Because I live in a place without real seasons, everything is a little bit backward here. Our growing months are actually November through April, so unlike the rest of the country, I haven’t gotten a CSA box in a long time. When I was getting my weekly box of produce, I would often have an overwhelming number of loose beets.

Now don’t get me wrong, I actually love beets. In cooler months, I like to roast them with other root vegetables. They turn slightly sweet and work really well with parsnips, rutabaga and potatoes. In warmer months, I like them sliced paper-thin and tossed with salad greens, toasted nuts and blue cheese. But no matter how many different dishes you make, there always seem to be more beets in your box than you can use in a week.

This pasta is a really good way to get rid of those extras. The beets are simmered in beef stock until they’re tender and slightly sweet. The gorgonzola adds richness and flavor, while the pancetta lends just the right amount of salty pork flavor. Chopped pistachios are sprinkled on top for a little texture and crunch. It’s a simple dish that’s full of flavor and a great way to put those extra beets to good use.

Even if you’re not that into beets, I promise you’ll love this dish. If you’re family’s not that into beets, just don’t tell them what’s in it until after they’ve taken a bite or two and started to make “mmmm” sounds. They’ll be asking for more beets in no time.

Pancetta, Golden Beet & Gorgonzola Pasta

1 lb. whole wheat pasta (I used shells)
2 oz. pancetta (about 8 slices)
3 medium-sized golden beets
1 1/2 cups beef stock
2 tbsp. olive oil
2 tbsp. lemon juice
6 oz. crumbled gorgonzola (or blue) cheese
1/3 cup chopped pistachios

Prep your ingredients by dicing the pancetta into small pieces and thoroughly washing the beets with a brush. Peel the beets, then cut them into a rough 1/2-inch dice.

Set a large skillet or wok over medium heat and cook the pancetta until it begins to turn golden, about 5 minutes. Remove the pancetta with a slotted spoon and set aside.

Add the beets and beef stock to the pan and let simmer for about 20 minutes, or until the beets are fork-tender.

While the beets are simmering, cook your pasta. Reserve 1/2 a cup of the pasta water before you drain. If your skillet is big enough, toss the pasta in with the beets. Otherwise, put the pasta back in its pot and scrape the contents of the skillet over it. Add the pasta water, olive oil and cheese and toss until well-combined.

Serve and sprinkle with pistachios.

Makes 6 servings.

I am a lover of all things carbohydrate – bread, pasta, rice, potatoes – they all have a special place in my heart (and my stomach). I shudder at the outrageous thought of a low-carb life. The Atkins diet makes me cringe. I would rather run an extra mile a day than go without my daily starch quota. And I especially love potatoes for their unrefined, carby awesomeness. I like them fried, roasted, mashed, boiled and especially totted (as in tater tots).

So it’s no wonder that one of my favorite tapas dishes is Patatas Bravas, which roughly translates to Angry Potatoes. What makes these potatoes so damn angry? Roasted grape tomatoes, olive oil, sherry vinegar, smoked paprika and cayenne pepper all blended together into a fiery sauce. If there’s one thing I love more than carbs, it’s all manner of spice. You could say that this dish had me at hello, but that would be a mighty cheesy way to end a blog post.

Blog note: I finally got rid of that silly “/mel/” in my URL. From here on out, you can find all posts and recipes at www.bitchincamero.com. Not to worry – all old and bookmarked links will still work. Many thanks to my friend Chris for his technical expertise.

Angry Potatoes! (Patatas Bravas)
These would be very delicious with an omelette in place of regular home fries. Just sayin’.

2 lb. fingerling potatoes
4 tbsp. olive oil
1 pint grape tomatoes
1 tbsp. smoked paprika (medium)
1 tsp. sherry vinegar
1/4 tsp. cayenne pepper (less or none if you don’t like spicy foods)
1 – 2 tsp. salt (to taste)

Preheat the oven to 375°. Cut the potatoes into rough 1-inch pieces. Toss the potatoes with 1 tbsp. olive oil and place on a cookie sheet in one layer.

If the cookie sheet is large enough, place the tomatoes on the same sheet, otherwise, put them on their own cookie sheet or in a small oven-safe dish. Bake the tomatoes and potatoes for about 30 minutes, or until the potatoes are tender and golden and the tomatoes are melting. Remove from oven.

