Inside, we’ve taken to soups and baked goods, willingly turning the oven on to help warm our cold kitchen space. And while I enjoy the contentment that comes with autumn, I’m in denial that winter is around the corner. I turn my face up to every last bit of sunshine, and I look for ways to extend the last of the garden herbs into our meals—the last lingering bits of the season.

Where summer meals are often quick and hasty, I allow more time spent cooking when it’s cold, and this allows for meals of fresh pasta, rolled by hand on the counter while bread or a dessert bakes in the oven. Casoncelli are a stuffed pasta that can be formed from a circle folded in half, similar to a potsticker but without the pinching, and the potato and pasta combination is similar to pierogis. They are often served tossed in a butter sauce with herbs; I’ve added a walnut pesto here to continue eeking out those summer notes.

Tips for juggling dinner and the realities of life: If you are looking for a way to work ahead, the pasta dough can be made and refrigerated wrapped in plastic wrap the night or morning before. Likewise, the filling can be stored for a day or so before having the cheeses mixed in.

Potato Leek Casoncelli with Walnut Pesto

Yield: 6 servings

Prep Time: 2 hours

Cook Time: 5 minutes

Total Time: 2 hours 5 minutes

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Ingredients

• 2 cups Italian 00 flour
• ¾ cup semolina flour
• 4 large eggs
• 4 tablespoons butter
• 1 ½ cups cleaned and sliced leeks
• 1 ½ cups peeled and diced potatoes
• 1 teaspoon kosher salt
• 1 teaspoon white pepper
• ¼ cup fresh ricotta cheese
• ¼ cup finely grated Grana Padano or Parmigiano-Reggiano
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh fennel fronds, optional
• ½ cup crispy guanciale
• walnut pesto

Instructions

1. On a cutting board or another flat surface, mix the Italian 00 flour, the semolina flour, and the eggs with a fork until a smooth dough forms. Place the dough in the refrigerator to rest for one hour.
2. While the dough rests, prepare the filling. Heat 2 tablespoons of butter over medium-high heat. Sauté the leeks for 2-3 minutes. Add the potatoes, ½ teaspoon salt, and ½ teaspoon white pepper. Add water until it just covers the potatoes. Cover the pan and cook for 15-20 minutes, until potatoes and leeks are soft and tender. Mash until smooth and refrigerate until cool.
3. Stir the ricotta, Grana Padano/Parmigiano-Reggiano, an additional ½ teaspoon salt, and ½ teaspoon white pepper to the potato filling. Set aside.
4. On a lightly floured surface, roll out the dough until it is ½” thick. Sprinkle the dough with parsley, fold over once, and continue rolling until it is ¼” thick or thinner. 
5. Cut circles 3” in diameter. Place quarter-sized balls of filling on each circle of dough. Fold each circle in half, bringing the ends together and pressing firmly to seal each filled pasta. 
6. Bring a pot of salted water to a boil. Cook the casoncelli for 3-4 minutes. Drain, reserving some of the water. Toss the pasta with 2 tablespoons of reserved pasta water and 2 tablespoons of butter. Serve topped with crispy guanciale and walnut pesto.

While there’s plenty of traditional fare that happens on the grill, my favorite meals tend to be the ones that use it more creatively. Vegetables such as grilled artichokes and grilled radicchio are the dishes I gravitate toward. As such, I’ve tossed the mangoes and the avocados on the grill along with the shrimp. This brings a bit more sweetness to the mango and increases the creaminess of the avocado, which works well against the heavy burst of cilantro and tart lime in the dressing. It also helps temper some of the heat from the chili powder in the turmeric shrimp. We use an Indian chili powder that is similar in heat to cayenne. If you don’t have this on hand, the easiest substitution is going to be cayenne, added to your heat preference.

Fair Trade USA recently launched a Fair Trade Seafood program. I was excited to learn about the clean-up efforts in Altata Bay, as well as the small-scale shrimp harvesting cooperatives and how Fair Trade USA is working to promote sustainable seafood. Fair Trade USA is a nonprofit organization that promotes sustainable livelihoods for farmers, workers, and fishermen, protects fragile ecosystems, and builds strong, transparent supply chains through independent, third-party certification. In addition to seafood, you can also find Fair Trade Certified produce and shelf-stable products in grocery stores. This recipe uses Fair Trade Certified Del Pacifico shrimp, Wholesome honey, Frontier Co-op turmeric, mangoes, and avocados.

Grilled Turmeric Ginger Shrimp and Mango Avocado Slaw with Cilantro Lime Dressing: Fair Trade

Yield: 3-4 servings

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Grilled shrimp coated in a ginger and turmeric glaze is served on a crisp and sweet slaw with grilled mangoes and avocado, tossed with a cilantro lime dressing that uses toasted sesame oil for a complex flavor.

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Ingredients

For the shrimp:

• 1 pound raw 16/20 shrimp, deveined and peeled
• 1/2 cup fresh lime juice
• 2 tablespoons fresh ginger, pressed with a garlic press
• 1 tablespoon honey
• 2 teaspoons turmeric
• 1 teaspoon Indian-style chili powder
• 1 teaspoon kosher salt

For the slaw:

• 1 cup cilantro leaves, lightly chopped
• 1/4 cup lime juice
• 3 tablespoons toasted sesame oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey
• 1/2 teaspoon salt
• 3 mangoes
• 2 avocados
• 1 tablespoon grapeseed oil
• 2 shallots, thinly sliced
• 2 cups shredded red cabbage

Instructions

1. Preheat grill to high. Prep the shrimp by threading it on skewers as desired.
2. For the shrimp, in a medium bowl mix together the lime juice, pressed ginger, 1 T honey, turmeric, chili powder, and the kosher salt. Stir until combined. Set aside.
3. To make the dressing, add the cilantro leaves, lime juice, toasted sesame oil, apple cider vinegar, honey, and salt to a food processor or blender. Blend until cilantro is finely chopped and evenly distributed.
4. Cut two sides off the mango away from the pit. Cut the avocados in half and remove the pit. Brush the cut sides with grape seed oil. Grill, cut side down, for 2-3 minutes, just until charred. Remove from the grill and set aside.
5. Brush the grill grates with the oil. Place shrimp skewers on the grill. Brush generously with the turmeric sauce. Grill for 2-3 minutes, just until the gray color turns to pink. Turn and baste again with the turmeric sauce. Grill for another 60-90 seconds. Remove from grill.
6. Dice mangoes and avocados and scoop from their skins. Add to cabbage and shallots in a large bowl. Toss with 2/3 of the dressing.
7. Serve shrimp on top of the slaw with reserved dressing on the side for dipping.

