Cheesy Rice with Chicken and Green Beans

This is easy comfort food, born of leftovers. Feel free to mix it up with other vegetables - cooked broccoli, cauliflower, or summer squash would be obvious substitutes for the green beans. You can, of course, make rice and chicken specifically for this dish if you like. It lends itself to having the ingredients made ahead.

2 Tbsp butter
2 large shallots or 1 small onion, finely chopped
6-7 cups cooked brown rice
2 cups chicken broth
3-4 cups cooked chicken
3-4 cups cooked green beans in 1-inch lengths
4 ounces shredded cheddar, or to taste

Melt the butter in a large skillet or Dutch oven. Add the shallot or onion and saute over medium high heat for a couple minutes. Add the rice and the chicken broth. Mix well to thoroughly combine and moisten the rice. Reduce heat to low-medium and cover the pan. Cook until the liquid is largely absorbed and the rice is quite tender, about 5 minutes, stirring occasionally.

When the rice has absorbed most of the broth, stir in the chicken and green beans and continue to cook until heated through. Add the cheddar. You can sprinkle it over the top and let it melt or stir it in.

Serves about 6.

Cheesy Summer Squash with Bacon

This was an inspired variation on my standard Cheesy Summer Squash Saute on a night when I had lots of squash, and an open package of bacon, but no basil on hand. The addition of bacon, along with the cheese, makes this substantial enough to serve as a main dish if you like.

4-6 ounces uncooked bacon, chopped small
1 large onion, sliced
3-4 large summer squashes or zucchinis, sliced into 1/8-inch rounds (or half or quarter rounds)
Salt and pepper to taste
1 cup shredded sharp cheddar

Cook the bacon most of the way in a large skillet. Pour off excess fat if there is a lot, leaving a generous amount for sauteing the onions and squash.

Add the onions and squash to the pan and saute over high heat for a few minutes, until they begin to brown on the bottom, then lower the heat to medium and saute, stirring periodically, until tender. Add salt and pepper to taste. Remove the pan from heat and top with cheese. Cover until the cheese melts. Serve hot.

Serves 4-6.

Sweet Potato Taco Bowls

If you liked the Sweet Potato Fajita Bowls, try these - it's a variation on a similar theme. They go together quickly, too, especially if you use a food processor to shred the sweet potatoes. I used leftover Slow Cooker Southwestern Beans in this, which was great, but you can also use plain black beans. And for this or any other purpose, if you happen to spot Sidehill Farm sour cream, buy some!! It is the best sour cream I've ever tasted.

Olive oil
2-3 large sweet potatoes, peeled and shredded
1 lb ground beef
Salt and pepper
1/2 tsp ground cumin
3-4 cups cooked black beans, plain or seasoned with cumin and chili powder

Toppings (use what you like):
Shredded lettuce or other greens
Guacamole
Sour cream
Pickled red onions
Pickled chili peppers
Salsa
Hot sauce
Shredded cheddar

Heat a little olive oil in a large skillet. Add the shredded sweet potatoes and saute over medium high heat, stirring frequently, until tender. Set aside.

Cook the beef in a medium skillet. Add cumin and salt and pepper to taste.

Heat the black beans. Reheat the sweet potatoes if needed.

To serve, place sweet potatoes in the bottom of each diner's bowl, then add spoonfuls of beef, beans, and toppings.

Serves about 4.

Southwestern Rice and Bean Salad with Chorizo and Veggies

Cook up some rice and sausage ahead of time or use leftovers; this is a good dish for a hot night when you don't want to turn on the stove.

3-4 cups cold cooked brown rice
1 cup diced cooked chorizo
Kernels from 2 ears of corn (1-2 cups)
1 1/2 cups cooked kidney beans
3 scallions, thinly sliced
1/2 - 1 cup chopped fresh cilantro
1 large sweet red pepper, diced
1 cup shredded sharp cheddar
Salt to taste
1/2 cup plain yogurt
1 tsp ground cumin
1/2 - 1 tsp chili powder
1-2 tsp lime juice (or to taste)

Combine rice, chorizo, corn, beans, scallions, cilantro, pepper, and cheddar in a large bowl and add salt to taste.

