photo is from inthelittleredhouse, recipe below
A curated list of links is always helpful, especially when it comes to finding recipes on the Internet. We thought we would share with you some recipes we have bookmarked and tested in our kitchens. Nothing too complicated, but all relevant to what’s in season now. Enjoy!
Zucchini Rice Gratin – This is a delicious dish made with brown rice that can be served as a meal. We have no adaptations, except that you may want to double the recipe because it is so good.
Pantry Curried Quinoa Garbanzo Beans and Roasted Pepper – The title of this recipe uses the word pantry because you may already have all of the ingredients on hand. Adaptation: We prefer to use water instead of vegetable broth and if you do not have all the ingredients, an adapted version of this (i.e., we did not use raisins) is still be delicious.
Smoky Eggplant Puree – This is a quick recipe that is similar to baba ganoush, but without the tahini or sesame oil. We used red pepper flakes instead of urfa pepper, which we have yet to find. Serve it as an appetizer or side to a meal.
Beet Avocado Salad with Fresh Mozzarella and Fennel – So many favorite things in this dish!
Warm Zucchini, Corn and Black Bean Salad – Easy as a side, and our kids love it.
We adore the satisfying complexities of Mexican cooking and the full palette of seasonal flavors that are used. The tomatillo, one of the primary flavors of this favorite cuisine, is a nightshade fruit often called the tomate verde or “Mexican green tomato”. We love to use it in-season, harvested from our local farms. It closely resembles a small, green tomato in size, shape and color but it is covered in a thin, papery, parchment-like husk. Its flavor has hints of lemon, apple and herbs. We like to use tomatillos both raw and cooked as the taste varies with different uses. Cooking enhances its flavor and softens the skin while using them raw adds a subtle acidic taste to salsas and salads.
Choose firm fruit whose husks are dry and tight-fitting – if the tomatillos have not grown to fill their husks, they’re not fully mature. Store in a paper bag in the fridge for up to one month. Remove husk and wash fruit before using.
Green Enchilada served with Fresh Tomatillo Sauce and Homemade Crema
The key to this sauce is to buy the best sesame tahini sauce you can find. If you are shopping at a regular supermarket, look for Joyva brand. The sauce can be made in minutes.
1/2 cup tahini
about 3 Tbls. rice wine vinegar
1/4 c. water
1/4 tsp. kosher salt, or more to taste
Drizzle on grilled meat – filet, pork chops, or chicken- or serve with grilled/roasted eggplant or squash, with greens, or as a dressing for salad.
A popular item at farmers markets is a colorful mixture of cherry tomato varieties. Who can resist? And beyond simply slicing them for salad or eating them straight from the bowl, we like to oven-dry them. In our opinion, the texture and taste are much better than sun-dried – they are not too chewy, overly oily or bitter. We prepared a batch for homemade grilled pizza over the weekend, but if you don’t plan to use them right away, cover them with a little olive oil and keep them stored in the fridge as a favorite summer condiment.
And, for those of you in DC, if you are looking for a fun and unique laid- back event, come out for the Edible Urban Garden Tour on Friday, July 26th in Bloomingdale. Neighbors will open their gardens and share tips and advice on how to grow your own food at home and within a school and community garden. Always one of our favorite summer events!
Recipe: Oven-dried Tomatoes
cherry tomatoes halved
a few sprigs of fresh oregano
2 tbls. balsamic vinegar
Preheat the oven to 275. Slice the tomatoes in halves and place them on a baking sheet lined with parchment paper. Arrange oregano sprigs within and drizzle over olive oil, balsamic vinegar, and some salt. Roast for about 1 1/2 hours or until semi-dried. Store in a glass jar covered with a little olive oil.
Here is a family favorite we like to make when fresh corn is in season. The Vidalia onion is grated instead of chopped so it melts into the grits. It’s a really good southern recipe adapted from Virginia Willis.
1 Tbls. canola oil
1 Vidalia onion
2 ears fresh sweet corn
2 c. whole milk
2 c. water
Salt and freshly ground black pepper
1 c. stone-ground or coarse-ground grits (We prefer Bob’s Red Mill)
2 Tbls. butter
¾ c. parmigiano Reggiano cheese
1 Tbls. parsley
1 Tbls. chopped chives
Grate the entire onion on a box grater. In a saucepan, heat the oil over medium heat. Add onion and cook about 2 minutes. Add corn and stir. Add milk, water and 1 teaspoon of salt. Bring to a boil. Whisk in the grits. Reduce heat to low and simmer until creamy and thick about 30 minutes. Stir in butter, cheese, parsley and chives. Taste and add more salt and freshly ground pepper. Virginia Willis suggests serving the grits with sautéed greens, a popular combination in southern cuisine.
At Union Kitchen where we rent commercial kitchen space to cook for Chaya, pastry chef Meredith Tomason, creates seasonally inspired cakes, ice creams, and confections, using as many local ingredients as possible. She has a website called RareSweets that we have passed along to many friends. One of our favorite cakes that she makes is her fresh berry and maple cake. It is so moist and delicious. Inspired by the combination of these ingredients, we tried this recipe for Maple Berry Muffins at home this morning. We used raspberries, but any type of seasonal berry would probably work.