Transfer the tomatoes to a bowl and add the remaining 3 tbsp. of olive oil, along with the vinegar, paprika, cayenne and salt. Mix well with a fork, breaking all of the roasted tomatoes into the sauce.

Place the potatoes in a bowl and toss with the sauce. Add more cayenne or salt to taste.

Makes 6 side servings.

I know what you’re thinking – it’s 100 degrees outside and this crazy girl in Miami is making soup? What can I say? I love a good corn chowder and a good chowder starts with good corn. Sure, frozen corn works in the winter, but fresh corn is best and the best corn of the season is just starting to show up.

Since I’ve been hitting the strawberries and Nutella pretty hard lately, I wanted to keep this light. I was not kidding about my pants being too snug lately. So instead of cream and flour, I thickened the soup with skim evaporated milk and potatoes. To keep it tasty, I added some crisp and crumbled pepper bacon and ribbons of fresh basil. It’s hearty enough to be called a chowder, but light enough for summer. A happy little summer soup.

Corn Chowder with Bacon and Basil

5 slices pepper bacon, cut into strips (regular is fine too)
1 small yellow onion, diced
2 medium red potatoes, diced
4 ears of corn, shucked
1 1/2 cups chicken stock
1 cup evaporated milk (skim is ok)
1 tbsp. salt (or to taste)
1/2 tsp. freshly ground black pepper
1 bunch basil leaves, thinly sliced (chiffonade)

Set a large pot over medium heat and add the bacon. Cook until all of the fat is rendered and the bacon turns golden and crisp, about 8 minutes. Remove the bacon to a paper towel with a slotted spatula or spoon. Leave the bacon fat in the pot.

Add the onions and potatoes to the pot and cook, stirring occasionally to prevent sticking, until the onions turn translucent, about 10 – 15 minutes. Add the corn and stock and use a wooden spoon to deglaze the bottom of the pot. Let simmer for an additional 5 – 10 minutes.

Remove from heat and stir in the milk. Using an immersion blender or food processor, pulse the soup a few times to thicken, but avoid making it too smooth.

Return to low heat and add the salt and pepper. Taste and adjust the seasoning as needed.

Ladle into bowls and top with the bacon and basil ribbons.

Makes 4 servings.

It’s time to come clean. I have a new obsession I’ve been holding out on. A summer snack that I just cannot get enough of. Something I sneak when no one’s looking, when I want something sweet, when the craving overwhelms me. I take a fresh strawberry and frost it with Nutella. It’s amazing. Heaven. Addicting. Creamy chocolate and hazelnut with juicy, tart and sweet strawberries. I literally cannot get enough. Perhaps that’s the reason why none of my pants fit anymore?

This weekend I was asked to bring dessert to a very casual dinner. Now you may know that dessert is not really my strong suit. I usually blame my disinterest on too much precise measuring and finicky decorating, but what I really can’t stand about baking is the fact that you can’t taste and adjust along the way. And even when you’re done, you can’t sneak a bite of what you’ve made because it’s rude to show up at a party with a pie that’s missing a forkful. So frustrating!

This tart doesn’t fix that particular problem, but it’s ridiculously easy to make and quite the crowd-pleaser. Building on my new obsession, I made a simple graham cracker crust topped with a thin layer of Nutella and strawberry slices. A sprinkling of coarse sugar on top and I was done. No one can resist the siren call of strawberries with Nutella and both tarts disappeared shortly after dinner. Sadly, I had no leftovers for breakfast the next morning, but the dessert was a total winner with the family.

Strawberry Nutella Tart with Graham Cracker Crust

For the crust:
1 1/2 cups graham cracker crumbs
3 tablespoons natural cane sugar
5 tablespoons unsalted butter, melted

7 oz. Nutella (half a standard jar)
2 cups sliced strawberries
2 tbsp. coarse sugar, such as demerara

Preheat oven to 350°F and lightly grease a pie plate. Stir together the graham cracker crumbs, sugar and butter. When evenly combined, transfer the contents to a pie plate and press onto the bottom and sides of the dish. Bake for 12 minutes or until the shell is crisp. Remove from oven and let cool completely (about 30 – 45 minutes).

