kale caesar salad

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Dave and I have a friend who we affectionately refer to as Crazy Running Guy. He’s training for a marathon right now, which means he’s running upwards of 80 miles per week. He ran the Boston marathon several years ago (thankfully not the year of the bombing) and was deeply disappointed by his time of 2 hours and 40 minutes.

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It’s not unusual for us to invite him over for dinner on Saturday, and he and Dave will hang out at the bar in the kitchen while I cook…and cook…and cook some more. We’ll eat tiny servings of five or even seven different courses. Sometimes I have some prep done ahead of time and get to relax a bit, but other times, I spend almost the whole evening on my feet, except when I’m eating. I’m enjoying myself, and no one else seems disturbed that I’m cooking more than socializing.

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He isn’t much into cooking, but in a strange way, I feel like he gets me. He’s our Crazy Running Friend; I’m his Crazy Cooking Friend. Which, when you think about it, is a good match, right? Fortunately, he isn’t picky and eats almost anything I throw at him. He didn’t seem fazed at all by kale caesar salad. He didn’t get any wine though, due to a tough run planned for the next day. No wine? I definitely prefer being crazy about cooking instead of running.

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Kale Caesar Salad (slightly adapted from The Food Lab)

4 to 6 servings

As always, I substituted Greek yogurt for a portion of the mayonnaise.

1 pound (about 2 bunches) Tuscan, tough stems removed, leaves roughly chopped (about 4 quarts loosely packed leaves)
4 tablespoons extra-virgin olive oil, divided
5 ounces hearty bread, roughly torn into 1-inch pieces
Kosher salt and freshly ground black pepper
⅔ cup mayonnaise
6 anchovy filets, minced
1 medium clove garlic, minced (about 1 teaspoon)
1½ ounces (about ¾ cup) Parmigiano-Reggiano, finely grated
2 teaspoons Worcestershire sauce
2 tablespoons juice from 1 lemon
1 small white onion or 2 shallots, finely sliced

1. Place a rimmed baking sheet on the middle rack of the oven and heat the oven to 400 degrees. In a large bowl, combine the kale and 2 tablespoons of the oil. Use your hands to knead the oil into the kale until the kale is dark green and slightly softened, about 2 minutes.

2. Transfer the bread, 1 tablespoon oil, and salt and pepper to taste to a food processor fitted with the metal blade. Pulse until the largest pieces of bread are about the size of a chickpea. Remove the preheated baking sheet from the oven. Add the remaining one tablespoon of oil to the pan, using a spatula to spread it evenly. Transfer the bread pieces to the pan. Bake until toasted, about 15 minutes, stirring once halfway through the baking time. Let cool slightly.

3. Add the mayonnaise, garlic, anchovies, worcestershire sauce, lemon juice, and parmesan to the empty food processor bowl. Process until smooth.

4. Add the onions, dressing, and half the bread pieces to the kale; stir to combine. Serve immediately, topping each serving with the remaining croutons.

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summer vegetable gratin

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Can I talk about my garden some more? I’m sorry, I’m just really excited about it. I’m finding that I get nearly the same enjoyment from my vegetable garden as I do from cooking lately. I can’t stop myself from wandering between the beds, just looking at the plants; looking for new fruit growing, checking on whether anything is ripening, plucking weeds, crushing stinkbugs.

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I’m so proud that I grew half of the vegetables in this dish. Despite my hit or miss success with gardening, the tomatoes, zucchini, thyme, and basil in this dish all came from the backyard (or the basil would have if I’d remembered to use it).

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It’s one of those dishes that toes the line between being healthy and feeling indulgent. I brought it to a comfort food-themed potluck where I knew there would be a lot of (really delicious) cheesy baked pasta, hoping that a second helping of vegetable gratin would keep me from a third helping of macaroni and cheese. It didn’t work – I had both a second helping of gratin and a third helping of mac and cheese – but at least only my healthy-ish gratin leftovers came home with me. My favorite part of gardening is the part that involves eating, and this combination of summer vegetables and herbs is exactly why that is.

