Mains

Heirloom Tomato Gazpacho with Pistachio Herb Pesto

When it’s summertime and you find gorgeous heirloom tomatoes at the farmers market, what do you dream of making? Here’s an effortless, no-cook recipe that uses all of your fresh-from-the-garden produce, perfect for those heat-wave evenings.

In between not-too-smooth and not-too-chunky, the trick to this gazpacho’s perfect body is the emulsifying combo of oil and vinegar. Serve chilled in icy glasses or bowls and top it off with an herbal, nutty Pistachio Herb Pesto for a vegan meal. Protein lovers could add in poached shrimp to make this summer soup a full meal or serve as an appetizer with grilled bread.

Heirloom Tomato Gazpacho with Pistachio Herb Pesto

Serves 4

Ingredients

  • 2 pounds of heirloom tomatoes (I used green zebra and brandywine. The color of your gazpacho may change based on what you use), chopped into 2- inch chunks, seeds removed (just brush them out with your fingertip, don’t squeeze out the juice J )
  • 1 sweet bell pepper, or 4 mini sweet bell peppers, stem, seeds and membrane removed, cut into 2-inch chunks
  • 1 English cucumber, cut into 2-inch chunks, 1/4 cup reserved for garnish
  • 1/4 of a red onion, cut into 2-inch chunks
  • 1/4 cup of parsley leaves
  • 1/2 cup of good quality olive oil…I used organic Spanish olive oil
  • 2 tablespoons of Sherry vinegar or red wine vinegar
  • Freshly ground pepper and sea salt
  • About 10 baby heirloom tomatoes, cut into quarters

Instructions

Add the tomatoes, bell peppers, cucumber, red onion and parsley into the bowl of a high-speed blender or a food processor. Securely fasten the lid and blend, starting on low and increasing to high speed, until the mixture is completely smooth, about 2 minutes.

Add the olive oil, vinegar and about 10 cranks of pepper from a grinder and ¼ teaspoon salt. Continue to blend the mixture for about 1 minute, until creamy and emulsified. Taste the gazpacho for seasoning and add more pepper and salt if needed. Put the gazpacho in the refrigerator and chill for at least 2 hours.

When you are ready to serve the gazpacho, divide into chilled glasses or bowls, then top with the reserved cucumber, baby heirloom tomatoes and Pistachio Herb Pesto.

Stir Fried Turkey and Veggies with Lettuce Wraps and Soy Ginger Sauce

Perfect for a summer dinner, this recipe is on replay at our family table. The vegetables can be customized to what you have in the fridge, fresh from the farmers market or in your CSA box. We make a nutty soy ginger sauce to go along with it, but a drizzle of peanut sauce, a squeeze of lime or a dash of siracha will ramp up the flavors.

Stir Fried Turkey and Veggies with Lettuce Wraps and Soy Ginger Sauce

Ingredients:

For the dipping sauce:

  • 1 tablespoon grated ginger
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy or tamari sauce
  • 1 teaspoon fresh lime juice (about a half of a lime, save the other half to serve on the side)
  • 1 pinch red chile flakes, if desired

                For the stir fried turkey and veggies:

  • 1 tablespoon of avocado oil
  • 1 teaspoon of sesame oil
  • 6 ounces sliced mushrooms
  • 1 bell pepper, diced
  • 2 celery stalks, diced
  • Salt and freshly ground pepper
  • 1 pound of ground turkey
  • 3 green onions, chopped, greens separated from the whites
  • 2 garlic cloves, minced
  • 1 tablespoon grated or minced ginger
  • 1/4 cup chopped cilantro
  • 1 head of iceberg lettuce, core removed, leaves pulled apart to form cups

Method for the Soy Ginger Sauce:

Mix all of the ingredients in a large bowl or Mason jar with a tight fitting lid, and whisk or shake to incorporate. Refrigerate until ready to serve, mixing again before serving.

