We can't believe this is our 6th ingredient based Instagram collaboration! What began as a instagram friendship born from a love of the Santa Monica Farmers Market with Annie of Whatannieseating, has grown into a diverse and creativity instagram community that inspires us daily. The reason we started this blog and really love cooking and baking in general is the ability food has to connect people. In a world ever more intense, crazy and alienating, food can bring disparate groups of people together, around a table, to share space and conversation. You can sit down with anyone over a good meal and leave feeling more connected and more satisfied. While some may think this is simplistic, food is about nurturing, nurturing health, understanding, community. This was one of Anthony Bourdain's most admired threads. He understood that if you ate someone's food, sat at their table, listened to them, you had this direct line to understanding more about a culture, a family, a person then you could any other way. These collaborations with chefs all over the world is a testament to this common thread of humanity.

As it is summer, how could we keep ignoring the work horse of most kitchens, the tomato! Acidic, sweet, bright, tomatoes are a versatile and abundant summer ingredient. We had trouble narrowing down what we wanted to share as there are so many options, but this focaccia really stood out. Some of you may know, we have been trying to conquer our fear of yeasted breads, and constantly challenge ourselves to bake homemade breads. By adding the tomatoes, and shallots and herbs to our basic focaccia recipe, a delicious snack bread was born. We ate this along some roasted salmon for dinner, and made it into luscious sandwiches the next day. You could also serve with with some fresh ricotta or pesto as an afternoon snack. And, we think nothing says I love and appreciate you, more than homemade bread!

Be sure to check out our hashtag, #wesaytomatoes for everyone's summer tomato dish and below is a list with links to some amazing blogs and recipes! Get thee to a farmers market, grab some tomatoes and get cooking!!!


Heirloom Tomato, Shallot and Thyme Focaccia
Makes 2 8 inch rounds or 1 sheet pan with lip
 
2 1/4 teaspoons active dry yeast
1 3/4 cups warm water, should feel hot to touch
4 cups flour
2 teaspoons salt
4 1/2 tablespoons extra virgin olive oil, divided
2 tsp. fresh thyme, pulled from stems
1 cup of assorted heirloom tomatoes, sliced in half if using cherry tomatoes, or sliced in quarters or eights depending on size of tomato.
1 large shallot, sliced and separated into rings
About 1 tsp. flaky sea salt
 
In your stand mixer, dissolve the yeast in the warm water. Let sit for five minutes until yeast starts to foam. Add the flour, salt, and two tablespoons of olive oil to the yeast. Using the dough hook, on medium fast speed, knead the dough for about 5-7 minutes until smooth dough forms.
 
Coat a large bowl with a little more olive oil and put dough inside. Cover with a warm, damp towel, and leave to rise in a warm place for about 2 hours. Dough should double in size.
 
Drizzle 1 tsp. olive oil in each round pan, or 2 tsp. into the sheet pan with lip and rub all over. If using two pans, split dough in half and push dough with fingertips to edges of pan, stretching gently. It may not reach all the way to the sides. If using one sheet pan, push into rectangle as best you can. Cover again with a cloth and let rest for 30 minutes.
 
While the dough is resting, preheat the oven to 450°F with a racks spaced evenly in oven. Once the dough has rested and it has puffed up again, sprinkle dough with thyme, tomatoes and shallots. Gently using your fingertips, poke the dough, creating shallow dimples and trying to avoid smashing tomatoes.  With remaining olive oil, drizzle over dough and let it pool in some of the indentations you just made. You may need a bit more oil. Sprinkle with sea salt.

Place dough in the oven and immediately turn the heat down to 375°F. Bake about 20 - 25 minutes, checking after 15 minutes and switching dough placement. The focaccia is ready when it's golden-brown and edges feel firm.

​Remove bread from oven and carefully remove from pans. Use a wire rack to cool the bread. Eat warm or if eating later, you can reheat at 350 for a few minutes.
 
 


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​What Annie's Eating Pizza with Sungold Tomatoes, Burrata and Calabrian Chiles
Well-Fed Soul's Heirloom Tomato Galette with Basil Honey Ricotta
The Wood and Spoon's Roasted Summer Vegetable Quiche
Fufu's Kitchen Tomato Beef Skillet
Flour's in Your Hair Tomato and Roasted Garlic Mini Galettes
A Forkful of Yum's Fried Green Tomato Caprese Salad
The Cooking of Joy's Tomato and Eggs Over Rice 
​The Moody Loon's Tomato Juice Spheres
Always Eat Dessert's Heirloom Tomato Salad with Burrata and Grilled Bread
The Herb and Spoon's Za-atar Heirloom Tomato Tart
Retrolillies' Heirloom Tomatoes with Chili Oil, Pesto and Mozzarella
More Icing than Cake's Roasted Tomato and Malt Vinegar Slaw
Worthy Pause's Paleo Tomato-Basil Cauliflower Rice
Short Girl Tall Order's Roasted Heirloom Tomato and Vegan Pumpkin Seed Pesto Toasts
What Should I Make For's Tomato Shortcake with Whipped Ricotta
​​Smart in the Kitchen's Indian Spiced Marinated Tomatoes
Hola Jalapeno's Warm Salt Bagels with Rajas Cream Cheese And Tomatoes
Le Petite Eats Vegan Tomato Tart
​Six Snippet's Heirloom Tomato and Salted Egg Salad
​Rezel Kealoha's  Late Summer Tomato Pesto Pasta Salad
Marianne'es Kitchen Eggplant Bruschetta
Well Seasoned Studio's Sunday Supper Sugo Slow Roasted Pork Shoulder
Salt n' Pepper Here's Poached Shrimp and Tomato Salad
​​A Modest Feast's Turkish Eggs with Garlic Yogurt and Tomatoes
Baking the Goods' Heirloom Tomato Pimento Cheese Tart
Crumb Top Baking's Tomato Arugala and Mozarella Quiche
​Katie Bird Bakes Heirloom Tomato Tart
Lemon Thyme and Ginger's Tomato Mozarella Salad
​Baby Girl Yum's Beef and Tomatoes with Egg on Rice 
Sugar Salted Summer Tomato Salad with Balsamic Red Onion
Easy and Delish's Tomato Basil Caipirinha
Simple and Sweet Food's Pan Con Tomate
Knead Bake Cook's Roasted Tomato Sauce with Mini Meatballs
It's a Veg World Afterall's Roasted Cherry Tomato Sauce with Fresh Herbs 

​Summer is upon us and that mean we get to go crazy with salads! Veggies and fruits are at their peak of perfection, and bursting with fresh flavor, so let them shine. When we make salads we are always thinking about how to combine crunchy, spicy, sweet, raw, cooked, tang...layers of flavors.  This salad gets sweetness from the peas and corn, crunch from the peas, and spice from the radish. The dressing gives it that earthy, acidic punch and if you are keeping the seeds on from the jalapeño, you get another layer of spice. You can dress this salad ahead of time and let it sit, and it does well overnight, so if you have extras don't fret, just re-serve!!! ​

*One other tip for summer, buy yourself a mandolin. Yes, they can be dangerous and mom is not allowed to use one anymore, but, if you can carefully master one, you can create a new salad just by slicing the veggies thin or in a new direction. 



