Butter Beans with Sweet Peppers and Tomato

 Found in the garden: Sweet Italian heirloom peppers, tomatoes, flat-leaf parsley

Found in the cupboard: Red Bhutanese rice, butter beans

Found in self: A lazy summer reluctance to go anywhere near the store

Solution: Quick, easy, and delicious—variation #1,304 on rice and beans

Serve this over rice, orzo, or even polenta. Perfect for a night when you want something that tastes gourmet but can throw itself together in twenty minutes.

Ingredients
Olive oil
1 large shallot, chopped
1/3 cup chopped sweet pepper (bell or heirloom)
1-2 cloves garlic, chopped
2 oz fresh mild greens, chopped (e.g., chard, amaranth, and/or spinach)
1 can butter beans, mostly drained
1 handful fresh flat leaf parsley, chopped*
1 tomato, diced
Salt and freshly ground black pepper
Parmesan cheese

Heat a glug of olive oil in a nonstick pan over medium heat. Saute shallot until it softens, then add the pepper and saute a minute more. Stir in the garlic and a pinch of salt (unless your beans are already highly salted) and continue to cook for another minute or two, then fold in the greens and saute until wilted.

Add the beans, stir, and simmer 2-3 minutes, covering the pan if it starts to get dry. Toss in the parsley, tomato, and another pinch of salt, cook for another minute to heat through, and turn off the heat. Serve layered over rice or pasta, and top with pepper and a little grated Parmesan cheese.

Serves 2.

*Like any fresh herb that isn't from a supermarket, the amount you want will depend on the particular bunch. Bite into a leaf. If it's potent (young and recently-picked), use a small handful. If it's very mild (older and picked awhile ago), use a larger handful. Or just start with a small handful and adjust to taste as you cook.

Braised Carrots with Parsley and Sorrel

Parsley and lemony sorrel give these carrots a little pick-me-up for summertime.

Ingredients
Olive oil
1 bunch carrots, brushed clean and sliced at an angle
Splash chicken or veggie broth
2 oz fresh sorrel leaves, chopped
Handful flat leaf parsley, chopped
Salt and freshly ground white pepper

Heat a wide pan over medium-high heat. Drizzle in a thin layer of olive oil, then add the carrots and stir to coat lightly. Cook, stirring every couple minutes or so, until the carrots are golden brown on at least one side. (If they're not browning, stir less frequently. If they're browning too quickly and sticking to the pan, turn the heat down to medium and add a pinch of salt to bring out a little extra liquid.)

Add a splash of broth and cover the pan to let steam for another 2-3 minutes or until the carrots are desired tenderness. Turn off the heat and fold in the sorrel, parsley, and a pinch or two of salt. Let sit for about a minute, then sprinkle with white pepper and serve.

Serves 2-4.

Spotted: Padrón Peppers

It's not every day you can find Padrón peppers, so if you happen to run across them, snatch them up before the unsuspecting shopper standing next to you can. (Then narrow your eyes at them and declare "HA!" Yes, they may decide you're crazy, but that's more peppers for you, now, isn't it?)

We recently spotted some at our Co-op in Sacramento, and they have been known to appear during the summer at both Monterey Market and the Spanish Table in Berkeley.

After snagging them, your mission is simple: Heat a wide nonstick pan over medium high heat and coat lightly in olive oil. Toss in the peppers (in a single layer, without overcrowding), and cook for about a minute until white blisters appear on the bottom, then turn and continue cooking until blistered on all sides.

Sprinkle with kosher salt or sea salt, and serve hot. Using the stem as a handle, pop into your mouth (you can eat the seeds, but not the stem), and note that while most won't be hot, every now and then, you'll get a spicy one. Makes a deliciously addictive appetizer or tapas addition in just a few minutes. And yes, you told your dinner guests to expect Spanish food, but surely they realized that if they wanted Padrón peppers too, they should have thought to bring their own.

Fresh Flageolets a La Creme

Fresh flageolet beans are apparently hard to come by, but if you live in California, you just might come across some in a farmer's market this summer. We found them in our CSA box this week, with a warning to cook them immediately (they apparently spoil quickly). Since they're French, we figured they deserved French treatment. This recipe (loosely adapted from here) has just a hint of butter and cream, but all the rich flavor of French cooking.