Method for the Stir Fried Turkey and Veggies:

Heat a large skillet or wok over medium-high heat and add the avocado and sesame oil. Add the mushrooms and brown, stirring only occasionally, until all of the liquids have released, about 5 minutes. Add the red peppers, celery, and cook for another 2 minutes, until vegetables have softened. Add the turkey, breaking up into smaller pieces with a spatula, and seasoning with salt and fresh ground pepper. Stir the turkey as it cooks and browns, continuing to break up into smaller pieces, for about 5-7 minutes. Add the green onion whites (bottoms), garlic and ginger, continuing to stir and cook for another 2 minutes, until the onions, garlic and ginger are very fragrant and the turkey is cooked all of the way through. Taste the turkey mixture for seasoning and add more salt and black pepper if needed. Top the Stir Fried Turkey and Veggies with cilantro and the chopped green tops of the onions.

To serve, top a lettuce cup “wrap” with about 1/2 cup of the stir fried turkey and veggies, drizzle with a little soy ginger sauce, squeeze additional lime on top if desired, and fold to eat like a taco.

  

Butter Chicken–Dairy Free!

First of all, my family goes nuts for anything with coconut. Since we really try to find ways that skip dairy and butter, most of the meals we plan are dairy-free. But we LOVE butter chicken! Bummer that most recipes call for butter and heavy cream. So I brought in coconut oil and cream to sub for dairy, and the results have been a hit!

We’ve put this dish in the weekly rotation, serving it with sauteed spinach with garlic and lemon.

It’s a very straightforward dish, with just a few ingredients. I use chicken thighs, which melt into tender bites that don’t require cutting, but if you are a fan of chicken breasts, just dice them up and cook for 10 minutes less.

Butter Chicken–Dairy Free!

Ingredients

For the marinade:

  • 1 teaspoon coconut oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons garam masala
  • 2 teaspoons turmeric
  • 1 teaspoon cumin
  • 2 garlic cloves, grated
  • 1/2 teaspoon salt
  • 2 pounds boneless, skinless chicken breasts

For the butter chicken

  • 1 teaspoon coconut oil
  • 1 small onion, diced
  • 1 small jalapeno pepper, stem, membranes and seeds removed, minced
  • 1 garlic clove, diced
  • 1 tablespoon fresh ginger
  • 1 tablespoon garam masala
  • 1 each teaspoon cumin and turmeric
  • 2 tablespoons tomato paste
  • 1 can whole tomatoes with juices (I used San Marzano)
  • 1 can of coconut cream
  • 1 cup of chicken stock
  • Juice of one lemon
  • 1/4 cup of chopped cilantro
  • Salt and freshly ground black pepper

Steamed Rice & Sauteed Spinach for Serving

Method for the marinated chicken:

Whisk the marinade ingredients together in a large bowl and add the chicken. Toss to combine the chicken and marinade, then refrigerate for up to 24 hours.

Method for the butter chicken:

Heat the coconut oil in a large Dutch oven (that has a lid for later) over medium high heat. When oil is hot, sear the chicken in the pan until golden brown, working in batches to not overcrowd the pan, adding additional coconut oil if needed. Remove the chicken from the pan and set aside on a plate or sheet pan.

When all of the chicken is browned and removed from the pan, add the onions and jalapenos, stirring frequently to prevent burning. After 2 minutes, add the garlic, ginger, garam masala, cumin and turmeric, and continue to stir for another minute, or until the onions soften and the mixture is fragrant. Stir in the tomato paste and can of tomatoes, stirring to lift the brown bits from the bottom of the pot, season with a pinch of salt, and continue to cook for another 2 minutes until the tomatoes reduce slightly. Add the coconut cream, stirring thoroughly to combine, and then stir in the chicken stock. Add the chicken thighs back into the pot, stir everything together, bring to a boil and then reduce to a simmer. Cover the Dutch oven with a lid, cracking slightly to vent.

Simmer the butter chicken for 35-40 minutes, until the chicken thighs are fall apart tender. Stir in the lemon juice and half of the cilantro. Serve, topping with additional cilantro, with steamed rice and sautéed spinach.  