Corn, Snap Pea and Radish Salad with Cilantro Lime Vinaigrette
Serves 6
 
1 Cup cilantro, stems included
2 scallions
1/3 of a jalapeno, deseeded (if you like heat leave in seeds)
2 limes, juiced and zested
¼ cup water
¼ tsp. salt
1-cup olive oil
3 stalks of corn, boiled, cooled and kernels cut from stalk
3 large radishes, like watermelon radish, French radish or purple ninja, thinly sliced
1 cup of snap peas, diced
 
In a blender, add water, cilantro, scallions, jalapeno, the limejuice and zest, salt and olive oil and blend until smooth. Set aside.
 
In a bowl add the corn and snap peas and mix together. Add radishes and mix. Just before serving top with dressing and toss. 

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Pies and galettes don't have to just be seen as a dessert. There are lots of ways to eat pies and tarts all day long, and well, that makes us really happy! This tart or galette is inspired by the quiche, but here you don't have the egg or cream. We have taken our basic pie dough which is so versatile that once you have it down, you can create whatever flavor profiles are your favorites, and imparted it with the  herbs de provence, a favorite spice composed of things like rosemary, thyme, oregano and marjoram.  Once you layer on the cheese, mushrooms, leeks and zucchinis, you have created a savory tart that if you close your eyes you could be transported to Paris and a little cafe on the Rue St. Germaine. All you need is a glass of wine, or two, a side salad, and some nice company to enjoy a tasty lunch. 

Rustic Mushroom Zucchini and Leek Galette
Serves 6-8
 
1/2 batch of your favorite pie dough or store bought, enough for one disc
Filling
6-8 oz. cream cheese, softened or Rondele
½ cup grated Parmesan
½ lb. mixed mushrooms, chopped
½ onion, finely diced or leek
2 cloves of garlic, minced
1 zucchini, diced
1 tablespoon fresh Thyme, minced
1 tsp Zaatar
2 tablespoons Olive Oil
1 tsp. sea salt
1 tsp. pepper
 
 
Preheat oven to 400

Place olive oil in a sauté pan over medium high heat. Add the onion, garlic, thyme, zaatar, and salt and sauté until soft and beginning to brown. Add zucchini and sauté until tender and beginning to brown. Remove from pan and add your mushrooms. You may need to add a little more olive oil to the pan.  Sauté the mushrooms until they are tender and remove them from the heat.
 
Roll out your dough on a well-floured surface.  Trim sides to get as close to a circle as you can then save the scraps. Move dough onto a parchment lined baking tray preferably without a lip.
 
Spread your cream cheese gently on the dough, keeping a 2-inch rim around the side. Spread your onion mixture on top, then the mushrooms. Top with Parmesan cheese and a sprinkle of salt and pepper.
 
Brush with egg wash and start at twelve o’clock, folding the dough in. Work your way around the tart and use the egg wash to seal your folds. You will get about 6-8 folds resembling an octagon or hexagon.  You can stop here and brush with egg wash. Or, reroll scraps and have some fun with cookie cutters, using the egg wash to help stick your shapes to the tart. When done decorating, brush with egg wash.
 
Bake for 40-50 minutes until cheese begins to melt and dough is brown.  If it browns too quickly cover with foil and keep baking.

This soup is a family favorite. Every husband, wife and child leaves their bowls clean. It is a very simple soup made with humble ingredients, but the flavors come together to make one of those soul satisfying dishes. The only tough part is cutting all those onions!  Our soup has a secret ingredient that gives it a sweet, earthy depth of flavor. By adding a beet, not only do you enhance the natural sweetness of the onions, but together with the thyme, oregano, and the rest of the herbs, you give your soup that little something something that takes it from good to great! 
 
French Onion soup
6-8 servings
 
2 tablespoons olive oil
1-tablespoon butter
6 yellow onions, thinly sliced
1-teaspoon salt
1-teaspoon pepper
1 yellow beet, peeled and diced
3 cloves garlic minced
1 tablespoon dried thyme
1 teaspoon fresh rosemary, minced
1 tablespoon fresh oregano, minced (you can use dried if you don’t have)
2 tablespoons balsamic vinegar
1-teaspoon sugar
6 cups beef or vegetable broth
2 cups water
 
For topping
½ baguette, cubed (you want to use a harder bread)
1 to 2 tablespoons olive oil
2 cups Gruyere cheese, grated
½ cup Parmesan cheese grated
 
 
Place butter and olive oil in Dutch oven and add onions.  Saute over medium heat and add salt and pepper. When onions begin to turn translucent, about 5 minutes, add beets, garlic, thyme, rosemary and oregano. Continue to sauté over medium heat for another 10 minutes, stirring occasionally. Add balsamic and sugar, cover, and stir every few minutes. You are looking for the onions to caramelize, turning a medium brown color. This will take about 30 minutes.
 
When onions look soft and caramelized add stock and water. Bring to a boil then turn heat down and simmer for 30 minutes. Check seasoning and adjust salt and pepper.
 
Preheat oven to 400. Toss cubed bread and olive oil and toast on sheet pan until lightly toasted. You don’t want the bread to color, but you do want a crust.

This carrot salad is a healthier version of the classic carrot and raisin salad. We switched out the mayo and used the greek yoghurt​ instead. You get the same creamy consistency without some of the fat. You can use whatever carrots you have on hand, but we have a fondness for the the rainbow ones as the kids love eating the rainbow! We made the recipe with this lovely JUST DATE SYRUP we got in the mail, which is just that, date syrup, an alternative sweetener that is a healthier low-glycemic index sweetener. Certainly worth a try, however, use whatever you have on hand. Agave and maple syrup will do. The salad gets better over time, so be sure to let it sit for the 3 hours in the fridge. 


