Trio of Summer Salads

I tried three new salad recipes over the weekend for a baby shower, and all of them seemed to be a big hit. The egg salad was my favorite, but it always is :).

Mediterranean Chicken Salad

6 tablespoons olive oil - after reading some reviews, I decided to cut this half so it wouldn't be too oily
2 tablespoons plus
2 teaspoons tarragon vinegar - I used white basalmic instead
1 tablespoon chopped fresh tarragon
1/2 tablespoon fresh lemon juice
1/2 tablespoon Dijon mustard
3 cups diced cooked chicken (from one 3-pound purchased cooked chicken)
1/2 cup orzo (rice-shaped pasta; about 3 ounces) - I used chopped spinach instead since we were eating this with bread
1 cup halved cherry tomatoes (about 10 ounces)
1 6-ounce jar marinated artichoke hearts, drained
1/2 cup coarsely chopped pitted Kalamata olives
1/3 cup dried currants - I omitted because I couldn't find them at the grocery store
1 1/2 tablespoons drained capers

Combine oil, vinegar, tarragon, lemon juice, and mustard in small bowl; whisk to blend. Season dressing to taste with salt and pepper. Place chicken in medium bowl. Mix in 1/4 cup dressing.
Cook orzo in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse under cold water to cool; drain well. Transfer orzo to large bowl. Stir in remaining dressing and toss to coat. Add chicken mixture, tomatoes, artichoke hearts, olives, currants, and capers. Season salad to taste with salt and pepper and serve.

Bon Appétit
July 2004
by Paulette Sexton, Tustin, CA


Tuscan Tuna-and-Bean Sandwiches
I combined the tuna and beans into one salad

For beans
1 (14- to 15-oz) can cannellini beans, rinsed and drained
2 garlic cloves, finely chopped
1 tablespoon fresh lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley or basil
1/4 teaspoon salt
1/4 teaspoon black pepper

For tuna salad
2 (6-oz) cans Italian tuna in oil, drained
2 tablespoons finely chopped fresh basil or flat-leaf parsley
1/4 cup pitted Kalamata or other brine-cured black olives, finely chopped
1 celery rib, finely chopped
2 tablespoons finely chopped red onion
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper

For sandwiches8 (1/3-inch-thick) slices rustic Italian bread (from a round crusty loaf) or 4 (4-inch-long) oval panini rolls1 cup loosely packed trimmed watercress sprigs

Prepare beans:Coarsely mash beans with a fork in a bowl, then stir in garlic, lemon juice, oil, parsley, salt, and pepper.

Make tuna:Flake tuna in a bowl with a fork, then stir in basil, olives, celery, onion, oil, lemon juice, salt, and pepper until combined.

Assemble sandwiches:Spoon one fourth of bean mixture on 1 slice of bread, then top with one fourth of tuna salad, some watercress, and a slice of bread. Make 3 more sandwiches in same manner.

Gourmet
April 2006


Best-Ever Egg Salad Sandwiches

12 bacon slices - after reading the reviews, I decided to cut it back to 7 slices of bacon so it wasn't too overpowering
8 large hard-boiled eggs, peeled, coarsely chopped
1/3 cup finely chopped celery
1/4 cup chopped pimiento-stuffed green olives
1/2 cup mayonnaise
1 tablespoon Dijon mustard
12 slices white sandwich bread, toasted
12 red leaf lettuce leaves

Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Cut bacon slices crosswise in half.
Combine chopped eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. Season with salt and pepper.

Place toast slices on work surface; spread lightly with remaining mayonnaise. Divide egg salad among 6 toast slices. Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each. Cover with remaining toast slices, mayonnaise side down. Cut sandwiches diagonally in half.

Bon Appétit
April 2002

Chili rubbed steak tacos

Chili-rubbed steak tacos by Ellie Krieger (Food Network)

I've made this recipe a few times now and love it. I didn't do the avocado-cucumber salsa but did a basic guacamole instead. Really easy and quick for a weeknight meal.