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Summer Vegetable Gratin (from Cook’s Illustrated)

6-8 servings

I didn’t use this much oil. I sprayed the pan with cooking spray instead of using a tablespoon of oil, and then I used less with the garlic, maybe just 1 tablespoon instead of three.

6 tablespoons extra-virgin olive oil
1 pound zucchini, ends trimmed and sliced crosswise into ¼-inch-thick slices
1 pound summer squash (yellow), ends trimmed and sliced crosswise into ¼-inch-thick slices
2 teaspoons table salt
1½ pounds ripe tomatoes (3 to 4 large), sliced ¼-inch thick
2 medium onions, halved lengthwise and sliced thin pole to pole (about 3 cups)
¾ teaspoon ground black pepper
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1 tablespoon minced fresh thyme leaves
1 large slice white sandwich bread, torn into quarters
2 ounces Parmesan cheese, grated (about 1 cup)
2 medium shallots, minced (about ¼ cup)
¼ cup chopped fresh basil leaves

1. Adjust an oven rack to the upper-middle position and heat the oven to 400 degrees. Brush a 13- by 9-inch baking dish with 1 tablespoon oil; set aside.

2. Toss the zucchini and summer squash slices with 1 teaspoon salt in a large bowl; transfer to a colander set over a bowl. Let stand until the zucchini and squash release at least 3 tablespoons of liquid, about 45 minutes. Arrange the slices on a triple layer of paper towels; cover with another triple layer of paper towels. Firmly press each slice to remove as much liquid as possible.

3. Place the tomato slices in a single layer on a double layer of paper towels and sprinkle evenly with ½ teaspoon salt; let stand 30 minutes. Place a second double layer of paper towels on top of the tomatoes and press firmly to dry the tomatoes.

4. Meanwhile, heat 1 tablespoon of oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onions, remaining ½ teaspoon salt, and ¼ teaspoon pepper; cook, stirring occasionally, until the onions are softened and dark golden brown, 20 to 25 minutes. Set the onions aside.

5. Combine the garlic, 3 tablespoons oil, remaining ½ teaspoon pepper, and thyme in a small bowl. In a large bowl, toss the zucchini and summer squash in half of the oil mixture, then arrange in the greased baking dish. Arrange the caramelized onions in an even layer over the squash. Slightly overlap the tomato slices in a single layer on top of the onions. Spoon the remaining garlic-oil mixture evenly over the tomatoes. Bake until the vegetables are tender and the tomatoes are starting to brown on the edges, 40 to 45 minutes.

6. Meanwhile, process the bread in a food processor until finely ground, about 10 seconds. (You should have about 1 cup crumbs.) Combine the bread crumbs, remaining tablespoon oil, Parmesan, and shallots in a medium bowl. Remove the baking dish from the oven and increase the heat to 450 degrees. Sprinkle the bread-crumb mixture evenly on top of the tomatoes. Bake the gratin until bubbling and the cheese is lightly browned, 5 to 10 minutes. Sprinkle with the basil and let sit at room temperature for 10 minutes before serving.

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meatball-stuffed zucchini

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I joke about not being good at gardening, but the truth is, it’s no joke. I am not good at it. Every year, at least half of what I plant is a failure. This year, in fact, in one raised bed, it’s exactly half, with two tomato plants and one pepper plant doing quite well, and two tomato plants and one pepper plant not doing much of anything at all.

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This year, I’m having more success with my zucchini plant than ever before. (Keeping with the theme, the beans in the same bed aren’t producing at all.) Maybe the disgusting and destructive squash bugs will move in eventually, but so far, so good. I get about three zucchinis each week, which has been just right for making old favorites like these enchiladas and this pasta, while also providing an opportunity to try a new favorite.

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This has become my go-to zucchini recipe this summer. I like it as a first course, maybe with a pasta dish served afterward, but it would work well as a main dish too. If things keep going well with my zucchini plant – and in my garden, that’s not a guarantee – I might just make this once a week until the season is over.

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Meatball-Stuffed Zucchini (adapted from Dominica Cooks and Cook’s Illustrated)

Makes 4-6 first course servings or 2 main course servings

I’ve used ground lamb for these (which is what the pictures show) because we love it, and I’ve used ground venison because someone gave us a bunch that we need to use up.

