Spaghetti Squash "Noodles" with Peanut Sauce

Spaghetti squash is fun. Unlike other winter squashes, when you cook it you get noodle like strands of flesh. They retain a bit of crunch even when well roasted, and they don't shed a ton of liquid like zucchini or summer squash noodles. I served this as a side with grilled steak, but you could also grill or roast vegetables to add to it (peppers would be nice), or chicken.

1 medium spaghetti squash
Peanut Sauce or Spinach Peanut Sauce

Preheat the oven to 400 degrees.

Cut the spaghetti squash open the long way and scoop out the seeds. Brush the flesh with olive or canola oil and sprinkle with salt and pepper. Roast for about an hour, until the flesh is tender and separates easily into strands with a fork.

Let the squash cool enough to handle, then use a fork to scrape out the flesh and separate it into its noodle-y strands.

Toss with enough Peanut Sauce or Spinach Peanut sauce to coat generously, and serve warm. You'll probably have leftover sauce to use for something else.

Home Grown Hot Sauce

I had a pound of ripe red jalapenos that needed using. In the past I've pickled them (yum!), fire roasted them, and used them in salsa, but I had never tried making my own hot sauce. This came out pretty good. You can use whatever type of chilies you like; the heat of the sauce will be entirely dependent on the heat of the chilies you use. If a quart of hot sauce sounds like too much, or you have fewer chilies available, feel free to halve or even quarter the recipe.

1 lb ripe (red) jalapenos, stemmed and seeded
1 cup white vinegar
1 cup cider vinegar
2 medium-large garlic cloves
1 Tbsp salt

Combine all ingredients in the blender and blend at increasing speed until completely pureed. I have a pretty high powered blender and I found that after the pureeing process the hot sauce was pretty foamy from all the air that had been whipped into it. Just let it sit, stirring occasionally, until the foam settles. Store in sealed container (s) in the fridge or freezer. I used pint jars, putting 3 in the freezer for later and one in the fridge for now.

Foamy hot sauce after blending

Makes about 1 quart.

Asian Tomato Peach Barbecue Sauce

This sweet-tangy-savory sauce is adapted from a recipe in Put 'Em Up by Sherri Brooks Vinton, one of my favorite books for food preservation ideas. This recipe is suitable for canning (or freezing if you like).

To easily peel either peaches or tomatoes, dunk them in boiling water for 30 seconds or so then transfer to ice water. Once they are cool enough to handle,

To speed up your simmering time, one trick is to use frozen fruit and/or tomatoes - let them thaw and drain off the excess liquid before making the recipe.

3 lbs peaches, pitted and sliced (peeling optional)
3 lbs paste tomatoes, cored, peeled, and seeded
1 3/4 cup cider vinegar
2/3 cup soy sauce
6 cloves garlic, coarsely chopped
1/2 cup grated or minced ginger root, or more to taste
1 3/4 cup brown sugar
3 star anise, tied up in cheesecloth or a tea bag

Combine all ingredients in a large pot and let simmer for an hour or so. Remove the start anise and puree the rest. If the consistency is good, can, freeze or refrigerate the result. If still too thin, continue to simmer until it reaches desired consistency (remembering that it will be thicker once cool than it is when hot).

To can, process using the hot water method. Process pint jars for 10 minutes or half-pint jars for 5 minutes.

Makes about 2 1/2 pints.

Noodles with Spinach Peanut Sauce

This is a great dish for hot weather. I have made peanut noodles before, but I wanted to try the idea of getting some vegetables worked right into the sauce, and this worked really well. Plus my kids loved it. You can dress it up by adding tofu, meat, and raw vegetables if you like - later in the summer I'll be adding snap peas, carrots, and eventually red peppers.