Ingredients
1 tablespoon chili powder
2 cloves garlic, minced
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
A pinch cayenne pepper
1 1/4 pound top sirloin steaks cut 1-inch thick
12 small corn tortillas (5 to 6 inches in diameter)
3 cups shredded red cabbage
1/2 cup chopped cilantro leaves
1 lime, cut into wedges
2 cups Avocado Lime Salsa, recipe follows

Directions
In a small bowl stir together chili powder, garlic, cinnamon, salt and cayenne pepper. Rub spice mixture on both sides of steaks. Grill or broil steaks for 5 to 6 minutes on each side for medium rare, turning once. Remove from grill and let meat sit for 10 to 15 minutes. Carve into thin slices.
Warm tortillas by placing them on the grill, for about 30 seconds, turning once. Or place 6 tortillas at a time between 2 moist paper towels and microwave for 45 seconds. Wrap in cloth napkin or place in a tortilla warmer to keep warm. Place the carved steak, warm tortillas, cabbage, cilantro, lime and Avocado Lime Salsa in serving dishes and let diners make their own tacos at the table.

Avocado Lime Salsa:
1 large cucumber peeled, seeded and cut into chunks (about 2 cups)
2 avocados, cut into chunks
1/2 red onion, diced
2 limes, juiced (about 1/4 cup)
Salt
1/4 cup chopped cilantro leaves
2 jalapeno chiles, chopped, plus more to taste

Place cucumber, avocado and onion in a large bowl and add lime juice and salt. Add cilantro and chiles and toss gently.

Vacation

Wow! It has been way too long! My family spent the last week in Palm Springs, CA escaping the midwestern winter temps and doing lots of lounging and eating. Each couple took turns making dinner. A couple of highlights - t-bone steaks from Costco (gool old Costco never fails!), cornflake chicken (I forgot how good this is - dip chicken breasts in plain yogurt, dredge in corn flakes and drizzle with melted butter, bake... YUM! Healthier than fried chicken but tastes similar!) Andrew and I cooked up burrito burgers, care of Rachael Ray - a tasty burger variation! (http://tinyurl.com/d63hr4).

Tonight, I am sticking with the Rachael Ray theme and making another recipe from her latest magazine - chicken with an orange/balsamic "gravy," green beans, asparagus and polenta. Stay tuned for results...

Spinach Balls

Okay, so Christina has been asking me to post this forever and a day! Here is the famous recipe for Spinach Balls! They are quite easy but taste like a lot of time and effort went into them. I highly recommend utilizing your food processor for this one. Also, I like to make smaller portions so that everyone can have a taste! This is a perfect savory appetizer and I like to pair these with a crisp sauvignon blanc or a spicy Shiraz, depending on your preference for white or red wine. Enjoy!

Spinach Balls

• 2 pkgs frozen spinach (10 oz each)
• 2 C seasoned croutons (I like to use garlic/cheese)
• 1 C grated Parmesan cheese
• ½ C melted butter
• Minced green onions to taste (3-5) (not essential, I've added onion powder and it works)
• 3 eggs
• Nutmeg to taste or ½ tsp five spice powder

Cook spinach according to package directions, drain and press out moisture. Beat eggs; add crushed croutons (I use my food processor), cheese, onions, nutmeg and butter. Add spinach and mix thoroughly, mold into 1-inch balls (or smaller). Arrange balls on a flat cookie sheet, cover and freeze or chill if being served same day. Bake 10-15 minutes at 350 degrees; 5-10 minutes longer if frozen. Bake until edges start to brown.

Serve with: Ginger Mustard Dipping Sauce

• 2 1-inch pieces peeled fresh gingerroot
• 2 garlic cloves¼ C sugar
• 3 Tbsp soy sauce
• 2 Tbsp distilled white vinegar
• 2 Tbsp catsup2 tbsp water
• 1 tsp dry mustard
• ½ tsp sesame oil

Use blender or food processor to mince ginger and garlic. Add remaining ingredients and blend for 30 seconds. Cover tightly and refrigerate. Keeps at least one month.

