The food of San Francisco/Napa

Last week I returned to San Francisco, my home of six years. It was there I fell in love with food and holistic health.

In SF, it's hard to find a restaurant that doesn't support family farms or care about sustainability. It's also a place where having a gluten sensitivity isn't a big deal. So what better place to relax and enjoy the food.

Here are some highlights from my trip.

A beautiful wild salad at ubuntu. This restaurant in Napa, CA, operates a yoga studio and gathers its own greens from its garden. [Can you see why I had to visit?] I was surprised the salad was served without any dressing, but it seemed to work. Must try the house-made olives here. Delicious!

The most elaborate polenta dish I've ever had at - or perhaps I should say organic yellow corn grits from arbuckle infused with goat's milk whey

At the Alemany Farmers Market on Saturday morning

Oh, how I miss tamales. This treat comes from the All Star Tamales stand at the farmers market. A bargain too - each one is just $2.50!

Napa wouldn't be complete without a wine tasting. Here I am at Mumm Napa, enjoying some sparkling wine.

Food tray from Mumm Napa - features membrillo, farm cheeses, spiced nuts, chocolate covered cherries, strawberries and more

A picture of the first ribs I've ever eaten. I don't think it will be my last.

Vegetable Masala Curry from Flora - a great restaurant in Oakland, CA

At Tacqueria Cancun - an old favorite in the heart of the Mission district with an old friend, Lisa, and her father

Didn't go here, but wish I did. Too much food. Too little time.

Special thanks to my Bay Area friends for shuttling me around and making this culinary feast possible. And also, arranging a great bachelor party. [I'm getting married in just two weeks!]

Improving my fish literacy

Last week at The Strand bookstore, the universe came to my aid.

On top of a pile of perfectly stacked new titles stood a misplaced, used copy Fish: The Complete Guide to Buying and Cooking by Mark Bittman. This book by the NY Times bestselling author, was largely foreign to me, as it was published over 10 years ago.

Still the book is very relevant and is a great resource for anyone who would like to cook more seafood. And for me personally, I can’t think of a more appropriate book to supplement my kitchen know-how. Other than the wild salmon, tilalpia, and trout fillets I use from my food co-op, I am largely illiterate when it comes to what’s available in the aquatic kingdom.

This book I believe will change that. Similar to cookbooks I enjoy, Fish is arranged by ingredient – each chapter outlining everything you need to know about a fish – from Perch to Mackarel to Sable.

Bittman's tips on how to shop for fish, inspired me to pay a visit to my Greenmarket fishmonger in Brooklyn's Grand Army Plaza. I was in search of mackarel, a fish like salmon that is high in Omega 3s. Per his advice, I made sure the fish kept its vivid, rainbow-like color to ensure its freshness. [It did]

I asked for a pound of mackarel fillets, using half for dinner that night and the rest the next day. [Unfortunately, mackarel does not keep or freeze well. So make sure to use it up when you purchase it.]

I tried two of Bittman’s recipes – the Broiled Mackarel Fillets with Mustard Butter was my favorite. It was delicious served over Lundberg’s wild rice blend and some green beans.

The whole experience was so enjoyable, that I plan to make a weekly ritual out of visiting my fish stand every Saturday and trying somethign new.

I love the idea of supporting my local fishermen, who sustainably fish our waters and do not freeze or ship their catch long distances. I also love the taste!

Broiled Mackarel Fillets with Mustard Butter
Taken from Fish by Mark Bittman

Serves 2

2 tablespoons butter
1 tablespoon dijon mustard
1 teaspoon fresh lemon juice
dash cayenne pepper
salt and pepper to taste
1/2 cup freshly chopped parsley
Two 3/4 to 1-pound mackarel, filleted, skin on

Grease the bottom of a baking pan; preheat the broiler. Cream the butter with the mustard, lemon juice, cayenne, salt, pepper, and half the parsley. Spread the fillets with about half this mixture and broil, about 4 inches from the source of heat, for about 5 minutes. Brush the cooked fillets with the remaining mustard butter and sprinkle with the remaining parsley.

Recipe: Roasted Brussel Sprouts and Sweet Potatoes

I've just noticed that it's been a while since I've posted a recipe. In fact, my overall posting has been down considerably in the last month.