Notes

• Shrimp size can vary. Adjust grill times for larger or smaller shrimp.
• Indian chili powder has a heat level similar to cayenne. Substitute with cayenne and adjust the amount to match your heat preference.

In Minnesota, the candy aisle is lined with red packages. Their distinct branding appears on endcaps. They sit proudly near the register. My mom would tell stories of her St. Paul childhood, the smell of the Pearson’s factory—melted sugar and roasting nuts—and the grade school field trips to see candy being made. She’d have us warm up nut rolls before eating them because they were better that way. Soft and gooey.

Candy-making is a labor of love.

It is numerous pots and bowls coated in sticky goodness. Standing over the steam of boiling sugar. It is three baking sheets spread out across the counters. Two sets of arms rolling soft nougat. One mouth closing around a sweet bite.

Like love, it is a process. It is failed attempts and patience. Picking yourself back up and trying again. Working at something because the reward is great.

Clear the kitchen surfaces before you start, so you have room to spread out. Grab your heaviest saucepan. Don’t shy away from tall sides, as they’ll be necessary later. A candy thermometer will also help ensure the right consistency. This is an updated copycat recipe of the classic Pearson’s Salted Nut Roll with from-scratch nougat (see recipe notes for a simpler version) surrounded by a bourbon-spiked caramel. Candy requires some time, some patience, and no fear of getting your hands dirty. In the end, however, it’s worth the effort. Just like love.

Homemade Salted Nut Rolls with Bourbon Caramel

Yield: 30 pieces

Soft marshmallow nougat surrounded by a bourbon-spiked caramel and rolled in salted roasted peanuts or pecans.

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Ingredients

• For the nougat:
• ¾ cup granulated sugar
• ½ cup light corn syrup
• 1/4 cup water
• 3 egg whites from large eggs
• ¼ teaspoon cream of tartar
• 2 teaspoons vanilla extract
• 3 cups powdered sugar
• For the caramel:
• 1 cup granulated sugar
• 1/3 cup heavy cream
• 6 tablespoons unsalted butter
• 2 teaspoons bourbon
• ¼ teaspoon kosher salt
• For the outside coating:
• 3 cups salted roasted peanuts or chopped pecans

Instructions

1. To make the nougat, combine the granulated sugar, corn syrup, and the water in a heavy-bottomed saucepan and cook, stirring occasionally, over medium-high heat until the mixture reaches 240°F.
2. While the sugar mixture is cooking, in a mixer with the whisk attachment, whip the egg whites and cream of tartar to soft peaks.
3. When the sugar mixture hits 240°F, remove from the heat and turn the mixer to low speed. Slowly drizzle two tablespoons of the sugar mixture into the egg whites while mixing. Increase the mixer speed and continue slowly adding the sugar syrup until it is fully incorporated. Keep mixing for another 5-7 minutes, until the cream becomes glossy.
4. Switch to the paddle attachment and stir in the vanilla. Add in the powdered sugar ½ cup at a time until it is all incorporated. It may be necessary to knead the last ½ cup in by hand. The nougat should resemble a soft dough.
5. Line a baking sheet with parchment. Make small logs of nougat about two tablespoons each. Place them on the parchment just so they are not touching. Set the nougat in the refrigerator to chill.
6. To make the caramel, Line a 9x13” pan with parchment and set aside. Place the cup of granulated sugar in a heavy-bottomed saucepan. Melt over medium-low to medium heat, stirring occasionally. When the sugar is completely melted and has turned a golden brown, remove the pan from the heat and stir in the cream, whisking briskly.
7. Bring the sugar and cream to 240°F over medium heat. Remove from the heat and stir in the butter, bourbon, and salt.
8. Pour the caramel into the lined pan. Allow to cool slightly before working on the assembly piece.
9. To assemble the candies, roll a piece of nougat in the caramel to coat. Lift from the caramel with a form and then place in the bowl of your preferred nuts. Toss to coat.
10. Move the nut-coated candy to a parchment-lined baking sheet. Repeat with remaining nougat pieces. Chill slightly to firm up the caramel and set the candies. Candy can then be stored at room temperature. 

Notes

A simple nougat cheat that Amy Thielen used making her own version of these Pearson's Nut Rolls is using jarred marshmallow cream and adding powdered sugar to create the nougat.

Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now, and less than 4% of the National Cancer Institute’s budget goes to all childhood cancer combined.

Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal is to raise at least $3000. Because these three companies: Dixie Crystals, Mediavine and OXO have each pledged to match our donations raised through this campaign up to $3000!

Thanks to many of you, we have reached our goal. You can still donate and help us make an even bigger difference!

Donate here.