Tomato Soup, etc.

It has been awhile since I have posted, but I am back in the kitchen after the busy holiday season and ready to tackle new recipes and taste new wine in 2009! This year will most likely emphasize budget-friendly recipes with some more extravagant meals thrown into the mix. I received a fantastic new cookbook for Christmas from my husband - Giada's Kitchen: New Italian Favorites. So far, I have tried two recipes - a fantastic beef roast with spicy parsley tomato sauce and a hearty tomato soup with lemon and rosemary. I cannot wait to work my way through the whole book! In the meantime, I would highly recommend trying the tomato soup. This recipe definitely falls into the budget friendly category - it makes a large quantity of soup with only a few ingredients and can be easily frozen for future meals. Great to pack for lunches too.

Check it out on the Food Network website: Click here.

The thing I enjoy most about making soup is that I know exactly what ingredients are going in the pot - no preservatives, etc. My alterations to the recipe: I did not make the whip cream to dollop on top - I did sprinkle a little bit of fresh chopped rosemary and grated lemon zest on top, which added a fresh, bright taste to the soup. I also used a hand-held emulsifier instead of putting the soup in a food processor. I highly recommend investing in one of these gadgets if you make blended soups even a few times per year. Click here for an example of this product.

With crusty bread on the side and a glass of red table wine, this soup is perfect for a cold winter night!

Italian Wines

HaiVy (the other faithful Recipes, Wine, Entertaining blogger) and I have been on an Italian wine binge this month! We participated in two tastings - one, a lesson on Wines of Southern Italy and the Islands at France 44 and the other, a fantastic tasting put on by Solo Vino at Il Vesco Vino. We both agreed that this is the best and most affordable way to really get a good understanding of wines from a particular country or region! I'd like to highlight a few of my favorites from the tasting at France 44. I especially enjoyed this wine class because of the obscure varietals that we were introduced to!

De Angelis Lacrima Cristi 2006, Sorrento ($19.99): This was a well-balanced, earthy red. Perfect for pairing with fall comfort foods. Andrew and I enjoyed a bottle of this with walnut-crusted pork chops (see Cooking Light Magazine for the recipe - quick and easy!) and roasted buttercup squash. This would also pair well with lamb chops or veal.

Taurino Salice Salento, Campagnia ($15.99): I put three stars next to this selection! A blend of the Negroamaro and the Malvesia Nera varietals, I commented that this wine "full-bodied," "well-balanced" with a flavor profile that can be described as a "burst of berries with a hint of herbs." Campagnia is a region in the southwest of Italy - pair this with a regionally-based dish and your friends will be extra-impressed.

Layercake Primitivo 2006, Puglia ($16.99): Our teacher described this wine as "opaque and purple-colored with a nose of jammy black cherry and blackberry fruit, truffles, tar and spice." Made in the style of California Zinfandels, I described it as having a "berry, licorice, chocolate" flavor profile and "ripe and oaky." Either way, this wine made of 100% Primitivo grapes from 100 year old vines in the southeast region of Italy is a fantastic fireside wine. In my opinion, it is too big and juicy to pair with food, but perfect for sipping on a cold winter's night!

Salud! :)

Turkey Chili

Tried this yummy turkey chili tonight, recipe courtesy of Food Network. It was incredibly flavorful, probably because of the chipotle chile and adobo sauce, and the level of spice can be modified if you don't want it to be too spicy (I'd cut back slightly on the chili powder or only use half a chipotle chile). Plus, the recipe can be done in under 40 minutes, so no need to turn on the crock pot and wait!

Ingredients
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
4 cloves garlic, chopped
1 teaspoon kosher salt
1.5 teaspoons chili powder
1 teaspoon dried oregano
1 tablespoon tomato paste
1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
1 pound ground turkey
1 (12-ounce) Mexican lager-style beer
1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
1 (15 1/2-ounce) can kidney beans, rinsed and drained

Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey jack cheese, and/or tortilla chips, for garnish, optional

Directions
Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 15-20 minutes.