Braised Brisket with Mushrooms

Here in Los Angeles, quarantine 2.0 is in place. Indoor restaurants are closed, along with movie theaters…those places you escape to when it gets too hot to be outside. My favorite markets are still open, although we have masks and lines, social distance dances in the aisles, and bizarre shortages. Looking for something meaty to throw on the grill, I was faced with an empty meat case…the only cut left being brisket. The “new normal” makes everything surprising but strangely accepted, and I dug into cooking for comfort with my brisket and a pile of beautiful mushrooms, while I recalled an article I read where an Italian mother said, “Instead of stocking up on toilet paper, buy food that you’ve always wanted to cook but never had the time to. In lock down, you’ll have the leisure to let things simmer, soak, and rise.” Seared, braised and smothered with caramelized mushrooms, I gave myself into the process while the kitchen bloomed with delicious aromas and I delivered a different type of summer comfort food.

Braised Brisket with Caramelized Mushrooms

Serves 8

Ingredients: 

  • Extra virgin olive oil
  • 1 (5-pound) beef brisket
  • Kosher salt & freshly ground black pepper
  • 2 pounds cremini mushrooms, stemmed and
    finely sliced
  • 2 large onions, chopped
  • 3 celery ribs, chopped
  • 4 cloves garlic, smashed and chopped
  • 1 heaping tablespoon of tomato paste
  • 1/2 cup dry white wine
  • 1 15-ounce can of diced tomatoes with juices
  • 3 to 4 cups chicken stock
  • 2 bay leaves
  • 5 sprigs of fresh thyme
  • 1 sprig of fresh rosemary
  • 1 tablespoon of fresh lemon juice or Balsamic vinegar
  • chopped parsley for garnish

Method: 
Heat a large heavy-bottomed skillet or Dutch oven over high heat until warm, then add enough olive oil to coat the bottom of the pan (about 1 tablespoon.) When the oil has heated, add the brisket to the pan and season generously with salt and freshly ground pepper. Sear the brisket until it is completely browned, and then flip over to the other side, seasoning that side with salt and pepper. Brown the opposite side and remove from the pan, setting aside on a plate.

Add the mushrooms to the pan and allow them to brown before stirring them. Once they have seared to a lovely, light golden brown, give them a stir and allow them to cook until all of their liquid has been released and are a deep golden brown. Season with salt and pepper and remove them from the pan, setting aside on another plate. 

Add a little more olive oil to the pan,  and then add the onions, celery and garlic, season with a pinch of salt and pepper, and stir frequently until the vegetables have softened. Add the tomato paste and wine, stirring to incorporate everything, and cook for a few minutes until the mixture becomes thick and glossy. Add the tomatoes with their juices and stir to combine, cooking for a few minutes. Add the chicken stock, bay leaves, thyme and rosemary sprigs, and put the brisket back into the pan, nestled into the vegetable and broth mixture. Bring the mixture to a boil, then reduce to a simmer, cover the pan with a lid opened to a small crack, and cook for an hour over low heat. After an hour, flip the brisket over and check liquid level, adding more chicken stock if necessary, and cook for another hour and a half. 

After two and a half hours of cooking time, check the brisket to see if it is fork tender by gently pulling at the corner of the meat. If the brisket is still tough, return back to the braising liquid and cook it for another 30 minutes. If it is tender, place it on a cutting board covered with aluminum foil to rest for 20 minutes.

While the brisket rests, strain the braising liquid in a fine meshed strainer, discarding the vegetables and herbs. Return the liquid back to the pan and bring to a boil, cooking for about 10 minutes to make the sauce thick and flavorful. Add the lemon juice or vinegar and taste the sauce for seasoning. Adjust the flavor with more salt, pepper and lemon juice or vinegar if needed. Stir the mushrooms into the sauce.

Slice the brisket thinly across the grain and top with mushrooms, sauce and fresh parsley to serve.