Find more Valentine’s Day recipes to share with your loved ones at these participating sites:

Chocolate Chip Cookie Cake from Julie of The Little Kitchen
Læsø Salted Chocolate Chip Cookies from Camilla of Culinary Adventures with Camilla
Meyer Lemon Cookies from Linda of Simply Healthyish Recipes
Soft & Chewy Gluten Free Oatmeal Raisin Cookies from Allie of Miss Allie’s Kitchen
Small Batch Bakery Style Chocolate Chip Cookies Recipe from Faith of An Edible Mosaic
Chocolate Madeleines from Caroline of Caroline’s Cooking
Rainbow Rice Krispie Treats from Bree of Baked Bree
Tiger Butter Candy from Melissa of MamaGourmand
Valentine’s Day Gluten Free Sugar Cookies from Brianna of Flippin’ Delicious
Chocolate Spritz Sandwich Cookies from Carlee of Cooking With Carlee
Pink Velvet Chocolate Chip Cookies from Jenn of Ever After in the Woods
French Butter Cookies from Rebekah of Kitchen Gidget
Brown Sugar M&M Cookies from Sara of Imperfectly Balanced Sara
mini rose cookies from Meaghan of the decorated cookie
Raspberry Linzer Cookies from Stephie of Stephie Cooks
Red Velvet Brownies with White Chocolate Cream Cheese Frosting from Coleen of The Redhead Baker
Lemon Poppyseed Cookies from Becca of Two Places at Once
Warn Dark Chocolate Melting Cups from Lisa of Snack Girl
Salted Dark Chocolate Cookies from Jessica of A Kitchen Addiction
Cherry Cordial Bundt Cake from Carolann of Apron Warrior
Nutella Stuffed Cookies from Allison of Celebrating Sweets
Strawberry Pudding Cookies from Holly of A Baker’s House
Slice and Bake Whirligig Cookies from Laura of Untwisted Vintage
Raspberry Strawberry Cookies from Heather of Delicious Not Gorgeous
Chocolate Strawberry Hand Pie from Trang of Wild Wild Whisk
White Chocolate Cashew Cranberry Cookies from Brittany of Diary of a Southern Mrs.
The Best Potato Chip Cookies Recipe from Marybeth of Babysavers
Darth Vader Valentine’s Day Hug Cookies to Support Cookies for Kid’s Cancer from Jenn of justJENN recipes
Hazelnut Shortbread Cookies with Jam from Lisa of Garlic & Zest
Sprinkled Chocolate Shortbread Heart Cookies from Lisa of Blogghetti
Double Chocolate Chip Cookies from Dee of Meatloaf and Melodrama
Homemade Salted Nut Rolls from Shaina of Food for My Family
Valentine Sugar Cookie Cups from Melissa of Persnickety Plates
Chocolate Dipped Cashew Butter Cookies from Ashley of Fit Mitten Kitchen
Chocolate Vanilla Striped Shortbread Cookies from Denise of Chez Us
Pineapple Coconut Bar Cookies from Barbara of Barbara Bakes
Chocolate Raspberry Roll-Ups from Sue of It’s Okay to Eat the Cupcake
Raspberry and Rose Meringue Parfaits from Michelle of Cup of Zest
Chocolate Chip Pudding Cookies from Jade of Jonesin’ For Taste
Raspberry Thumbprint Cookies from Emilie of Finding Zest
Chocolate Mousse Cups from Miranda of Cookie Dough and Oven Mitt
Grain-Free Dark Chocolate Raspberry Tart from Gretchen of kumquat
Chocolate Shortbread Cookies from Sara of My Imperfect Kitchen
Chocolate Chip Cookie Pie from Angela of About A Mom
Honey Pistachio Shortbread from Megan of Stetted
Red Velvet Oreo Cheesecake Cookies from Nicole of For the Love of Food
Chewy Coconut Macaroon Hearts (Gluten Free) from Taryn of Hot Pan Kitchen
Chocolate Peanut Butter Valentine’s Cookies from Becca of The Salted Cookie
Chocolate Caramel Pie from Stefanie of Mommy Musings
Gluten-Free Red Velvet Brownies {Dairy-Free} from Audrey of Mama Knows Gluten Free
Chocolate Raspberry Cupcakes from Erica of The Crumby Kitchen
Dark Chocolate Bourbon Coconut Cream Mousse from Lisa of Taste Cook Sip
Maple Butter Chocolate Chip Cookies from Jamie of Southern Revivals
Red Velvet Mini Layer Cakes from Gwynn of Swirls of Flavor
The Best Potato Chip Cookies Recipe from Marybeth of babysavers
Brown Butter Chocolate Chip Cookies from Kara of Kara in the Kitchen
Brown Sugar Snickerdoodles from Kristin of On the Home Front
Valentine’s Gummy Hearts from April of April Golightly
Cocoa Sweet Dough Hearts from TammyJo of The Chocolate Cult
Heart-Shaped Sugar Cookie Cutouts from Susannah of Feast + West
Cranberry Pecan Oatmeal Cookies from Denise of addicted 2 recipes

So goes the chanting from the kitchen the minute the waffle iron appears. There are cheers. There are wide eyes. There are squeals of delight. Now imagine when you’ve offered them up as a cookie snack.

We are well versed in the language of #willitwaffle around here, and yes, there are some things that certainly will NOT waffle. These cookies, however, were made to waffle. Any traditional waffle iron will do the trick, no fancy waffling press needed.

A galete is somewhere between a waffle and a traditional cookie. They’re only slightly sweet and more dense and buttery than a waffle. These ones are modeled after a family recipe carried across oceans from Eastern Europe to which I’ve added lemon zest, cardamom, and a light lemon glaze. You could forego any or all of these. You can eat them plain, dunked in tea or coffee, dipped in chocolate, spread with Nutella, or as the two end pieces of an ice cream sandwich. All of these are acceptable ways to eat galetes.

Galete: Waffle Cookies

Yield: 48 cookies

Prep Time: 20 minutes

Cook Time: 3 minutes

Total Time: 23 minutes

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Ingredients

• 2 sticks of butter, softened
• 1 cup granulated sugar
• ¼ cup cooking oil
• 1 tablespoon honey
• 3 large eggs
• 6 cups all-purpose flour
• 2 tablespoons vanilla sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cardamom
• 1 lemon, zested
• ¾ cup milk
• For the glaze:
• ½ cup powdered sugar
• Juice from the zested lemon

Instructions

Cream together butter and sugar. Mix in oil, honey, and eggs until incorporated. In a separate bowl, mix the flour, vanilla sugar, baking powder, cardamom, and the lemon zest. Add the flour mix and milk, alternating between the two until a soft dough forms.