Rainbow Carrot Raisin Salad
makes about 3 cups
 
3 cups shredded carrots, about 6 large carrots
¼ cup plus 1 tbsp. of Greek Yoghurt
½ cup raisins
2 teaspoon lemon juice
1 teaspoon apple cider vinegar
1/2 teaspoon of salt
1 teaspoon date syrup, agave, or maple syrup
 
Place raisins in hot water to rehydrate, drain.  Mix lemon juice, apple cider vinegar, greek yoghurt, salt and sweetener in a medium bowl.  Add shredded carrots and raisins and stir.   Refrigerate 2-3 hours prior to serving.

Rainbow Carrot and Ricotta Tart
Makes one 9 inch square tart
Serves 6-8
 
1/2 batch of your favorite pie dough, or store bought, enough for 1 disc
Filling
6-8 oz ricotta
2 tablespoons milk or cream
zest of 1 Meyer lemon
2 teaspoons Meyer lemon juice
1/2 teaspoon salt
 
24-30 baby rainbow carrots, peeled (or you could use about a dozen larger)
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons maple syrup
1 teaspoon fresh thyme
1 tablespoon toasted pine nuts and carrot top sprigs for garnish
 
 
Preheat oven to 375
 
In a large steamer working in batches of the same color carrot, steam carrots whole until just tender, about 7 minutes depending on size. Remove and place in cold water to stop cooking. Slice carrots in half and toss carrots with Olive Oil, salt, pepper, maple syrup and thyme and set aside.
 
Roll out your dough on a well-floured surface. Lay into a tart pan, making sure you get dough into the corners.  Prick bottom with a fork a few times. Add pie weights or beans and blind bake the crust for about 20 minutes until it just starts to brown. Remove from oven.  (If you don’t have a tart pan, use a shallow pie dish) 
 
Add filling ingredients in a small bowl. Mix well.
 
After your shell has cooled to the touch, spread your filling and then arrange the carrots on top. We did a herringbone pattern but you can just lay on top careful not to overlap too much, filling in all the holes.
 
Bake again for about 20 minutes until carrots have begun to caramelize, and crust is golden brown.
 
Remove from oven, cool for 10 minutes and remove from tart shell. Sprinkle with pine nuts and some carrot top sprigs and serve.
 
 
 
 Here are all the wonderful collaborators! 

The Cooking of Joy’s Candied Carrot Rose Tart
Figs and Flour's Thai Peanut Pizza
Cocoa and Salt's Classic Carrot Cake
Jojoromancer's Carrot Pie
​Julie Jones' Mum's Carrot Cake
Lemon Thyme and Ginger's Sweet n' Spicy Herbed Carrots
Better with Biscuits’ Carrot Souffle
This Healthy Table’s Beet and Carrot Galette
Always Eat Dessert’s Carrot Cake Squares with Orange Glaze
What Annie’s Eating’s Roasted Carrots with Carrot Top/Herby Salsa Verde
Fufu’s Kitchen’s Oven Baked Carrot Fries Drizzled with a Tahini Sauce
Flours in Your Hair’s Carrot Pecan Cookies
Hola Jalapeno’s Roasted Carrots with Chipotle Honey Butter
A Worthy Pause's Paleo Thai Curry Carrot Soup
Battered n Baked's Baked Carrot Cake Donuts
Anna Jitlin's Carrot Muffins with Persimmon Topping
Lemon Thyme and Ginger's Sweet and Spicy Herbed Carrots 
Something New for Dinner’s Minted Sous Vide Carrots with Balsamic Vinegar and Goat Cheese
What Great Grandma Ate’s Paleo Carrot Mug Cake
My Love at First Bite's 
Rezel Kealoha's Turkish Yoghurt Dip
​Cosettes Kitchen's Sumac Spiced Carrot and Feta Salad
More Icing Than Cake's Spiced Quinoa & Roasted Carrot Salad
Measuring Cups Optional's Carrot Curry Soup 
Hot Dishing It Out’s Carrot Whoopie Pies with Ginger Cream Cheese Frosting (vegan)
Bee and the Baker's Glazed Carrot Rosette Tart with Honey Ginger Mascarpone
Lady and Larder’s Carrot Crudite Board with Z'atar Hummus
Khabakom's 
Katie Bird Bakes’ Carrot Cake Scones
Jessie Sheehan Bakes' Chocolate Carrot Loaf Cake with Cinnamon Cream Cheese Whipped Cream
Marianne Cooks’ Carrot and Zucchini Mini Muffins with a Cinnamon Frosting
Baking the Good's Roasted Carrot and Herby Feta Galette
Laurel Street Kitchen's 
Confetti Kitchen’s Harissa-Roasted Carrots with Lentils and Yogurt
Prickly Fresh’s Carrot Cake Blondies with Cream Cheese Frosting
Forty-nine Figs' Carrot Pie
​Loko Kitchen's Miso White Carrot Pie with Black Sesame Crust
Gobble the Cook's 
Butter Loves Company’s Iced Carrot Cake Cookies
Champagne and Cookies' Savory Carrot and Cauliflower Crumble with Za'atar and Herbed Feta
Easy and Delish’s Carrot Spaghetti
Suburban Pie and Treat’s Carrot Pineapple Raisin Pie
Catgrammer's Triple Ginger Carrot Cake with Cream Cheese Frosting
Hello Flour’s Macro-Friendly Carrot/Tomato Soup w/ Grilled Cheese
Le Petit Eats’ Carrot Cake Breakfast Bars w/ Maple Coconut Icing
​Dukkah Queen's Carrots and Friends Salad (pickled, raw and roasted)
Amanda Skrip's Rainbow Roasted Carrots with Citrus, Fennel and Arugala
Flotte Lotte's Carrot Apple Pie
Cook Til Delicious’ Mini Carrot Cake
Smart in the Kitchen’s Curried Carrot Ginger Soup (Whole30)
Candace Nelson of Pizanna’s Vegan Carrot Birthday Cake
Farm and Coast Cookery's Carrot and Herbed Ricotta Phyllo Tart
Pie Girl Bakes’ Five Spice Carrot Bundt Cakes with Bourbon Cream Cheese Glaze
Zestfulkitchen's Moroccan Stuffed Portobellos
Mom’s Kitchen Handbook’s Salad with Miso Ginger Carrot Dressing
What’s Karen Cooking’s Spiced Cornbread w/ Carrots, Pecans & Chili Butter
Diane Morrisey's Harissa and Maple Roasted Carrots and Lemon
Rumbly in my Tumbly's Carrot Chai Pie
Sweet Pillar Food’s Carrot and Date Salad with Tahini Vinaigrette
Week Night Bite's 
Pies and Prejudice's Carrot Pie with Maple and Cardamon
Feed The Swimmer's Air Fried Rainbow Carrot Chips with Tzatziki
Plum Lucky Pie Pi's Roasted Carrot Pot Pie
​Smoothies and Sundaes’ Carrot Cake Sourdough
Blossom to Stem's Caramelized Carrots with Fennel, Ricotta, and Walnuts
Kate Aliberti's "Hop Scotch" Pie- Carrot Custard with Brown Sugar, Honey, Cinnamon and Scotch
​Annie Madison's Morning Glory Muffins
The Dirty Whisk's Carrot and Herbed Ricotta Tart
Jill Salama's Carrot Latkes with Cranberry Aioli (Paleo)
Food By Mars' Paleo Carrot Walnut Loaf Cake 
The Olive and Mango's Carrot Cake Roll
​Easy Gourmet Living's 
A Modest Feast's Pomegranate-Molasses-Glazed Carrots With Crispy Chickpeas and Feta
Seed and Mills' Carrot Cake with Tahini Caramel Frosting
Its a Vegworld Afterall's Zesty Carrot Spirals