In a small bowl, combine the yogurt, cumin, chili powder, and lime juice and mix well.

Stir the yogurt mixture into the rice mixture until everything is well coated.

Serve cold.

Serves about 6.

Chorizo and Squash Scramble

I was going to make a frittata but decided at the last minute that a scramble would be quicker and easier. I really liked the combination of flavors and textures here. We had leftover grilled chorizo from Hager's farm, which went in here nicely. I served this for dinner, but it would also work for brunch or lunch.

2 cups shredded summer squash or zucchini
4 ounces cooked chorizo, diced
10 large eggs, beaten
2 ounces cream cheese, in small cubes
1-2 ounces shredded sharp cheddar
Oil or butter for cooking
1 can black beans, drained
Salt and pepper to taste

Place the squash or zucchini in a strainer over the sink. Sprinkle with salt, mix, and let stand for 10-15 minutes to release excess liquid. Then squeeze out as much water as you can using your hands or a dish towel.

Combine the eggs, cream cheese, and cheddar in a bowl.

Heat a little oil or butter in a large skillet. Add the squash or zucchini and saute for 2 minutes or so. Then add the chorizo and beans. Continue to saute over medium heat until warmed through. Add the egg mixture and cook, scrambling, over low-medium heat until cooked through. Add salt and pepper to taste.

Serves 4-5 as a main dish.

Mashed Summer Squash with Cheddar

This is a slightly different twist on the usual summer squash or zucchini preparations. We all liked it, including the kids. I served it with grilled chorizo alongside, and my seven-year-old swore that bites of the two dishes together was the absolute best way to consume them. If you like this, I think it's a theme that could be riffed on pretty extensively - I'm thinking of additions like chilies or bacon, or substitutions like goat cheese for variety.

5 lbs summer squash or zucchini (about 3-4 large ones), sliced
Salt
1-2 Tbsp olive oil
1 head garlic, minced, or 1/2 cup chopped scapes
Splash of water
4-5 ounces shredded sharp cheddar
Salt and pepper to taste

Toss the sliced squash in a colander with a sprinkling of salt all over, then let it sit for 10-15 minutes. Shake off the excess liquid; pat dry with a dish towel if you're feeling slightly more ambitious. You can skip this step if you like, or if you're in more of a hurry, but it will help make your end product a bit thicker.

Heat the olive oil in a Dutch oven. Add the drained squash and the garlic or scapes. Saute over medium high heat for 3-4 minutes. Add a splash of water to keep the garlic from sticking to the bottom. Reduce heat to medium-low and cook, covered, for 15-20 minutes, stirring periodically. You want the squash to be nice and tender. When it is done. remove from heat and either mash with a potato masher or puree with an immersion blender. Ideally you want to leave it slightly chunky. Stir in the shredded cheese until melted. Taste and add salt and pepper to taste. Serve hot.

Serves about 4.

Locavore Tacos

These have been a big hit with my family. I like that you can prepare all the fillings in advance and then just heat and serve at dinner time. I used beef from Freeman Farm, Sidehill Farm sour cream, local cheddar, locally grown and made tortillas from Mi Tierra, and greens and cilantro from my garden. As the season moves along, you can add local tomatoes, onions, and whatever else you like. Mix it up with different kinds of meat or beans. This is a great way to use up leftovers, too - meat, veggies, whatever.

I've been heating the tortillas on the grill several at a time, which is a big improvement over the skillet method.

12 corn tortillas (taco size)
1 lb ground beef
2 cups cooked black or pinto peans
2 tsp cumin
1 tsp chili powder (or to taste)
Salt and pepper
Chopped fresh onions or scallions
Sour cream
Shredded cheddar or jack cheese
Lettuce or other greens
Cilantro
Salsa or hot sauce

Brown the beef in a medium skillet, adding cumin, chili powder, and salt and pepper. When it's done, scoop out the meat and add the beans. Sprinkle with a touch more cumin, chili powder, and salt and pepper. If not serving immediately, refrigerate meat and beans.

When you're ready to serve, heat the tortillas just enough to make them pliable and aromatic. Pass fillings and toppings at the table, load up the tortillas, and enjoy!

Serves about 4.

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.

