I’m sure this time of year you have an abundance of pumpkin on hand, and whether its fresh or from a can, this recipe is a crowd pleaser.  It is what I call a ‘one-dish wonder’ and can be made in advance, or right alongside the other dishes you’re cooking up this week.

Pumpkin is super high in vitamin A as beta carotene – good for the eyes and preventing free radicals from invading our system. Pumpkins also contain iron, zinc, and fiber. Iron, of course, is needed by red blood cells. Zinc deficiency may be related to osteoporosis of the hip and spine, especially important as we get older.

Pumpkin Chili – Serves 6

I adapted this recipe from Whole Foods Market and it has become my absolute favorite chili.  Canned pumpkin is a shortcut but do take the time to cook dried beans, like these from Rancho Gordo. You can add tempeh in place of the ground turkey, or omit altogether for a vegetarian dish.  I served it with a green salad and home baked gluten free cornbread.

2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
2 jalapeños, seeded and finely chopped
2 cloves garlic, finely chopped
1 pound ground white or dark meat turkey
1 (14.5-ounce) can diced roasted tomatoes, with their liquid (I use Muir Glen)
1 (15-ounce) can pumpkin purée
1 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
Salt and pepper to taste
2 cups cooked Cranberry beans (kidney beans work, too)
1 cup organic corn
Sour cream
Cilantro

Heat oil in a large pot over medium high heat. Add onion, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add beans and corn. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve. Top with a dollop of sour cream and chopped cilantro if desired.

*To make fresh pumpkin puree, cut a sugar pumpkin in half and scoop out seeds (save  for later.)  Lightly brush inside with butter or olive oil and place face down on baking sheet lined with parchment paper.  Roast for 45 minutes until flesh is soft.  Most pumpkins yield at least 2 cups, but you can freeze whatever you don’t use.

I just harvested the last of my radishes to make room for my next crop of beets.  This winter proved pretty challenging for growing baby vegetables, but remember, I’m a newbie gardener so that could be said for just about anything;-)  Since there are just two humans who reside here there are only so many salads with radishes one can – or is willing to – consume (and the dogs know when I sneak them into their food.) In keeping with my theme of  ‘use it up,’ I decided to make a simple dish integrating both the radish bulbs with their lovely greens.

Radishes are in their prime right now, even though they’re available all year.  Nutritionally, they are cooling in nature and about 90% water.  They are a digestive aid and help detoxify our bodies which is great for anyone starting a spring cleanse now. Radish greens also offer health bennies.  They are super high in vitamin C and also contain calcium and potassium.

Sauteed Radishes and Greens

1 TB olive oil
1-2 bunches radishes, cleaned and sliced about 1/2 inch; greens set aside
1/2 tsp. sea salt
Radish greens, cleaned, dried and coarsely chopped
1 TB fresh chopped parsley
1 TB fresh chopped chives

In skillet, warm olive oil briefly and add radishes. Sprinkle with salt and saute for about 3-4 minutes. Add 1/4 cup water and continue cooking approximately 5 minutes more until you notice a nice sheen. Add greens and herbs and cook for one minute more. Serve with fish or chicken.

Today the color green reaches beyond the hills into our clothes and onto our plates.  I thought I’d dig into the archives to support the celebration whether on St. Patrick’s Day or into spring which is just around the corner…

If you’re making Corned Beef tonite, try this mustard sauce on top.

Amy offers a great recipe for Irish soda bread, no yeast required.

Get in the spirit with these easy sauteed greens and orange-ginger sauce.

Have greens leftover?  Cook them up with eggs in the morning.

Or send them to your blender for a kick-start to your smoothie.

Do you have a favorite green recipe of your own?  Please share…and enjoy the celebration!