1 tablespoon olive oil
2 cloves garlic, minced, divided
1 (14-ounce) can whole tomatoes, chopped with scissors in the can
salt
1 slice white sandwich bread (crusts discarded), torn into small cubes
¼ cup buttermilk or 3 tablespoons plain yogurt thinned with 1 tablespoon milk
2 tablespoons grated Parmesan cheese, plus more for topping
1 tablespoon minced fresh parsley leaves
1 large egg yolk
pinch ground black pepper
½ pound ground beef or lamb
2 large or 3 small zucchini or summer squash, halved lengthwise, seeds scraped out and discarded

1. Heat the oven to 400 degrees. Add the oil and 1 clove of garlic to an 8-by-8-inch (or equivalent size) baking dish; transfer to the oven until the garlic is sizzling, 5-8 minutes. Stir the tomatoes and a pinch of salt into the oil; set aside.

2. In a medium bowl, combine the bread and buttermilk or yogurt and milk; set aside for 10 minutes for the bread to soften. Stir in the cheese, parsley, egg yolk, remaining garlic, ¼ teaspoon salt, and pepper. Using your hands, evenly mix in the ground meat.

3. Divide the meat mixture evenly between the halved and cored zucchini. Arrange the stuffed zucchini in the baking dish. Transfer the dish to the oven and bake until the zucchini is softened and the meat is cooked through, 30-40 minutes. Let rest for 5-10 minutes. To serve, spoon the tomato sauce over the zucchini and top with parmesan cheese.

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quinoa puttanesca

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Based on whether it leaves a bunch of half-used ingredients leftover, this may not be the best single-person dinner, but it’s one of my favorite meals for when Dave is out of town anyway. For years, Dave didn’t like anchovies or olives, so those were the things I ate when he traveled. He’s come around to both, but the tradition has stuck, and this has become a treat for myself while he’s gone.

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It’s very similar to the pasta version, but I like to think quinoa is a little healthier than pasta. Certainly, quinoa has a stronger, earthier flavor, which required adjustments in the other ingredients. More briny olives, more salty capers, and more bitter parsley were all necessary to stand out next to the quinoa.

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Even if it doesn’t fulfill my no-leftover-bits-of-ingredients rule for single-person dinners, it meets the rest of my criteria – easy, healthy, minimal dishes. Fortunately, I like it so much that I’m willing to make it twice in one week while Dave travels, which is the perfect way to use up the half cans of tomatoes and tuna leftover from one serving. That puts this back on the list of great meals for cooking for one.

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Quinoa Puttanesca (adapted from Cook’s Illustrated’s Spaghetti Puttanesca)

4 servings

I use the higher amount of anchovies, because I love them, but I understand that not everyone shares that opinion. The tuna is not at all traditional in puttanesca, but it increases the protein of this one-pot dish.

1 tablespoon olive oil
1 teaspoon red pepper flakes
6 cloves garlic, peeled and minced
6-8 anchovies, minced
8 ounces (1⅓ cups) quinoa, rinsed and drained
1 (28-ounce) can whole tomatoes, coarsely diced in the can with scissors
2 (5-ounce) cans solid white tuna in water, drained and flaked into bite-sized pieces (optional)
¼ cup capers, drained
1 cup kalamata olives, finely chopped
¼ cup minced parsley

In the medium saucepan over medium heat, heat the olive oil, red pepper flakes, garlic, and anchovies until sizzling and fragrant, 2-3 minutes. Add the quinoa, tomatoes with their juice, and tuna (if using). Increase the heat to medium-high and bring to a simmer. Once the mixture simmers, cover, reduce the heat to low, and simmer for 15 minutes. Stir once, then replace the cover, remove the pot from the heat, and let set for another 15 minutes. Stir in the capers, olives, and parsley; serve immediately.

brussels sprouts and kale salad with pecorino and almonds

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I never would have served my dad kale six months ago. For his whole life, he’s been a classic meat and potatoes guy, heavy on the meat. He’d put vegetables on his plate every night, and he’d always eat them – all two forkfuls that he’d served himself.