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Grilled Zucchini with Basil Pesto and Orzo Salad

@dannettemitchellphotography

In my farm box came tender new zucchini and a sweet little box of brightly colored heirloom cherry tomatoes. Discovering a dreamy bundle of basil, I decided to combine two of my favorites: grilled zucchini with basil pesto and and a riff on orzo salad. Mediterranean orzo salad is a staple in my house, we make so many versions of it, sometimes adding roasted peppers, grilled eggplant, lots of lemon and zest, great olive oil, kalamata olives, thyme, pine nuts, Parmesan cheese; whatever is in the fridge that can tie it all together. My lovely spring zucchini with an herby, nutty pesto topped with one of our favorite salads is a perfect vegetarian main or side dish.

Let me know how you enjoyed this recipe, how it turned out for you and any changes you made! Please be sure to find me on Instagram to see more recipes and stories!! Or find me on Facebook Live for Kids Cook Along Classes.

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Grilled Zucchini with Basil Pesto and Orzo Salad

Ingredients:

1 bunch of basil leaves

1/4 cup of nuts (pine nuts, pistachios, almonds, walnuts all do well here!)

1-2 garlic cloves

2-3 tablespoons of good quality olive oil, plus more for zucchini

4 whole zucchini, stems and bottoms trimmed, cut in half lengthwise

1 pint of cherry tomatoes, cut into halves

1 cup of cooked orzo (just follow package instructions, rinse and drain, then coat with a light drizzle of olive to keep from sticking)

1 lemon, zested, then juiced

1/2 cup crumbled feta cheese

Freshly ground pepper & sea or kosher salt

Method:

In a small food processor or blender, combine the basil, nuts, garlic and olive oil, and blend until combined but still a little chunky. It should look like a paste, if it’s too dense, add a little more olive oil, and process more. Taste for seasoning and add pepper and salt as needed. Remember, we are adding in feta cheese at the finish, so don’t make it too salty.

Heat a grill or grill pan to medium high heat. Drizzle the zucchini with olive oil to coat, and season with pepper and salt. When grill is hot, place the zucchini on with tongs. Grill until grill marks form and zucchini is slightly softened, then flip and grill until marks show on the other side. Remove from grill and arrange on a platter. Drizzle the pesto over the grilled zucchini.

Mix together the orzo, cherry tomatoes, lemon zest and juice, and feta cheese with a drizzle of olive oil. Season to taste with freshly ground pepper and salt, then dish out over the grilled zucchini to serve.

Turkey Vegetable Bolognese

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The checker at Trader Joe’s scans a 4th bag of carrots, gives me a knowing look, and says, “Meal prep day, right?” Batching meals in advance to keep daily cooking down to a minimum has become a popular way to get a home-cooked meal on the table when we are living our on-the-go lives. But is the practice more overwhelming than the benefits? That all depends on planning! Armed with a great recipe and shopping list as well as a few hours of time, it can be a weekday lifesaver. I have a few tips for easy and delicious meal prep:

  • Plan to cook recipes that actually eat better after they have been frozen and reheated, like soups, stews, braises, grain salads and casseroles. Meats and veggies cooked in a sauce get more flavorful as they have had time to hang out together.
  • Double your recipes but not your time or ingredients. It only takes a little while longer to prep and cook a second batch, and although proteins, vegetables and starches need to be doubled, ingredients like oil and spices do not.
  • Have plenty of containers that are easily stored in your freezer. Mason jars, BPA free plastic and Pyrex, especially if they are stackable, are great choices. Use painter tape and a Sharpie to label and date the item you are storing.
  • Divide food into small containers, then allow to cool all of the way under refrigeration before storing in the freezer.
  • Find ingredients that overlap. If you need rice for one recipe, why not make more to add to salads or a quick mid-week stir fry?
  • Chop the ingredients that go into everything to get the party started. Get all of the onions diced, the garlic minced, and cut up extra carrots for tomorrow’s snack. Getting all of your items prepped in advance will help you save time and make it easier for you to manage three or four different pots working at the same time when the cooking starts.
  • Make it fun! Get the kids involved, listen to your favorite podcast or have friends cook and pack all together.

