Miz Chef

Cooking Up a Healthy Life


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Roasted Squash and Purple Potatoes with Baby Bok Choy

Roasting is my favorite way to cook almost any vegetable, but it’s definitely the way to go with root vegetables and squashes. Because it’s so easy, this is the perfect dish to serve at any weeknight meal. But because it’s easily doubled or tripled, it’s ideal for the Thanksgiving table, or for any special autumn or winter meal. Enjoy.

Roasted Squash and Purple Potatoes with Baby Bok Choy

Makes 4 to 6 servings.

6-7 large garlic cloves, peeled
2 cups cubed butternut or other winter squash
2 cups cubed purple potatoes (about 1½ pounds)
1 small onion, sliced
3 tablespoons + 1 teaspoon olive oil
3 teaspoons kosher salt
½ pound baby bok choy
Preheat the oven to 375 degrees F.

Slice 1 garlic clove and set aside. Smash the rest with the flat side of a knife blade (hit your palm CAREFULLY down on the blade).Combine the squash, potatoes, onions, and smashed garlic in a medium bowl. Add 3 tablespoons of the oil and 2 teaspoons of the salt and mix well. Transfer to a baking sheet and roast until the vegetables are tender and golden brown, about 40 to 45 minutes. Stir halfway through.Meanwhile, make the bok choy. Slice off the root end and separate the leaves. Soak the leaves in a bowl of cool water for about 10 minutes. Remove the bok choy and rinse them.Heat the remaining oil in a medium skillet. Add the sliced garlic and sauté until fragrant, about 1 to 2 minutes. Add the bok choy and remaining salt and cook, covered, for 5 minutes. Uncover the pan and continue cooking over medium heat until tender. Taste for seasoning and adjust if needed.Place the bok choy neatly on a platter. Spoon the squash and potatoes over the bok choy. Serve hot.

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Whole Wheat Pasta Salad with Kale & Creamy Avocado Dressing

Summer is finally here, and with the coming of sunshine and warm breezes comes the need for pasta salad. After all, you need something easy to bring to all those picnics, barbecues, and beach parties, right?

Pasta salad, however, need not be fattening or unhealthy. In fact, it can be quite the opposite. This pasta salad calls for whole wheat pasta, which already is healthier than regular pasta salad, but you can use gluten-free pasta as well. Rather than mayo or other fat-laden dressing, this one uses avocado. It makes the pasta creamy, rich, and loaded with nutrients (plus some good fat). Add raw kale to the mix and you’ve got a healthy, but delicious, alternative.

Kale can be tough, but squeezing kale with avocado softens the leaves. The salt in the dressing further breaks down the cell walls of the kale, helping it along its journey to tenderness.

This is an excellent start to the summer. Enjoy!

Whole Wheat Pasta Salad with Kale & Creamy Avocado Dressing

Makes 4 servings.

8 oz. cherry tomatoes, halved
2 teaspoons olive oil
2 cups whole wheat pasta
2 teaspoons table salt
2 Haas avocados
2 tablespoons lime juice
½ teaspoons sea salt
Freshly ground black pepper to taste
2 packed kale leaves, shredded*
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon red pepper flakes (optional)
¼ cup grated parmesan

Toss the tomatoes with the olive oil in a small bowl. Spread the tomatoes out on a small baking sheet lined with foil and roast until soft and charred, about 20 minutes.Bring a medium pot of water to a boil. Add the pasta and table salt and bring to a boil. Boil over medium-high heat, stirring frequently, until the pasta is al dente, about 8 to 12 minutes (depending on what pasta you choose). Drain and set it aside while you prepare the sauce.

In a food processor, combine the meat from the avocados, lime juice, 1 tablespoon of the extra virgin olive oil, sea salt, and black pepper. Process until smooth.Place the kale in a medium bowl. Pour the avocado sauce over it and squeeze the kale with your hand until everything is well blended. Mix in the balsamic and red pepper flakes, if you’re using it.Add the cooked pasta and parmesan and mix well. Taste for seasoning and adjust it to your liking.Transfer the pasta to a serving bowl. Serve warm, at room temperature, or cold.

*To shred kale, first strip the leaves off the stems by lightly pinching the stem and running your fingers down the stem to the tip, pulling the leaves off along the way. Stack a few leaves and roll them up into a tight log. With a sharp knife, slice the kale thinly.


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Wax Bean and Purple Potato Salad

One of the dishes that I remember my mother always making is a cold potato and green bean salad. I considered it such a standard of my mother’s repertoire that I included it in my cookbook, Vegetarian Italian: Traditions. (That book, by the way, is now out of print, but those recipes, including the one below, are available in individual ebooks. This recipe appears in the volume called “Antipasti.”)Anyway, at the farmers’ market, I found one of my favorite things, purple potatoes. I bought some, not really knowing what I was going to do with them. Then, as I moved on down the stalls, I found wax beans, the yellow variety of green beans. I didn’t know what I was going to do with those either, but they were so beautiful, I bought a small bagful.Then I found chocolate tomatoes, which I can never resist (I’m not sure if it’s their color that draws me, or because they’re called “chocolate”). It then hit me what I was going to do with these ingredients—I would combine them to make what I consider to be a classic dish. I got a red onion, and I had the typical, and yet different, ingredients for this salad. You can most certainly make this dish with standard potatoes, ordinary red tomatoes, and average, everyday green beans, and it will be delicious. But using variations on these ingredients, such as the ones I suggest below, will give the dish just a little pop for a fun party or barbecue dish.

Enjoy!

Wax Bean and Purple Potato Salad

2 lbs. purple potatoes
1 lb. wax beans, trimmed
1½ lbs. tomatoes
½ medium red onion, thinly sliced
¼ cup extra virgin olive oil
2 teaspoons kosher salt
Freshly ground pepper to taste
½ cup olives (such as Kalamata, black cured, or Gaeta

Cut the potatoes as necessary so that the pieces are roughly the same size.Place them in a medium pot and cover them with water. Bring to a boil; lower the heat and simmer until tender, about 10 to 12 minutes (but start checking them earlier). Drain them in a colander and set aside to cool. When they’re cool enough to handle, peel and place them in a large bowl.Meanwhile, place the beans in a medium pot and cover with water. Bring to a boil; lower the heat and simmer until tender, about 8 to 10 minutes.Combine the potatoes with the beans, tomatoes, onion, oil, salt, and pepper. Mix gently. Add the olives and mix again. Taste for seasoning and adjust if needed. If it seems dry, add a little more olive oil. Transfer the salad to a serving bowl and serve.


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Caramelized Onion Rings with Chipotle Cream and Mimolette

 

So, I’ve been fortunate enough to attend several events hosted by The French Cheese Board in New York City. This past month, I attended a soiree at their new location in in Little Italy. (Although, judging from the hip space and chic crowd, I’m tempted to call it a Soho party.) There was an amazing selection of cheeses and I had my fill, for sure.

Anyway, the very nice people at The French Cheese Board were gracious enough to offer me some cheeses to experiment with. And who am I to turn down such generosity? No one, that’s who. I requested three kinds of cheeses, and below is the first recipe I came up with. This one uses one of my new favorite cheeses, Mimolette.

Mimolette is a sharp cheese, and has nutty, fruity undertones. It’s easily spotted within a selection of French cheeses because it’s the color of cheddar (except more vibrant), and has a thick, granular-looking crust.

I thought that both the color and flavor would go well with vegetables, so I decided to make Caramelized Onion Rings with Chipotle Cream and Mimolette. Caramelized onions are incredibly divine, but if you’re not a fan, try this with grilled asparagus or grilled or roasted sweet potatoes slices. Continue reading