Holiday Cooking - or NOT

As a food blogger and somewhat maniacal cook, everyone expects that I'll cook all the big holiday meals. And most years I do. Most years I enjoy the cooking frenzy. Most years I enjoy the challenge. Most years I enjoy the planning and the shopping and the prepping.

But every once in a while I think that it would be nice to relax and enjoy the holiday. Put my feet up before dinner, then wait for my empty plate to be filled. If I was part of a big family, holidays might jump from house to house to house.

Or maybe I'd have a crowd of people in the kitchen helping me peel and stir and mash and whisk and grate and it would be a heck of a lot of fun.

But the only jumping that happens on most holidays is me jumping from oven to sink to stove to refrigerator while I'm prepping and serving and cooking.

And then when I sit down to eat, I feel like I've already eaten it all, after tasting and seasoning and stirring and living with all the sights and sounds and smells of that cooking food. At about that point, the thing I most want to eat is something that I didn't prepare with my own two hands.

But still, most years, I want to do all that work. I take pride that every single little thing was prepared from scratch, even if I had to start prepping six days earlier to accomplish it all.

Most. Not all.

A few years ago, I suffered great angst when I bought bagged salad instead of choosing lettuce and hand-tearing it for salad, but no one noticed. Or at least they didn't comment.

Afterwards, I felt a little dirty, but also a little relieved. The next year I bought a cake from a charity bake sake.

But some years, even that isn't quite enough help.

When my good friends at Whole Foods recently offered to give me a full holiday meal, I didn't hesitate for two seconds. Heck yeah. It was the best of all worlds. I got a whole meal that I knew was going to be good, and I got custody of leftovers. I still had to heat it up and plate it and do some cleanup afterwards, but someone else did all the heavy lifting for me.

It was an interesting process. When I arrived at Whole Foods, there was a kiosk right inside the door where I gave my name and they said they'd call me when it was ready.

They pointed to the pickup area and said that I could have some free hot cider, if I wanted to chill for a few minutes. Instead, I wanted to pick up a few non-Thanksgiving things, so I took care of that, and before I was done touring the store, my name was called and someone showed me the order, pointing to each item in the box and showing me the instruction sheet for reheating.

The meal included a smoked turkey, mashed sweet potatoes, collard greens, bourbon gravy, Southern-style cornbread dressing, cranberry sauce, and sweet potato biscuits.

Here it is on a plate, where it belongs.

And for dessert, there was a pretty spectacular flourless chocolate cake.

We were out of the store in about 20 minutes total, and everyone in the store was cheerful and helpful and friendly. It was incredibly simple. Non-stressful.

They even included a disposable aluminum roasting pan for the turkey, and the containers that held the dressing, potatoes and collard greens could be used in oven or microwave. I wouldn't say they were attractive enough for serving for a nice dinner, but if you moved into a new house and hadn't unpacked the serving pieces yet, they'd be fine.

The smoked turkey was pretty spectacular. My mother-in-law is a big fan of wings, so she claimed that right away.

For leftovers, we had hot turkey, turkey sandwiches, turkey chili, and then bones and odd bits ended up in the stockpot to make a nice smoky stock. I ended up with 2 quarts of a very flavorful stock.

Keep in mind that this was a meal that was described as sufficient to feed 4 people, and there were three of us for dinner. Three normal adults, not three starving teenagers, but  there's no doubt we could easily have fed a few more for dinner, since there were leftovers of every component. But I was giddy to have the leftovers because I love day-after turkey sandwiches.

And did I mention that the cake was good for leftovers, too?

Yeah, that's what I'm talking about. That's a flourless chocolate cake that's really rich and amazing. Imagine a cross between cheesecake and fudge, and you've got an idea.

This a very welcome holiday treat for me, and I have to thank Whole Foods for their generous gift. I was able to put a great meal on the table without spending time that I didn't have, and I got to enjoy the meal like a guest in my own home.

I'll admit that I'm not going to order holiday meals from Whole Foods for every holiday from now on, because I do love cooking, and I love showing off my cooking to guests. But next time I'm too stressed and need a break, I wouldn't hesitate to order from them. I'm already eyeing some of their other meals.

The crazy thing is that what they charge for these meals is pretty affordable, considering what it usually costs me when I go shopping pre-holiday and considering the quality of what I got and how many extra meals I got from it.

The downside to ordering a holiday meal like this is that the menu is set, so if you have a family favorite side dish that you absolutely have to have, you might have to do a little bit of work. But making one side dish or opening a bag of salad greens isn't a big deal compared with the hoopla involved in making the whole meal.