Preheat your waffle iron. Separate the dough into 2-3-tablespoon dough balls. Cook for 2-3 minutes, until cookies are golden brown. Remove from the waffle iron and cool.

To make the glaze, whisk together the sugar and approximately 1 tablespoon of lemon juice. Drizzle over cooled cookies.

Notes

These cookies store well both with and without the optional glaze. For freshest results, glaze the day you are serving.

This is Julie’s second year hosting a Valentine’s event to help make a difference in the fight against pediatric cancer, and I’m delighted to be able to participate. Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now and less than 4% of the National Cancer Institute’s budget goes towards all childhood cancer combined.

You can help make a difference by donating to Cookies for Kids’ Cancer! These three companies have each pledged to match donations up to $3000: Dixie Crystals, Mediavine and OXO!!!

Thanks to many of you, we have exceeded our initial $3000 goal, and you can still donate and help us make an even bigger difference through March 1st!

Find more Valentine’s Day recipes to share with your loved ones at these participating sites:

Yellow Heart-Shaped Rainbow Funfetti Cookies from Julie of The Little Kitchen
Peanut Butter Cookie Cake from Julie of Julie Blanner
Cherry Coconut Macaroons from Miranda of Cookie Dough and Oven Mitt
Brownie Cookies from Mel of Mel’s Kitchen Cafe
No-Bake Chocolate Candy Cookies from Debi of Life Currents
Double Dark Chocolate Chery Black Forest Cookies from Jamie of Southern Revivals
White Chocolate Valentine Madeleine Cookies from Marlynn of Urban Bliss Life
Pillowy Soft Sugar Cookies from Stephie of Stephie Cooks
Steak with Pink Peppercorn Sauce from Sonja of Ginger & Toasted Sesame
Creamy Beet Risotto from Rachel of Copper & Verdigris
Valentine’s Day Chocolate Sugar Cookies from Denise of Chez Us
Red Velvet Donuts from Gwynn of Swirls of Flavor
S’mores Brown Butter Panbanging Cookies from Marybeth of babysavers
Gluten-Free Chocolate Kiss Cookies from Audrey of Mama Knows Gluten Free
Gluten-Free Red Velvet Crinkle Cookies from Brianna of Flippin’ Delicious
Rose Meringue Cookies from Kirsten of Comfortably Domestic
Raspberry Chipotle Chicken Curry from Shashi of Savory Spin
Double Chocolate Meringue Cookies from Dee of Meatloaf and Melodrama
White Chocolate Raspberry Smoothie from Sarah of Sarah Cooks the Books
Cream Wafer Cookies from Kelly of Live Laugh Rowe
White Chocolate and Raspberry Cookies from Wanda of My Sweet Zepol
Raspberry Fudge Cookies from Jessica of A Kitchen Addiction
Raspberry Cookies from Courtney of Know Your Produce
Syltkakor Raspberry Jam Cookies from Megan of Stetted
No-Bake Chocolate Tart from Rachel of Rachel Cooks
Heart-Shaped Chocolate Chip Cookies from Angela of About a Mom
Mexican Hot Chocolate Cookies from Lisa of TasteCookSip
Chai Latte Shortbread Hearts from Sue of It’s Okay to Eat the Cupcake
Soft and Sweet Sugar Cookie Bars from Carlee of Cooking With Carlee
Strawberry and Cream Cookies from Ashley of A Cup of Charming
Cherry Cream Cheese Cookies from Lisa of Blogghetti
Galete Waffle Cookies from Shaina of Food for My Family
Almond Shortbread Cookies from Denise of addicted 2 recipes
Easy Strawberry Fudge from Chrysa of Thrifty Jinxy
Valentine’s Day Mug Hug Cookies from Aimee of Southern From Scratch
Doughnut Sandwich Cookies from Bree of Baked Bree
Chocolate Nutella Cookies from Melissa of Modern Honey
Easy Crinkle Cookies from Amy of The Nifty Foodie
Chocolate Sugar Cookies from Becca of The Salted Cookie
Love Cake from Sara of Confectionary Tales
Meringue Cookies from Sara of My Imperfect Kitchen
Rose White Hot Chocolate from Susannah of Feast + West
Gluten Free Lavendar Shortbread Cookies from Carolann of Apron Warrior
Fruit Filled Chocolate Waffle Cones from Nicole of For the Love of Food
Chocolate and Vanilla Sweetheart Cookies from Sheila of Life, Love, and Good Food
Raspberry Chocolate Thumbprint Cookies from Nancy of The Bitter Side of Sweet
Chai Spiced Snickerdoodle Cookies from Ashley of Big Flavors from a Tiny Kitchen
Heart Happy Valentine Cookie Chocolate Cheesecake from TammyJo of The Chocolate Cult
Persian rice cookies from Caroline of Caroline’s Cooking
Chocolate Dipped Espresso Shortbread Cookies from Julianne of Beyond Frosting
Fudgy Chocolate Sixlets Cookies from Barbara of Barbara Bakes

I’m so glad I live in a world where there are Octobers.
– L.M. Montgomery, Anne of Green Gables

I’ve been watching the tables groan under the weight of the piled produce at the market and thinking about autumn’s slow death as we creep towards winter. There’s beauty in the final push. The baskets filled to overflowing, bunches of herbs tumbled together. And the flowers.

I stood outside yesterday–first at the market and then at home–appreciating that the sun felt warm on my skin. Our chickens (I haven’t talked about them here yet–we got chickens) scratched at the creeping charlie, pecking at the grass seed we put down as an exercise in futility. My gardens are sagging from the cool evenings and a bit from being trampled by our new flock who think they have full range of every bit of our backyard. Except for the chard and the kale. I’m always surprised at how long the two rows of chard and kale will last, withstanding summer’s sweltering heat and continuing to produce right until the first frost.

Marinated cauliflower and a handful of that all-weather-hardy chard meet quinoa and lentils here. The lentils melt into the quinoa a bit to help hold everything together a bit, creating a creaminess to the otherwise chewy grains. A curried dressing holds it all together. For a bit of a spicy kick, add in a fresh chili pepper to the dressing.