Sausage Cheddar Quiche

Perfect for breakfast or brunch, even lunch. I like to make these with some whole wheat in the pastry, but use whatever is your go-to pie crust recipe.

1 9-inch pie crust (not deep dish)
1/2 lb breakfast sausage, crumbled and cooked
3 oz shredded sharp cheddar
4 eggs, beaten
1 cup whole milk
1/2 tsp salt

Preheat the oven to 375 degrees.

Have the pie crust ready to go, pricked all over with a fork, and chilled.

Spread the sausage and cheddar in the bottom of the pie crust. Combine the eggs, milk, and salt, and pour over the filling, being careful not to overfill the crust. Carefully transfer the quiche to the oven and bake for 30-35 minutes, until cooked through.

Serves 3-4.

Sweet Potato Tortilla Pie

Another entry in the tortilla pie series, this one combines shredded sweet potatoes and salsa with refried beans and cheese. It's delicious and substantial on its own, but you could throw in some cooked shredded chicken in place of some of the sweet potato if you like. A food processor with a grating attachment makes quick work of the shredding.

Olive oil
2 lbs sweet potatoes, peeled and shredded
1 large onion, thinly sliced or finely chopped
Salt and pepper to taste
1 Tbsp lime juice, or to taste (optional)
2 10-inch flour tortillas
1 14-ounce can refried beans
1/2 - 3/4 cup good quality salsa, plus more for topping if desired
6-8 ounces shredded sharp cheddar

Heat a bit of olive oil in a large skillet. Add the shredded sweet potatoes and onion and saute over medium-high heat until tender.  You want them to brown a bit in some places, but not char. Taste the sweet potatoes and add salt and pepper to taste; if you want to cut the sweetness a little, stir in the lime juice.

When the sweet potatoes are tender, place one of the tortilla in the bottom of a 10-inch oven-proof skillet. Spread half the refried beans over the tortilla, then add half the salsa. Top this with half the sweet potato mixture and press it down a bit.  Sprinkle with half the cheddar. Add the second tortilla and repeat.

Turn on the broiler of your oven. Place the tortilla pie under the broiler and cook for about 3 minutes, until the cheese begins to brown a little. Cut into wedges and serve hot. Pass additional salsa at the table if desired.

Serves about 4.

Tortilla Pie with Roasted Garlic and Kale

This was a quick, last minute inspiration, but it worked well. Plus my six-year-old actually ate the kale along with all the rest of it. Substitute spinach for the kale if you like.

2 large tortillas (burrito size)
1 14-oz can refried beans (1 1/2 - 2 cups)
4-5 cups finely chopped lacinato kale
1 head roasted garlic, cloves peeled and coarsely chopped
4-5 oz shredded sharp cheddar

Preheat the oven to 400 degrees.

Place one tortilla in the bottom of an oven-proof pan. Spread half the refried beans over it. Top with half the kale, half the garlic, and half the cheese. Add the second tortilla and repeat with the remaining ingredients. Bake for 15-20 minutes, until the cheese begins to brown and the pie is hot through. Slice into eighths and serve hot.

Serves 3-4.

Scallion and Cheddar Frittata with Dried Tomatoes

This frittata is loaded with scallions, which are just coming into season now, plus local eggs of course. Substitute spring onions if you like.  I also added dried tomatoes, a pantry staple in our house.  I still have lots left from the 2012 season.

6 eggs, beaten
1 cup shredded sharp cheddar
Salt and pepper
2 Tbsp olive oil
1 bunch scallions, chopped (about 2 cups)
1/2 cup dried tomatoes, rehydrated in hot water and chopped
Hot sauce (optional)

Combine the eggs and cheddar in a medium bowl and stir well.  Add salt and pepper.

Heat the olive oil in a 10-inch ovenproof skillet.  Add the scallions and rehydrated tomatoes and saute until the scallions start to get tender, about 1-2 minutes.  Pour the egg mixture over the vegetables and stir to combine, then reduce heat to medium-low and cook gently until the egg is mostly set.  Turn on the broiler while you do this.  When the egg is mostly set, pop the skillet under the broiler for about 2 minutes to finish cooking the top.

Serve hot or room temperature, with hot sauce if desired.