 
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Yes, we know, we post a lot of pesto recipes, but we just can't help ourselves. When one member of the family rejects most vegetables but embraces this green, iron rich sauce, you do what you have to do. This pesto gets a change up with the addition of the sunflower seeds which surprisingly give the pesto a nuttier flavor. And, the lemon zest adds a citrus punch that pairs well with the herbal flavor of the spinach. You will be thrilled when everyone asks for thirds!

Spinach Pesto with Sunflower Seeds
Makes about 2 cups
 
1 package or bag of baby spinach
2 cloves of garlic
5-6 ounces of Parmesan cheese
2/3 cup sunflower seeds
Zest of 1 lemon
1-cup olive oil
½ tsp. of salt
 
Place garlic and sunflower seeds in food processor and pulse until combined. Add cheese and pulse until almost smooth, there will be some chunks. Add spinach and pulse 5 times, or so, until spinach begins to break down. Drizzle in olive oil while running and process until smooth. Add lemon zest and salt and pulse twice.
 
Serve with pasta or pizza or on toast! 

​While we feel like we should be sick of pumpkin by now, we aren't! These bars are bananas, everything you love about pumpkin pie in a bite sized bar. The filling is luscious, creamy and full of all those holiday spices. We did a mash up of a few recipes to get here, and now we can't stop making them. Planning on trying a butternut squash version next...we shall see!! Also, if you use gluten-free graham crackers it is a great gluten-free dessert/cookie to take to any holiday party!

Pumpkin Pie Bars
Makes 12-16
 
¼ cup brown sugar
½ cup sugar
1 tsp. cinnamon
¼ tsp. ground cloves
¼ tsp. ginger
¼ tsp. nutmeg
¼ tsp. salt
2 eggs
1 15 oz. can pumpkin puree
1 12 oz. can evaporated milk
1 ¼ cups graham cracker crumbs (about 9 rectangles)
½ cups pecans
2 tablespoons brown sugar
5 tablespoons melted butter
 
Preheat oven to 350

Line 9x13-baking pan with parchment, with some overhang. Set aside.
 
In food processor pulse graham crackers, or crumbs with pecans until they are a sandy texture. Add sugar and melted butter and pulse until combined. Press firmly into pan on bottom and slightly up the sides. Bake for 9 minutes and set aside.
 
Whisk together the sugars, spices, and salt. Whisk in eggs, pumpkin puree, and evaporated milk and mix until smooth.  Pour into prepared crust and bake for 30-35 minutes until it no longer jiggles.
 
Remove and cool. Place in refrigerator for at least an hour before cutting. Lift out parchment and cut into 12-16 pieces.

Can be kept in the refrigerator for up to a week.
 

And, last few days of the Holiday Sale! Cards are running out, only a few more sets left, so grab them while you can!  

​Hosting the falling into winter book club means soup, and this tasty lentil soup hit the spot. With the addition of the smoked paprika and pancetta, the soup took on a heartier flavor, filled with spice and that porky richness that pancetta can provide. Yes, there is a bit of dicing, but once it all goes in the pot, you can walk away and let the stove do all the work. Toast some bread for dipping and let the conversation ensue!  

Red Lentil Soup with Pancetta
Serves 8-10
 
4 carrots peeled and diced.
1 red onion, diced
4 tablespoons olive oil
1 small bulb of fennel, diced
5 cloves garlic, minced
4 ounces of diced pancetta
3 stalks of celery, diced
8 cups of vegetable stock
2 cups water
2 cups of red lentils
1 tsp. fresh thyme
1 tablespoon Zataar
1 tsp. smoked paprika
½ tsp. salt plus more to taste
 
Add olive oil into a large soup pot over medium high heat.  Add pancetta and lightly brown. Add onions and garlic and cook until onions begin to soften and turn translucent. Add the rest of the vegetables and the salt. Sauté until they begin to caramelize and soften. Add thyme, zataar and smoked paprika. Stir. Add in the red lentil and stir for one to two minutes. Add in all the liquid, bring to a boil, then turn heat down and simmer until lentils and vegetables are soft, about 40 minutes.
 
 
 

Not everyone loves brussels sprouts, but we do and this side dish will be your new favorite. It marries the earthy flavor of the sprout with the tart acidic sweetness of the pomegranate vinegar and maple syrup and the combo is ideal to pair with any roasted holiday meat. The unexpected flavor of the caraway seeds and the pop of the fresh pomegranate creates layers of flavor: sweet, vegetal, tart, spicy from the hint of mustard.  Try it for a twist on the basic roasted brussels sprouts for Thanksgiving! 

Roasted Brussels Sprouts with Maple Pomegranate Vinaigrette
Serves 6 as a side dish
Dressing makes about 1 cup
 
5 cups Brussels sprouts, halved
½ teaspoon salt plus more for seasoning
¼ teaspoon caraway seeds
3 tablespoons pomegranate vinegar
1 teaspoon Dijon mustard
2 teaspoons maple syrup
2/3-cup olive oil plus 2 tablespoons
Fresh pomegranate seeds for garnish
 
Preheat oven to 375 and place baking sheet in oven to get hot.
 