This Veggie Bolognese (you could also add ground turkey or beef) is a perfect dish for meal prep. Serve it over zucchini noodle, pasta, polenta or cauliflower rice.

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Vegetable Bolognese

Serves 4 to 6

Ingredients:

  • 1/4 cup each diced carrots, celery, fennel and onions
  • 3 garlic cloves, chopped
  • 1 pound organic ground turkey or beef (optional)
  • 2 bay leaves, 3 fresh thyme stems, 1 small rosemary stem
  • 1 cup of white wine
  • 1 15-ounce can of organic diced tomatoes
  • 1 15-ounce can of organic tomato sauce
  • 7 ounces of baby spinach
  • 5 large basil leaves, chopped
  • 2 tablespoons fresh chopped parsley
  • Parmesan cheese and red chile flakes for serving
  • 8 ounces of pasta, cooked, or zucchini noodles

Method:

Heat a large skillet or Dutch oven and coat the bottom with a thin layer of olive oil. Add the diced carrots, celery, fennel and onion and season with salt and pepper. Cook the vegetables until softened, about 5 minutes, stirring occasionally. Add the garlic, ground turkey or beef, if using, seasoning with a bit more salt and pepper, and stir into the vegetables, breaking the meat into small pieces. Continue to stir and brown the meat until it is cooked all of the way through.

Put the bay leaf and the sprigs of thyme and rosemary into the turkey mixture. Pour the wine into the turkey and vegetable mixture and stir, cooking until the wine is reduced by half. Add the diced tomatoes and their juices and cook until liquid is reduced,  and then add the tomato sauce. Cook the sauce for 30-40 minutes, until it is thickened and tomatoes are sweet. While the sauce is hot, stir in the baby spinach and basil, seasoning with salt and pepper and stirring until it wilts. Taste the sauce for additional seasoning, adding more salt and pepper to taste. Remove the bay leaf and herb sprigs. Top with the chopped parsley and serve over pasta or zucchini noodles.

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Farro, White Bean, Roasted Broccoli and Lemon Salad

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The branches of my neighbor’s tree are weighed with bright-skinned, juicy globes, and my farm box has seductive, creamy-green colored broccoli. I am in love with Trader Joe’s chewy, nutty 10-Minute Farro and the idea of salvaging any fresh herbs I have tucked away from previous dishes, as this salad benefits from any combination. Dinner with the hope of leftovers is in progress.

Farro, White Bean, Roasted Broccoli and Lemon Salad

Serve this dish alone, topped with poached eggs, rotisserie chicken or grilled meat. Serves about 4 as a main dish and 8 as a side.

Ingredients:

1 shallot, sliced

1 bay leaf

1 garlic clove

8 ounces of quick cooking farro

1 head of broccoli, cut into equal-sized florets

Olive oil, salt and pepper

1 can of organic white beans, rinsed and drained

1/2 cup chopped mixed herbs: parsley, thyme, dill, basil, cilantro, chervil, tarragon

2-3 fresh lemons

Instructions:

Heat a heavy bottomed saute or sauce pan and drizzle with olive oil. Add the shallot, bay leaf, garlic clove and farro, and stir until the shallot and garlic soften and the farro toasts slightly. Add water to cover plus 1/2 inch. Add a pinch of salt and cook for 10 minutes, until the farro is tender but still slightly chewy. Drain the excess water in a colander if it has not all been absorbed. Place the farro in a large mixing bowl.

While the farro is cooking, heat the oven to 400 degrees. Line a sheet pan with parchment paper and place the broccoli on it, tossing with olive oil, salt and pepper, then spreading out evenly on the pan. Put in the oven, turning the broccoli after about 5 minutes, until charred and softened, but still crisp and bright green, about 10-12 minutes. Remove the pan from the oven and add to the farro.