Serves 3-4.

Southwestern Spinach Pizza

Nice and green with a little tang and spice.  Don't skip the pickled peppers unless you really can't stand the heat - they are really good here.

To quickly steam spinach for an application like this, I rinse it well and put in a large microwaveable bowl with a plate covering and cook for 1-2 minutes on high.

1 14-inch pizza crust
olive oil
2-3 oz. shredded mozzarella
1/4 lb spinach, stemmed and lightly steamed
1/4 cup salsa (spiciness to your taste)
2-3 Tbsp sliced pickled hot peppers
2 oz. sharp cheddar, in small cubes or slices

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

Spread the mozzarella over the pizza crust, then top with the spinach.  Dab with salsa and sprinkle with hot peppers and cheddar.  Bake for 15-18 minutes, until the crust is done and cheese begins to brown.

Serves 3-4.

Chipotle Chard Polenta

I bought a big batch of Swiss chard at the farmers market last weekend, can you tell?

3 cups water
1 cup polenta cornmeal
1 tsp salt
Olive oil
1/2 cup garlic scapes
1/2 - 1 cups chopped spring onions
4 cups chopped Swiss chard
1 large chipotle pepper in adobe sauce, seeds removed (or more to taste)
Salt and pepper to taste
1/2 - 3/4 cup tomato sauce
3-4 oz. shredded sharp cheddar

Preheat the oven to 375 degrees.

In a large saucepan, bring the water to a boil. Add the salt, and whisk in the polenta meal. Lower the heat to a simmer and continue to stir with a spoon. Be careful, as the cooking polenta is viscous and can bubble up and burn you. Cooking time will vary with the type of polenta you are using. The kind I get at Green Fields Market, in the bulk section, thickens up very quickly. You want it to be pretty stiff for this application. When the polenta is cooked, remove from heat, cover, and set aside for now.

Heat the olive oil in a large skillet.  Ad the scapes and onions and saute until tender, 3-5 minutes.  Add the chard and chipotle and saute until the chard is nicely wilted.  Add salt and pepper to taste.

Oil a 10-inch oven-proof skillet or a 7x11-inch baking dish. Spread the cooked polenta in the bottom. Spread the tomato sauce over the polenta, then add the chard mixture.  Top with cheddar.

Bake the polenta for about 15 minutes, until the cheese begins to brown. Serve hot.

Serves about 4.

Savory Southwestern Cornbread Pudding

This was inspired by a large batch of leftover cornbread that accidentally got left out overnight uncovered. Too stale to eat on its own, but it seemed a shame to waste it. This bread pudding was the happy result. The format is quite flexible - I considered several ingredient and flavoring options before deciding on this one, but I plan to try others next time I have leftover cornbread. You could even take it in a sweet direction, using berries, cinnamon and sugar and topping with whipped cream.

This takes some time to prepare and bake, though mostly unattended, so save it for a night (or brunch) when you have time.

4 eggs, beaten
2 1/2 cups milk
Approximately 8 cups cubed stale cornbread
Salt and pepper to taste
1 1/2 cups corn kernels (thawed if frozen)
1 1/2 cups diced red pepper (thawed if frozen)
1 1/2 - 2 cups cooked black beans
1/4 cup chopped pickled hot peppers (or to taste)
2 cups shredded sharp cheddar

Combine the eggs and milk in a large bowl. Add the cornbread and soak for about 30 minutes, carefully stirring once or twice.

Once the cornbread has soaked up a lot of the egg and milk mixture, preheat the oven to 350 degrees. Add salt and pepper, corn, red pepper, black beans, and pickled hot peppers, along with half the shredded cheddar, to the cornbread mixture. Carefully mix, taking care not to turn the cornbread to mush.

Grease a 9x13-inch baking dish. Pour the cornbread mixture into the pan and spread it out. Top with the remaining cheddar.

Bake for 45-50 minutes, or until cooked through. The pudding will remain soft in the middle but the egg should all be cooked.

Serve hot.

Serves 6-8.

Variations: Substitute 2-3 minced chipotles in adobo for the pickled hot peppers, or add chopped fresh cilantro and/or scallions with the vegetables.