Ingredients
2 cups fresh flageolet beans
Olive oil
1 tbsp or so pasture butter
1 shallot, chopped
1 carrot, diced
2 small to medium garlic cloves, chopped
1/2 tsp chopped fresh thyme
Handful flat-leaf parsley, chopped
Splash chicken or vegetable broth
Salt and freshly ground white pepper
2-3 tbsp half & half or heavy cream


Bring 2 cups of water to a boil in a small pot. Add the beans and a couple pinches of salt, turn down the heat, and simmer for 4-5 minutes until just tender. Drain and set aside.

Meanwhile, heat a nonstick pan over medium heat. Add a glug of olive oil and a small pat of butter, then stir in the shallot and carrot with a pinch of salt. Saute for about 3 minutes until soft, stirring occasionally and turning the heat down slightly halfway through.

Add the garlic, saute for another minute or two, then add the thyme and parsley and saute a minute more. Next, add the beans and stir to coat. Cook for another minute, then add a splash of broth and stir. Simmer gently until the liquid has mostly steamed off. Turn off the heat, add another small pat of butter and let it melt, and stir in the cream. Sprinkle with salt and white pepper to taste, and serve hot. (If the flavors don't pop out at you when you take your first bite, it means it's undersalted—add another pinch of salt until it brings out the butter and garlic and thyme.)


Serves 2 for a hearty lunch with some crusty bread, or 4 alongside bread, cheese, and a salad.

Easy Rice and Beans

Rice and beans. Dispelling the myth that fast food, healthy food, and delicious food are non-overlapping categories, one bowl at a time.

Serve this over brown rice, and make extra—it's even better reheated the next day (just hold off on slicing the avocado until you're ready to eat).

Ingredients

2 tbsp olive oil

1 red onion, chopped

3 cloves garlic, chopped

1 can black beans, halfway drained

1 can navy beans, mostly drained

Pinch salt

A spoonful of Aleppo pepper (optional)

1 handful fresh cilantro, chopped (about 1 tbsp)

2 avocados, quartered and sliced just before serving

Heat the olive oil in a wide saute pan or dutch oven over medium heat. Add the onion and saute, stirring occasionally, until it softens. Stir in the garlic, turn the heat down to medium-low, and saute for 2 minutes more.

Add the beans, salt, and Aleppo pepper and stir to combine. Cover, bring to a simmer, and cook for 5-10 minutes (depending on how long until your rice is ready). Add the cilantro, stir, and turn off the heat. Replace the cover and let sit for 5 minutes to allow the flavors to blend.

Serve over rice and top with avocado.

Serves 4.

Quinoa Salad with Roasted Tomatoes

English, I'm afraid, is not something that happens after you eat this salad.

Foodie coma of happiness, yes. Just not the writing thing. Please excuse. Make this. Tastebud zingy whatnot blissful mm. You'll see.

Ingredients

Olive oil

1 lb small globe or cherry tomatoes, cut in half crosswise

Kosher salt

1 cup red and/or white quinoa, soaked for 10-20 minutes in cold water and drained well

4 oz baby arugula 

Handful purslane (optional—a good use for it if you've planted some to have on hand)

4 tbsp balsamic vinegar, simmered until volume is reduced by half

Freshly ground black pepper

10-20 fresh basil leaves, chiffonade

 

For cherry tomatoes: Preheat oven to 300°. Toss tomatoes gently in a bowl with a little olive oil and a pinch or two of salt. Pour onto a nonstick baking sheet, spread into a single layer, and turn face up. Roast for 30-35 minutes.

For small globe tomatoes:  Preheat oven to 325°. Turn tomatoes face up on a nonstick baking sheet, and drizzle with a little olive oil. Roast for 30 minutes, then sprinkle with salt and turn the oven down to 300°. Cook for another 15 minutes.

Meanwhile, combine the quinoa with a little less than 1 1/4 cups of water in a pot. Bring to a boil, then turn the heat down to low and simmer for 15 minutes. If there is a little extra liquid at the bottom at the end, simply uncover the pan, turn the heat up to medium, and simmer for another minute or two until liquid evaporates. Turn off the heat and cover to keep warm.

Drizzle the greens lightly with olive oil, toss, and sprinkle with a pinch or two of salt. Add the quinoa and toss gently (the heat of the quinoa will wilt the greens very slightly). Serve onto plates. Top with roasted tomatoes (warm or room temperature), drizzle with balsamic reduction, and sprinkle with basil and black pepper.

 

Serves 2-4. Pair with a small plate of crackers and good cheese and a glass of your favorite wine for an absolutely mouthwatering picnic. And note that while the tomatoes take awhile to roast, this is a surprisingly easy meal to assemble.