Toss brussels sprouts with 2 tablespoons of olive and season with salt. Pour onto hot sheet pan, carefully and roast until brown and crispy. About 20 minutes.
 
While the sprouts are roasting make your dressing.
 
Whisk together remaining olive oil, salt, caraway seeds, vinegar, mustard and maple syrup. Taste and adjust seasoning as needed.
 
Toss warm brussels spouts with about 1/3 to ½ of the dressing. Sprinkle with fresh pomegranate seeds.
 
 

We are a pesto loving family. Growing up, Mom never really made a classic tomato sauce as she hates the flavor of cooked tomatoes, so pesto was our go to pasta sauce. We have kept the tradition alive with the new generation, and the kids will all eat heaping servings of pesto whenever served. The irony is that the smallest child hates all vegetables (cucumbers and avocado aside), but will gleefully dive into this without even hesitating. Little does he know on most occasions he is eating kale or chard or spinach!!!  This combo was conceived out of a need for a nut-free pesto the kids could take to their nut-free schools. The pepitas are a nice change from the usual pine nut or almond and still offer a fair amount of protein. Try it!

Baby Kale and Basil Pesto with Pepitas
Makes about 2 cups
 
2 cloves garlic, peeled
½ cup grated Parmesan cheese
1 cup fresh Basil
2 cups baby Kale
½ cup raw Pepitas (pumpkin seeds)
½ tsp. of salt
¾ cup Olive Oil  (plus a little more to cover)
 
 
Place garlic and pepitas in food processor and pulse until combined. Add cheese and pulse. Then, add basil and kale. Pulse until it all resembles a thick paste. Add salt and stream in olive oil while processor is going. Let mixture blend until smooth.
 
*To store in refrigerator, place in container with a thin layer of olive oil on top.
 
Serve with pasta or smeared on a bagel.
 
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Mom came up with this recipe as a way to enjoy the bounty of the Farmer's Market. September seems to be tomato season here in Los Angeles, and there is no better time to celebrate the sweet acidity of the tomato! You can easily eat these alone as a condiment to any grilled or roasted meat. You can also pair them with mozzarella for a salad or pasta. And, they would also be delicious over some ricotta as a fancy toast. They keep for a few days in the fridge, so don't worry if you have extra!​

Blistered Tomatoes
Serves 4-6
 
2 pints large cherry tomatoes
3 cloves of garlic, minced
¼ cup chopped fresh chives
½ teaspoon salt
1 teaspoon fresh thyme, minced
½ cup olive oil
 
Heat olive oil in a pan with herbs and garlic on medium heat, being careful not to burn the garlic. Add tomatoes in one layer and salt, and continue to cook for 3-5 minutes until tomatoes burst. Turn off heat, cover and let sit until ready to serve.
 
 For salad add cubes or small balls of fresh mozzarella, tossed together.

Can also be used as condiment for grilled meat or fish.

Summertime equals salads as there is no better season to relish in the bounty that nature provides. With minimal prep and tweaking, simple ingredients shine and taste epic. We have been playing around with the addition of fruit into some of our favorites, and the addition of these juicy strawberries from our garden into a traditional Caprese was a game changer. The sweetness of the fruit paired with the Meyer lemon dressing invented by the seven year old was a tangy counterpoint to the creamy cheese and acidic tomatoes. Sometimes, just a little fruit goes a long way! 


Strawberry, Mozzarella, Tomato Caprese Salad
Serves 6-8
 
1 cup strawberries, sliced in half or quarters depending on size
3 tomatoes, diced
2 balls fresh mozzarella, diced
1 tablespoon basil, sliced into thin strips
¼ cup Olive Oil
½ Meyer Lemon,  zested and juiced
2 tsp. honey
¼ tsp. salt
 
In a small jar make the dressing by first adding the lemon juice and salt. Shake. Add olive oil and honey and shake again. Set aside. Add the rest of the ingredients except the basil to a bowl, toss with dressing then sprinkle with basil.

We have also launched a new set of cards this time with our recipes on the back! Each set comes with 6 5x7 inch blank cards and envelopes and all have your favorite Farmers Market photos on the front and a recipe inspired by the ingredient on the back! From Cherry Cream Pie to Bacon and Eggplant Pasta, we are sharing some of our favorites! And, for a limited time we are offering free shipping on orders over 20.00$ with the code FREESHIP20.  Check out our Etsy store to order! ​

We are still loving all things stone fruit this summer. There is no better time then now to enjoy the tangy sweetness of these delicious fruits. Throwing it back to our amazing collaboration in June with over 60 other food lovers and bloggers #summerlovespeaches this salad is a new twist on a classic. Adding in peaches and nectarines to your favorite Caprese salad, brightens up a much loved dish. The sweetness of the fruit pairs nicely with the acidity of the tomatoes and the burrata, oh the burrata, brings it all together with its luscious creaminess. 

Nectarine, Peach, Tomato and Burrata Salad
Serves 6-8
 
2 ripe peach, sliced into wedges
1 ripe nectarine, sliced into wedges
2 large heirloom tomatoes, your choice, sliced into wedges
1 pint of cherry tomatoes, halved
2 balls of Burrata
1-tablespoon balsamic vinegar
1-2 tablespoons olive oil
1-tablespoon fresh basil, diced or torn
Salt and pepper to taste
 
On a platter, arrange the tomatoes, peaches and nectarines. Sprinkle with salt and pepper. Drizzle olive oil and vinegar over. Tear cheese into bite-sized pieces and scatter over the tomatoes and fruit, and then sprinkle with basil.

​This is a tasty side salad that goes with any grilled summer meat. The dressing is creamy and rich without being overbearing, and the addition of dill gives it an herby kick. Avocado is a nice way to get that luxurious creamy texture without having to add mayo or sour cream to a dressing. Feel free to omit the Arugula (although the spicy greens add a nice counterpoint to the dressing,) and just go with the green beans and tomatoes. 

Green Bean Salad
Serves 4-6
 
1/2 a basket of cherry tomatoes, sliced in half
1/2  pound green beans, trimmed
1 pound arugula
 
Avocado Dill Dressing
8 cloves garlic
1 shallot
¼ avocado
2 tablespoons of white balsamic vinegar
1 tablespoon of balsamic vinegar
1 tablespoon fresh dill
1/2-1 cup Olive Oil
1 teaspoon salt
 
 
Preheat oven to 350.  Quarter shallot.  Wrap garlic in aluminum foil to make a small packet. Place shallot and garlic on baking sheet and bake for 20-30 minutes until soft and beginning to caramelize.
 