1/2 lb spinach, stemmed and washed
2 stalks green garlic (or substitute scapes or garlic cloves)
2-3 Tbsp ginger root, coarsely chopped or grated
1/4 cup soy sauce
1/4 cup canola or peanut oil
2 Tbsp rice vinegar
1/2 cup natural peanut butter
1 Tbsp honey or brown sugar
Salt to taste
1 lb linguine or other noodles

Lightly steam the spinach, then immerse it in a bowl of cold water to cool it off.

Combine the spinach with the green garlic, soy sauce, oil, vinegar, peanut butter, and honey or brown sugar in the blender and blend until smooth. Taste and adjust seasonings as needed. Set aside (chill if you like).

Cook the noodles in a large pot of salted boiling water. Drain when done, then rinse with cold water until thoroughly cooled. Drain again.

Combine the noodles with the sauce in a large bowl. Serve cold or room temperature.

Serves 4-6.

Kale Mac & Cheese

A big winner with the kids, and the grownups liked it too. I like to use penne with macaroni and cheese for some reason, but feel free to use the traditional elbows.

1/2 lb kale, stemmed
3 Tbsp butter
3 Tbsp white flour
2 1/2 cups milk, warmed
1 lb cut pasta, such as penne or rotini
8 ounces shredded sharp cheddar
Salt and pepper to taste

Either chop the kale very finely or pulse it briefly in a food processor until finely chopped but not totally pureed. Set aside.

Begin by making a classic white sauce: Melt the butter in a heavy saucepan or deep skillet, then stir in the flour. Keeping the heat very low, whisk it constantly as it browns and thickens, bubbling. Slowly whisk in the milk a little at a time, over low heat. Whisk constantly until the sauce thickens a bit, then raise the heat to medium until the sauce reaches a simmer. Turn the heat down again at that point and cook for about 10 minutes, stirring frequently (you can switch to a spoon for this).

While the white sauce cooks, boil the pasta in a large pot of salted water.

After the sauce has simmered for its 10 minutes, stir in the kale and let simmer for another minute or two. Then remove sauce from the heat and stir in the cheese, a handful or so at a time, until it melts. Taste and add salt and pepper.

When the pasta is done, drain it and return it to the pot. Pour the sauce over it and stir to coat evenly. Serve hot.

Serves 4-6.

Mint-Pea Pesto with Feta and Walnuts

We accidentally planted shell peas this year after my husband bought a packet of seeds he thought were sugar snaps. But shell peas are delicious, too, and this is a nice way to enjoy them fresh.

1 cup fresh shelled peas
1 cup walnut pieces, lightly toasted and cooled
1 cup fresh mint
2-3 garlic cloves
1/2 cup crumbled feta, or to taste
1/4 cup olive oil
2-3 tsp lemon juice, or to taste
Salt and pepper to taste

If your peas are small and sweet, you can use them raw. If they have developed a little bitter aftertaste, give them a quick steam until they are just barely tender.

Combine 1 cup of the peas with the walnuts, mint, garlic, and feta in a food processor. Add the olive oil and lemon juice and process until fairly smooth. Thin with a little water (pasta cooking water is perfect for this).

Serve this with pasta, tossing in another cup or two of fresh peas.

Makes enough to sauce 1 lb of cooked pasta.

Fresh Tomatoes for Sauce

This is not so much a recipe as an advance preparation technique. You can use this for nearly any type of tomato (I don't recommend it for cherry or grape tomatoes unless they're quite large, just because the work involved doesn't seem worth it), including the juiciest slicers, and end up with a product that's good for making sauce without hours and hours of simmering down. You can do this in a small batch for a single dinner or in large quantities to freeze.

Blanched and seeded, ready to drain in the colander

Start by coring your tomatoes and cutting out any bad spots.

Bring a large pot of water to a boil.  While you wait for it to boil, prepare a large bowl of ice water nearby.

Carefully drop the tomatoes into the pot of boiling water to blanch them for peeling - as many as will comfortably fit.  After 1 minute, scoop them out with a slotted spoon and place them into the ice water. After a couple minutes, scoop them out of the ice water. Repeat with as many batches as you have.

