This is a fantastic, fresh, light, vibrant salad that's perfect for late winter into early Spring when all of the ingredients are in season. The mélange of flavors and textures work together in perfect harmony.

For a recent recent dinner gathering with friends, we selected to bring the salad course. The theme of the gathering was "Farm to Table." I noticed what was in season on our weekly Farmer's Market visits. When I saw a salad in one of my Alice Water's cookbooks it matched up perfectly with what was available at the Farmer's Market. Our citrus vendor was getting close to finishing up with the blood oranges. Our vegetable vendor had plenty of beets and always has bags of arugula. Waters' salad called for endive but I did a trial run for some friends and decided to make a switch from endive to arugula. I also decided to use pistachios instead of walnuts. The addition of crumbled goat cheese was the perfect ingredient to give the salad a hint of creaminess.

Why use blood oranges when you can just use more common oranges? First, there's the deep red color that will be present in the fruit and the juice. While it may appear "blood-like," it's actually anthocyanin, a natural chemical compound. This compound is present in blueberries, blackberries, tomatoes, rhubarb, etc. The deep red color, along with the red beets, gives this salad an interesting color. Blood oranges also taste slightly different from other oranges. They are sweeter than regular oranges but also less tart making it a better choice for this salad. But, yes, you can use other oranges but if you can get blood oranges, go for it and give it a try. 

Serve the salad on one or two large platters and let your guests take as much as they want. 

Beets, Blood Oranges, and Arugula Salad

Serves 6

Ingredients:

• Beets - 10 medium beets, mixed red and gold
• Blood oranges - 6, peeled with a knife
• Arugula - 5-6 oz.
• Avocados - 4, cut in half, pitted, and diced
• Roasted pistachios - 3/4 cup
• Goat cheese - 6 oz.
• Orange juice - 4 Tbsp., fresh is better but store bought will work
• Orange zest - from 1 orange (regular if using fresh oranges or use the blood oranges)
• Olive oil - 1/2 cup
• White balsamic vinegar - 4 Tbsp.
• Honey - 2 Tbsp. 
• Salt and pepper - to taste

Instructions:

1. Preheat oven to 400º
2. Trim and wash the beets and roast them in a covered dish with just enough water to cover the bottom. Roast colors separately. 
3. Zest one of the oranges using a microplane. 
4. While the beets roast, use a knife to trim off the top and bottom of each blood orange. Pare off the rest of the peel and remove the pith.
5. 
   Slice the oranges crosswise into 1/4 inch rounds and quarter each slice. 
   
6. When beets are done and cool enough to handle, peel them and slice into rounds and quartered.
7. Make the vinaigrette by mixing the vinegar, orange juice, zest, and honey. Slowly whisk in the olive oil. Season with salt and pepper.
8. To serve, place all beets in a large bowl and add a little bit of the vinaigrette and stir to coat. 
9. Cover the bottom of a serving platter with the beets. 
10. Place arugula, blood oranges, and pistachios in a large bowl. Slowly add the some dressing and stir to mix and allow the vinaigrette to break down the arugula ever so slightly. 
11. Distribute the salad mix on top of the plated beets. Top with additional pistachios and crumbled goat cheese.

If you were a child of the 60s or 70s your parents probably had frozen vegetables in the freezer throughout the year that someone in your house would heat up as a side vegetable for dinner.

Fast forward to today, where we (speaking from California) can get fresh vegetables most of the year. Yes, there are seasons here (well, one or two) but fresh vegetables are so much more available than in the 60s or 70s. So this idea of keeping a bag of frozen vegetables in your freezer seems so antiquated. But I've come to learn that that's wrong. 

I've learned that keeping bags of frozen peas and corn are the most often used frozen vegetables. But there are lots of frozen vegetables so your favorite might be available frozen. 

That's where this recipe shines. A bag of frozen peas is transformed into a tasty pesto. The peas impart a brilliant green color and a fresh Spring flavor. But the other ingredients elevate it above a bowl of mashed peas. 