With my wedding only three months away, my mind has been focused towards other things. Instead of dreaming up new ways to eat whole grains, vegetables, and legumes, I've been focused on finding a DJ and designing our invitations.

It doesn't mean I've given up on eating well. Rather I'm sticking to simple food preparations and tried and true recipes (e.g. beans and rice, salmon and greens, vegetables and whole grains). These are dishes that I can make intuitively, and almost feel odd posting a recipe.

This dish for Brussels sprouts and sweet potatoes is one of my favorites from the last couple of weeks. And regardless of where you stand on cruciferous vegetables, I am confident you will like this recipe. I never liked Brussels sprouts until I tried them roasted. You'll want to make sure they get nicely browned in the oven. They go well with sweet potatoes and quinoa.

I hope you enjoy this recipe and may it serve as a reminder that good food doesn't have to be complicated.

Serves 2

10 Brussels sprouts, buds removed and cut in halves
1 large sweet potato, diced
2 tbsp olive oil
1/2 tsp sea salt
2 sprigs of thyme or rosemary
1/2 tbsp butter (optional)
1 cup cooked quinoa

1. Preheat oven to 425 degrees.

2. Place cut Brussels sprouts and sweet potatoes in a small baking pan. Coat with olive oil, sea salt and either thyme or rosemary. And if desired throw in a few pats of butter. Mix well. Roast for 25 minutes, removing halfway to stir.

3. Serve with cooked quinoa

Recipe: Butternut Squash Quinoa Cranberry Salad

Sometimes you just don't want to spend time in the kitchen. That's how I felt yesterday. Still one needs to eat. And in just about the time it would have taken for me to grab something to eat, I was able to make this delicious seasonal recipe.

I love the combination of butternut squash and cranberries with the quinoa. The apple cider vinegar at the end, brings up the sweetness a bit. I am kicking myself for not adding some Brussels sprouts to this dish, as I had some on hand.

Perhaps you can add some at home and let me know how it turns out?

Serves 3-4

1 cup quinoa
2 cups vegetable broth and/or water
1 medium butternut squash, peeled and diced
1/2 medium red onion, diced
1/2 cup dried cranberries
1 sprig of rosemary
2 tbsp olive oil
1 tbsp butter
1/2 tsp sea salt
1 tbsp apple cider vinegar

Preheat oven to 425 degrees.

Cook quinoa in pot with vegetable broth over high heat. Bring to a boil. Reduce heat to simmer. Leave on stove for about 25 minutes, until water is absorbed.

Meanwhile, throw squash, red onion, dried cranberries, and rosemary into a rectangular baking pan. Coat with olive oil. Toss in sea salt and butter. Mix ingredients together. Roast in oven for 20 minutes or until squash is soft. Remove from oven. Add apple cider vinegar. Serve with quinoa.

Recipe: Potato Celery Root Pancakes

I've always been fan of potatoes. Maybe a little too fond. My mom credits it for my weight gain when in high school. She was probably right about that.

I gave up the potatoes for a couple years, but I couldn't give them up for long. They are one of my favorite foods. And this time of year there is nothing wrong with a little bit of added weight (think of it as nature's way of providing a little bit of insulation).

Originally, I was prepared to make my usual recipe for potato pancakes (latkas). I decided to add celery root to the mix after my friend Ella (The Regan Vegan) suggested it. If you'd rather try the traditional method, the celery root can easily be substituted for another potato. I think you'll enjoy them either way.

Also, note this recipe calls for gluten-free breadcrumbs. Instead of creating another item to purchase, I prefer to grind up whatever crackers I have on hand. For this recipe, I used some Brown Rice Sea Salt Crisps sold by Trader Joe's.

I recommend serving the latkas with applesauce and labne (a Middle Eastern yogurt cheese similar to sour cream). Enjoy!

Serves 4

2 large Russet or Yukon potatoes, peeled
1 medium celery root, peeled
1 large onion
1 egg (maybe 2)
1/2 cup gluten-free breadcrumbs from crackers
1 teaspoon sea salt
1/4 cup olive oil

Grate potatoes, celery root, and onion in food processor or by hand. Place in large bowl with one egg, gluten-free breadcrumbs, and sea salt. Mix well and let sit for five minutes.