Ladle the chili into bowls and serve with the garnishes of your choice.

Cook's Note: A skillet's larger surface area reduces sauces faster than simmering in a saucepan.

Cheesy Crab Dip

I modified an old Pampered Chef recipe for this hot and tasty crab dip that we tried at wine club. Try this appetizer with a nice, buttery chardonnay!

ingredients
1 package (8 ounces) cream cheese, softened
1/2-cup mayonnaise
2 garlic cloves, grated
1 6 oz. can of crab meat, chopped
1 cup (4 ounces) shredded Swiss and/or Cheddar cheese
1/2 cup thinly sliced green onions with tops
1/4 cup diced red bell pepper
1 lemon
1 teaspoon Tabasco hot pepper sauce

directions
1. Preheat oven to 350°F. Combine cream cheese and mayonnaise in bowl. Grate garlic into bowl using Microplane grater/zester; mix well.

2. Juice lemon to measure 1-tablespoon juice. Add crabmeat, cheese, green onions, bell pepper, lemon juice and hot pepper sauce to bowl; mix well.

3. Spoon crabmeat mixture into oven safe dish. Bake 25-30 minutes or until golden brown around edges.

Yield: 3 cups (12 servings or 24 sample servings)

notes
The original recipe called for 8 oz. of imitation crab meat, but I think it's tastier with the canned crab meat that I found at Trader Joe's.

Also, I didn't have any Tabasco sauce, so I used a few drops of Sriracha sauce. Next time I would add even more because I didn't think there was enough of a kick.

Honey Tomato Bruschetta

At wine club last weekend, we had this delicious honey tomato bruschetta. It's really nice with a crisp sauvignon blanc.

The recipe is from Food and Wine magazine and you may recognize it from the cover of the magazine a couple months ago.

If you have trouble finding the clover and buckwheat honeys, try a local farmers market (I found mine at the St. Paul Farmers Market).



In this amazing appetizer, two types of honey serve two distinct purposes: Mellow, slightly spicy clover honey intensifies the sweetness of the tangy tomatoes as they slowly roast. After the bruschetta is assembled, a drizzle of robust buckwheat honey balances the creamy ricotta cheese.

ingredients
2 pints cherry or grape tomatoes, halved lengthwise
1 1/2 tablespoons extra-virgin olive oil
2 tablespoons clover honey
2 teaspoons thyme leaves
1 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
12 baguette slices, cut 1/2 inch thick on the bias
1 cup fresh ricotta (8 ounces)
1 tablespoon buckwheat or chestnut honey
6 basil leaves, thinly sliced or torn

directions
Preheat the oven to 300°. Line a large rimmed baking sheet with parchment paper. In a large bowl, toss the tomatoes with the olive oil, honey, thyme leaves, salt and pepper. Scrape the tomatoes onto the prepared baking sheet and turn them cut side up. Bake the tomatoes for about 1 hour and 25 minutes, until they begin to shrivel and brown. Let cool.

Preheat the broiler. Spread out the baguette slices on a baking sheet. Broil for about 30 seconds on each side, until the edges are golden brown.

Spread the ricotta over the baguette slices and top with the slow-roasted tomatoes. Lightly drizzle the tomatoes with the buckwheat honey, sprinkle with the sliced basil and serve with additional buckwheat honey on the side.

Pasta and a pan sauce....