Curry Cauliflower Quinoa Lentil Salad

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

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Ingredients

• 4 cups water
• ½ teaspoon kosher salt
• ½ teaspoon cumin
• ½ teaspoon coriander
• ½ teaspoon garam masala
• ¼ teaspoon red chili powder
• ¼ teaspoon turmeric
• 1 ½ cups rinsed quinoa
• ½ cup red lentils
• 2 cups finely chopped cauliflower
• 2 cups chard
• 1 shallot, minced
• 1 cup cilantro
• ¼ cup roasted and salted pepitas
• For the dressing
• 3 tablespoons white wine vinegar
• 1 tablespoon water
• 1 teaspoon kosher salt
• ½ teaspoon cumin
• ½ teaspoon coriander
• ½ teaspoon garam masala
• ¼ teaspoon red chili powder
• ¼ teaspoon turmeric
• 1 clove garlic, minced
• 3 tablespoons olive oil

Instructions

In a medium saucepan, combine 4 cups of water, salt, cumin, coriander, garam masala, chili powder, and turmeric. Bring to a boil. Stir in the quinoa and lentils. Return to a boil. Reduce the heat, cover, and simmer for 15 minutes. Remove from the heat and allow to rest for another 15 minutes. Fluff with a fork and refrigerate until cold.

While the quinoa chills, prepare the salad. Mix together the white wine vinegar, water, salt, cumin, coriander, garam masala, red chili powder, turmeric, and the garlic. Slowly whisk in the olive oil.

Place the cauliflower in a large bowl. Add the chopped stems from the chard and the shallot. Toss with the dressing and allow to marinate until the quinoa is ready.

Before eating, toss together the quinoa and cauliflower mix. Add in the chard greens and cilantro. Top with the roasted pumpkin seeds. Serve cold.

Notes

Makes 4 meal-sized servings or 6+ side-sized servings

Chai Spiced Apple Scones with Apple Cider Glaze by Floating Kitchen
Smoky Pumpkin Black Bean Chili by She Likes Food
Cheddar Chipotle Sweet Potato Soup by Healthy Seasonal Recipes
Apple Cinnamon Scones by Completely Delicious
Instant Pot Red Velvet Beet Soup by Letty’s Kitchen
Roasted Delicata Squash, Fig and Persimmon Wild Rice Salad by Flavor the Moments
Apple Cinnamon Baked Oatmeal by JoyFoodSunshine
Spaghetti Squash Shakshuka by Kitchen Confidante
One-Skillet Zucchini Lasagna by Vintage Mixer
Creamy Chicken and Mushroom Stuffed Peppers by Foodie Crush

This recipe is a desire to find that piece of myself lost to childhood. It’s a search for the blueberry cheesecake ice cream I remember eating from the canteen at camp. Overly indulgent and still refreshing, the creaminess offset by pungent blueberries. Once we had the ice cream in progress, the graham cracker waffle cones seemed like the obvious way to enjoy it. Bringing together the old and the new into something altogether different yet similar.

Roasted Blueberry Cheesecake Ice Cream

Yield: 4-5 cups

Prep Time: 10 minutes

Cook Time: 1 minute

Additional Time: 1 hour 39 minutes

Total Time: 1 hour 50 minutes

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Ingredients

• 1 1/2 cups heavy cream
• 1/2 cup milk
• 1/2 cup granulated sugar
• pinch of salt
• 5 egg yolks
• 8 ounces cream cheese, room temperature
• 2 tablespoons honey, golden syrup, or maple syrup
• 1 teaspoon bourbon
• 1 teaspoon vanilla extract
• 1/2 lemon, juiced
• 1 1/2 cups blueberries
• 1/4 cup granulated sugar

Instructions

In a heavy-bottomed saucepan over medium heat, combine the cream, milk, 1/2 c sugar, and the salt. Heat, stirring continuously, until sugar is dissolved and the cream is simmering around the edges.

In a separate bowl, whisk together the egg yolks. While whisking, slowly pour in the heated cream mixture. Return the cream to the pan. Over medium-low heat, continue cooking until the custard thickens and coats the back of a spoon. Remove from heat and set aside to cool slightly.

While the custard is cooling, in a food processor, blender, or mixer, cream together the cream cheese, honey, bourbon, vanilla, and lemon juice.

While blending, pour in the custard. Mix until smooth.

Strain the ice cream mixture through a fine mesh sieve to remove any lumps. Place int he refrigerator and chill completely.

For the blueberries: Preheat the oven to 425°F. Spread the blueberries on a rimmed baking sheet and sprinkle with the 1/4 c granulated sugar. Place in the oven and roast for 10 minutes. Stir blueberries. Return to the oven and continue roasting an additional 5 minutes.

Transfer the blueberries and sauce to a heat-proof bowl. Chill.

For churned ice cream: Transfer the ice cream mix to your ice cream maker and churn according to manufacturer's directions.

For no-churn ice cream: Transfer the ice cream mix to a zip-top bag. Lay flat in the freezer. Every 20-30 minutes, massage the bag to create an even consistency.

When the ice cream is frozen, either by ice cream maker or by zip-top bag method, Scoop 1/3 of it into the bottom of your chilled storage container. A lined loaf pan or similar sized container works well.

Scoop 1/3 of the blueberry sauce over the ice cream. Layer the ice cream and blueberries until all are used. Run a long knife through the ice cream to create a swirl. Cover and freezer until solid.

Graham Cracker Waffle Cones

Yield: 10

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

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Ingredients

• 5 egg whites
• 1/2 cup heavy cream
• 1/2 cup dark brown sugar
• 1/4 cup granulated sugar
• 2 tablespoons molasses
• 1 stick (8 tablespoons) unsalted butter, melted and brought to room temperature
• 3/4 cup graham flour
• 1/4 cup all-purpose flour
• 2 tablespoons arrowroot powder
• 1/2 teaspoon cinnamon

Instructions

In a medium bowl, whisk together the egg whites and the cream. Add in the sugars, molasses, and melted butter.