We've served it as an appetizer but it could be a pesto and pasta meal, a spread on a sandwich, a topping for you side dish (such a roasted potatoes, asparagus, or carrots). But most of the time I serve it as an appetizer. 

Pea Pesto

Ingredients

• 1 lb. (16 oz.) frozen peas, thawed
• 2-3 cloves garlic, minced
• 1/2 cup Parmesan cheese, finely grated
• 1 tsp. Kosher salt
• 1/8 cup pine nuts
• 1/4 tsp. freshly ground black pepper
• 1/3 cup EVOO, plus more for processing
• 1/4 tsp. white pepper
• 5-6 drops of hot sauce, Tabasco, Crystal, etc. (or more to taste/preference)
• Juice of 1/2 lemon
• Red pepper flakes

Instructions

Process all ingredients in a food processor. Continue to process and slowly add more EVOO until reaching desired smoothness. Taste and adjust ingredients to taste.

Served with crostini crackers or cut vegetables.

"Seacuterie" Christmas Wreath

We had some friends over for Christmas dinner and we made this impressive appetizer that was well received. It's a seafood-based variation of a charcuterie. But because of the holidays, it's also intended to mimic a Christmas wreath. 

The recipe comes from the Cornish Sea Salt company. We were buying some Cornish salt for a close friend whose recent DNA results showed that his ancestors were Cornish. As we explored the website, we found this recipe a few months before Christmas and we decided to try it as a part of our Christmas dinner.

There is one ingredient that needs to be addressed: Caper berries. We all know capers--the small, round, brined berries used in picatta recipes and more. The capers we mostly know are the flower buds of Mediterranean caper bush. The caper berries are the fruit that grows from flower of the caper bush. Each one is about the size of an elongated olive. There are many of the same salty and briny flavors but the inside of the caper berries contains seeds and they are way larger. Eating them is a different experience. Caper berries may not be available at your local supermarket but you can find them on Amazon (and, by extension, Whole Foods).

Ingredients:

Cream Cheese Dip:

• Chives - 1/8 cup, finely chopped
• Parsley - 1/8 cup, finely chopped
• Dill - 1/8 cup, finely chopped
• Cream cheese - 6 oz., brought to room temperature
• Lemon zest - zest from 1/2 lemon
• Lemon juice - from 1 or more lemons (mostly used for flavor but also to thin the thickness of the cream cheese)
• Salt - 1/2 - 1 tsp. 

This can be made up to three days ahead of time.

Shrimp:

• Shrimp - 1/2 lb., peeled and deveined
• Olive oil - 2 tbsp.
• Lemon zest - zest from the other half of the lemon
• Salt - 1/2 - 1 tsp. 

Main Ingredients:

• Smoked salmon - 1/3 lb. 
• Radishes - 2-4, thinly sliced
• Cucumber - thinly sliced using a vegetable peeler and rolled into a spiral
• Caper Berries - 3 oz. 

Instructions:

Here are the original directions (with some of my edits):

1. Finely chop the herbs and then combine in a bowl with the cream cheese and the lemon zest of 1/2 of a lemon and the juice of 1-2 lemons. Season with salt.  (Can be made a few days ahead)
2. Heat the oil in a skillet. When hot and shimmering, add the shrimp. Cook for 3-5 minutes until pink, curled, and cooked through (Let sit for  3-5 mins. and then stir occasionally until shrimp are cooked through.) Add the lemon zest,  and lemon juice
3. To assemble the wreath get a large round 12" platter. Use the back of a teaspoon to spread some of the cream mixture around the edge of the platter. Then build a "wreath" out of the cooked prawns, smoked salmon, sliced radishes, cucumber ribbons, and caper berries.
4. Serve with optional lemon wedges, bread, or crackers (optional)

Cousin Betsy's Green Chile Breakfast Casserole

The first time I tasted this recipe, we had spent the night at a cousin's house that we were visiting. The next morning as we sipped our coffee, this pre-prepped casserole was simply put in the oven and before long we had a tasty and satisfying breakfast that filled us for our long drive home. While we enjoyed the recipe, what struck me more was the practical simplicity of her making this the day before and simply sticking it in the oven on Sunday morning as her guests were waking up and getting dressed. The work of preparing the breakfast dish was invisible to us since it was done before our arrival. 

