Lower heat to medium, then add tomatoes, onions, garlic, and thyme to pan and continue to cook until onions are translucent, about another 10 minutes. Season vegetables with salt and pepper. Remove from heat once cooked and allow to cool slightly, discarding thyme stems.

Whisk together vinaigrette ingredients. Toss bread cubes, vegetable mixture, arugula, and goat cheese with vinaigrette in a large salad bowl. Allow salad to stand for 10 minutes before serving to allow vinaigrette to soak in. Serve warm.

sesame broccoli

This recipe calls for tahini (sesame paste) which is available in the "ethnic" section of most grocery stores. If you can't find it, just puree 2 tbsp of sesame seeds with a bit of olive or canola oil for the same effect.

Serves 4 as a side

1 head broccoli, trimmed and cut into bite-sized pieces
2 tbsp tahini
2 tbsp soy sauce
1 tbsp canola oil

Heat canola oil over medium-high heat in a large skillet. When oil shimmers, add broccoli, tahini, and soy sauce and stir-fry for 5-7 minutes or until broccoli is tender.

asian-marinated tofu steaks

Even if you're not a vegetarian, you have to appreciate tofu's ability to soak up every flavor it comes into contact with. In this recipe, those flavors are bold and spicy.

Serves 2

1 14-oz package extra firm tofu
1/2 cup soy sauce
2 tbsp sriracha sauce
2 garlic cloves, finely chopped
1 tsp grated ginger
canola or coconut oil

Slice tofu into 8 slices and set on paper towels to drain. Mix together remaining ingredients in a large, shallow dish. Add tofu and marinate, turning (carefully!) occasionally, for 1 hour. Remove tofu from marinade and pat dry. Heat oil in a large, nonstick skillet over high heat. When oil shimmers, place tofu in a single layer in the pan. Cook for 7-8 minutes or until a golden crust has formed, then turn and repeat. Remove from heat and drizzle with remaining marinade. Serve hot.

modern southern greens

Southern greens are typically quite heavy tasting for a vegetable, in my opinion. Though delicious, stewing greens with pork and adding sugar is not my idea of a healthy (of fast) side dish! This recipe works equally well with spinach, swiss chard, kale, mustard greens, or turnip greens. Whatever you've got!

serves 4 as a side

8 cups greens, washed and chopped into large pieces
2 cloves garlic, chopped
1/2 cup modern chicken stock
1 tbsp dried red pepper (optional)
dash red wine vinegar (optional - but try it!)
2 tbsp olive oil
salt and pepper to taste

Heat oil in a large saute pan. Add greens, one handful at a time, as all 8 cups won't fit until some of the greens are wilted. Add garlic and red pepper and toss to combine. Saute until all greens are slightly wilted, then add chicken stock and cover. Cook for 5-15 minutes, depending on the type of green you're using (kale will take longer than thinner greens). Add red wine vinegar, toss, and serve.

panzanella salad

This is a great vegetarian dinner, very satisfying and addicting! I love to make this in summer to use up extra basil from the herb garden. The idea here is to cut all the salad elements into the same size pieces, about the size of dice.

serves 4 as an entree or 6 as a starter

1 baguette, cut into large cubes
1 10-oz container grape or cherry tomatoes, cut in half
1 cucumber, peeled, seeded, and chopped into large chunks
16-oz mozarella, chopped into large chunks
1 bunch fresh basil leaves in chiffonade
6 green onions, thinly sliced
1 cup perfect vinaigrette
salt and pepper to taste
olive oil

Preheat oven to 400 degrees. Toss bread chunks with olive oil, sprinkle with salt and pepper, and spread out on a baking sheet in a single layer. Bake for 15-20 minutes or until crisp and toasted. While bread cools, toss vegetables and cheese with vinaigrette in a large salad bowl. Add cooled bread and mix. Refrigerate for at least 20 minutes before serving to allow bread to soak up vinaigrette and flavors to combine.

tangy lime slaw

I use this as a condiment for spicy mexican or cuban food. It adds a bright punch and freshness that's the perfect accent.

Makes 2 cups

2 cups bagged cole slaw mix
1/4 red onion, thinly sliced
1/2 bunch cilantro, chopped
juice of 1 lime
1 tbsp red wine vinegar
2 tsp salt

Mix all ingredients and allow to marinate, combined, at least 2 hours.