Peel your blanched tomatoes. The skin should slip right off.

Once peeled, slice each tomato open. If you're using paste tomatoes, you can just scoop out the seeds and place seeded tomatoes in a colander over the sink or a large bowl.  If you're using slices or the like, break them into a few pieces and squeeze carefully in your hand - do this over a bowl! You want all the seeds and much of the excess liquid to go into the bowl below while holding onto the tomato flesh. Once you're satisfied with the amount of seeds and liquid squeezed out, toss the flesh into the colander.

Let the seeded and squeezed tomatoes sit in the colander for a bit, shaking or stirring them a few times to encourage excess liquid to drain off.  Once this is done, the tomatoes are ready to use or freeze. (I free them in quart freezer bags, about 3 cups per bag, pressed out kind of flat for tidy storage and faster thawing. You can thaw them in warm water.)

Cilantro Mint Sauce

A tangy, pungent sauce excellent on grilled meats or veggies.

3/4 cup mint leaves
1 1/4 cup cilantro leaves and tender stems
1 clove garlic
1 1/2 - 2 Tbsp white wine vinegar
Water
Salt to taste

Combine the mint, cilantro, garlic, and vinegar in a blender or mini food processor.  Add a splash of water if needed to process until pretty smooth.  Add salt to taste.

Makes around 3/4 cup, plenty to serve with a grilled meal for 4-6.

Pasta with Creamy Spinach Rosemary and White Bean Sauce

Ah, spinach.  Available from local farms at almost any time of year now, and one of my go-to veggies at the point when I'm just tired of root vegetables but spring crops are not quite ready yet.  Also: versatile, nutritious, delicious.

1 lb pasta
1/2 lb spinach, washed
Olive oil
1 large shallot or small onion
1 Tbsp chopped fresh rosemary
1 1/2 cups cooked white beans
1/2 cup cream
4-6 slices cooked bacon, chopped

Cook the pasta in a large pot of salted boiling.  While it cooks, prepare the sauce.

Lightly steam the spinach (I do this in a covered bowl in the microwave, about 1 minute on high).

Heat a little olive oil in a saucepan or small frying pan.  Add the shallots and rosemary and saute for 2-3 minutes.  Add the white beans until heated through.

Puree the spinach with the shallot and bean mixture until smooth, then return to the saucepan.  Stir in the cream and bacon.

When the pasta is cooked, drain it and toss with the sauce.

Serves 4-6.

Pizza with Roasted Red Pepper Sauce, Onions, and Herbs

Here's another pizza using that delicious Fire Roasted Red Pepper and Eggplant Sauce, this one a bit less unconventional than the last one I posted, with the pears and feta.  Sliced red onion and chopped fresh herbs add some additional interest while letting the flavors of the sauce shine.

1 14-inch pizza crust
olive oil
3/4 cup Fire Roasted Red Pepper and Eggplant Sauce
1 medium red onion, sliced into thin rings
2 Tbsp finely chopped fresh sage
2 Tbsp finely chopped fresh parsley
Salt and pepper to taste
2-3 oz shredded mozzarella

Preheat the oven to 450 degrees.  Lightly paint the pizza crust with olive oil.

Spread the red pepper sauce over the pizza crust, then arrange the onion rings over it.  Sprinkle with the  sage and parsley and add a light sprinkling of salt and pepper.  Top with mozzarella.

Bake for 15-18 minutes, until crust is done and cheese begins to brown.

Serves 3-4.

Pizza with Roasted Red Pepper Sauce, Pears, and Feta

This is a little unusual, but it's definitely a winner, with enthusiastic endorsement from everyone from my five year old to my mother-in-law.  Use pears that are nicely ripe but not mushy.  Substitute goat cheese for the feta if you like.