It was the perfect reminder (as the home cook) of the beauty of having some "make ahead" simple recipes so that the cook doesn't have to stress and can interact more with the guests.

This recipe is hardly unique nor is it a creation of mine. And it doesn't have to be a "breakfast casserole." It could be served for a brunch or even a dinner or lunch. 

You can easily search the title below and find an endless number of variations. The ingredients are simple and are made up of items that can easily be found in supermarkets across the country. I followed my cousin's recipe but I also tried some of the variations out there on the Web (including the cottage cheese version!). I blended her recipe with a few others to create this version. I've made it a number of times and the results are consistent. But, this is another recipe that you can tweak to make something that's just "yours." 

Oh, and don't buy the bags of pre-shredded cheese. Buy a block and shred it yourself at home. The bags of pre-shredded cheese are treated with an additive to prevent it from clumping. This additive causes the cheese to not melt the same as cheese you shred at home. For this recipe, the melted cheese topping is essential. Plus, whole cheese is less expensive by weight. 

Green Chile Egg Breakfast Casserole

Ingredients:

• Eggs - 8
• Green chopped chiles - 7 oz., drained (or try two 4 oz. cans for a bit more spice)
• Monterey Jack cheese - 6 oz., grated
• Sharp Cheddar cheese - 8 oz., grated
• Milk - 1/2 cup
• Flour - 2 Tbsp.
• Baking soda - 1 Tbsp.
• Garlic salt - 1/2 tsp.
• Black pepper - 1/2 tsp.

Directions:

1. Preheat oven to 350 degrees.
2. Spray some non-stick oil in an 11 x 7 rectangular baking dish.
3. Sprinkle a thin layer of the cheeses on the bottom of the baking dish. Use more of the jack cheese but include some cheddar. 
4. Evenly cover the cheeses with the green chiles. 
5. 
   In a large bowl, add the flour. Using a whisk, add a tiny bit of the milk and whisk it into a paste. Slowly, add more milk and continue to whisk. The goal is break up any clumps of flour. Whisking constantly, slowly add in the rest of the milk. 
6. One at a time, break the egg into the same bowl and whisk each one to mix them up before adding the next egg. Continue until all eggs are in and mixed.
7. Add the baking soda, black pepper, and garlic salt. Whisk to combine.
8. Pour the egg mixture into the casserole covering all of the cheese and chiles.
9. 
   Sprinkle the top with the remaining cheeses (heavier on the cheddar) and bake in the middle rack for 30-35 minutes. If this is prepped the night before and kept overnight in the refrigerator, increase cooking time to 40-45 minutes. You want to look for a topping of golden cheese that is ever so slightly browned on top.
10. Remove from the oven and let sit for at least 5 minutes.  

You can serve this with salsa, sour cream, or a hot sauce like Tabasco or Crystal on the table and let each person decide what they want to add, if anything. Leftovers can be refrigerated and reheated and will last about four or five days.

.

The scenario: You both come home late from work and you're both tired. Dinner needs to be on the table ASAP. What do you do?

This dinner was originally created out of a coincidence of ingredients that we just happened to have on hand in the house on just such a night. Some good friends had recently introduced us to the tasty and convenient Seeds of Change grain packets and they were sitting in the pantry. We had noticed and purchased this package of Hodo Moroccan-flavored tofu at the supermarket and it was in the fridge. We ALWAYS have a jar of Costco pesto in the fridge (plus more in the freezer). We were in the exact position described above one night so I began to assess what we had on hand that could be transformed into a dinner. Things were starting to come together. 