After it’s cooled, gently spread the Nutella in an even layer. Arrange the strawberry slices in consecutive circles on top of the Nutella. When you’re just about to serve, dust the top of the pie with the coarse sugar.

Makes about 8 servings.

There used to be a time when I was not such a big fan of sweet potatoes. I think this has everything to do with that insipid sweet potato casserole topped with marshmallows. I am not cool with a big pile of gooey sweetness on my dinner plate and marshmallows should be relegated to desserts and campfires. I know I will offend people with that statement, but I just do not like that holiday tradition. I do, however, really like sweet potato fries, especially with a little cajun seasoning or smoked paprika. Those are very welcome on my dinner plate, so I’ve been trying to give the sweet potato a chance.

Since it’s summer and sweltering outside, I kept the oven off and grilled my potatoes instead of roasting them. The trick to grilling potatoes is to parboil them a little before they hit the grill. Otherwise, you get charred and raw potatoes. Not so tasty. By finishing the potatoes on the grill, they get nicely caramelized and lovely-looking grill lines. To balance some of the sweetness, I made a simple dressing of peanuts, lime juice and tahini. A little cilantro and crumbled cotija cheese are sprinkled on top for a smoky, sweet and salty side dish that’s just right with some chili-marinated chicken or steak. Who doesn’t love summer?

Related Sweet Potato Goodness:
Lentil & Sweet Potato Soup
Buffalo Sweet Potato & Blue Cheese Pizza
Sweet Potatoes and Sausage

Grilled Sweet Potatoes with Peanut & Lime Tahini Dressing

2 sweet potatoes, peeled and cut into 1/2-inch slices
1 tbsp. olive oil
juice of 1 lime
2 tsp. tahini
1/2 cup unsalted peanuts, chopped or halved
2 oz. cotija cheese (use feta or ricotta salata if you can’t find cotija)
3/4 cup cilantro leaves

Place the potatoes in a large skillet and add just enough water to cover them. Set over medium heat and allow the water to come to a slight simmer. Cook the potatoes for about 8 minutes, or until they are just fork-tender. Gently drain and set aside. You can do this up to a day in advance.

While your potatoes are cooking, make the dressing by whisking together the lime juice and tahini. Stir in the peanuts and set aside.

Preheat your grill to medium and brush the potatoes with olive oil on all side. Place the potatoes on the rack and grill for 3 – 4 minutes on each side, or until they develop grill lines and begin to caramelize on the outside. Remove to a plate.

Drizzle the dressing evenly over the potatoes. Top with the crumbled cotija cheese and cilantro leaves. Serve immediately.

Makes 4 side servings.

If you read last week’s post about my quest for summer potluck recipes, then you’ll understand where I’m coming from here. This summer’s been chock-full of BBQs and potlucks and I’m in serious danger of repeating a recipe – something that makes me very very sad. So, instead of serving the same old thing, I came up with another summer side.

Though some people hate on coleslaw, I think it’s great. It’s cool and crunchy and a nice way to balance the piles of grilled meat that usually make up the centerpiece at any BBQ. I like to use some green apple in my coleslaw because it adds a sweet crispness to the dish. This time I also used slivered almonds for crunch and instead of straight mayo, I made a vinaigrette with olive oil, mayonnaise, lemon juice, apple cider vinegar and poppy seeds. It’s lighter and brighter than the standard and goes great with the apple.

I know meat is supposed to be the main event when you’re grilling, but sometimes the sides just steal the show.

Apple & Poppy Seed Coleslaw

For the dressing:
juice of 1 lemon
2 tbsp. mayonnaise
3 tbsp. olive oil
1 tbsp. apple cider vinegar
1 tbsp. poppy seeds
1 tsp. salt
freshly ground pepper

1 green apple, cored and julienned
4 cups sliced cabbage (or coleslaw mix)
1 cup slivered almonds

Whisk the dressing ingredients together until well combined. Place the apple and cabbage in a big bowl and toss with the dressing. Cover and let stand for about a hour.

Just before serving, toss in the slivered almonds.

Makes 6 side servings.