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He made a sudden switch last fall in an attempt to lower his cholesterol and blood pressure. (It worked, by the way.)  However, he didn’t just start eating more vegetables and less meat. He didn’t become a pescatarian, or even a vegetarian. No, he went all the way from meat and potatoes to vegan – vegan with no fat, not even from avocados.

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He’s loosened up the rules quite a bit since then, although I get the idea that rice and beans still play a big role in his diet. So when my parents visited, I took a chance and served my new favorite salad, almost a slaw of thinly sliced Brussels sprouts and Tuscan kale. It’s bright from lemon juice, but the pecorino provides a bit of richness. I love the crunch of the almonds. It’s a strange world, although not a bad one, where I am comfortable feeding my dad kale but not the Italian sausage dish that was the main course of this meal.

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Brussels Sprouts Kale Salad with Pecorino (adapted from Bon Appétit via epicurious)

6 to 8 servings

Slicing the Brussels Sprouts isn’t as tedious as it sounds; it’ll probably take you ten minutes. However, the slicing blade on a food processor should do the trick too.

1 teaspoon plus ¼ cup extra-virgin olive oil, divided
½ cup slivered almonds, coarsely chopped
¼ cup fresh lemon juice
2 tablespoons Dijon mustard
1 small shallot, minced
1 small garlic clove, finely grated
¼ teaspoon kosher salt plus more for seasoning
Freshly ground black pepper
16 ounces Brussels sprouts, trimmed, halved and sliced thin
2 bunches Tuscan kale (about 8 ounces total), center stem discarded, leaves thinly sliced
1 cup (2 ounces) finely grated Pecorino

1. In a small skillet over medium heat, heat 1 teaspoon of the olive oil. Add the almonds and toast, stirring constantly, until browned and fragrant, 2-4 minutes. Transfer the almonds to a plate; set aside.

2. In a small bowl, mix the lemon juice, mustard, shallots, garlic, salt, and pepper. Whisk in the remaining olive oil.

3. Combine the Brussels sprouts, kale, dressing, almonds, and pecorino. Serve immediately or cover and chill for up to 8 hours.

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antipasti salad

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It took me a few tries to get the office potluck right. In the meantime, I learned that goat cheese is a bad idea; the old cowboys think it sounds gross and won’t try it. Dips and spreads don’t work well because you have to dish both the spread and the item to be spread onto and guess at the ratio. Grabbable snacks are fine, but not necessary, because people aren’t hovering and grazing; they just fill a plate and find a seat at the crowded table in the conference room.

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Food in crockpots is always popular, but anything that requires a bowl is too much work for people; you need one hand for your plate and the other to scoop more food onto that plate, so a bowl overloads you. That still leaves a lot of good food though – meatballs, beans, pastas. I considered bringing macaroni and cheese in the crockpot, but after a look at the potluck’s sign-up sheet, decided that more carbs was probably unnecessary.

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So then I started thinking that something more on the healthier side would be nice. A green salad doesn’t work though; I’m okay with my foods touching, but not grape jelly-chile meatball sauce and lettuce. Instead, I combined all of my favorite antipasti ingredients into one bowl, mixed it up, and let it sit overnight. In that time, the brine from the olives, seasoning in the salami, and herbs in the artichoke marinade seeped into the chickpeas and milky mozzarella.

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I couldn’t stop eating it when I made it. At the potluck, it didn’t get overshadowed by tasty choices like chile relleno casserole, green chile corn pudding, and green chile stew (green chile is how we do potlucks in New Mexico).  I don’t know if the picky old cowboys tried it, but several other people gave me compliments. My favorite was the leftovers though – I didn’t have to share and there were no distractions from the salad itself.

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Antipasti Salad

1 pint grape tomatoes, halved
1 clove garlic, unpeeled
1 (15-ounce) can chickpeas, drained and rinsed
2 (6.27 ounce) jars marinated quartered artichoke hearts, preferably grilled, drained but not rinsed
1 cup kalamata olives, halved
8 ounces fresh mozzarella, cubed
4 ounces sliced salami or mini pepperoni
½ small red onion, sliced thin
2 ounces parmesan, diced small
¼ cup minced parsley
¼ cup pepperoncini, sliced
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil

1. Heat the oven to 350 degrees. Arrange the tomatoes cut side up on a baking sheet; place the garlic on the baking sheet. Bake until the tomatoes are slightly shriveled and the garlic is soft, about 30 minutes. Cool to room temperature.