Summer is finally arriving here on the west coast (apologies to Easterners!) and the tomatoes are now showing color.  I’ve been busy with cooking demos at farmers’ markets and one of my most popular dishes is tabbouleh made with quinoa.  It’s a crowd pleaser and great to make in advance for backyard parties…

Quinoa (pronounced keen-wa) is an ancient gluten-free grain which originated in South America.  The Aztecs and Incas used to call it a sacred food, often referring to it as the ‘mother seed.’ Quinoa is super high in protein and iron, and has more calcium than milk!  (Pitchford,  2002.)  It is light, fluffy and super easy to cook.  It’s widely available (even Trader Joe’s carries it) and is an excellent substitute for rice in half the time. Before quinoa is cooked, it must be rinsed to remove the resin that coats the seed and imparts a bitter taste.  And to maximize digestive and nutritional benefits, its a good idea to pre-soak it a few hours before preparation.

Quinoa Tabbouleh – Serves 4-6

Tabbouleh is a Middle Eastern salad usually made with bulgur (cracked wheat.)  The quinoa makes it a little lighter with the same exotic flavors.

2 cups water
1 cup quinoa, rinsed
1 pinch sea salt
¼ cup olive oil
½ tsp sea salt
¼ cup lemon juice
3 tomatoes, diced (or, as in picture, use small cherry toms)
1 cucumber, diced
½ bunch green onions, diced
2 carrots, grated
½ cup fresh parsley, chopped
½ cup fresh mint, chopped, plus 2 sprigs for garnish
½ cup feta, crumbled
Fresh salad greens

INSTRUCTIONS
1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots, parsley, mint and feta. Stir in cooled quinoa. Serve on a bed of fresh greens.  Garnish with mint.

Photos featured by Napa Valley photographer Carol Troy. For more information, you can find Carol on Facebook.

Happy Earth Day!  And what better way to celebrate than to recycle your food?!  OK, that doesn’t necessarily scream ‘appetizing’ but here’s my thought.  I adore leftovers.  With the exception of fish (save salmon for my salad) most foods cooked the day before have had more time to permeate their flavors, especially when it comes to dishes like soup or stews.  And not only does eating leftovers maximize your mileage of that item, it also saves on your pocketbook. I call this recipe a transition dishin’, as it combines one item going out of season, and another one coming in (depending on the green you use.)  Lentils, of course, are available year round and are a super nutritious, high-fiber protein.  Sweet potatoes add a mega-dose of vitamin A, Swiss chard (or spinach or kale) provides everything under the sun, including calcium and antioxidants, and cumin allows for our digestive tract to respond beautifully to it all.  But beyond the health benefits, this dish is the recipe that keeps on giving.  I added it to my eggs the next day, and then on top of lettuce two days later.

Lentils with Sweet Potatoes and Greens – Serves 4

1 tablespoon olive oil
1 cup chopped onion
2 large garlic cloves, minced
2 tsp. ground cumin
1 teaspoon cumin seeds
1 cup lentils, rinsed
21/2 cups low-sodium vegetable broth
1 medium sweet potato (about 8 ounces), peeled and cut into 1/4-inch cubes
4 cups chopped Swiss chard or other greens (about 3 ounces)
Salt, to taste
1 lime cut into wedges
1 cup plain, whole-milk organic yogurt
1/2 cup chopped raw almonds

1. Heat olive oil in a medium pot; add onion and garlic and sauté until soft, about 5 minutes. Stir in cumin and cook for 1 minute. Stir in lentils and broth; bring to a boil, reduce heat, and simmer, covered, for 10 minutes. Add sweet potatoes, cover, and cook for 10 minutes longer, until water is absorbed and sweet potatoes are just tender. Stir in greens and cook for 1 minute longer, until spinach is just wilted. Add salt and adjust seasonings to taste.
2. Transfer to four serving bowls and top each with 1/4 cup yogurt and 2 tablespoons chopped almonds and lime. Serve immediately.