In a separate bowl, combine the flours, arrowroot powder, and the cinnamon. Slowly whisk in the dry ingredients until smooth.

Preheat waffle cone iron. Add about 3 1/2 tablespoons of batter to the iron (amount may vary depending on waffle cone iron size). Cook according to manufacturer's directions. (I found that once the iron was hot and the first cone had come off, I needed about 5-10 extra seconds for my desired doneness. Remember, the dark brown sugar and molasses make these a darker cone).

Remove from the iron and shape into a cone using the cone mold. Press firmly on the seam to help seal. Place in tall, narrow glasses until cool. This will help them cool in the appropriate shape.

It’s August already. There were apples at the market yesterday, and I was none too happy to see them, as they signify the end of summer. Still, I bought them, and this time of year is still worthy of a pause button. Check out what we’re eating this month for Eat Seasonal.

Healthy Turkey, Zucchini & Rice Casserole by Cookin’ Canuck
Caramelized Onion Galette by The Vintage Mixer
Italian Plum Upsidedown Cake by Suitcase Foodist
Grilled Chicken and Vegetable Panzanella Salad by Completely Delicious
Coconut Cherry Cobbler by Kitchen Confidante
Chicken Parmesan Stuffed Zucchini Boats by Flavor the Moments
Healthy Berry Crisp with a Coconut Oat Crumb Topping by Joy Food Sunshine
Zucchini, Cherry Tomato, and Gorgonzola Bites by Letty’s Kitchen

Softly, slowly, caressing blanket-covered feet that tuck up into the ball of child when touched. I prefer to wake up slow. I fully realize the stats and studies on the benefits of not hitting snooze, but I do not care. I plan two alarms. One to rouse me from sleep. One to actually get up to.

As such, I am the parent who quietly whispers that it’s time to get up. I let my children snuggle back into their comforter for a few minutes before I start any real demands. I climb into bed with them, kiss their soft noses, and ask about their dreams.

Groggy morning voices and mouths thick from sleep start to murmur. Shorts are pulled on, sandals slipped into, teeth brushed, and we’re in the car driving.

Growing up, the strawberry fields were down the road. It took five minutes from pulling out of the driveway until we turned onto the dirt path that would take us to a grass-covered lot. Our urban setting means we drive for quite a bit longer before reaching our destination.

By the time we’ve been given our yearly instructions and set loose to our row, the kids are more than fully awake. With the five of us, it takes less than an hour to fill three flats as we move down the rows on our knees, even with the kids taking turns wrangling their two-year-old cousin and instructing her not to step on the plants. The promise of donuts and pie and berries over ice cream are strong motivational factors, and soon we’re on our way back home, the sweet fragrant scent of berries overwhelming the truck on our drive.

Ridiculously easy to stir together and with a low baking time, these shortcakes beg to become a summer staple whether it’s strawberry season or we’ve moved on to picking raspberries and peaches. Almond flour provides the base for the cakes, and the coconut flour helps soften them a bit and soak up the eggs and butter. Need no dairy? These work with coconut oil substitutions as well.

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Somehow, we’ve made it to July. It’s hot. Humid. And gardens are growing. Summer is in full swing, and we’re celebrating the abundance of produce this month for Becky’s Eat Seasonal:

Golden Beets with Black Beans and Dried Cherries by Letty’s Kitchen
Berry Frangipane Brioche Toast by Vintage Mixer
Paleo Double Chocolate Zucchini Banana Bread by JoyFoodSunshine
Kale Salad with Blueberries Cherries and Goat Cheese by Flavor the Moments
Pesto Butter Corn on the Cob by Cookin’ Canuck
Summer Melon Cous Cous Salad with Avocado, Grapes and Mint by Foodie Crush
Triple Berry No-Bake Cheesecake with Amaretti Crust by Floating Kitchen
Pickled Beets by Healthy Seasonal Recipes
Sour Cream Panna Cotta with Strawberry Compote by Simple Bites
Blueberry Acai Frozen Yogurt by Kitchen Confidante
Lower Carb Zucchini Noodle Pasta Bake by She Likes Food

Tell all the truth but tell it slant —
Success in Circuit lies
Too bright for our infirm Delight
The Truth’s superb surprise
As Lightning to the Children eased
With explanation kind
The Truth must dazzle gradually
Or every man be blind —
— Emily Dickinson

I’m watching the dappled sunlight come through the branches of our neighbors’ trees as I stand at the kitchen window scrubbing dried bits of this and that from the inside of the sink. Lene sits at the back patio. She’s painted a set of rocks to look like dragons and baby chicks—two things she’s decidedly “in” to lately. She used the same paint to create a fake wound that runs down her calf. She’s about to have her first experience with pimento cheese.

I imagine that if she creates a long-term memory of this moment, it will look something like this: green, hot, sweaty. Crisp bread, tangy cheese spread with a bit of heat, crunchy radishes and the distinct sweet-sour taste from the bits of pickled rhubarb. It will smell first and foremost of vinegar because the rhubarb will hit her nose first. If sound is a part of this memory, it will be her teeth crunching into the bread, the crackling first and then the snapping of the fresh vegetables second. The wind chime she made at arts camp will provide the background score.

If you are from the capital-S South, don’t keep scrolling. I know I’m doing it “wrong.” There is cream cheese, or there isn’t enough. I didn’t spread it on plain white bread, I used toasted sourdough (with Irish butter). I added dijon. I let my kid grate the cheese super fine. I blended it in the food processor, so it’s not as chunky as your mom’s pimento cheese that you grew up eating. I didn’t put hot sauce in, instead opting for a healthy dash of cayenne pepper. I am serving it with greens and pickled rhubarb. I like to dip radishes in it, the peppery bite of the radish playing against the creamy (and only moderately chunky) pimento spread. Bless my heart.