2. In a large serving bowl, mix the tomatoes and all of the remaining ingredients. Squeeze the garlic into the mixture; stir. Marinate at least 1 hour or cover and refrigerate for up to three days. Serve at room temperature.

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swiss chard mushroom sausage lasagna

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I have this weird thing with lasagna, in that I love it, and I love making it, but I have a hard time bringing myself to repeat recipes. I’m always searching for the next new lasagna recipe, but the truth is, my favorite lasagnas involve tomatoes and cheese and probably bechamel and something that tastes meaty (which could be mushrooms and not meat). And there’s only so many ways to combine those ingredients and still call it in a new recipe.

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This one, however, I did make twice, because the first time wasn’t quite right. I was thinking that because I enjoy both bechamel and ricotta in lasagna, that I would enjoy having them both there. It turns out, though, that it was overkill, so I nixed the ricotta. Also, the original recipe didn’t include tomatoes or sausage, but they both mix in so well with béchamel and cheese and greens that I couldn’t resist adding them.

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I can’t call this my favorite lasagna. With my compulsion to keep trying new recipes, I can’t claim any favorite. But this is certainly worth adding to the list of great recipes. It’s almost like a classic lasagna with some extra vegetables, and those vegetables fit in perfectly with the cheese and tomatoes and meat. It’s so good I might even make it again someday. But in the meantime, tell me: what’s your favorite lasagna recipe?

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Swiss Chard Mushroom Sausage Lasagna (adapted from Bon Appetit via epicurious)

For instructions on boiling and rinsing the noodles, see step 4 of this recipe.  You’ll only need half of a recipe of fresh pasta.

Béchamel sauce:
3 tablespoons (½ stick) unsalted butter
¼ large onion, chopped fine
3 cloves garlic, minced
3 tablespoons all-purpose flour
3 cups milk
1 bay leaf
pinch nutmeg
½ teaspoon salt
¼ cup (½ ounce) grated parmesan cheese

Swiss chard and mushroom layer:
8 ounces Italian sausage, removed from casing
1 tablespoon olive oil
¾ large onion, diced
1 pound crimini mushrooms, sliced
salt
4 large garlic cloves, minced
¼ teaspoon dried crushed red pepper
1 (15-ounce) can diced tomatoes with juice
1 pound Swiss chard, center rib and stem cut from each leaf
pepper

Lasagna:
1 pound fresh lasagna noodles or 12 7-by-3-inch lasagna noodles, boiled and rinsed
4 ounces (1 cup) provolone, shredded
4 ounces (1 cup) mozzarella, shredded
2 ounces (1 cup) finely grated Parmesan cheese
2 tablespoons minced parsley

1. For the béchamel sauce: In a medium saucepan over medium heat, melt the butter. When the foaming subsides, add the onion and the garlic. Cook, stirring often, until the onions are softened and translucent, about 5 minutes. Add the flour and cook, stirring constantly, for 1 minute. Whisking constantly, slowly add the milk. Add the bay leaf, increase the heat to medium-high, and bring to a simmer, whisking constantly. When the mixture simmers, reduce the heat to medium-low, add the nutmeg and salt, and simmer 5 minutes. Remove the bay leaf and stir in the parmesan. Cover and set aside.

2. For the swiss chard and mushroom layer: Heat the oil in medium skillet over medium-high heat. Add the onion; sauté until the onion is tender, 3 to 4 minutes. Add the mushrooms and ½ teaspoon salt; cook, stirring occasionally, until the mushrooms release their liquid and then brown, about 8 minutes. Add the garlic and crushed red pepper; cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes; simmer until slightly reduced, about 10 minutes. Mix in the chard; cook, stirring frequently, until wilted, about 5 minutes. Stir the sausage back into the sauce; season to taste with salt and ground black pepper.