With clean hands, roll dough into a ball and flatten into a pancake. Add an additional egg, if the batter does not hold together. Set aside until you've used up all the dough.

Heat a large skillet (cast iron recommended) over medium high heat with 1 tbsp of olive oil. Cook four pancakes at a time, a minute or two on each side. Should be golden brown in color. Remove from skillet and place on a large plate. Repeat process, making sure to add some additional olive oil to the pan.

Serve hot with applesauce and/or sour cream.

Recipe: Potato Fennel Soup with Dill

Last week I was in the mood to use a new ingredient. And so I selected fennel. It is one of those things I love, but I rarely cook with.

So I bought a big ole bulb of the stuff and used it in two separate meals. The first half was used in this recipe, along with potatoes and dill to make a really amazing soup. I braised the other half with some olive oil and white wine and served on top of some trout later in the week.

I developed a taste for fennel after consuming its seeds at the end of meals to stimulate digestion. Especially at Indian restaurants that serve food using a lot of cream or dairy. I love its anise-y taste. I think you will too. Enjoy!

Makes 6 servings

2 potatoes, diced
1 carrot, diced
1 leek, diced
1/2 bulb fennel, diced, sprigs removed
2 sprigs celery, chopped
1 tsp sea salt
thyme
1-2 tbsp butter or olive oil
water
2 sprigs dill, chopped (for garnish)

In a large soup pot, saute leeks with butter or olive oil over medium heat for a couple minutes. Add carrot, celery, fennel, and thyme, cooking for an additional 5 minutes. Add potatoes and cook for another 5 minutes.

Next, add water to pot. Immerse vegetables in water with an additional inch or so of water. Increase heat to high. When reaches a boil, reduce to simmer. Leave for 20-30 minutes or so until potatoes are soft. Add sea salt. Blend using immersion blender or transfer to food processor.

Add chopped dill and serve.

Recipe: Sweet Potato Rice Crust Pizza

Tomato season is over, but that doesn't mean you still can't enjoy a pizza with fresh, seasonal ingredients.

This recipe was another creation by Swati, my resident sweet potato expert. I was delighted by how good it turned out. The Parmesan cheese complements the sweet potatoes well, without overwhelming them. And the fresh herbs make you want to devour this pizza the moment it comes out of the oven.

You can find a brown rice pizza crust at most natural foods stores. We purchased one made by Nature's Hilights, which makes a thin crispy crust using only brown rice and potatoes. Regardless if you are gluten free or not, I think it serves this pizza well.

Serves 2

1 large sweet potato, peeled and diced
1 brown rice pizza crust
1 small onion, chopped
freshly grated Parmesan cheese
fresh thyme or rosemary
salt and pepper
olive oil

Preheat the oven to 350. Toss the sweet potato with olive oil, half of the chopped onions, salt and pepper. Place in the mix in a roasting pan and put in the oven for about 20 minutes, or until the potatoes are soft. Remove from oven and raise the temperature to 450 degrees.

Prepare the pizza crust based on the instructions on the box. Spread the roasted sweet potatoes, the remaining onions, thyme, salt and pepper on the top of the crust. Toss or grate some Parmesan cheese directly over the toppings. Bake for 8 to 10 minutes. Let cool for a few minutes and serve.

It's cold. Gimme some beans.

I'm someone who strongly believes you need to listen to your cravings. And this weekend my tummy was loud and clear. It wanted beans.

It may have been the result of an 'intuitive' cooking session I led for a new client, Tamlin, last Tuesday. We met at her home in Park Slope and cooked only with what she had on hand. We did an inventory and brainstormed some possibilities, eventually deciding on a three bean chili, using the canned beans and canned tomatoes in her pantry as well as some fresh vegetables (celery, carrots, green pepper, onions, green beans) she had available. It came out so delicious that I was craving it all week.

But I think a lot of this craving also has to deal with the weather. And with the temperature in the twenties, my body starts to demand earthy, protein-rich foods like beans. And not just any kind of bean - the slow cooked kind, over a hot stove.