Tonight I was all about a quick, easy, healthy meal - but I was craving carbs. My favorite thing to do when I need a combination like this is to whip up a pasta dish. Two pieces of equipment that you need: a pot to boil the noodles and a frying pan to make a quick sauce. For two people, I use two cups of pasta (whatever kind you prefer). Then, go crazy with whatever you have in the fridge to make your pan sauce! This is how I made tonight's pan sauce:

• Bake two chicken breasts for 15 minutes at 375 degrees
• Bring noodles to a boil
• 2 tbsp. oil and 1 tbsp. butter
• Add a handful of thinly sliced red onion to the pan, pinch of salt and pepper, cook until softened
• Add 1/4 cup chopped roasted red pepper and 1 tbsp. garlic, and 1 tbsp. capers saute for about 1 minute
• Add sliced, cooked chicken to the pan
• Add 1/4 cup of white wine (whatever you are drinking!), bring to a simmer and reduce for 1-2 minutes
• Add 1/2 bag of fresh spinach to the top of the pan, let sit 2 minutes or until wilted
• Add noodles right from boiling water to the pan (the starch from the wet noodles will thicken the sauce), toss
• Toss with fresh basil and serve

Again, this is what I had readily available to me - the onion was already sliced from a previous dinner, and I always keep jarred roasted red peppers, garlic and capers around to whip up quick pasta dishes like these. It's a gourmet dish with little fuss. Serve with some pinot grigio or your favorite white wine and you are good to go!

Sunday Dinners are Back!

Anytime that I am able to in the fall and winter, I spend my Sunday afternoons in the kitchen. It is one of my favorite things to do... I use the time to experiment with a new recipe or an old favorite. Sometimes, I throw a pot of sugo on the stove (sugo=pasta sauce) and let it simmer all day while I make other yummy treats. It was another fall-like weekend last weekend, and although I was out of town, when I returned home all I wanted was a home cooked "Sunday dinner." So, I pulled out a new Rachael Ray racipe and got to work. It took me about 45 minutes to make these dishes and they turned out incredible. Quick-cooking polenta is one of my favorite new dishes, especially as it is prepared in this recipe. It is so versatile! This is definitely a new favorite dinner menu in my house!!! Serve it with a salad and a bottle of Pinot Noir and you are good to go!

Italian Barbecued Chicken with Polenta (serves 4)

Ingredients:
4 chicken breasts (on the larger side)
Salt and freshly ground black pepper
2 teaspoons poultry seasoning
3 tablespoons extra virgin olive oil (EVOO), divided
4 thick cut slices pancetta or bacon, chopped (note: I used two and it was the perfect amount!)
1 medium red onion, chopped
2 cloves garlic, grated or finely chopped
1-2 sprigs fresh rosemary, finely chopped
1/4 cup balsamic vinegar (don't use the really nice stuff, it reduces so there is no need to)
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 cup tomato sauce (one of the small cans)
2 cups chicken stock, divided (1/2 cup divided from 1 1/2 cups)
1 1/2 cups milk
1 cup quick cooking polenta (I found this by the instant mashed potatoes)
2 tablespoons butter
1/2 cup grated Parmiginao Reggiano cheese
Torn fresh basil leaves


Preparation
Pre-heat the oven to 400°F.
Season the chicken liberally with salt and pepper, poultry seasoning and grill seasoning. Heat 2 tablespoons EVOO in a medium size skillet and brown the chicken a few minutes on each side to put some of its flavor and drippings into the pan. Transfer the chicken to the oven and roast for 15 minutes more, or until juices run clear. Meanwhile, add 1 more tablespoon of EVOO to the pan and cook the pancetta or bacon, if using, until crisp. Add the onion, garlic and rosemary, cook for 5 minutes, then add the vinegar, sugar, Worcestershire sauce, tomato sauce and 1/2 cup chicken stock. Reduce the heat to low and let the sauce simmer 5 minutes more.
Bring the remaining 1 1/2 cups stock and milk to a boil, whisk in the polenta and season with salt and pepper. Whisk the polenta for 2-3 minutes until it thickens, stir in the butter and cheese, then remove from the heat.
Remove the chicken from the oven and turn in the barbecue sauce. Fill shallow bowls with polenta. Top the polenta with the chicken, spooning the extra sauce over the chicken and garnishing with some torn basil leaves.

(note: I poured the polenta on a large serving dish (it sets very quickly!), topped it with the chicken breasts and then poured the sauce over the chicken and tore fresh basil over the top - great presentation!)