I don’t have any deep-rooted pimento cheese experience to draw on. I was in my early 20s when I first ate pimento cheese. It would be a few years later at Empire State South in Atlanta before I ate it again, which is why I put smoked paprika in my own. I’ve had it both with cream cheese and without that I’ve enjoyed. Since I like cream cheese as a rule, I put it in pimento cheese I make at home.

I watched a conversation unfold about the utter wrongness of cream cheese in pimento cheese this past week. People pointed to an article that traces its origins back to cream cheese and red peppers only. Others talked of their love of sriracha in pimento cheese. Pickled ramps (and bread and butter pickles) were considered unnecessary. But regardless of how anyone wanted their pimento cheese, what got to me was how passionate everyone was in defending their own experience.

It occurs to me that everyone wanted to turn a blind eye to facts and other opinions in favor of personal experiences. Food is so wrapped up in emotion and experience and memory. It’s this rightness, the need to have a right and a wrong way to eat a type of food or prepare a dish, that only causes discord. The way we throw away other people’s experiences and discount them because they are different from our own can be spread across the fabric of society (like chunky pimento cheese). It draws lines in the sand, forces a mentality of us versus them.

Sure, it’s just food. It’s pimento cheese. But when we care so deeply about the food we eat—when we are willing to take a stand about what we think is too high brow, what does and does not belong, what is just flat out wrong (never mind the history)—when we close ourselves off to tasting and experiencing someone else’s version of life, what will it mean when we’re talking about racism, discrimination, nepotism, misogyny, hatred, politics, religion?

We should be more open-minded as a society. We should welcome other interpretations while still celebrating our own. We should eat all the pimento cheese because it’s food, and who cares how anyone else likes it if we can make it the way we like it at home and enjoy it all the same?

Pimento Cheese with Pickled Green Garlic, Radishes, and Rhubarb

Yield: 16 servings

Prep Time: 5 minutes

Total Time: 5 minutes

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Ingredients

• 8 ounces grated sharp white cheddar
• 4 ounces cream cheese, softened
• 1/4 cup mayonnaise
• 1 roasted red bell pepper, peeled and finely diced (jarred or fresh)
• 1 teaspoon dijon mustard
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper, more to taste

Instructions

In a large bowl, combine the cheddar, cream cheese, mayonnaise, diced roasted bell pepper (pimento), Dijon, smoked paprika, salt, and cayenne pepper.

For chunkier pimento cheese, use a coarser grated cheese and mix by hand. For creamier pimento cheese, blend in a stand mixer or food processor with the dough blade in place for 1-2 minutes or until desired consistency is reached

Quick Pickled Rhubarb

Yield: 6 cups

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

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Ingredients

• 6 cups washed, trimmed, and diced rhubarb stalks
• 3 cups water
• 1 1/2 cups apple cider vinegar
• 1 tablespoon honey or granulated sugar
• 1 tablespoon kosher salt

Instructions

Place the cleaned rhubarb in jars filled to the top (this will help keep all pieces submerged).

In a saucepan over medium-high heat, bring the water, apple cider vinegar, honey/sugar, and salt to a boil. Remove from heat and allow to cool slightly.

Pour the vinegar mix over the rhubarb. Cover and place in the refrigator at least four hours before serving.

Notes

To pickle green garlic, wash and trim whites (and greens, if desired, but this will make them spoil more quickly in the refrigerator) and place in jars. Pour pickling juice over the gree garlic. Allow to chill in the refrigerator at least 4 hours before serving. Get the recipe for pickled radishes on https://foodformyfamily.com/wp-admin/post-new.php#divERDetailsFoodforMyFamily.

Chunky Citrus Guacamole by Foodie Crush
Cherry Rolls by Kitchen Confidante
French Green Lentil and Quinoa Salad by Letty’s Kitchen
Simply Strawberry Pie by Joy Food Sunshine
Greek Three Bean Salad by Flavor the Moments
Strawberry Lime Chopped Salad by Vintage Mixer
Cherry-Rhubarb Pie Bars by Floating Kitchen
Roasted Strawberry Yogurt Pops by Completely Delicious
Rhubarb & Orange Frangipane Galette by Simple Bites
Minty Sweet Pea Hummus by She Likes Food

To get here, I turned the world off and kept moving. The house is quiet, and I get my best work done before anyone else is awake, before the hustle of the day demands my attention elsewhere.

In high school when things weren’t going well, I’d eat mugs of farina for breakfast. Hot grains spooned to the back of my throat. Something about the warm consistency of a thing that I’d enjoyed when I was small and innocent helped erase the chaos. As an adult, I return.

It’s the breakfast I order in the hospital—black coffee, over easy eggs, cooked grains—whether I’m sick, post surgery, there with a child. It’s the breakfast I make for my kids when the world seems set on self-destruction. It’s the breakfast I eat to shut out everything else and just be for one small moment.

These bowls are an ode to spring, a few bits of earth-grown flavor topping off the grains and a small (but mighty) runny pullet egg. I’ve used freekeh for the base layer—a young, green wheat with a good amount of protein and fiber. I prefer cracked freekeh because the consistency is closer to quinoa and the cooking times are lower. Feel free to substitute quinoa, amaranth (porridge in that bowl with the blueberries and cream), farina, grits, polenta, oats, or any other cereal or pseudo-cereal to suit your preferences.

p.s. My gardens still need to be cleaned out. Anyone want to come over to help?

Roasted Radish and Asparagus Freekeh Breakfast Bowls

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

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Ingredients

• 10-12 asparagus spears
• 1 small bunch spring radishes
• 4 small spring alliums (like young garlic or ramps)
• 1 teaspoon apple cider vinegar
• 2 teaspoons olive oil
• sea salt
• black pepper
• 4 eggs, if desired
• 2 tablespoons butter
• 2 cups warm, cooked freekeh (prepared per package directions) or other cereals of choice

Instructions

When the freekeh (or your other cereal) is nearly finished cooking, preheat the oven to 350°F.