1 14-inch pizza crust
olive oil
3/4 cup Fire Roasted Red Pepper and Eggplant Sauce
1 medium-large pear, cored sliced 1/4-inch thick
3 oz crumbled feta
2 oz. shredded mozzarella (optional)

Preheat the oven to 450 degrees.  Lightly paint the pizza crust with olive oil.

Spread the red pepper sauce over the pizza crust, then layer with the pear and feta.  Add mozzarella if desired.

Bake for 15-18 minutes, until crust is done and cheese begins to brown.

Serves 3-4.

Fire Roasted Red Pepper and Eggplant Sauce

This lovely orange sauce is sweet and savory with a silky texture from the eggplant.  Use it on pizza or pasta, or simply as a dip for pita chips.

3 red bell peppers
1 medium eggplant, pierced in a few places with a sharp knife
2 Tbsp extra virgin olive oil
1 tsp salt
Freshly ground pepper to taste

Start by roasting the peppers and eggplant over a hot fire on the grill, turning as needed.  You want to blacken the skin of the peppers all the way around.  For the eggplant, roast until the skin is blackened and the eggplant is very soft.  The peppers and eggplant should take around the same amount of time.  Let the peppers and eggplant cool until you can handle them comfortable.

Peel the skin off the peppers and discard the stem and seeds.  For the eggplant, either peel off the skin or cut it in half lengthwise and scoop out the flesh.  Puree the skinned peppers and eggplant in a food processor.  Add the olive oil, salt, and pepper, and puree until very smooth.

Makes about 1 1/2 cups.

Greek Spinach Pasta with Lamb or Goat Sausage and Chickpeas

Still too early for asparagus, but local spinach is not too hard to come by. I keep finding new ways to puree it with pasta because it's about the only way I can get my four-year-old to eat the stuff. And it also makes for some tasty sauces. This one has a Greek flair, enhanced by the use of lamb or goat sausage. I used goat sausage from Hillman Farm.

1 lb cut pasta such as penne
Olive oil
1 large shallot or small onion, minced
1/2 - 3/4 lb spinach, stemmed and rinsed
1 tsp dried oregano
1 Tbsp lemon juice
Salt and pepper to taste
1 lb lamb or goat sausage, casings removed
1 1/2 - 2 cups cooked chickpea

Cook the pasta in a large pot of salted boiling water. Drain and toss with a little olive oil when done. While the pasta cooks, prepare the rest of the dish.

Heat a little olive oil in a large skillet. Add the shallot or onion and saute for about 2 minutes. Add the spinach and saute over medium-high heat until wilted but not mushy. Remove from heat and puree in a food processor. Add the oregano, lemon juice, a splash of olive oil, and salt and pepper and blend until smooth. Set aside.

Reheat the skillet and cook the sausage, breaking it up as you go. Add the cooked sausage and chickpeas to the pasta, then stir in the sauce until everything is well coated. Taste and adjust salt and pepper if needed. Serve hot.

Serves 4-6.

Creamy Pasta with Fresh Corn and Bacon

Creamy, salty, crunchy. A delicious treat with some of the last fresh corn of the season. (You can, of course, make this out of season, especially if you have taken some of our wonderful local corn and frozen it.)

1 lb pasta
6-7 strip bacon
2 shallots, finely chopped
3 cups corn kernels
1 cup cream
1/2 cup chopped fresh parsley
Salt and pepper to taste

Cook the pasta in a large pot of salted boiling water. Drain when done.

While the pasta cooks, fry the bacon in a large skillet (or broil it and reserve 1 Tbsp of the fat) until nicely chewy - not too crisp. Let drain on paper towels, then slice cross-wise into thin strips. Pour off all but about 1 Tbsp of the bacon fat.

Saute the shallots in the bacon fat until translucent, about 2-3 minutes, then add the corn and saute another 1-2 minutes. Pour in the cream and let it bubble until it thickens a bit. If desired, you can partially puree a little of this. Add the sliced bacon, parsley, and salt and pepper to taste.