Add the white beans, chopped herbs and the zest of one lemon to the farro and broccoli. Squeeze in the juice of two lemons, season the farro mixture with salt and pepper, and fold all of the ingredients together. Taste the mixture and add more lemon juice, salt and pepper, and olive oil if needed. Chill the salad or serve it at room temperature.

Kale and Turkey Meatballs

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I’m making a practice of mindful feeding for myself and my family, and along with that comes: Meal Prep. I plan and cook nonstop for a living, all for other people’s families and events. I’ve lapsed into a cycle of over-scheduled activities, and leaving meals to a last-minute freezer dash with a side of leftovers and a  purchase of that life-saving grocery rotisserie chicken…you may know the drill.

This week I dedicated myself to a results-based work out program, so meal planning was crucial. I started by doubling up the frittata I made for Mother’s Day brunch for a quick, nutrient-dense morning start. I chopped salad ingredients, packing them separately so I could design my daily lunch with a variety of produce, and I defrosted a few homemade soups I had stashed in the freezer. Then I made a big batch of Turkey Kale Meatballs to slide into soups, top off with marinara sauce and serve with a side of sautéed spinach, or even turn into a quick snack.

Turkey Kale Meatballs

These are low in fat, tender, packed with the power of kale, and gluten-free. Makes about 24 meatballs.

ingredients

1 bunch of kale

1 large shallot

2 garlic cloves

Olive oil

1 pound of lean ground turkey

1 large egg

1 teaspoon salt and a few pinches of pepper

1 cup of good quality, organic marinara sauce

method

Tear the leaves of the kale from the ribs and wash the leaves, using a salad spinner or colander, then dry with paper towels or by spinning the leaves. Discard the ribs. Put the leaves into the bowl of a food processor. Peel the shallot and roughly chop, placing that and the peeled garlic cloves into the food processor. Chop the kale, shallots and garlic very finely in the food processor, stopping to push down the mixture if large bits remain, and continuing until the kale is uniformly fine.

Heat a large skillet and drizzle enough olive oil to coat the bottom of the pan. Add the kale mixture and cook until the shallots and garlic become fragrant and the kale has wilted. Season with salt and pepper and cool.

Place the ground turkey into a large bowl and add the egg. Season generously with salt and pepper. Mix the ground turkey, egg and kale mixture together until incorporated but not overworked. Tip: to test for seasoning, take a small portion of the turkey mixture and cook it in a small saute pan. Taste and adjust with salt and pepper if needed.

Heat the oven to 350 degrees. Line two sheet pans with parchment paper and form the meatballs, using either a portion scoop or your hands. The meatballs should be no larger than 3 tablespoons and should be uniform in size. Space the meatballs out on the sheet pan and cook for about 15-17 minutes, until firm to the touch and 165 degrees in internal temperature (use a probe meat thermometer). Remove the meatballs from the oven when they are ready and serve immediately with your favorite marinara sauce or cool and store to reheat in a soup or the oven later.

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Green Lentil Soup with Spinach, Cilantro and Lemon

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I received the highest compliment today: “The lentil soup is so so good. I was shocked that even Hudson ate it! He is the pickiest eater ever. I would love the recipe for the soup.” You see, Hudson is 4 years old, and if I can help get a few bites of whole, nutritious goodness into a young man that age, and maybe even change how he feels about vegetables, then I have done my job. Here’s that recipe, Mom!

Green Lentil Soup with Spinach, Cilantro and Lemon

Serves 6-8

1 onion (yellow, white or brown), diced

4 stalks of celery, sliced

4 large carrots, peeled and sliced into rounds

2 cloves of garlic, chopped

1 bunch of fresh thyme

2 bay leaves

1 15 ounce can of diced tomatoes with their juices

2 cups of green lentils

8 cups of chicken or vegetable stock or broth

4 cups of baby spinach

1 bunch of cilantro, stems removed, chopped

Juice of 1 or two fresh lemons

Olive oil, kosher or sea salt and freshly ground pepper

In a large stock pot, heat about 2 tablespoons of olive oil to cooking temperature. Add the onions and cook for a bit, stirring, then the celery and carrots, seasoning with a bit of salt and pepper. Stir and cook the vegetables until they start to sweat, and then add the garlic. Stir frequently to keep the garlic from burning, and continue to cook until the vegetables soften a bit. Add the thyme, bay leaves and tomatoes, season with a bit more salt and pepper, and stir, cooking the tomatoes for about 3 minutes.

