in between the butter and sugar

In the midst of the sugar-frenzy that seems to be happening all around this month, it seems like a good idea to throw in a quick savory recipe here. I know lavish holiday meals are just around the corner and it's the season for indulgence and rich, sophisticated dishes, but in between the butter and sugar, a simple pan of roasted veggies is a nice contrast. I've my own plans for roasting a turkey in my tiny little oven and making pies and dressing and all those wonderful and seasonal comfort foods, but before those tasks are under way, let's have an un-fussy dish of cauliflower, oven-roasted, with a little olive oil and herbs, shall we?

Oven-Roasted Cauliflower with Lemon Thyme

Ingredients:

1 medium head of cauliflower, cored and cut into florets

1-2 Tb. olive oil (depending on how much cauliflower you have)

1/2 tsp. dried lemon thyme (or regular thyme)
salt and pepper

Preheat the oven to 425 degrees Fahrenheit.

In a roasting pan, combine the cauliflower, olive oil, thyme, and a little salt and pepper to taste, and spread to make an even layer. Roast in the oven for 30-45 minutes (stir once about half-way through cooking) or until cauliflower is beginning to brown and is cooked through.

Satisfying, isn't it?

Black Beauty

I'll start by saying that I've just recently resumed rural living since buying an old farmhouse on a 2 acre lot after living in the historic district of a rapidly growing, not-so-little-anymore city for 7 years in a 900 square foot duplex with a yard about the size of a sandbox. So I planted 27 Black Beauty zucchini plants.
(And 40-some tomato plants, but I'm sure I'll have plenty to say about that later...) Nevertheless, I'm not daunted. They're taking over. I didn't give them quite enough space. I have to tip-toe through like a soldier sweeping the jungle in some Vietnam War film. Slowly, deftly (well, a little clumsily), pushing head-sized leaves aside and sometimes muttering to myself, all the time trying not to step on one of the sometimes not so obvious fruits. I love every minute of it though. They are just starting to come in, and I may have a very different point of view by this time next week, but for the time being I'm going to savor each one.
Zucchini Couscous with Feta and Basil

(A note on quantities: the quantities in this recipe are really not so crucial - the couscous and water should be the same ratio, but other than that, feel free to add as much or as little shallot, zucchini, feta and/or basil as you desire. Add as much olive oil as you feel necessary - I use just enough to moisten the couscous a bit)

Ingredients:

1/2 C. water
1/2 C. couscous (I used organic whole wheat bought in bulk from the local co-op)

1 Tb. olive oil
2 small shallots, chopped very fine
2 small zucchini (or one medium), sliced in half lengthwise then cut across into 1/2 inch slices
salt and pepper

4 oz. Feta, crumbled
2 Tb. fresh basil, roughly chopped
1 Tb. olive oil

Prepare the couscous:

Heat water in a small saucepan over medium-high heat. When it reaches a boil, add the couscous, swirl pan or stir to be sure couscous is covered by the water. Put lid on and remove pan from heat to rest for 5 minutes.

While couscous rests, prepare the zucchini:

Heat 1 Tb. olive oil in a medium skillet over medium-high heat. When hot (but not smoking) add the shallots and cook for 1 minute. Add the zucchini and season with a pinch of salt and a grind or two of pepper. Cook for another 3-5 minutes or until just tender. Remove from heat.

Fluff the cooked couscous with a fork and place in a medium bowl. Add the zucchini mixture, Feta and basil. Drizzle in 1 Tb. olive oil and fold all together gently. Adjust the seasonings, if necessary and serve warm or at room temperature.

*Variation: This dish is also quite tasty with 1-1/2 Tb. each of toasted pine nuts and golden raisins added in with the Feta and basil.

garden to table

I peek at my vegetables. I sneak into the garden and gently pull away zucchini leaves to see the gorgeous yellow blossoms announcing the impending arrival of a deep green bounty. I brush away beet greens and carrot tops to catch a glimpse of the baby roots just emerging from the dirt, ever a tiny bit larger in circumference each day. Sometimes I even pull a 'tester' to check on the progress (and to thin out the rows, I tell myself). I think I'm really only one short step away from taking a measuring tape to the newly formed tomatoes. Soon. So soon. They'll all be here.

On the other hand, how could one possibly wait when greeted by these:

Did you know fennel has roots? I didn't. I didn't really think about it, I guess - I think I just assumed it grew like any other bulb. Now I know. These lovely babies were my 'testers' the other day. Their cohorts are growing quite nicely in their little spot, but I just had to try these while they were still young.
I don't regret it.
I'll probably do it again.
fennel, white beans and artichokes with Parmesan polenta

Ingredients:

1 Tb. olive oil
1 small yellow onion, chopped
3 baby or 1 medium fennel bulb, chopped (and cored if necessary), a few fronds chopped and reserved for garnish
salt and pepper
1 small (6.5 oz.) jar of quartered artichoke hearts (mine were marinated; canned artichokes would also be fine), drained
1/2 tsp. fresh thyme, chopped
1 Tb. fresh basil, chopped (optional)
3 cloves garlic, minced fine (more or less to taste)
3 whole, peeled plum tomatoes and 1/4 C. tomato sauce from a can of whole, peeled plum tomatoes
1 - 16 oz. can of white beans (navy or cannellini)

Heat the olive oil in a saucepan over medium-high heat. Add the onion and fennel and saute just until onion is transparent, about 3-5 minutes. Add a pinch of salt and a couple grinds of fresh pepper. Add artichokes, thyme and basil (if using) and cook another minute. Add garlic and saute 30 seconds or until fragrant. Add the tomatoes, crushing them with your hands or the back your spoon. Pour in the reserved tomato sauce and add the beans, stirring gently to combine and cooking until heated through.
Serve with Parmesan polenta (recipe follows) and garnish with reserved chopped fennel fronds.

Parmesan polenta

(I can't say enough about Bob's Red Mill medium grind cornmeal. It is so good. It just doesn't compare to any other widely available cornmeal for making such things as polenta, grits, cornbread, muffins, or corn cakes. It's my favorite and really worth seeking out.)

Ingredients:

4 C. water
3/4 C. medium grind cornmeal or polenta (such as Bob's Red Mill)
salt and pepper
1/2 Tb. fresh thyme, chopped
1 Tb. butter
1/2 C. freshly grated Parmesan cheese

In a small saucepan (3-quart, or thereabout) bring water to a boil over medium-high heat. Once boiling, pour in the cornmeal in a slow, steady stream, whisking all the while to avoid lumps and fully incorporate smoothly. Continue whisking fairly frequently for 15-20 minutes or until mixture has thickened, maintaining a smooth consistency. Remove from heat, season with salt and pepper (I use roughly 2 pinches of salt and 1/8 tsp. of pepper), add the thyme, butter and cheese, and whisk to combine (the butter and cheese will melt and incorporate).
Serve topped with fennel, white beans, and artichokes (recipe preceding)