Winter Corn and Cheddar Chowder

I stashed a lot of local sweet corn in my freezer during the summer and early fall, enough to make the occasional corn chowder in addition to throwing it into chili and black bean soup all winter.

Olive oil
2 medium onions, diced
6 cloves garlic, minced
1 1/2 - 2 lbs potatoes, cubed (no need to peel)
Water and/or stock (chicken or veggie)
4-5 cups corn kernels (frozen is fine)
1 tsp dried sage
1 - 1 1/2 cups shredded sharp cheddar
1 cup milk
Salt and pepper to taste
Hot sauce (optional)

Heat a little olive oil in a soup pot. Add the onions and garlic and saute over medium-high heat for about 2 minutes. Add the potatoes and enough water and/or stock to cover them. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes.

When the potatoes are tender, add the corn and sage. If desired, puree a little of the soup in a blender or with an immersion blender to thicken it. Remove from heat and stir in the cheddar so that it melts completely. Add the milk, then add salt and pepper to taste.

Serve hot. Pass hot sauce at the table if desired.

Serves 4-6.

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.

Southwestern Orzo Salad with Raw Corn and Zucchini

This is pretty quick and easy, and good for a hot night (looks like a few of those coming up...). The only thing that needs cooking is the orzo. A food processor makes quick work of shredding the zucchini. This works as a main dish with the cheddar, or if you like you could add shredded chicken. Great for a party or a potluck.

1 1/2 cups dry orzo
1-1 1/2 lbs zucchini, shredded
5 ears corn, kernels stripped off
1 cup chopped cilantro
2 Tbsp olive oil
1 cup shredded sharp cheddar (optional)
3/4-1 cup good quality salsa
Salt to taste

Cook the orzo in a pot of salted boiling water, then drain and rise with cold water until cooled.

Toss the orzo together in a large bowl with the remaining ingredients. Refrigerate if not serving immediately.

Serves about 6 as a main dish.

Variation: Add diced raw tomatoes.

Scape and Cilantro Scramble

This made for a quick supper on a night when I was in a hurry, but if you like bold flavors with your breakfast or brunch it would work there, too.

8 eggs, beaten
3/4 cup shredded sharp cheddar
1/4 cup chopped fresh cilantro
Salt and pepper to taste
1 Tbsp butter
1/2 cup chopped garlic scapes
Salsa or hot sauce for topping (optional)

Stir together the eggs, cheddar, and cilantro in a medium bowl, then add salt and pepper. Set aside.

Melt the butter in a large skillet, then add the scapes and saute for 2-3 minutes. Pour in the egg mixture and cook over low-medium heat, stirring, until the eggs are cooked through.

Serve hot, topped with hot sauce or salsa if you like.

Serves 3-4.

Tortilla Pie with Spinach, Chicken, and Black Beans

Here's a nice hearty baked dish for these dismal cold grey days we've been having. A great use for leftover chicken. This recipe makes two pies, but feel free to halve it.

Olive oil
10-12 garlic cloves, minced
2 medium onions, diced
2 Tbsp ground cumin
1-2 tsp chili powder, or to taste
Salt and pepper to taste
3-4 cups cooked black beans
3 cups shredded cooked chicken
1/2 lb spinach, washed, stemmed and coarsely chopped
4 10-inch tortillas (flour or corn as you like)
8 oz. shredded sharp cheddar

Preheat the oven to 375 degrees. Lightly oil two large pie plates or 10-inch oven-proof skillets.

Heat a little olive oil in a large skillet or Dutch oven. Add the garlic and onions and saute for 2-3 minutes. Add the cumin, chili powder, and salt and pepper and mix well. Add the beans and chicken and heat through. Add the spinach and saute until wilted. Drain off extra liquid, either using a colander or by tipping the pan and sucking it out with a baster.

Place one tortilla in the bottom of each pan. The edges will fold up a little around the edges of the pan. Spread one quarter of the cheese over each tortilla, then add a quarter of the spinach mixture to each. Top with another tortilla, then the remaining filling. Spread the remaining cheese on top.

Bake the pies for about 15 minutes, until the tortilla crust is a bit crisp and the cheese begins to brown.

Serves 6-8.