So on Saturday morning I decided to start cooking a fresh pot of beans, which I had soaked the previous night. I added plenty of water to the beans, brought them to a boil, and then cooked them slowly throughout the day. I'd check on them every 40 minutes or so. Maybe adding some aromatics (like onion, garlic, thyme, cumin). A bit of olive oil and Bragg's Liquid Aminos. I really had no plan.

Usually I'd cook beans for no more than an hour or two. This time I had my beans cook for almost five hours, only stopping because all the water had evaporated! It was truly amazing to taste these beans. They had become softer, richer, and more complex in taste. For the first time they tasted like beans I'd find in tacquerias and less like those from a can.

They were so good that by mid-afternoon I found myself having an early dinner of beans and rice. I couldn't wait! And on Sunday, influenced by the leftover beans I had cooked up, I made a black bean mushroom chili.

What a weekend!

Photo essay: Thanksgiving in Virginia

A colorful vegetarian Thanksgiving
Featuring Roasted Sweet Potatoes, Wild Rice with Cranberries,
Gluten-Free Macaroni and Cheese, Sauteed Kale with Garlic

Roasted chestnuts for soup

The final product - pureed goodness

Pumpkin bread with almond meal, walnuts, raisins, agave nectar.
A little dense, but delicious.

Grateful diners (Swati, Mom, Dad)

For recipes, and commentary see previous post My Thanksgiving Menu

My Thanksgiving Menu (thanks Google!)

Nothing makes me happier than planning my entire day around food. No occassion is more nurturing of this love than Thanksgiving. And no place, more accomodating than my parents home in Virginia, where I am currently spending this holiday.

While I have shunned the suburbs for most of my adult life, I must say the sheer amount of counter space really makes cooking a lot of fun. Especially when coming from my cramped Brooklyn kitchen.

Swati and I dreamed up our menu on the car ride down. We opted for a vegetarian feast, based on seasonal flavors, full of delicious sides. With a menu that features a good combination of old and new dishes.

This year we are truly grateful for Google as it has helped us mainfest a number of our ideas - including a roasted chestnut soup and gluten-free pumpkin bread.

We got the idea for chestnut soup after a visit to the Natural Gourmet Institute last winter. My friend Katie was completing her Chef's Training program and prepared a delicious chestnut soup as part of the school's Friday Night Dinner series. We were unable to get a hold of a recipe from her, but instead found a great, simple one on NYTimes.com courtesy of 'The Minimalist' Mark Bittman.

The pumpkin bread was also brought to us by Google (keyword : gluten free pumpkin bread almond meal). As you can imagine by my search, the intention was to find a recipe that featured almond meal, as I was eager to use up my supply of this ingredient from the zucchini nut bread I made this summer. We were taken to a great recipe from The Hall Center. In addition to using almond meal as the base (instead of white flour) it also calls for coconut oil (instead of butter) and agave nectar (instead of sugar). As a health counselor, I think my hands were tied on this one.

Here's the complete menu for tonight:

Roasted Chestnut Soup
Wild Rice and Cranberries
Sauteed Kale with Garlic
Roasted Sweet Potatoes
Macaroni and Cheese
Pumpkin Bread

I look forward to sharing the highlights and pictures from this evening. Happy Thanksgiving!

Recipe: Cranberry Walnut Steel Cut Oats

I love starting my day with a nice bowl of steel cut oatmeal. Topped with dried cranberries, walnuts, and coconut this is a perfect start to the morning.

Growing up, I was never a big fan of oatmeal. My grandfather ate it and thought it was something for old people - a soggy kind of cereal, high in fiber, but lacking flavor.

It wasn't until I lived in San Francisco that I discovered Steel Cut oats. My friend Tam had these beautiful looking tins of McCann's Irish Steel Cut Oatmeal in her kitchen, which piqued my curiosity. Previously I had never seen anything other than the Quaker man on a package of oats.

I noticed them later at my local Trader Joes and decided to take some home to try. They required more time to cook (25 minutes as opposed to 5 minutes for rolled oats), but it wasn't like I was cooking rolled oats anyway. So I made them one day and I was sold. Steel cut oats are now a regular part of my breakfast ritual.