3. Heat the oven to 350 degrees. Spread a thin layer of the béchamel sauce on the bottom of a 9×13-inch baking dish. Cover the sauce with a slightly overlapping layer of boiled noodles, cutting them as needed to fill any gaps. Evenly spread ¾ cup of the sauce over the noodles. Top with one-third of the sausage-mushroom mixture and one-fourth of the cheeses.  Repeat the layers twice more. Layer a final layer of noodles, then cover with the remaining béchamel and cheeses.  Cover the pan with aluminum foil.

4. Bake, covered, for 30 minutes. Remove the foil and continue to bake until the lasagna is bubbling around the edges and golden on top, 20 to 30 minutes longer. Let stand at room temperature for 10 to 15 minutes. Sprinkle evenly with parsley and serve.

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salad with pancetta, peperoncini, and parmesan

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My favorite way to spend a Saturday night is cooking. It’s the only night of the week I feel like dinner can be a project; I’m busy being busy on weeknights, and I’m busy being lazy Friday and Sunday. So when I finally get the chance to cook a lot of food, I have a habit of cooking too much food.

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One strategy I use to eat as much as possible without stuffing myself silly is to eat in courses, with time between each to allow for some digestion. Another is to serve food that’s fairly light, so I don’t get filled up by just a few bites.

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This salad has become my go-to light salad course. It doesn’t hurt that it’s easy, plus the combination of ingredients is just perfect – briny peppers, salty meat, and parmesan to make it seem hearty and filling when it really isn’t. I’ve served it to pretty much everyone who’s come over for dinner in the last few months. I’ve also served at least four other courses each time, because there’s no better way for me to spend a Saturday night.

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Salad with Pancetta, Peperoncini, and Parmesan

Serves 4 to 6

Before adding garlic to dressings, I always toast it, with the peel on, in a dry skillet over medium-high heat for a few minutes, until the peel is black where it hits the pan.  It tames the harsh bite of raw garlic.

Dressing:
2 cloves garlic, pressed through a garlic press
½ teaspoon salt
½ teaspoon pepper
1½ tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
¼ cup extra virgin olive oil

Salad:
2 romaine hearts, washed and chopped
8 peperocini, stems removed, chopped fine
6 ounces pancetta, cooked and crumbled
½ cup (1 ounce) shredded parmesan

1. For the dressing: Mix everything.

2. For the salad: Mix everything; toss with dressing.

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pasta with zucchini cream sauce

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I love love love Domenica Marchetti’s The Glorious Pastas of Italy. Although it isn’t my newest cookbook, it’s still the one that gets me the most excited to cook. But somehow I’d convinced myself that it was a cookbook for winter, full of baked pastas and braised meats. A recent perusal through the book proved me wrong. Not only are there four soups specifically designed for each season, there was this recipe, based on zucchini, the butt of everyone’s summer garden jokes.

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I’ve never been presented with the problem of too much zucchini, but while I happen to love the vegetable, this might be more because I’m a terrible gardener. Regardless, this is yet another great way to use it.

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Summer squash can be difficult to cook without it getting mushy, but this recipe solves that problem for you. It’s supposed to be mush; the vegetables cook down into the sauce. There’s still toothy bites, but this isn’t pasta with zucchini; it’s pasta in sauce made from summer squash. Everything else is just playing a supporting role, with savoriness from the pancetta, body from the cream, and salty richness in the cheeses. It’s a great new way to eat this summer vegetable and a perfect example of why I love this cookbook so much.

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Pasta with Zucchini Cream Sauce (adapted from Domenica Marchetti’s The Glorious Pastas of Italy)

Serves 4 as a side dish or starter course

I made this once without checking the recipe before shopping and had to substitute prosciutto for pancetta, skip the basil, and double the parmesan because I didn’t have pecorino. The dish was still delicious.

I’ve reduced the cream a bit, but the only major change I’ve made is to drastically reduce the amount of pasta, so every bite of pasta gets some creamy zucchini with it.