Some weeknight years ago, I tossed together these disparate ingredients for a quick weeknight meal. We loved it enough that it has been part of the rotation of the sometimes-needed quick, weeknight meals. Nothing glamorous here; but it's a tummy- filling, healthy, high-fiber recipe for those late weeknight meals. A meal for the two of you--not fancy dinner party fare.

The key to this meal's satisfaction is the "toothiness" of the slightly crispy grains (similar to the crispy crust on paella called socarrat). At the end, you let the mix sit unstirred in the skillet over the heat and allow the bottom to get just a bit crispy. You can let it sit longer if you want more crispiness.

There are just a few key ingredients:

Hodo Moroccan Tofu Cubes
We bought one time a year or two ago just try them out. We enjoyed them enough to get more every once in awhile. At this time, I don't see it on Amazon (though they do carry other Hodo products). We get it at our local Safeway. 

Seeds of Change Quinoa and Brown Rice mix

We bought these at the recommendation of some friends. I've purchased these at my local Costco and I've ordered them through Amazon if you want a twelve pack. Single envelopes are also available at Safeway. Look for them at your local supermarket.

Once you have those two ingredients (or maybe your own facsimile) you can keep those in the fridge and pantry. 

Crispy Moroccan Tofu with Grains and Greens

Ingredients:

• 1 package (8 oz.) Hodo Moroccan Tofu Cubes
• 1 package (8.5 oz.) Seeds of Change Quinoa and Brown Rice Mix
• 3 - 4 cups arugula (other greens could also work)
• 2 Tbsp. Basil pesto
• Olive oil
• Black pepper
• Red chili flakes (optional)

Directions:

1. Massage the unopened packages of tofu and quinoa/rice to break up the contents. 
2. Heat a 12" skillet with a good drizzle of olive oil over medium high heat.
3. Add the package of tofu breaking up the large chunks with a spatula. Stir only occasionally for about 5 minutes or until tofu gets some browning.
   
   
   
4. Add the Seeds of Change envelope and stir to mix.
   
   
   
5. Drizzle with more olive oil (about 2 Tbsp.) to moisten the grains and stir to mix.
6. Add the greens and stir until wilted.
   
   
   
7. Add the pesto, black pepper, and red pepper flakes (optional).
8. Stir to mix and let the mixture sit for 3-4 mins. on medium heat to get some crispiness on the bottom.
   
   
   
9. Serve immediately on bowls or plates. 

One skillet clean up. You just might have some leftovers for lunch the next day!

 A friend gave us a shopping bag of split peas, lentils, and beans that they decided they were not going to use. Not wanting this all to go to waste, I resolved to find ways to utilize these legumes. I decided to begin with the two bags of dried split peas. Then, this being a chilly December, I started with the most obvious of choices: split pea soup. I've made this recipe a few times, tweaking it a bit each time, until I got it to where I felt it should be.

Some people like a smooth split pea soup but that's not the way I grew up eating it. With the omission of the ham that was present in my childhood bowl of soup, it's nice to have something to bite into. This recipe also includes chunks of Yukon Gold potatoes which impart a creaminess to make this feel more like a real meal that feels satisfying and warming. The ground cumin and a pinch of cayenne adds a rich, warm earthiness to the soup.

Two things to monitor in this recipe: salt and time.

Salt: The traditional ham or ham hock added a lot of salt to the soup. Start with the 2 teaspoons in the beginning and you can add more to taste in step 6. Also, pay attention to the amount of salt in the store-bought broth. 

Time: Prepare this soup in the morning, let the flavors marry all day, and serve that night. Or, better yet, prepare after dinner for tomorrow's dinner. This way the flavors calm down and blend and the soup is more integrated. The soup can also be stored in an airtight container in the fridge for about three days. It can also be frozen.