Courtesy of http://www.rachaelray.com/

Fall is here early....

Here in the Twin Cities, Mother Nature has quickly reminded us that the "unofficial" end of summer (aka Labor Day weekend) has come and gone. The temperatures have been in the 60's this weekend, which gets me very excited for fall cooking and wine drinking! Andrew and I sipped on a 2006 Seghesio Zinfandel yesterday evening and commented how nice it was to drink red wine on a cool night. This red is especially good, spicy with lots of big berry notes exploding in your mouth. Great with something as simple as pizza or as elegant as steak tenderloin. Definitely add a couple of bottles of Seghesio (retail $16-$20) to your fall collection!

Summer Grilling

It has been a long time since my last post! This summer has been incredibly busy, which means most of our meals consist of a trip to the grocery store for something to throw on the grill and a salad to complement it.

Tonight, as an example, I stopped at Costco for a filet of salmon to grill (always my simple go-to fish!). I was reminded of the amazing lamb chops that I purchased there a week ago and intended to post about! (I am discovering the wonders of Costco little by little... soon to be an addict).

The lamb chops from Costco are affordable and really delicious. I actually pulled a recipe from Rachael Ray for some inspiration. I drizzled the chops with olive oil, salt and pepper and Andrew took them to the grill. Per the recipe, I made a rosemary walnut pesto in my food processor to drizzle over the chops. On the side, I served wilted spinach and a small serving of gnocchi. It was simple and delicious and would pair well with a bottle of pinot noir. However, this dish ended up being a little heavy for the summer months. I'd recommend saving the walnut pesto for the fall (it was delicious!) and substituting a light lemon/rosemary/olive oil marinade for the lamb chops.

Just whisk lemon juice and olive oil together, add chopped rosemary, salt and pepper. Combine the marinade and the chops into a ziploc (marinate as long as you can, overnight would be great). Pair this with a light salad or pasta dish and a slightly chilled pinot noir on a warm summer night and you are good to go.



By the way... you can buy 3 lbs. of cherries at Costco for $9.99! (Like I said, quickly becoming an addict).

Any favorite grilling recipes? Please share!

Mini Meat Loaves

This Mother's Day, I wanted to grill something different from the norm. So, I looked to the June Issue of Food & Wine Magazine, which highlights great grilling recipes. I decided on the Mini Meat Loaves, which turned out to be out of this world. The special touch was the piece of fresh mozzarella cheese stuffed into the middle. For an added touch, I added a few rinsed and drained roasted red peppers and one large clove of minced garlic to the bread crumb mix that you pulse in the food processor - I would recommend doing this!!!

I did not serve the grilled/roasted tomatoes on the side, but I think I would next time, it would definitely add an incredible layer of flavor to these already yummy loaves.

Grilled Mini Meat Loaves (Food & Wine Magazine, June 2008)
Serves 4

Ingredients
Two 1/3-inch-thick slices of firm white bread, cut into 1/2-inch pieces
4 scallions, thinly sliced
1/2 cup chopped basil
3 tablespoons extra-virgin olive oil, plus more for rubbing
1 pound ground beef chuck
2 tablespoons freshly grated Parmigiano-Reggiano cheese
Kosher salt and freshly ground pepper
Four 1 1/2-inch cubes of fresh mozzarella

Optional: 4 medium tomatoes, halved crosswise

Directions
In a food processor, pulse the bread, scallions, basil and 1 tablespoon of the olive oil until the bread is coarsely chopped. Transfer the mixture to a large bowl. Add the ground chuck, grated cheese, 1 teaspoon of salt, 1/2 teaspoon of pepper and the remaining 2 tablespoons of oil and blend well. Shape the meat into four thick, 5-inch-long ovals. Make an indentation in the center of each meat loaf and tuck in a piece of mozzarella, then cover the cheese with the meat mixture to enclose it. Reshape the meat into ovals with slightly tapered ends. Light a grill. Rub the meat loaves with olive oil and grill over high heat, turning, until well browned all over and firm to the touch, about 8 minutes total; the loaves should still be slightly pink in the center.