Toss the pasta and sauce together until everything is well coated. Serve hot.

Serves 4-6.

Pasta with Roasted Eggplant Tomato Garlic Sauce

It's hard to go wrong with this combination, and as we start to head into fall, roasting becomes more appealing. This is great with some sausage tossed in; I recommend lamb sausage if you can find it (a few local farms do make it). Or cook some ground lamb and toss that in.

2 heads garlic, cloves peeled and left whole
1 medium eggplant, peeled and cubed (2-3 cups)
4 cups chopped seeded tomatoes
3 Tbsp olive oil
Salt and pepper
1 lb pasta
Crumbled feta for topping (optional)

Preheat the oven to 400 degrees.

Combine the garlic cloves, eggplant, and tomatoes in a roasting pan. Drizzle with olive oil and sprinkle with salt and pepper, then toss to coat well. Roast for 30 minutes, stirring once or twice.

While the vegetables roast, cook the pasta in a pot of salted boiling water. Drain, toss with a little olive oil, and set aside.

When the vegetables are nice and tender, mash or partially puree them into a sauce. Taste and adjust salt and pepper if needed. Toss with the pasta until well coated. Serve hot, topped with crumbled feta at the table if desired.

Serves 4-5.

Mac & Cheese with Roasted Tomatoes and Basil

It's a whole new level of macaroni and cheese. Here roasted tomatoes and onions are added to the classic along with a handful of chopped fresh basil. Yum! Cherry tomatoes work nicely here; leave them whole if small or slice in half if large.

1 large red onion, sliced or coarsely chopped
2 lbs tomatoes, seeded and coarsely chopped
2 Tbsp olive oil
Salt and pepper
3 Tbsp butter
3 Tbsp all-purpose flour
2 1/2 cups milk (room temperature is best)
8 oz. shredded cheddar
1 lb cut pasta (shells are good)
3/4 cup chopped fresh basil

Preheat the oven to 400 degrees.

Place the onion and tomatoes in a baking dish. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast for about 25 minutes, until tender and rich in flavor. Remove from the oven.

While the vegetables roast, make the sauce. Start by making a classic white sauce: Melt the butter in a heavy saucepan or deep skillet, then stir in the flour. Keeping the heat very low, whisk it constantly as it browns and thickens, bubbling. Slowly whisk in the milk a little at a time, over low heat. Whisk constantly until the sauce thickens a bit, then raise the heat to medium until the sauce reaches a simmer. Turn the heat down again at that point and cook for about 10 minutes, stirring frequently (you can switch to a spoon for this).

While the white sauce cooks, boil the pasta in a large pot of salted water.

After the sauce has simmered for its 10 minutes, remove it from the heat and stir in the cheese, a handful or so at a time, until it melts. Stir in the vegetables and the basil. Taste and add additional salt and pepper if needed.

When the pasta is done, drain it and return it to the pot. Pour the sauce over it and stir to coat evenly. Serve hot.

Serves 4-6.

Dried Tomato Pesto

I suppose this is a little out of season, given that we are just getting into the full swing of fresh tomato season. But entering fresh season (for tomatoes or anything else) also means it's time to make sure all the preserved stuff has been used up before I start preserving again for next winter. This recipe took care of my last stash of dried tomatoes. Use this on pasta or pizza, or try it on grilled chicken or vegetables. Also nice on bruschetta, or as a dip for toasted pita.

1 cup dried tomatoes
1/4 - 1/3 cup good olive oil
2-3 cloves garlic
Salt and pepper to taste
1/4 - 1/2 cup grated Parmesan (optional)

Place the tomatoes in a heat proof bowl and pour boiling or near boiling water over them to cover. Let them soak for 10-15 minutes, until soft.

Scoop the tomatoes out, reserving the soaking liquid. Place them in a blender or food processor with the olive oil, garlic, a bit of salt and pepper, and Parmesan (if using). Blend until pretty smooth, adding a bit of the tomato water if you like. Taste and adjust salt and pepper as needed.