I think you'll find the extra twenty minutes well worth it. Unlike the other stuff that 'passes' for breakfast food (e.g. toast, cereal, coffee), steel cut oats will provide a steady, quality source of energy that will last throughout the morning. I mean isn't that the intention of breakfast anyway?

To make oatmeal more exciting, I recommend alternating your toppings. Personal favorites include dried cranberries, raisins, crystallized ginger, walnuts, pumpkin seeds, flax seeds, and shredded coconut. I also add a bit of flax, walnut or coconut oil to give it a healthy bit of fat.

Also, who said you need to be in the kitchen while your breakfast is cooking? I often get ready while the oats are on the stove. Here is the recipe:

Serves 3

1 cup steel cut oatmeal
2 cups water
a pinch of salt
dried cranberries
walnuts
shredded coconut
flax oil

Bring water to boil in a medium sized pot. Add oatmeal and return to boil. Then let simmer 20-25 minutes until fully cooked, mixing periodically. Serve in bowls with cranberries, walnuts, coconut, a teaspoon of flax oil, and a pinch of salt. Enjoy!

Another fun tip: Add a ginger tea bag to oatmeal while cooking. Will infuse a nice flavor to the oats.

Warming up to root vegetables

It is just over 30 degrees here in Brooklyn. So it should come as now surprise that yesterday marked the end of the growing season, and with it my CSA share.

Gone are the strawberries and bright colorful fruits and veggies from when the season opened in June. This week's loot was noticeably more rooty. With veggies like potatoes, carrots and celery root.

Normally, these ingredients don't sound all that appetizing, but surprisingly I've been craving them recently. If these hardy foods can stand up to the weather, well then, perhaps they can help me stand up to it too.

I think all root vegetables do well with a nice roasting. Yesterday, I took several of my roots that had been collecting for a while (potato, sweet potato, turnip), and made a great meal with them. I simply cut them up, and threw them in a roasting pan with some olive oil, salt and thyme. Then put them in the oven at 425 degrees for 25 minutes or so, taking them out halfway through to mix. I served with some broiled fish, brown rice and garlic collard greens. Yum!

I also enjoy making soups with root vegetables (see my recipe for Celery Root Soup). I'd love to hear other creative ideas too. Please share!

Assembling the perfect pumpkin pie

My family doesn't have too many traditions for Thanksgiving, but the one thing that has stayed true is our insatiable appetite for pumpkin pie. We had a tryout this weekend for our annual tradition, as an interesting gluten-free pumpkin pie recipe emerged.

In the November issue of Natural Health magazine, a recipe for a Coconut-Crusted Sweet Potato Pie caught my attention. What really surprised me was this recipe called for no flour, just coconut and butter. I've always been a fan of flourless chocolate cake, so why not flourless pumpkin pie? I decided I had to try this out, albeit swapping the sweet potatoes with pumpkin.

I tasked my loyal sous chef, Swati, with making the pie. (Actually we fought over this, but in the end she won out.) Most years, I would just use the canned pumpkin puree, but this time Swati opted for fresh pumpkin, using the one we received as part of our CSA share.

She did a great job in making the pie. The filling was especially noteworthy, holding together nicely. Unfortunately, the flourless dream was unrealized - the crust was a little disappointing. It fell apart easily, and called for a little too much coconut. I longed for the crust we made last year, made from walnuts, hazelnut flour and maple syrup. It was a recipe that I discovered in San Francisco from Darshana Weill of Fruition Health. The nutty taste contrasted nicely with the smooth taste of the pumpkin.

So next week, I think I will marry the perfect filling with the perfect crust to create the ultimate pumpkin pie. Here is what I plan to do. If anyone would like to test out this recipe for me, I would love to hear how it comes out!

Perfect Filling:
2 cups pumpkin puree (canned or fresh)
2 eggs
½ cup tofu, firm
2/3 cup maple syrup
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cardamom

Perfect Crust:
1 cup ground pecans
1 cup ground rolled oats
1 cup rice or hazelnut flour
1/2 cup maple syrup
1/4 cup canola or other vegetable oil

Preheat the oven to 350 degrees.