Add the lentils, a bit more salt and pepper, and the stock and stir it all together. Bring heat up to high, and bring the soup to a boil. When it boils, reduce the heat to a simmer, and cook the soup until the lentils are tender, about 30 minutes. When the lentils are done (you can tell by tasting them, they should be tender with a slight firm bite), season with additional salt and pepper to taste, stir in the spinach, cilantro and lemon. Taste again, adjusting any seasoning or lemon juice. Add additional olive oil if desired and serve or store in airtight containers in the refrigerator for up to a week.

Whole Grain Blend with Summer Vegetables and White Beans

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I was impressed with a friend’s choice for a “cleanse.” She wanted to get back on track with better eating choices, and started a program that, when it came down to the details, was just sensible eating: lots of fruits and vegetables, whole grains, lean protein and no dairy. She asked for help with weekly food prep, so we whipped up a big batch of Turkey Chile with Sweet Potatoes and Black Beans that sings with bright notes of cilantro and brims with good fiber. Then we made a veggie-centric tomato sauce to serve over quinoa and brown rice fusilli. Last, we put together one of my favorite grain and vegetable dishes that can utilize whatever is in season and transform into a whole meal with the addition of grilled chicken or a humble can of white organic beans. It’s a getting-back-to-basics formula: whole food=whole body=healthy happy lifestyle.

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Whole Grain Blend with Summer Vegetables and White Beans

Serves about 8 as a side dish, 4 as an entree

Ingredients:

2 tablespoons olive oil, divided

1 cup of broccoli, cut into bite-sized pieces

1 cup of diced red bell peppers

1 cup of diced zucchini

Kosher salt and fresh ground pepper to taste

1 cup diced carrots

1 cup diced celery

1 cup diced onion

2 cloves of garlic, chopped

2 cups of brown rice blend (with quinoa, barley, millet, etc.)

4 cups of water or vegetable stock

1/2 cup of chopped basil

1 can organic white beans, rinsed and well drained

Instructions:

Heat a large Dutch oven or skillet with fitted lid over medium high heat until warm, then add half of the olive oil to the pan. Continue to heat the oil until it is warm, about 30 seconds, then add the broccoli, red peppers and zucchini to the pan. Season with salt and pepper, then cook until slightly browned and softened,  stirring occasionally. Remove the vegetables from the pan when they are cooked through but still crisp-tender and set aside.

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Sautee the mirepox and rice together until they are toasty and tasty.

Add the remaining olive oil to the pan, allowing it to heat, then add the carrots, celery and onions. Brown and soften the vegetables, stirring occasionally, then add the garlic and the rice blend, continuing to stir to toast the garlic and rice, about 30 seconds. Pour the water or stock over the rice mixture, season with salt and pepper, give one final stir, and bring to a boil. Once the rice mixture has come to a boil, cover the pan with the lid, placing slightly ajar to allow a bit of steam to release. Cook for 20-30 minutes, until all of the liquid is absorbed and the rice mixture is tender but still firm. When rice is cooked, allow a resting time of 10 minutes with lid fully fitted, then remove the lid and fluff with a fork.

Fold the broccoli, red peppers, zucchini, basil and white beans into the rice blend. Taste for seasoning and serve.

Recipe notes: This is fantastic as a side dish to roasted or grilled chicken, with or without the white beans! It can be updated with whatever fresh, seasonal vegetables that you have on hand. In the winter, it is delicious with browned mushrooms, butternut squash, sauteed kale. The key is to cook the seasonal vegetables through, then remove them from the pan, and add the mirepox (carrots, celery, onion, garlic) and rice, then the fully cooked vegetables. That way, nothing gets overcooked and soggy!

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