Every summer I go on a quest. A quest to come up with something new and tasty for summer potlucks. It’s not as easy as you might think. There’s a reason why coleslaw and potato salad are BBQ staples. They’re cheap, easy, stand up to heat, and can easily be multiplied to make huge quantities. These were the prerequisites for my quest. Oh yeah, and it had to be really, really good. And appeal to foodies and picky eaters alike. I never said I didn’t love a challenge!

So, when something has to appeal to everyone and be really good, I usually start with bacon. I used pancetta because I wanted a little bit of smokiness, but nothing overwhelming. And of course, potatoes are cheap and plentiful in the summer. To balance out the pork and starch, I made a really bright lemony vinaigrette with tons of herbs.

The salad ended up being exactly what I needed. I took it to a BBQ on Saturday and everyone ooh-ed and ahh-ed. A quest completed, I now have a new addition to bring to the summer potluck circuit.

Pancetta Potato Salad with Lemony Herb Vinaigrette

2.5 lbs red potatoes
4 oz. pancetta (about 6 – 7 slices), or same amount bacon

For the dressing:
3/4 cup olive oil
zest of 1 lemon
juice of 3 lemons
1 tbsp. salt
1/2 cup chives, chopped
1/2 cup chervil, chopped (or tarragon or dill or cilantro if you can’t find chevril)
1/2 cup Italian (Flat Leaf) Parsley, chopped

Dice your potatoes into 1/2-inch cubes. I like to keep the peel on, but feel free to remove it if you prefer. Place the diced potatoes in a large pot, then fill it with cold water and set over high heat. Once the water comes to a boil, reduce the heat to medium and continue to simmer until the potatoes are just fork-tender, about 10 – 15 minutes. Stir occasionally to prevent sticking.

When the potatoes are done, gently drain the pot and let them cool completely.

While your potatoes are cooling, cook the pancetta and make your dressing. Dice the pancetta and cook it in a pan until all the fat renders and the pancetta starts to crisp and turn golden-brown, about 8 minutes. Set aside.

In a bowl, whisk together the olive oil, lemon juice and zest and salt until emulsified. Pour the cooled pancetta and rendered fat into the bowl along with the chives, chervil and parsley. Gently whisk together.

Toss the potatoes with half of the dressing, then taste. You may need to add more dressing. Otherwise, refrigerate for up to week (it’s great on salads!).

Makes 8 – 12 servings.

Do you have piles and piles of local zucchini yet? It might be a little early for you Northerners, but we’re nearing the end of our zucchini growing season and that means zucchini bread, zucchini pasta, zucchini frittatas… You get the idea. Everyone’s looking for new zucchini recipes. Last year I made Zucchini, White Bean and Leek soup. That’s still a favorite around here, especially when I want some soup with a little bit of heft.

But what if I want a lighter soup? Something that can be sipped from a cup and paired with a salad or sandwich. Less of a meal soup and more of an appetizer soup. This Green Curry soup is just that. It’s got a definite Thai influence with coconut milk and green curry paste. It also has a lot of fresh green spinach and zucchini to make it taste like the garden (or the CSA box).

If you don’t yet have an abundance of zucchini, bookmark this recipe. I guarantee that by August you’ll be looking for new ways to get through your hoard.

Green Curry Spinach & Zucchini Soup

2 tbsp. olive oil
1 small yellow onion, diced
2 zucchini, roughly diced
1 big bunch fresh spinach, roughly chopped (about 5 cups)
1 1/2 cups chicken broth
2 tbsp. green curry paste
1 14 oz. can coconut milk
2 tsp. salt (or to taste)

Croutons or crackers and cilantro for garnish

Place a pot over medium heat. Once it’s hot, heat the olive oil, then add the onions. Cook the onions until the start to become translucent – about 5 minutes. Add the zucchini and cook until just tender – an additional five minutes.

Add the spinach and the chicken broth and bring to a slight simmer. Remove a few spoonfuls of the broth into a small bowl then add the curry paste to the bowl. Stir until the paste is loose and smooth, then add it back to the pot.

Remove from heat and stir in the coconut milk. Using an immersion blender, food processor or blender, carefully puree the soup until very smooth. Taste and add the salt according to taste.