Grind pecans and rolled oats in a blender. Mix in rice flour, maple syrup and vegetable oil. Press into pie pan.

In a food processor or blender, combine mashed pumpkin, eggs, tofu, maple syrup, and spices. Puree until smooth. Pour filling into the crust and bake for 30 minutes, or until the filling has firmed up. Check to see if ready by inserting toothpick into center. If it does not come out clean, continue baking for another 10-15 minutes. Remove from oven and let cool.

Attention Gluten-Free Bakers: Look for GF Rolled Oats sold by Bob's Red Mill.

Recipe: Celery Root Soup

It's getting cold here in Brooklyn - and nothing stands up to the chilly weather, than a bowl of warm soup. And given the big ole celery root I received in my CSA share last week, I was inspired to create this 'intuitive' recipe.

In the past, I've enjoyed this soup in restaurants, loaded with cream. Seeing as I don't keep cream in the house, I thought to try making this without the added dairy. So I used a potato instead, which when blended gives it the same creamy consistency.

Feel free to add more or less of any of the vegetables listed. You'll find you can't really go wrong with soup. One of the many reasons I like to make it! It also stores well and can be enjoyed days later.

Serves 4-5

1 leek, diced (white and light green parts only)
1 carrot, diced
1 potato, diced
1 celery root, peeled and diced
2 tbsp butter
water
2 tsps or more sea salt

In a large soup pot, melt the butter over medium heat. Saute the leek for a couple minutes, adding remaining ingredients. Cook for another 10 minutes. Fill up pot with water, a couple inches above the vegetables and bring to a boil. Reduce heat to simmer and partially cover. Continue cooking for 25 minutes or longer until potatoes and celery root are soft. Add salt to taste. Remove from heat. Use immersion blender (or transfer to food processor) for a smooth, creamy consistency.

Optional: Serve with chopped scallions (pictured)

Feeling spacey? Eat your root veggies

Have you ever desired more focus or concentration? Or the ability to be more decisive and hold your ground? Before you convince yourself you have ADD, try eating some more beets. I'm confident these root vegetables will bring you down to earth.

This ancient remedy has been on my mind ever since a session with my client Sejal yesterday. She was in high spirits, but had a hard time staying focused during our call. As a result we ended up jumping from one topic to the other. It was clear she needed some support to 'get grounded.'

In my view, Sejal was operating 'in her head.' A condition I see often with academics, like her, and those in highly analytical professions. While this mentality has helped her formulate brilliant thoughts, it has also left her disconnected from her physical body.

Beets can help us get back in touch with ourselves - a traditional remedy that like many things has gotten lost in this time of industrial agriculture and modern nutrition-speak.

And to understand you may have to suspend your beliefs on what is possible through food. When we consume a plant or an animal we take on more than just its nutrients and vitamins - we also take on its energy! This can mean the swiftness of a wild deer or, yes, the groundedness of a root vegetable.

I first learned of this theory from Steve Gagne, author of the book The Energetics of Food. In regards a plant, the energy comes from how it is grown. Beets and other root vegetables collect nutrients from the soil around it and grow downward. When we consume them we bring energy to the lower parts of our bodies - contributing to the sense of firm footing, and enhancing other bodily functions. (Yes, beets are also great for constipation!) Consequently, food that grows upwards, like fruit and sugar, bring energy to the head.

This simple theory might seem out of place in the world of genome mapping and genetically modified crops. Yet there is something about its simple straightforward nature that appeals to me. A sign that mother nature had a plan. Perhaps the question of what to eat, does not require a PhD after all!

I enjoy beets roasted in olive oil and on a simple bed of arugula with lemon juice. Find them at your local farmers market.

*Photo courtesy of huumbug on flickr

Recipe: Sweet Potato Black Bean Enchiladas

As a soon-to-be husband, I can't help but question the roots of my partner. Her ancestry traces to India. Her place of birth, Central Pennsylvania. But judging purely from her kitchen skills, you'd want to place her somewhere South of the border. To her making dahl or paneer is a chore. Yet, the possibility of making quesadillas or tacos gets her all excited. You could say it's her thing.