2 tablespoons extra-virgin olive oil
4 ounces thickly sliced pancetta, cut into narrow strips
2 cloves garlic, cut into paper-thin slices
6 to 8 small to medium zucchini or other summer squash, sliced into thin coins
salt
freshly ground black pepper
¼ cup heavy cream
8 ounces dried pasta
½ cup freshly grated Parmigiano-Reggiano cheese
½ cup freshly grated pecorino Romano cheese
5 large fresh basil leaves, cut into narrow strips (chiffonade)

1. In a large skillet over medium heat, heat the olive oil until shimmering. Add the pancetta; cook, stirring occasionally, until lightly browned. Add the garlic; cook and stir until fragrant, about 30 seconds. Add the zucchini, 1 teaspoon salt, and ½ teaspoon pepper; stir to combine. Reduce the heat to medium and cook, stirring occasionally, until the squash breaks down, about 30 minutes. Stir in the cream.

2. Meanwhile, bring 3 quarts of water to a boil. Add 1 tablespoon salt and the pasta. Cook according to package instructions; drain, reserving 1 cup of the pasta water.

3. Add the pasta, ½ cup of the reserved water, and the cheeses to the zucchini mixture. Cook and stir until the pasta is coated, adding more water if necessary to loosen the sauce. Stir in the basil and serve immediately.

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whole wheat biscotti with pistachios, apricots, chocolate, and lavender

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Sometimes you want the comfortable and familiar. You want brownies. You want vanilla or strawberry ice cream. And who am I to begrudge you a good ol’ chocolate chip cookie craving?

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Sometimes, though, maybe you want something more interesting, maybe even a bit challenging. You want something more adult. But you should keep the chocolate. This is dessert we’re talking about here, a treat, not a chore.

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For those times, you can add fruit. Nuts, maybe. Use whole grains and unrefined sugar. Add…flowers?  Why not?

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I made a half batch of these for a gathering of myself, Dave, and two of our guy friends. They were all gone (except one, which was perfect with coffee the next morning) by the end of the evening, and I swear I didn’t eat them all myself! Grown-up food isn’t so bad.

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One year ago: Ginger Fried Rice
Two years ago: Green Pea Ravioli with Lemon Broth
Three years ago: Pizza with Figs, Prosciutto, Gorgonzola, Balsamic, and Arugula
Four years ago: Pan-Roasted Asparagus
Five years ago: Sichuan Green Beans

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Whole Wheat Biscotti with Pistachios, Apricots, Chocolate, and Lavender
(adapted from 5 Second Rule)

Makes 72 1-inch bites

You can probably choose one type of sugar and one type of flour. I was hedging my bets on the healthier additions.

I used 6 ounces of chocolate, and it was delicious but too much for the dough to hold onto, so I’ve reduced it slightly.

1 cup (4.8 ounces) whole wheat flour
½ cup plus 2 tablespoons (3 ounces) all-purpose flour
¼ cup (1.75 ounces) turbinado sugar
¼ cup (1.75 ounces) brown sugar
1 teaspoon baking powder
½ teaspoon salt
2 extra-large eggs
3 tablespoons olive oil
2 teaspoons vanilla extract
4 ounces (¾ cup) semisweet chocolate chips, chopped
½ cup finely diced dried apricots
½ cup pistachios, rough-chopped
1 teaspoon dried lavender

1. Heat the oven to 350 degrees. Line a baking sheet with a silicone baking mats or parchment paper.

2. In a large mixing bowl, whisk the flours, sugars, baking powder, and salt. In a separate bowl, whisk the eggs until well combined, then add the olive oil and vanilla extract. Pour the egg mixture into the flour mixture and use a rubber spatula to stir the ingredients until the dry ingredients are evenly moistened. Stir in the chocolate, apricots, pistachios, and lavender.

3. On a dry work surface, knead the dough until it’s no longer sticky. Transfer it to the prepared baking sheet and press into a ½-inch thick rectangle measuring about 10 by 6 inches. Bake for 22 to 25 minutes, or until the top no longer looks raw. Transfer the baking sheet with the dough to a cooling rack. Let dough cool for at least 5 minutes.
4. Transfer the dough to a cutting board. Cut each block into 6 long strips, then cut each strip at 1-inch intervals to form squares. Transfer the pieces back to the baking sheet. Bake for 10-14 minutes, until the squares just begin to brown at the edges. Transfer the cookies to a cooling rack to cool completely.

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