This will keep in the refrigerator for many days. It can also be frozen.

Makes enough for 1 lb of pasta or two 14-inch pizzas.

Fresh Strawberry Mint Sauce

Use this as a topping for grilled or broiled chicken, pork, or white fish. It's sweet and tangy all at once (unless your berries are extra super sweet, you'll need a little sugar or it won't quite taste right). If you like, experiment with different herbs: in place of the mint, try cilantro or basil.

1 cup minced fresh strawberries
1/2 tsp lime juice (or to taste)
2 tsp minced fresh mint (or to taste)
Salt to taste
Sugar to taste

Combine all ingredients in a small bowl, ideally at least an hour before serving so the flavor can meld. Refrigerate if not serving within an hour.

Makes about 1 cup, enough to serve 4.

Creamy Asparagus Morel Sauce

Last weekend at the farmers market, Paul Lagreze had some morel mushrooms, which I have heard about but never had before. They were pricy by the pound, but they're light and, as a true wild mushroom, they are not that often seen by those of us who don't know where to find them ourselves. As I was buying them, someone asked Paul how to cook them, and he suggested sauteing in butter then making a cream sauce. Here's my take on that recommendation. Mushrooms and asparagus go together like they were made for each other. If you don't have green garlic, substitute ramps or shallots or a clove or two of mature garlic. And if you don't have morels, feel free to substitute any other flavorful mushrooms you can find.

Serve this over pasta or polenta or, if you like, over broiled chicken.

3 Tbsp butter (1 Tbsp + 2 Tbsp)
1 stalk green garlic, minced
1/4 lb morels, diced
1 1/2 lbs asparagus, tough ends snapped off, sliced in rounds
Salt and pepper to taste
3 Tbsp all purpose flour
1 1/2 cups milk (ideally whole)

Melt 1 Tbsp of butter in a large skillet. When it foams, add the garlic and saute for about a minute. Add the morels and saute for another 1-2 minutes, then add the asparagus. Saute for another 3-4 minutes, or until the asparagus is bright green and tender but not too soft. Add salt and pepper to taste. Remove from heat and set aside.

In a large saucepan, melt the remaining 2 Tbsp of butter. Whisk in the flour, stirring constantly as it forms a paste and turns light brown in color. Slowly whisk in the milk, making sure to eliminate any lumps. Heat the milk until it just barely begins to simmer, then reduce the heat to low and cook, stirring frequently, until it thickens enough to coat the back of a spoon (5-10 minutes). Turn off the heat and stir in the vegetables.

Makes enough to serve 4-6 over pasta or polenta.

Variations:
1. Keep the asparagus in whole stalks and steam in separately until tender-crisp. Serve the sauce over the asparagus.
2. Instead of making a roux-based white sauce with milk, just stir cream into the vegetables.

Buttermilk Blue Cheese Pasta with Arugula

There are several options for local blue cheeses - pick something moderately crumbly and flavorful but not extremely pungent (or just pick whatever you like best!). It pairs well with arugula's peppery flavor. If you want to give this dish more heft, toss in some cooked chicken or beans.

1 lb pasta of your choice
1 cup buttermilk
3-4 oz. blue cheese, crumbled
Salt and pepper to taste
1/3 lb arugula, washed and chopped
1 1/2 cups walnut pieces, lightly toasted

Cook the pasta in a large pot of boiling salted water. When done, drain and toss with a little canola oil.

While the pasta cooks, combine the buttermilk and blue cheese in the blender. Or, if you prefer, mash the cheese into the buttermilk with a fork for a chunkier consistency. Add salt and pepper to taste.

When the pasta is done, immediately toss it with the arugula in a large bowl. The arugula should wilt partially to completely. Pour in the buttermilk sauce. Taste and adjust salt and pepper if needed.

Serve hot, passing toasted walnuts at the table for topping.

Serves 4-6.