Yesterday she was in classic form as she ventured into new territory - putting together a sweet potato edition of her 'famous' enchiladas. As the benefactor of this effort I must say it came out a huge success. I could not stop dreaming about this dish all day long. Now my friends, it is your turn.

Note: If you can't find shallots, you can always substitute with small onions. Enjoy!

Serves 3-4

2 teaspoons oil
1 large shallot, diced
1 small poblano pepper, seeded and diced
2 sweet potatoes, diced (about 2 1/2 cups)
1 15 oz can black beans, drained and rinsed
1/2 tsp cumin
1/2 tsp chili powder
fresh juice from 1/2 lime
sea salt and pepper to taste
3 1/2 cups Enchilada Sauce (recipes follows)
10 to 12 corn tortillas
4 oz white cheddar cheese, grated

Preheat oven to 375ºF. Heat oil in large skillet. Add shallot and sauté 5 to 10 minutes or until soft. Add sweet potatoes and peppers. Cover and cook about 10 minutes or until potatoes are tender. Stir in beans. Continue to cook and add a little water if necessary to prevent scorching. Add cumin, chili powder, lime juice, sea salt and pepper to taste.

Cover bottom of 9 x 13-inch baking dish with about 1/3 cup of enchilada sauce. Heat tortillas briefly on skillet. Spoon sweet potato mixture, cheese into center of a warm tortilla. Roll up and place in pan, seam side down. Repeat until all filling has been used. Cover enchiladas with remaining sauce, and sprinkle cheese generously over top. Cover pan and bake 20-30 minutes.

Enchilada Sauce

1 large shallot, minced
1 small poblano pepper, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
2 teaspoons dried oregano
28oz can Muir Glen tomato sauce
1/2 teaspoon sea salt

Heat oil in medium pan over medium-low heat. Add shallot and peppers and sauté 5 to 7 minutes, or until shallot is golden brown. Stir in chili powder, cumin and oregano. Sauté 1 minute. Add tomato sauce and sea salt. Bring to a boil and simmer 15 to 20 minutes.

Recipe: Butternut Squash Wild Rice Salad

I find my cravings change with the seasons. And this recipe is essentially autumn in a bowl. It combines some of my favorite ingredients this time of year - butternut squash, wild rice, pomegranates, walnuts and arugula.

For most salads, I don't really measure ingredients. So I've done my best to estimate. If you end up with a lot more squash on your salad than you'd like - don't say I didn't warn ya! Fortunately, it keeps well and tastes great the next day.

Serves 4

1 small butternut squash, peeled and cubed
2 tablespoons olive oil
2 tablespoons agave nectar
1 cup wild rice, cooked according to package instructions
1/2 cup pomegranate seeds
1/2 cup walnuts, chopped
2 tablespoons orange juice
1 1/2 tablespoons walnut or flax oil
1 1/2 tablespoons lemon juice
arugula or salad greens, washed
salt and pepper

Preheat oven to 425 degrees. Toss squash, olive oil, agave nectar in a large baking pan. Cover and roast in oven for 15 min. Remove from oven, turning squash in pan. Return to oven for another 10-15 minutes until squash is browned and tender. Sprinkle salt and let cool.

Once squash is done, insert walnuts in a baking pan. Let toast in oven for about 5 minutes. Make sure they do not burn. Turn with spatula if necessary, remove when fragrant.

Whisk orange juice, walnut oil, and lemon juice in a small bowl. Season with salt and pepper to taste.

Combine greens, pomegranate seeds, walnuts in a bowl. Serve with room temperature or warm roasted butternut squash and cooked wild rice. Toss and coat with dressing.

Bad apple or prized find? The lure of the wormy apple.

These are not the kind of apples you fight for in the store or see pictured next to proud, grinning farmers. Yet, there was something about these bruised, neglected, harbingers of fall that captivated me.

They sat, dejected in a box labeled "take em or leave em" at my local CSA. Many I am sure, passed on the chance to acquire these ugly ducklings. Not me. I know how rare it can be to find an organically grown, New York state apple in these parts. Apparently, the climate here makes it tough for organic growing methods. Even my organic-loyalist the Park Slope Food Co-op, carries "minimally treated" ones.