Optional: Rub the cut sides of the tomatoes with olive oil and season with salt and pepper. Grill the tomatoes, cut side down, until lightly charred, about 1 minute. Turn and grill until the tomato juices begin bubbling, about 1 minute longer. Serve the meat loaves right away, with the tomatoes.

MAKE AHEAD The uncooked meat loaves can be refrigerated overnight. Bring to room temperature before grilling.

Chickpea and Arugula Salad

With the ever so slightly warmer weather these last couple weeks, I've been in the mood for salads. I found this recipe today while reading one of my favorite blogs, Design*Sponge.

I haven't tried it yet, but it sounds delish - you can't really go wrong with arugula or roasted garlic! Enjoy....

Chickpea Salad with Arugula and Roasted Garlic (with good bread)

1 medium red onion, very thinly sliced
1 ½ cups of chickpeas (from a can, thoroughly drained and rinsed)
5oz of baby arugula
juice from half a lemon
4-5 tablespoons of olive oil
1 tablespoon of red wine vinegar
sea salt
crushed red pepper
grana padano or parmesan

In a bowl, combine lemon juice, olive oil, red wine vinegar and a little sea salt and crushed red pepper. Whisk the dressing together and then add the chickpeas and let them marinate for a few minutes in the dressing. Combine the arugula and red onion in your salad bowl. Remove the chickpeas from the dressing, add them to the salad and toss. Add a bit more dressing to the salad if needed. Grate a bit of grana padano or parmesan on top and serve.

roasted garlic (with good bread)

a few bulbs of garlic
sea salt and pepper
1 or 2 tablespoons of extra virgin olive oil
a loaf of good bread

Preheat oven to 400°F. Peel away the outer layer of skin on the garlic bulbs, but leave the cloves in tact. Cut off the tip of the bulb (approx. ¼ inch), exposing the cloves. Place the bulbs in a shallow baking dish, and drizzle them with the olive oil. Rub the bulbs with your fingers to be sure they are evenly coated and then sprinkle a little sea salt and freshly ground pepper over them. Cover your baking dish with aluminum foil and roast the bulbs in the oven for 35-40 minutes (or until the cloves of garlic are soft). You can squeeze the delicious roasted garlic cloves directly from their skins onto hunks of the good bread or mash the garlic and toss it with pasta (and any fragrant oil left in the baking dish) or add it to mashed potatoes…it tastes good with just about anything.

Turkey Burgers

I am a huge turkey burger fan. When I am out to eat and I am in the mood for a burger, I turn to the turkey burger option most of the time (okay, I admit, I am a sucker for a juicy beef burger now and again, but I tend to err on the healthy side). Andrew and I were FINALLY introduced to the Edina Grill last night. It is sad that it took so long... we have been missing out. For "first-timers" like us, our friends recommended the turkey burger hands-down, which I found unusual (turkey burgers are not usually the star of the menu). Once I read the description ("Fresh ground turkey, peanuts, jalapenos, onion, garlic and curry seasonings blended together and topped with pepper jack cheese, poblano peanut pesto aioli and iceberg lettuce. 'Voted Best Turkey Burger in the Twin Cities'"), I understood. Andrew and I both ordered it and were blown away by the combination of flavors.

I love making turkey burgers at home, so I promise to post my version of the Edina Grill Turkey Burger the next time we are grilling out at home.


P.S. Pair this burger with the Hennepin Ale. It is a Belgian-style unfiltered wheat ale with a citrusy flavor profile. (Brewed in New York). Similar to an ale that we love and can only get at the Great Dane in Madison, WI, so we were excited to discover this one!