Baby Arugula Salad with Grilled Peaches and Strawberries

If you're making this pizza, this salad almost makes itself. If you're not making a grilled peach pizza, you need to (a) think carefully and deeply about why you would deny yourself such indescribable happiness and (b) decide to make one after all. But let's say your flour has been abducted by muffin-obsessed aliens and it's a national holiday and your neighbors have locked their doors and shuttered their windows in a selfish strategy to hoard all their own flour for their own grilled pizzas and they've removed the ladder that used to go up to your Plan B secret entrance on their second floor so you really, really, really can't make any pizza. None at all.

In that case, you are allowed to make this salad without its grilled pizza accompaniment. Note that you can use just peaches or just strawberries or both, depending on what the aliens have left you. And sorry about the aliens. And the paranoid flour-hoarding neighbors. Especially if I'm one of them.

Ingredients
2-3 handfuls baby arugula
Olive oil
1 handful of strawberries, halved lengthwise and sliced
Half a peach, or two halves, grilled and sliced
A couple slices of prosciutto, torn or cut into pieces or strips (optional)
Kosher salt and freshly ground black pepper
2 pinches chopped fresh rosemary, or more to taste
2 tbsp balsamic vinegar, simmered until volume reduces by half

Toss the arugula in enough olive oil to coat very lightly, sprinkle in a pinch of rosemary, then arrange on salad plates. Top with the fruit and add prosciutto here and there if desired. Sprinkle with another pinch of rosemary, a pinch of salt, and some freshly ground pepper, and drizzle with balsamic reduction.

Serves 2.

Grilled Pizza with Peaches and Prosciutto

I am, at present, approximately 37 parts ecstatic to 2 parts distraught. C'est la vie, you will say, if you are prone to saying things in French while browsing online—it's happiness and sadness, the yin and the yang, the pot and the kettle—you can't have one without the other. But I maintain that, had someone informed me earlier that you can grill pizza, the two parts distraught could have been entirely avoided.

As it is, I am left to bask happily in the warm grilled glow of warm grilled pizza, smiling dazedly in delight, planning future multitudes of grilled pizza evenings...while heroically trying to overcome the terrible knowledge of the lost opportunities of ungrilled pizzas past.

If you'd care to join me, I'll be jubilantly drowning my sorrows in a slice of grilled pizza. Did I mention? It's possibly probably the most amazing thing on earth.

Bonus: For almost no additional work, you can throw together a mouthwatering side salad using some of the leftover pizza ingredients if you set aside a bit extra. (Just grill two peaches instead of one, set aside a couple extra handfuls of baby arugula and a little extra chopped rosemary, and reduce 4 tbsp of balsamic vinegar rather than 3—then follow the recipe here).

Ingredients
Crust:
1 tsp dry active yeast
1/2 cup warm water (about 110 degrees F)
1/4 tsp sugar
1 tbsp olive oil
1/2 cup plus 2 tbsp stone-ground whole wheat bread flour
3/4 cups unbleached all-purpose flour
1/2 tsp plus one pinch salt
3 pinches chopped fresh rosemary leaves (2-3 sprigs)
2 pinches lemon zest (grated on a microplane, else very finely minced)
Coarsely-ground cornmeal
Olive oil for brushing

Top:
1 small clove garlic, pressed
4 oz grated Monterey jack cheese
A little grated parmesan
2 oz prosciutto
1 peach, halved along the seam, cut side dipped lightly in granulated sugar, and grilled
2 handfuls baby arugula, divided
Pinch chopped rosemary
3 tbsp balsamic vinegar
Black pepper to top (optional)

Follow the instructions in this recipe to prepare the pizza dough (or use store-bought dough if you must, but making your own is easier than you think, way healthier, and deeply delectable).

After you grill the peaches, leave your grill set on high. Let the peach halves cool for a few minutes, then slice fairly thinly.

Meanwhile, heat 3 tbsp balsamic vinegar in a small pot over medium-low heat. Simmer until volume is reduced by half, then remove from the heat and set aside. Make sure the rest of the toppings are prepared and ready to go, so that you can top the pizza quickly (the cheese needs to melt from the heat of the grilled crust).

Sprinkle a wooden cutting board with cornmeal. Take the pizza dough out of the bowl and gently form a ball, then place on the cutting board and begin gently pressing and stretching it outward to form a flat pancake. You want to end up with a flat disc that's about 12" in diameter.