I also should be clear - this was no charity case. I wanted to see what all the rage was about. I've been curious about wormy apples ever since Amy Hepworth, proudly bit into a wild untreated apple before a packed audience at the Park Slope Food Co-op last year. Amy, who supplies the minimally treated apples available for sale, declared her preference for the maggot-ridden ones, even going so far as identifying the pests she was consuming. Her statement got the attention of New York magazine which profiled her in its August issue, entitled "How Farmer Amy Hepworth Became a Cult Hero to Foodies."

Ever since, I've wondered if we were passing on the good stuff. I mean if the farmers and pests like them, shouldn't we? So I had to try them (the apples, not the pests - sorry, I am not as adventurous as Amy).

I took my knife and cut up an apple. And yes it was delicious! Sweet, crisp, juicy... all the important attributes I look for. Absent was the 'waxy' taste I find so common, and have come to accept.

As a CSA member, I am a stakeholder in my farm. Which means, like Amy Hepworth, I feel a special connection to all that grows from my farm - whether or not it is photogenic. I am sure I would have a different mindset if I shopped at Whole Foods. Fortunately, the good stuff comes to Brooklyn!

Recipe: South Indian Green Beans

Sometimes, believe it or not, I crave Indian food. And when I do, I like to have a side of green beans on hand. Especially when they are in season, as they are right now.

This dish is so simple to make and goes great with brown basmati rice and rajma. Most ingredients are relatively easy to find, with the exception of curry leaves. Most natural food stores have started to carry them (generally with the herbs), and you can of course find them at ethnic grocery stores.

And yes, it can be ready in only 15 minutes!

Serves 2-3

1/2 lb green beans, edges trimmed and cut into 2 inch pieces
1 clove garlic, minced
1/4 tsp black mustard seeds
1/4 tsp turmeric
1/2 tsp whole or ground cumin
1/4 tsp ground coriander
1/4 tsp salt (or to taste)
4 curry leaves
olive oil

Heat 1 tbsp olive oil in a large saucepan over medium-high setting. Add mustard seeds and wait until they begin to make a popping sound. This means the oil is warm enough. Then add turmeric, cumin, coriander, garlic, and curry leaves. Saute for about a minute, allowing flavors to infuse.

Next, add green beans and a tiny bit of water (maybe 1/8 cup). Reduce heat to medium and cook for another 5 minutes, until green beans are cooked, but not too soft. Add salt and cook for another minute or so.

Note: If you desire a sweeter taste, you may also add a bit of agave nectar (1/2 tsp or so) or shredded coconut.

Recipe: Tomatillo Corn Salad

I am someone who is inspired by ingredients. And during my recent visit to the farmers market, I couldn't help but want to take home some tomatillos. These green tomato-like fruits with a paper-y husk are often featured in Southwestern and Mexican cuisine.

With cilantro and some chili peppers, tomatillos make a great salsa. Instead of the usual corn chips, I thought it would be fun to feature in a quinoa salad with corn and zucchini. I was surprised by how great this recipe turned out. And also how easy it was! If you have leftover quinoa, it can be made in under 15 minutes!

Serve by itself or over a bed of spinach or arugula. Pairs well with grilled fish.

Tomatillo Salsa
(recipe from Vegetarian Cooking for Everyone)
8 ounces tomatillos, husks removed
5 sprigs cilantro
2 serrano or mild chili peppers
1/2 small white onion, sliced
Salt

Place tomatillos in a saucepan and cover with water. Bring to a boil, then lower the heat and simmer until they are dull green, about 10 minutes. Drain. Puree in a blender or food processor with the chiles, onion, cilantro, and 1/4 teaspoon salt. Chill before serving.

Quinoa Salad with Corn and Zucchini
1.5 cups quinoa
3 cups water
1 corn, kernels removed
1 medium zucchini, quartered and sliced
1 tbsp olive oil

To make quinoa, place in heavy pot with water. Bring to boil, then lower the heat to a simmer. Cover and cook for about 20 minutes, until quinoa is finished.

In a medium sized skillet, saute corn and zucchini in olive oil over medium heat. Cook for 5-7 minutes until done. Add to cooked quinoa.

Serve with tomatillo salsa. Enjoy!