In a small bowl, toss trimmed asparagus, halved radishes, and alliums in the cider vinegar and olive oil. Spread onto a baking sheet. Sprinkle with salt and pepper (and any other fresh herb you may have available). Bake for 12-15 minutes.

Prepare your eggs as desired: over easy, sunny side up, crispy, scrambled, poached, hard-boiled. (Over easy is my personal favorite.) Once the eggs are finished, brown the butter in the same pan.

Add the butter to the saucepan over medium-high heat. Whisk the butter or swirl the pan so the butter melts and cooks evenly. The top will froth and foam, and the butter will turn from golden to a nutty brown. Remove from heat and allow the milk solids to rest on the bottom (leave these behind).

To serve, scoop freekeh into bowls. Drizzle browned butter over the freekeh. Top with roasted radishes, asparagus spears, and alliums and your egg of choice. Serve warm.

Notes

Freekeh cooking times differ by brand and cracked grain size, so read the package and prepare accordingly.

Feet stuck at the threshold to the kitchen, I stare at the empty counter, as if it had the answer. I close my eyes, feeling the blackness of my lids and welcoming the quiet escape it offers.

“Mom. Mom.”

Without letting the light in, I respond, “Mm?”

“What’s for dinner, Mom?”

Breathe. In and out.

“What should be for dinner?” I ask, the black of my eyelids staring back at me. I consider the contents of the fridge, visualizing the produce drawers against the dark canvas before me. I search the pantry without moving my feet.

“Could I help?”

I peel my eyes part, letting two bespectacled eyes fill my gaze. “Yes.” The answer will always be yes. There is no other option. I will make up things for you to stir. I will hand eggs to crack. I will ask you to gather lists of ingredients while I rearrange the entire stovetop in order to allow you easier access to the pans. Yes, you can help me feed the family. Yes, we can cook together. Yes.

Breakfast for dinner: the answer to nights when life seems to have knocked you right over, when you can barely stand up straight. Massive cheese-filled potato pancakes topped with the first signs of green and runny eggs: basic common sense.

I’ve been appreciating the warming weather, slow as it may seem some days. I had this horrible realization this past weekend that I have yet to even clean out the garden boxes after winterizing them last fall. Leaves and debris cover the earth that is waiting to be turned over. Soon, my lovelies, but first, a hungry boy is asking for dinner.

These potato rösti can be made with raw grated potatoes–salted and then squeezed dry–when you don’t have parboiled potatoes waiting for you in the refrigerator. You can also make them slightly smaller on a griddle and more at once, should you be cooking for a crowd. The cheese, I suppose, is optional too, but what is not optional is plenty of oil, a well-seasoned pan, and patience. Don’t be tempted to touch and check them once they’re resting in the pan. Allow the heat and oil to do their job, crisping the potato and fusing it together as they cook. You’ll be rewarded with crispy bits that surround a soft, creamy center, all waiting to soak up that runny yolk (which I guess could also be optional, but not really).

Herbed Potato Rösti with Peas, Shallots, and Bacon

Yield: 2 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

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Ingredients

• 6 medium Yukon Gold or waxy potatoes
• kosher salt
• 1/2 cup shelled peas
• 2 strips of bacon, cubed
• 1 shallot, thinly sliced
• 2 tablespoons oil (butter, bacon grease, or a neutral oil will work)
• 2 ounces melting cheese (like raclette or fontina), shredded or thinly sliced
• 2 tablespoons chopped fresh parsley
• 2 eggs, if desired

Instructions

Parboil whole potatoes in salted water by placing potatoes and salt in a pan. Cover with water and place over high heat. Bring to a boil Turn the burner off and allow the potatoes to sit for five minutes. Drain, rinse, and chill until cold. Refrigerate up to one week.

When ready to prep, grate the potatoes and set aside.

Bring a small saucepan of water to a boil. Add in peas. Boil for 4 minutes. Drain.

In a small skillet, heat bacon on medium heat until nearly crisp. Stir in the shallots and cook until softened, about 5 minutes. Stir in drained peas. Set aside.

Heat half of the oil in a small skillet or cast iron pan over medium heat. Separate potatoes into four equal parts. Place one portion in the skillet, pressing down into a disc-like shape and using a spatula to form. In the center, place half the cheese and half the parsley. Top with another quarter of the potatoes. Cook for 7-10 minutes, until the bottom is golden.

Using a plate, invert the potatoes and flip to the other side. Continue cooking until golden. Repeat with the remaining potatoes and cheese. One cooked, prep your eggs, if desired.

Top the potato rösti with the pea, shallot, bacon mixture and an egg each. Garnish with extra herbs, salt, and pepper, and enjoy.

It is again time for Eat Seasonal, and it’s obvious now that spring is underway. The green recipes are prevalent, and we’re all stretching our arms wide as we wake from the last several months of winter.

Sugar Snap Pea and Bacon Salad by Completely Delicious

BBQ Cauliflower & Chickpea Veggie Burgers by She Likes Food

Roasted Asparagus with Sautéed Shallots and Kumquats by Floating Kitchen

Asparagus Grilled Cheese by Vintage Mixer

Frittata with Ham and Asparagus by Healthy Seasonal Recipes

Easy Homemade Guacamole by Joy Food Sunshine

Sorghum Vegetable Salad with Cumin-Lime Vinaigrette by Cafe Johnsonia

Mushroom Rosemary Olive Oil Bread by Cookin’ Canuck

Roasted Asparagus with Balsamic, Gorgonzola and Walnuts by Aggie’s Kitchen

Polenta Cauliflower Torta with Roasted Asparagus by Letty’s Kitchen

Maple-Glazed Sweet Potatoes with Walnut-Bacon Crumble by Simple Bites

Creamy Pasta with Salmon and Asparagus by Foodie Crush

Ultimate Veggie Sandwich with Lemon Herb Cream Cheese by Flavor the Moments

Spring Mint & Papaya Batido by Suitcase Foodist

Skillet Shrimp with Lime and Green Curry Compound Butter by Kitchen Confidante

Loaded Guacamole Tacos by Mountain Mama Cooks