Lightly flour a rimless cookie sheet, pizza peel, or one of those flexible plastic cutting boards. Flip the disk of pizza dough onto it so the cornmeal side is facing up.

Ball up a paper towel tightly, dip it in olive oil, and use tongs to wipe it across the grill.* Slide the pizza (cornmeal side up) onto the oiled grill and close the lid. Grill for 2-3 minutes, until the crust bubbles on the top. When it starts to bubble, lift up one side of the crust to check underneath for grill marks; when the grill marks are dark brown or starting to blacken, slide back onto the cookie sheet or pizza peel or a wooden cutting board (don’t use the plastic one now that the pizza is hot).

Working quickly, flip the pizza cornmeal side down (so that the grilled side is face up). Brush lightly with olive oil and rub with the garlic. Sprinkle with cheese, then layer with prosciutto and peaches. Scatter a handful of arugula over the top, and sprinkle with a pinch of chopped rosemary.

Turn the heat down slightly and return the pizza to the grill for 3-4 minutes, covered, until the prosciutto just starts to curl and the bottom of the pizza looks toasty and brown (it will start to blacken in a few spots as well).

Remove with the pizza peel or cookie sheet, slide onto a wooden cutting board, slice with a pizza slicer, and drizzle with balsamic reduction. Scatter another handful of arugula over the top, sprinkle lightly with freshly ground black pepper, and serve hot.

Serves 2.

*This trick and most of the know-how for pizza grilling courtesy of the instructions here.

Summertime Salad with Yellow Squash and Purslane

Crunchy, cool, and light, with a hint of citrus—this summertime salad is chock full of heart-protecting Omega-3 fatty acids. Meanwhile, it will boost your immune system with Vitamin C, load you up with Vitamin A and Potassium, and satisfy your taste buds to boot.

Can't find purslane in your local store? Track some down at a nursery and stick it in a pot or in your garden—it's technically a weed and will thrive just about anywhere, which gives you easy access to this nutritional powerhouse all summer long.

Ingredients
3-4 handfuls (about 6 oz) purslane
1 small yellow squash, thinly sliced into ribbons
(use a mandoline or carrot peeler to cut thin, lengthwise slices)

Vinaigrette
3 tbsp olive oil
1 tbsp sherry vinegar
1 tsp lemon juice
Pinch salt
1 to 1 1/2 tbsp chopped flat leaf parsley

Pinch or cut the purslane into bite-size pieces, wash, and dry in a salad spinner.

Whisk together the vinaigrette ingredients in a small bowl. Toss the purslane and squash slices gently with enough dressing to coat lightly, and serve.

Serves 2 as a (half your plate) side salad.

Mostly Plants in a Hurry: White Beans with Tomatoes and Cilantro

This isn't the flashiest dish, looks-wise, but they say it's what's on the inside that counts. And oh, my, its insides are delicious.

Good for when you're low on time and happen to have some tomatoes and fresh cilantro on hand. It reheats well, so consider doubling the recipe and saving some leftovers for lunches. Serve over brown, black, or white rice.

Ingredients

Olive oil

1 onion, chopped

2 cloves garlic, chopped

1 can cannellini beans, drained and rinsed

1 tsp Aleppo pepper (or sub a small pinch of cayenne)

1 1/2 cups chopped ripe, fragrant tomatoes (or halved cherry tomatoes)

Small handful fresh cilantro, chopped

Salt and freshly ground black pepper

1/2 cup grated pepper jack cheese (optional)

Sprinkle the tomatoes with a couple pinches of salt, toss, and let sit while you begin to cook (the salt draws the flavor out of the tomato and makes it taste more tomatoey—a particularly handy trick if you're using supermarket tomatoes or tomatoes that have been in the fridge).

Heat a nonstick pan over medium heat. When hot, add a generous glug of olive oil. Add the onion and saute, stirring occasionally, until it softens and smells sweet. Add the garlic and a pinch of salt and continue to saute, turning the heat down to medium-low and adding a little more olive oil if necessary, until the onion begins to turn golden in a few places.

Add the beans and turn the heat back up to medium. Saute, stirring from time to time, for 3-4 minutes more. Sprinkle with Aleppo pepper to taste, and turn off the heat. Cover and let sit 5-15 more minutes to let the flavor blend while the rice finishes cooking.

Toss the tomatoes with the cilantro and a little drizzle of olive oil. Serve in layers: rice (sprinkled with a little cheese if desired), beans, then tomatoes on the top.

Serves 2-3.