Ladle into bowls and top with croutons, crushed crackers and/or fresh cilantro leaves.

Makes 4 – 6 servings.

I don’t know what got into me this weekend. Normally when I want a Sunday cooking project I make a roast or bread or some kind of complicated savory thing. If I do make sweets, they’re almost always cookies. But this Sunday I felt like make something a little more special. It was my cousin’s birthday and although I knew there would be a cake, I wanted to bring a little something extra. So what if he’s a 57 year old man and these cupcakes are just about the frilliest thing I’ve ever made?

All summer long, I’ve been thinking about strawberry cake. I had one tiny strawberry cupcake a couple of months ago and I’ve been craving more ever since. These cupcakes use the same base as my Guava ones, but I used diced strawberries in place of the guava. The frosting is a simple buttercream with a little cocoa powder, almond extract and honey.

I loved these cupcakes. They were sweet without being cloying and the strawberries gave them a super fresh, summery taste. Just the thing for the 4th of July – no better way to celebrate America than with strawberries and chocolate!

Strawberry Cupcakes with Chocolate Almond Frosting

For the cupcakes:
1 3/4 sticks of unsalted butter (14 tbsp.)
2 cups natural cane sugar
5 large eggs
1 cup sour cream
3 cups unbleached all purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla extract
2 cups diced strawberries

For the Frosting:
2 sticks unsalted butter (16 tbsp.)
1 1/2 cups powdered sugar
1/2 cup honey
1/4 cup cream cheese (optional, but gives the frosting a little more heft)
1/2 cup Dutch-processed unsweetened cocoa powder
1 tsp. almond extract

Optional: Extra strawberry slices and slivered almonds for decoration

Preheat the oven to 350°. Line muffin pans with 36 paper liners.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Gently fold in the diced strawberries. Fill the cupcake liners to the 2/3-level with batter. Bake in the center of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, mix the butter, cream cheese, sugar, honey, cocoa powder and almond extract in the bowl of an electric mixer fitted with the whisk attachment, on high speed, until the mixture is light and very fluffy. Spread the frosting generously on top of each cupcake.

Top with strawberry slices and slivered almonds.

Makes about 3 dozen cupcakes.

Last week I came home to my brother’s apartment from a really, really long day of meetings. It was late, I had an early morning run planned and I didn’t feel like going out. So we did what NYers do best. We got delivery from a local pita place. I wasn’t expecting much from my brown rice bowl, but I devoured it. Brown rice, steak and feta, vegetables and golden raisins. It was healthy and filling and interesting. Exactly what I needed to end my long day and fuel my morning workout.

So of course I came home and recreated it. I know there was some kind of green sauce on the side, but I couldn’t remember what it was supposed to be. I improvised and made a tangy Tahini and Cilantro dressing which complimented the earthy brown rice and sweet golden raisins. This is one of those dishes where you think – do these things really go together? Let me assure you that they do. It’s one magical bowl of goodness.

Brown Rice, Steak & Feta Bowl w/Tahini Cilantro Dressing

2 cups uncooked brown rice
4 cups vegetable (or chicken) stock
1 tsp. salt
1 lb. skirt steak
1 cup shredded carrots
1/2 bunch green onions, thinly sliced
1/2 cup golden raisins
1/3 lb. feta cheese, crumbled

For the dressing
2 tbsp. tahini
2 tbsp. white wine vinegar
1/4 cup olive oil
1 cup cilantro

Bring the stock to a boil in a small pot, then add the rice. Once it comes to a simmer, reduce the heat to low and cover. Cook undisturbed for 35 minutes, or until the rice is tender. Alternately, cook the rice in the stock in a rice cooker.

While the rice is cooking, make the dressing by either blending the dressing ingredients in a blender or food processor or whisking the ingredients together (chop the cilantro as thinly as possible before you whisk). Set aside.

Sprinkle your steak with salt and grill it until desired doneness (medium rare, please). I used my grill pan, but a real grill works just as well. After it’s done, let it rest for about 5 minutes, then cut into thin slices.

Serve the rice into 4 bowls and top with the carrots, green onions, golden raisins, feta and steak. Drizzle with dressing and serve.

Makes 4 servings.