Recipe: Maple Berry Breakfast Muffins
Makes about 8 muffins
1 ¾ c. all-purpose or white whole wheat flour
2 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
½ tsp. cinnamon
6 Tbls. butter, at room temperature
2 tsp. vanilla extract
Zest of one lemon
1/3 c. cane sugar
½ c. plain yogurt
4 Tbls. maple syrup
1 c. fresh raspberries
Preheat oven to 375 degrees. Prepare muffin tins by spraying with non-stick spray or rub with butter. In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon. In a large bowl, beat butter, sugar, vanilla, zest until light and fluffy. Add egg and mix again. Add flour to butter mixture by slowly sifting. Fold in yogurt and maple syrup and raspberries. Scoop butter into muffin tins and bake for about 25 minutes. Remove from oven and let rest for about 5 minutes before moving them to a cooking rack to completely cool.
(adapted from The Washington Post Cookbook, by Bonnie S. Benwick)
2 lbs. asparagus, trimmed
1 tsp. minced garlic
½ tsp. kosher salt
½ tsp. ground black pepper
2 tsp. Dijon mustard
2 tsp. lemon juice
¼ c. sesame oil
Heat oven to 350. Place trimmed and cleaned asparagus on a roasting pan and toss in a small amount of olive oil. Roast in the oven until they just turn bright green about 8 minutes. Combine remaining ingredients in a food processor. When asparagus has cooled just a bit, pour over dressing, toss and serve.
Note: This dish can be saved, stored in the refrigerator and served cold for lunch.
We are very excited to announce that we have taken our online world to the streets! Operating under the name Chaya, every Thursday from 11-2:30 we pop-up at the White House Farmers Market (801 Vermont Avenue) to sell a selection of seasonal tacos (made with handmade corn tortillas) for lunch. Chaya is a restaurant idea we are working on with a focus on mostly plants. Each week we work with local farmers to create a menu based on what is available. Inspired by our travels and work with farmers markets for Loulies, the food is a mix of rustic farm-to-table cooking combined with flavors from Mexico. Our philosophy is to create thoughtful, sustainable and healthy food with intense flavor. Our menu last week and this week will include:
Garlicky Kale and Chevre + Spring Onion Green Sauce
Creamy Asparagus + Roasted Potatoes with Chipotle Yogurt Sauce
Sautéed Mushrooms + Feta and Cilantro with a Red Sauce
(all topped with microgreens)
and to quench your thirst: Homemade Honey Lemon Soda made with local honey, lemon juice and seltzer.
The tacos are three for $9 and the menu will continue to evolve and change as more summer foods begin to grow. We will be there from now until October so please, please, please come for lunch and introduce yourself. We are having so much fun!
Finally, as we move forward with both Chaya and Loulies, we will continue to post on Loulies when we have good content to pass along. So, here is a link to a quick and delicious seasonal recipe we tried this weekend from Bonnie Benwick’s new Washington Post Cookbook – Readers Favorite Recipes.
Recipe: Asparagus with Sesame Oil Vinaigrette
We made this Beet and Yogurt Salad recipe the other day. It is from the cookbook This is a Cookbook: Recipes for Real Life by Eli Sussman and Max Sussman, which was recently passed on to Bettina. With small ingredient lists and interesting ideas, it is the type of cooking we are looking for right now. Compared to the Canal House Cookbook we suggested a couple of weeks ago, this book is just more fun, creative and inspiring. If you are cooking for Memorial Day, consider making this recipe as an added side. We found it really delicious (and super easy!).
About 2 -3 lbs. beets
2 Tbls. extra virgin olive oil
Salt and freshly ground pepper
1 c. Greek yogurt
1/4 c. minced fresh dill
Preheat oven to 350. In a bowl, toss beets with olive oil and salt. Arrange beets in a glass baking dish and pour in 1/4 cup water. Cover and cook for about 1 hour. Let cool and then cut the beets into small pieces. Note: If the skin is thick, you may need to peel the beets before cutting.
Remove the zest of the lemons and the juice from one. In a small bowl, combine the zest, juice, yogurt and half the dill. Stir and combine with beets. Add salt and pepper and remaining dill.
“I had the supreme pleasure of having one of your potato-and-chard tacos at the DC farmer’s market yesterday. It was so delicious I tried my best to visualize those tacos as being available for purchase whenever I wanted them. Unfortunately, though I have a vivid imagination, my positive visualization didn’t work as planned. So I come to you, imaginary hat in hand, to beg for (or purchase) the recipe for those wonderful tacos. In lieu of that, I’d be equally happy with being put on a mailing list so that I’m notified as soon as you open a brick-and-mortar place, to which I may travel at will and purchase all the tacos my belly can hold at one time.
And may I end here by saying I can’t wait for next Thursday. Thanks for making plant food yummier than the meat kind.
Come join us every Thursday from 11:00 – 2:30 for seasonally-inpired market tacos at FreshFarm Market by the White House.
White House Executive Pastry Chef Bill Yosses and Assistant Pastry Chef Susie Morrison join us at market. They returned to work and email-blasted WH staff and alerted them to “hurry over” to try our “life changing food”. The following week they returned early and brought two more chefs with them for lunch.