Prep green beans by removing tips and steam until just tender but still having a bite.  Shock in cold water to stop the cooking and set aside.
 
Dressing: Peel garlic and place in blender with the rest of the dressing ingredients. Blend until creamy, adding more olive oil if needed.
 
Toss green beans, tomatoes, and arugula with dressing and serve.
 
 
We have also launched a new set of cards this time with our recipes on the back! Each set comes with 6 5x7 inch blank cards and envelopes and all have your favorite Farmers Market photos on the front and a recipe inspired by the ingredient on the back! And, for a limited time we are offering free shipping on orders over 20.00$ with the code FREESHIP20.  Check out our Etsy store to order! 

This side dish has been a summer staple for as long as we have been cooking. While a traditional creamy coleslaw is a tasty addition to any bbq plate or turkey sandwich, Aunt Rose's coleslaw is a lighter alternative to any summer meal. The vinegar base gives just enough punch to cut though the fat of a pulled pork, or skirt steak, and the addition of celery seeds and dried mustard lends a spicy herbal note to the cabbage. This dish travels well, and can be doctored with whatever peppers you have in the fridge. 

Aunt Rose’s Coleslaw
Serves 8-10
 
Medium head of white or red cabbage or a mix of half and half
1 small onion
¾ cup Vegetable oil
¾ cup sugar
1 cup white vinegar
1 small green pepper, seeded and shredded
3,4 carrots, peeled and shredded
1 teaspoon dried mustard
1 teaspoon celery seed
1 teaspoon salt
 
Shred cabbage and onion in food processor and then sprinkle with salt and let stand for 1 hour.  Then add dry mustard and celery seed to vegetables and set aside.
 
Cook on low the oil, sugar and vinegar until the sugar dissolves and let cool.  Pour liquid over cabbage.  Top with carrots and green peppers.  Do not mix.  Cover and refrigerate overnight.  Mix next day and serve.
 

The affinity for this dip rests primarily in its luscious color! Who can resist that shade of fuchsia as we certainly eat with our eyes! Beets are a true superfood and a wonderful way to add sweetness to any dish, that aforementioned color, and a ton of vitamin c, fiber, potassium and manganese.  Using them in hummus gives a nice twist to a mediterranean classic. 


​Beet Hummus
1 can garbanzo beans, rinsed
2 garlic cloves
1 large red beet, roasted, peeled and cooled*
1 tsp of salt
2 tablespoons tahini
1/2 cup Olive Oil
1 tsp Zaatar
2 tablespoons lemon juice
1 tsp lemon zest


​Place all ingredients into a food processor and blend until smooth. Taste and adjust seasoning. Serve with chips, pita or veggies. 

*to roast beets, remove stems and leaves and wrap in tin foil. Place in 400 degree oven and roast until easily pierced with a knife. Rub off skin and cool. 


​

​2017 has become the year of chili for the little boys of the family and any time we can get protein and vegetables into their growing bodies is a win. The smallest child hates anything that even looks like vegetable, so the fact that he downs this without hesitation is a wonderful wonder. The sweet potato addition is courtesy of goop and Gwyneth Paltrow's chili recipe and we like how it imparts a sweet and heartiness to the dish. We keep this chili mild as we don't want to jinx a good thing, but the combo of spices still brings lots of flavor and smokiness. You could certainly add a jalapeño to kick it up a notch, and that would be a tasty addition. 

Turkey Chili with Sweet Potatoes and Sweet Peppers
Serves 6-8

1 can of black beans, rinsed
1 can of kidney beans, rinsed
1 box of diced tomatoes
1.5 lbs of ground dark meat turkey
2 stalks of celery, diced
1 yellow onion, diced
3 gloves of garlic, minced
2 cups of turkey broth or chicken broth
1/2 cup of sweet peppers, diced (this can be a regular bell pepper)
3 carrots, peeled and diced
1 large sweet potato, diced
1 tsp oregano
1 tsp ancho chili pepper
1/2 tsp mustard powder
1/2 tsp cinnamon
1/2 tsp coriander
2 tsp red chili powder
1 tsp smoked paprika
1 tsp cumin
2 tablespoons olive oil
2 tsp salt

In a large soup pot or deep saucepan, add 1 tsp of olive oil over medium high heat. Add your onions and 1 tsp of salt and cook a few minutes until beginning to soften. Add garlic, celery, carrots, peppers, and your sweet potatoes and cook over medium heat until all is beginning to brown and soften.

Push the veggies to the side and add the rest of your olive oil. Add your turkey and spread out along the half of the pan bottom without disturbing for two minutes. Them mix all together and cook until meat is cooked through. Add your spices, the rest of your salt and mix. Add in the stock and tomatoes and bring to a boil. Once it reaches a boil, turn heat to medium low and simmer for about 40 minutes. Taste and adjust seasoning. 

Serve with cheese, cilantro, lime, avocado and sour cream, and let everyone decide!

​We are very excited to share this spring recipe with you! We are doing an instagram collaboration with Annie Garcia of @whatannieseating, www.whatannieseating.com and a host of other wonderful chefs to celebrate the PEA! Spring has sprung and it is time to start coming out of hibernation. The colors are brightening, the food gets a little sweeter and a little lighter. This recipe is one of my mom's specialties. She is a brave cook who tosses caution to the wind and often embarks on bigger cooking projects than I do in the day to day. This homemade ravioli with sugar snap pea puree is a wonderful recipe that celebrates all we love about spring. The filling has just a hint of sweetness and the simple garlic sauce lets the peas shine. If you don't have time to make the ravioli, simply do the sauce with store bought, no harm no foul! 


Sugar Snap Pea Puree Ravioli with Garlic Butter Sauce
5-dozen or so Ravioli
 
For filling:
1 ½ cups of fresh sugar snap peas, shelled
¼ cup chives, minced
1/3  cup of vegetable broth
½  teaspoon of salt
3 oz. fresh mozzarella
 
For ravioli dough:
3 cups flour
4 eggs
3 tablespoons of milk
 
1 egg yolk, whisked
 
For Sauce:
1 stick of butter
2 cloves garlic, minced
½ cup shelled peas
1/2 tsp salt
 
For dough, place flour, eggs and milk into stand mixer with paddle attachment and mix until dough forms. Remove from mixer and knead on counter until smooth.  You can also do this in a food processor.
 
Let rest for half an hour.
 