In honor of Bastille Day I thought it only fitting that I whip up something French.  My cheese and wine intake have been reduced as I try to nail down headache triggers (sometimes life ain’t fair), so other than chocolate mousse, this seemed like the perfect dish.  And the best part is I had most of it on hand from my latest trip to the farmers’ market…

I’m giving you a fairly basic recipe – but, as always, you can add other herbs and/or veggies to your liking.  Oregano and capers provide more ‘salt and pepper,’ and some think it’s criminal not to include anchovies.

The Salad – Serves 6

8 oz. grilled or otherwise cooked ahi, or 1 can line-caught tuna, drained
2-3 hard boiled eggs, peeled and halved or quartered
6 small new red potatoes (each about 2 inches in diameter), each potato scrubbed and quartered
1/2 lb. baby lettuces
1/2 pint “Sweet 100″ tomatoes, or any heirloom-type, quartered
1/2 lb. green beans, stem ends trimmed and cut in half
1/4 cup niçoise olives (or Kalamata)
1 TB chopped basil

The Dressing

1/3 cup lemon juice
1/2 cup extra-virgin olive oil
1 small shallot, minced
1 TB minced fresh thyme leaves, or 1 tsp. dried
1 tsp Dijon mustard
Sea salt and freshly ground black pepper

1. In a bowl, whisk together dressing. Drizzle in olive oil while whisking constantly.

2. Bring potatoes and 2 quarts cold water to boil in a large pot. Add 1/2 tablespoon salt and cook until potatoes are tender, 5 to 8 minutes. Transfer potatoes to a medium bowl with a slotted spoon (do not discard boiling water*). Toss warm potatoes with 1/4 cup vinaigrette; set aside.

3. While potatoes are cooking, toss lettuce with 1/4 cup vinaigrette in large bowl until coated. Arrange bed of lettuce on a serving platter. Cut tuna into medallions, coat with vinaigrette. Mound tuna in center of lettuce. Toss tomatoes, 3 tablespoons vinaigrette, basil and salt and pepper to taste in bowl; arrange tomatoes and eggs on the lettuce bed. Place reserved potatoes in a mound alongside.

4. Prepare bowl of ice water. Return *potato water to boil; add 1 tsp. salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, transfer to ice water, and let stand until just cool, about 30 seconds; dry beans well. Toss beans, 3 tablespoons vinaigrette, and salt to taste; arrange in a mound at edge of lettuce bed.

5. Drizzle remaining dressing over entire salad.  Season with extra pepper. Serve and return to the Champs Elysees. Toast yourself with a glass of bubbly and begin uttering guttural sounds.  Laugh.  Take another bite, and repeat.

I have been on a kale kick lately.  Sounds pretty strange, doesn’t it?  Ah, but the reward is how good I’m feeling!  So while I may preach ‘all things in moderation’…I’m actually OK with indulging in a bit of healthy greens for a spell.  And truth be told, the dishes I’ve been making are uber delicious.

Kale is available at most farmers’ markets, and just about ready to retire for the season.  Combined with other fresh veggies such as beets and radishes, the following recipe has prompted me to start a new feature: “Farmers Market Fridays” – focusing on what’s in season and available now.  Yes, I know its Thursday, but our St. Helena Farmers’ Market is on Fridays, and what better way to get ready for the weekend!

Raw Slaw with Kale - Serves 2

Remember that eating raw foods increases enzyme activity and makes some nutrients more available in our bodies.  And with these liver supporting foods, you, too, will notice a burst of energy.

Salad:
1 bunch dinosaur kale, de-stemmed and shredded
1 apple, grated
1 red beet, peeled and grated
4 radishes, diced
½ small carrot, cut on bias into 1-inch pieces, for garnish

Dressing:
1/3 cup flax oil
2 tsp Dijon mustard
1 TB agave nectar
1 TB miso
¼ cup brown rice vinegar
2 Tbsp water

INSTRUCTIONS

1. Put kale in medium bowl and break up with fingers to tenderize. Add apple, beet and radish.
2. Whisk dressing ingredients together until creamy.  Pour over salad mix and toss until coated.
3. To serve, make a mound of salad on plate and top with carrots in a circle to form a flower.