Golden Fig Fine Foods

For those of you who have browsed your way down Grand Avenue in Saint Paul lately, you probably ran into the most wonderful treasure that I discovered two weekends ago. It is called Golden Fig Fine Foods. I was lucky enough to hear Golden Fig owner Laurie Crowell speak at a networking event. Laurie grew up in Wisconsin but worked under Ina Garten (aka The Barefoot Contessa) in The Hamptons in college (and I believe for a year or two after that). Ina continues to be a great mentor to her. You can see Ina's influence reflected in Laurie's shop. This quaint shop offers everything from kitchenware to gourmet chocolates, MN- and WI-made cheeses and other handcrafted goodies (read: homemade vinegars that looked out of this world!). It appears that all of her products come from the Midwest (another plus!). There were lots of opportunities to sample, as well. I picked up a small jar of horseradish mustard that has a huge kick to it - fresh from a small sandwich-shop owner in Chicago. I've used it on sandwiches and in a vinaigrette dressing - I'm obsessed! Now that the weather is warming up, take advantage and stroll down Grand, making sure to stop and purchase some goodies from Golden Fig!

Grilling Season is Upon Us!

Andrew and I hosted his parents for dinner a couple of weeks ago. To celebrate the beginning of spring, we brushed the snow off of the grill and grilled some chicken kabobs. I pulled an Asian-inspired marinade recipe out of a cookbook that my mom had purchased for me a couple of years ago (it's called An Occasion to Gather: Milwaukee Entertains). Once it was mixed together, I took a small taste to test for seasonings and my mind began to race with all of the things I could do with this marinade. On top of being a great marinade for chicken breasts or kabobs, it would make a great dipping sauce (think chicken satay) and would also work with hardy white fish (halibut, swordfish, etc.) or even seared tuna - just brush some on before grilling and drizzle a little bit more on top after the fish is cooked. You could even toss this marinade with noodles for a yummy side dish. You are guaranteed to love it. (This recipe makes enough marinade for 6-8 boneless chicken breasts).

1 cup creamy peanut butter
8 green onions, minced
1/2 cup chili sauce (I used a sweet, mild chili sauce from Lund's)
1/2 cup soy sauce
1/3 cup fresh cilantro, chopped
1/4 cup lemon juice
1/4 cup packed brown sugar
2 tbsp. minced garlic
1/2 tsp. cayenne pepper
1/2 tsp. black pepper

Combine all ingredients together. Pour over chicken breasts (I recommend reserving some of the sauce for dipping!) and marinate for 8-10 hours.

Baked Orzo with Fontina and Peas

I served this last night at book club, and it seemed to be enjoyed by all. It is super easy (except for maybe the cheese grating, which I do not have a talent for) and great for big groups.

Baked Orzo with Fontina and Peas
Courtesy of Giada DiLaurentiis and Food Network

4 cups chicken broth
1 pound orzo pasta
3 tablespoons butter, plus more to grease the baking dish
1 onion, chopped
8 ounces mushrooms, sliced
1 cup Marsala wine
1/2 cup heavy cream
4 ounces shredded fontina cheese (about 1 cup)
4 ounces diced fresh mozzarella cheese (about 1 cup)
1 cup frozen peas, thawed
1/2 teaspoon salt
1/2 teaspoons freshly ground black pepper
1/2 cup bread crumbs
1/4 cup grated Parmesan
1 teaspoon dried thyme

Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish.

Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside.

Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.

In a small bowl combine the bread crumbs, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.

HaiVy's Edits: I added 3 cloves of garlic to give the dish some more flavor and an extra handful of fontina cheese, just because I love both. I also cut back on the bread crumbs to about 1/3 cup and the peas to about 3/4 cup because I'm not crazy about either of those.

Wines Under $15!

The April issue of Food & Wine is my favorite so far in 2008 - it features "winter into spring" recipes and some great articles about wine (my favorite being a feature about Santa Barbera). Above all, there is a feature that highlights F & W's favorite American wines under $15. Click here to see their lists. Some I have tried before and some I will be purchasing soon! I recommend picking up this issue and saving it as a guide when you need to buy some great but afforable bottles of wine for entertaining. Share your review if you try one!