For filling, steam peas until crisp tender, then puree in blender with vegetable broth and salt. Add mozzarella and briefly blend. Fold in Chives and set aside.
 
Divide dough into quarters and run through pasta machine. Start at 1, run through then fold into thirds. Rotate so seams face the machine then repeat 2 more times. Then, continue process until you reach 6 on the machine.
 
Lie out sheets of pasta and place 1 teaspoon of filling every inch, inch and a half.  Dab egg yolk along edges and in between filling then cover with another sheet of pasta. Run over edges with your fingers and cut with a ravioli cutter or knife into a square. Place finished ravioli on a floured board. You can also use cookie cutters
 
In a sauté pan, place butter, and garlic.  Slowly melt butter and when it is foamy, turn heat to low and add peas and 1/2 teaspoon of salt.
 
Bring water to a boil and drop in ravioli, don’t crowd the pot. When ravioli floats to the surface, they are done, about 2-3 minutes. Toss with sauce and serve immediately.

*for garnish, you can steam a few whole sugar snap peas and toss with pasta and sauce. 
 
*Uncooked ravioli can be easily frozen. Place on a sheet tray and freeze individually, then once frozen combine into a Ziploc for future use.
 
*if making pasta is too time consuming, serve sauce with pre-made cheese ravioli

Be sure the check out these wonderful instagram accounts, blogs, and the hashtag, #easypeasyforspring to see what recipes they came up with to celebrate spring and the pea! 

Here are their instragram names:
@Bondandtaylor, @Amandaskrip, @Thegirlfromthe3rdfloor, @Pricklyfresh , @Mindyscookingobsession, @Cocoaandsalt, @theGoodcooker, @Blackthornpublishing, @Days_of_food, @Marypardoux, @Smartinthekitchen, @Cooksandkid, @My.recipe.addiction, @Thewholeelchilada, @Gobblethecook, 
@Weelicious ,  @Pamelasalzman, @Feedtheswimmers
@Gingeredwhisk, @Its_a_vegworld_afterall,  @Blossomtostem, 
@whatannieseating, @holajalapeno @somethingnewfordinner

And, here are their blogs:
www.amandaskrip.com,
www.thegirlfromthe3rdfloor.com,
www.pricklyfresh.com
www.mindyscookingobsession.com,
www.thegoodcooker.com,
www.foodjournalmagazine.com,
www.daysoffood.com, 
www.smartinthekitchen.com,
www.cooksandkid.com,
www.thewholeelchilada.com
www.gobblethecook.com
www.weelicious.com,
www.pamelasalzman.com,
www.thegingeredwhisk.com
www.itsavegworldafterall.com
www.blossomtostem.com
www.holajalapeno.com
www.somethingnewfordinner.com
www.cocoaandsalt.com
​

We are always experimenting with different pastas that do not have a tomato base, as Mom hates cooked tomatoes. This pasta came together on a rainy night with what we had in the crisper. The little ones have been enthusiastic about eating Zucchini, so perhaps we over bought, hoping to strike while the new taste affection was hot. This was a way to use up the last lonely one! By using fresh pasta, the only thing that you are really waiting on is the zucchini to soften and brown, whereby making this a twenty minute supper. The combo of lemon, Parmesan, and garlic is classic and adding a hint of vinegar adds a layer of flavor to this quick cooking sauce. Enjoy! 

*This pasta is great also with no pasta at all! Use a spiralizer or a mandoline to cut the Zucchini into noodles or ribbons. Use 3 large Zucchini if omitting the pasta. Follow recipe for sauce just omitting the Zucchini from the sauce. Blanch them in the boiling water until al dente and finish the same way. 

Zucchini, Spinach, Garlic and Lemon Linguini
Serves 2-4
1 package fresh linguini
4 tablespoons butter
2 tablespoons Olive Oil
4 cloves garlic, roughly chopped
1 large zucchini, diced
½ tsp. salt plus ½ tsp. salt
½ pound baby Spinach, rinsed 
zest of half a lemon
juice of half a lemon
1 tablespoon coconut vinegar or rice vinegar
½ cup grated Parmesan cheese

Begin boiling water for linguini.

In a large sauté pan add butter and Olive oil on medium high heat. When butter begins to foam, add garlic and zucchini. Add first ½ tsp salt. When the veggies begin to brown add your pasta to the water to cook.

Add spinach, lemon zest, lemon juice and vinegar along with the rest of the sale to the zucchini and stir until spinach wilts. Add two ladles of pasta water and stir until water thicken slightly. 

When pasta is cooked, add to vegetables and mix, adding in the cheese. If you need a little more pasta water, add now.

​Serve with extra cheese. 

This gives everyone a little of what they want. The kids get their cheese and pasta fix, the adults get a little lighter version of a lasagna, and any gluten free eaters have a hearty main dish.  When the kids were little this actually could pass as noodles, wink wink, but they have gotten more savvy over the years. Substituting the squash for the pasta lightens up the dish and also provides a nice sweetness. 

Spaghetti Squash Casserole
Serves 6-8
 
3 spaghetti squashes, cut in half with the seeds removed
2-3 cups tomato sauce or Bolognese sauce depending on preference
1 cup ricotta cheese
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon pepper
1 cup mozzarella cheese, shredded
1 tablespoon fresh basil, chopped
½ cup grated parmesan cheese
2 tablespoons olive oil plus 2 tablespoons more for tossing
 
Preheat oven to 400. Using 2 tablespoons olive oil, rub cut side of squash and place face down on a baking sheet. Bake until squash are tender and easily pierced with a fork, about 30 minutes. Let cool and then using a fork, scrape flesh from skin. When all the squash resembles noodles, toss with remaining olive oil and set aside.

Drop oven temperature to 350.  In a small bowl mix ricotta, salt, pepper and nutmeg. In your casserole, place a few ladles of sauce, then scatter about half of the squash. On top of squash, spread most of the ricotta leaving a few tablespoons to drop on the top, and half of the remaining sauce. Scatter half of the mozzarella then the remaining squash. Add the remaining sauce, mozzarella, and scatter over the top the parmesan, basil, and the rest of the ricotta. 

Place in oven and cook until cheese and sauce is bubbly, about 30 minutes. If the top is browning too quickly, loosely place tin foil over the top and continue cooking.  When cooked, remove from oven and let sit for 5 minutes before serving.