Vegetarian Split Pea Soup 

Ingredients:

• Olive oil - 1/4 cup
• Split green peas - 1 1/2 cups, dried
• Yukon Gold potatoes - 2 medium, peeled and diced
• Yellow onion - 2 medium, peeled and diced
• Carrots - 4, peeled and cut into bite-sized pieces
• Celery - 4 stalks, cut in half lengthwise and chopped
• Sea salt - about 2 teaspoons
• Black pepper - 1 teaspoon
• Italian seasoning - 1 tablespoon
• Ground cumin - 1 1/2 teaspoon
• Cayenne - 1 pinch
• Garlic - 4 cloves, minced
• Dried thyme - 1 teaspoon
• Vegetable broth - 2 32 oz Tetra Pak boxes (or 8 cups if using canned or homemade)
• Bay leaves - 2
• Lemon juice - from 1/2 lemon (optional)

Directions:

1. Place the dried split peas in a large bowl. Cover with water and soak for at least 4 hours and up to 8 hours. 
2. Prep all vegetables. Drain the split peas into a colander and rinse. 
   
   
   
3. Heat the olive oil a deep stock pot over medium heat. Add the onion, carrot, celery, salt, and pepper. Cook until vegetables are softened and onions begin to turn golden (about 10 minutes). You will see how the salt forces the veggies to give up their water which will steam. This is a good sign.
4. Add garlic, Italian seasoning, cumin, and thyme, and cook, stirring constantly, for a minute or two.
   
   
   
5. Add the potatoes, split peas, and bay leaves. Add the vegetable stock. Bring to a boil, stirring occasionally to prevent sticking. Once boiling, reduce heat to low and simmer uncovered for 60-90 minutes (check by sampling the peas to see if they are softened after 60 minutes). While cooking, the soup should just be bubbling but not rapidly boiling. Cook until split peas are cooked down and softened and soup has thickened. Stir occasionally. Add more broth (or water) if it gets too thick. Remove the pot from the heat and let it cool a bit. Remove and discard the bay leaves. Add the lemon juice (and zest) and the pinch of cayenne.
   
   
   
6. Using an immersion blender or a blender, puree a portion of the soup to your liking. Taste for salt and pepper. 
7. Turn off heat and let ingredients marry. 
8. When ready to serve, reheat (about 20 minutes) over medium-low heat stirring regularly to prevent sticking. 
   
   
   
   
   
   
   
   

Original inspiration: https://www.chelseasmessyapron.com/vegetarian-split-pea-soup-recipe/

 I am fortunate to have a very prolific apple tree in my backyard. While I've made applesauce at home before, I did it the old fashioned way. Another way to make homemade applesauce is with the crockpot but it will take a number of hours. Using the Instant Pot is the quick and easy way to turn apples into applesauce. 

The apples don't have to be perfect. If you have a tree (or access to imperfect produce) you can trim around the imperfections, bird beak stabs, and other natural pitfalls.

This could not be an easier recipe and it doesn't take a lot of time. But there are two things to consider in order to make it how you like it: sugar and cinnamon. The recipe I found online called 2 tsp. of brown sugar but many of the comments said it was just as good without sugar (plus some apple varieties are sweeter than others). As for the cinnamon, the original recipe called for 1 tsp. but I decided to dial that back because, to me, cinnamon can overwhelm. So you will need to make this a few times and figure out what tastes best to you. 

The applesauce will keep in the fridge for awhile. You can also can the applesauce for later use.

Instant Pot Applesauce

Ingredients:

• Apples - 3+ lbs. (any variety) peeled, cored, and chopped
• Cinnamon - 1/4 tsp. (1/2 tsp. if you like more cinammon)
• Water - 1/2 cup
• Salt - dash

Instructions:

1. Prepare apples
2. Combine all ingredients in an Instant Pot and stir to mix
3. Pressure cook on high for 5 minutes
4. When done, let sit for 10 minutes
5. Carefully, release the rest of the steam with the valve
6. Stir with a whisk