​Makes one 11 x 13inch casserole
 
 

This dish is in heavy rotation in our house as all generations enjoy it. It can be made in under thirty minutes so makes for a great weeknight meal. Get the kids involved in separating the lettuce leaves and mixing the sauce. The grown-ups like to add a little heat in the wrapping process. We like this meal as for kids it has lots of veggies, good protein and usual the plates come back clean. 


Minced Chicken in Lettuce Cups
Serves 2-4
 
1 lb. ground chicken meat
3 garlic cloves, minced
2 small zucchinis, diced
2 carrots, diced
4 scallions, diced
¼ tsp salt
1 inch piece of fresh ginger, finely minced
Lettuce leaves, either iceberg, butter, or Boston Bibb
2 tsp. plus 2 tablespoons sesame oil
2 tablespoons rice wine vinegar
2 tablespoons Mirin
4 tablespoons soy sauce
2 tsp. marmalade (orange, apricot, lemon)
½ tsp. brown sugar
½ tsp. sesame seeds
 
In a small bowl mix 2 tsp. sesame oil, the rice wine vinegar, Mirin, soy sauce, marmalade, and brown sugar. Set aside.
 
Sautee garlic, ginger, and 1 tablespoon sesame oil, then add zucchini, carrots, and scallions. Add salt. Sautee until everything begins to brown and begins to get tender. Push all the vegetables to the side of sauté pan and add the remaining sesame oil, then the chicken.  Cook until chicken is cooked all the way through then mix the veggies and chicken together.  Add sauce and cook for two minutes until sauce thickens and reduces slightly.
 
Serve in lettuce cups with rice. 

Canned pumpkin is something we always have in our pantry no matter the time of year. It lends a earthy, tenderness to cakes and we have even used it as a way to vary a basic tomato sauce. It also can be added to hummus to give it a different spin or heated low and slow on the stove with some brown sugar to become a pumpkin butter for breakfast toasts. This cake is a yummy take on a classic coffee cake, and trust us it wont last long.


Pumpkin Chocolate Chip Streusel Cake
 
For the cake:
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons of cinnamon
½  teaspoon ground nutmeg
1 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 cup semi-sweet chocolate chips
​
For the streusel:
1/3 cup all-purpose flour
1/3 cup whole wheat flour
½ cup packed light brown sugar
½ teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into small chunks
½ cup chocolate chips
 
Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray or rub with butter.  Set aside.  In a medium bowl, whisk together flours, cinnamon, nutmeg, baking soda, and salt. Set aside.

In the bowl of a stand mixer, cream butter and sugars until smooth. Beat in the egg and vanilla until well blended. Add the pumpkin puree. Reduce speed to low, and mix in the flour mixture until just combined. Stir in the chocolate chips.  Spread batter evenly into the prepared pan. 

To make the streusel, in a medium bowl, combine the flours, brown sugar, and cinnamon. Add in the butter, using  your fingers or a knife, and cut butter into the dry ingredients until the mixture looks like coarse crumbs. Sprinkle streusel evenly over the top of the cake. Next, sprinkle the chocolate chips over the cake.

​Bake for about 35-40 minutes or until the sides pull away from the pan and a toothpick comes out clean. Place cake on a wire rack and cool completely. Cut into squares and serve.
 

​
Somehow by magic, the now seven year old has decided this is his favorite cake. Not, chocolate, not some basic vanilla buttercream frosted, but this carrot cake. It feels like a gift, and while we may not be cake boss decorators, he loved his (healthy) birthday cake. This is filled with carrots, warming spices and the tangy sweet frosting provides a nice balance of flavors. We don't put raisins in our carrot cake, but feel free to stir in a half cup after processing everything together.  

Carrot Cake
Serves: 10-12
 
 (4 large carrots, peeled and roughly chopped
1 cup of pecans or  walnuts
1 cup brown sugar
½ cup granulated sugar
1 cup all purpose flour 
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon of baking soda
2 teaspoons ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1 tsp vanilla extract
½ cup vegetable oil
¼ cup Greek yogurt
2 eggs

 
Preheat the oven to 325 F.  Butter a 10-inch springform pan and line the bottom with parchment paper.  You could also use a square pyrex baking dish.

In a food processer process the carrots and nuts until finely chopped.  Add the rest of the ingredients and process, scraping down the bowl occasionally, until combined.  Pour into the prepared pan and bake for 45 to 50 minutes, or until when tested with a toothpick or wooden skewer, it comes out clean.
 
Allow cake to cool completely in the pan before turning out and frosting.
 
For frosting:
1 cup cream cheese, chopped and softened
¼ cup fresh ricotta or goat cheese
1/3 cup confectioners’ sugar
1 tablespoon lemon juice
½ tsp vanilla extract
zest of 1 lemon
 
Combine all the ingredients in the food processor and process until smooth.  Spread the frosting over the cooled cake.

It helps to have frosting at room temperature before frosting cake.
​

This dish screams fall. While it hasn't been very cold here, we were still craving a hearty dinner showcasing some fall veggies. The squash and pancetta combination gives you that ideal sweet and savory taste that makes the time it takes to make risotto in the first place, worth it. Yes, there is a lot of stirring but this is where you can enlist a child over ten or a husband to get in the game and help out. Creamy, salty, sweet, delicious. 

Acorn Squash Risotto with Pancetta
Serves 4-6
 
1 small yellow onion, diced
5 slices of pancetta, diced
2 cloves garlic, minced
1 tablespoon olive oil
6 cups chicken or vegetable broth
1 ½ cups or Campanini or Arborio Rice
2 cups peeled and diced acorn squash
½ cup white wine
1 cup Parmesan cheese
1 tsp. salt plus more salt and pepper to taste
1 tablespoon parsley, minced
 
Place stock in a pan and warm.
 
In a Dutch oven or deep pot brown the pancetta then remove. Add olive oil, onions and 1 teaspoon of salt and sauté on medium heat until softened, about five minutes. Add squash and garlic and sauté for 2 minutes, and then add one ladle of warm stock and cover for about 5 minutes until the bottom of the pot is dry again.
 
Add the rice and stir, toasting the rice for about 2minutes. Then, add the wine and stir until liquid is absorbed. Then, continue adding one or two ladles of stock in at time, stirring continuously only adding the next one when all the liquid has been absorbed.
 
After about 20 minutes rice should be done, there will be no more bite left in the rice, tender.  If you run out of stock and rice still needs more time add a little warm water and continue stirring.
 
When rice is cooked stir in half of the cheese and the pancetta and then serve with the remaining cheese and parsley sprinkled on top.