Besides smoked turkey, they also have several types of roast turkey, but that's not all. Right now (at my local store) you can order ham, leg of lamb, roast beef, roast pork, or a complete vegan meal. One thing I think is really cool is the "classic holiday sides." It's just what it sounds like - all side dishes. So all you need to do is cook the main dish, open a bagged salad, and pick up dessert at the bakery.

That's not bad, right?

Everyone had a nice, relaxed meal and enjoyed the holiday, including Mom and Snickers..

Thanks again to Whole Foods for being such a great place to blog for, and for the fantastic meal. It gave me time to rest up and make plans for Christmas! But if you're pressed for time, too stressed to cook, or your kitchen's not capable, they're ready to cook your Christmas meal for you.

So, tell me, have you ever catered a holiday meal? What did you think?

Yum

The Most Decadent Mashed Potatoes and Gravy ...

When people talk about comfort food, one of the first things I think of is mashed potatoes and gravy. If no one was looking, I could make a meal from mashed potatoes and gravy.

But just because it's comfort food, it doesn't mean you can't up-scale it a bit. Porcini mushrooms and a bit of truffle add that magical touch to this recipe. Meanwhile, the mushrooms take center stage, so there's no need for meat - this is a vegetarian gravy.

The truffle oil is used to finish the dish - and a little goes a long way. A few drops per serving is more than enough. If you prefer a more subtle truffle flavor, porcini and truffle-flavored oil is a nice option.

For very smooth potatoes, use a ricer or food mill rather than mashing. If you don't have either of those tools, you can still get smooth potatoes with a regular potato masher. Make sure the potatoes are fully cooked, and then mash them on their own, before you add butter or other additions.

Some folks like to use an electric mixer to beat their potatoes, but I'm not one of them. Over-mixing can lead to gluey potatoes, and that's not something I want to risk - I'd rather find a few bits of un-mashed potato.

Also, beating potatoes with an electric mixer brings back the horrifying vision of the green-flecked mashed potatoes I made when I was a kid. I used mom's electric hand-held mixer to beat the potatoes in the same pot she cooked them in. Unfortunately, it was a teflon-coated pan. Thus, the green flecks. It took us a while to figure out what happened, and it's not something I ever care to repeat.

Decadent Mashed Potatoes and Mushroom Gravy

For the gravy
1 ounce dried porcini mushrooms
2 tablespoons unsalted butter
1/2 pound baby portabella mushrooms, sliced
2 tablespoons flour
1/2 teaspoon fresh thyme leaves
Salt, as needed
Truffle oil

For the potatoes:
2 pounds yukon gold potatoes
4 tablespoons unsalted butter
1/4 cup sour cream
1/4 cup heavy cream
1/4 teaspoon freshly ground white pepper
Salt, to taste
Milk, as needed

To make the gravy:
Put the dried porcini mushrooms in a saucepan with water just to cover. Bring to a boil, then lower to a simmer and cook for 20 minutes. Add more water, if needed, to keep the mushrooms barely covered.

Strain the liquid through a coffee filter or through a paper towel in a strainer. Reserve the liquid. Rinse the mushrooms and chop finely.

Meanwhile, melt the butter in a saute pan. Add the sliced portabella mushrooms and a pinch of salt. Cook until the mushrooms begin to lose their water. Add the diced porcini mushrooms and cook, stirring as needed, until all the liquid is gone. Add the flour and stir until you don't see any dry bits of flour.

Add the reserved mushroom cooking liquid, plus water to equal two cups. Stir well. Bring to a boil, then lower to a simmer. Cook for at least 10 minutes to cook out the raw flour taste, stirring as needed. Continue cooking until the gravy has thickened to your desired consistency. Keep in mind that it will be thinner when it's simmering than it will be once it's off the heat. If you need to thin the mixture, add water as needed.

Add the thyme leaves and stir to combine. Taste for seasoning and add more salt, if desired.

To make the potatoes:
Peel the potatoes and cut into cubes. Add to saucepan with cold water to cover. Add 2 teaspoons salt. Bring to a boil, then lower to a simmer. Cook until the potatoes are tender, then drain well.

Pass the potatoes through a ricer or food mill, or mash with a potato masher. Add the butter, sour cream, cream, and pepper, and stir to combine. Different potatoes will absorb liquid differently, so if the potatoes still seem dry, add milk, a little at a time, until you get to the consistency you desire. If you add a little too much liquid, heat the potatoes gently, stirring, to thicken the potatoes again.

Serve the potatoes with the gravy. Add a few drops of the truffle oil to finish each serving. Or, if you're passing the potatoes and gravy separately you can drizzle the oil into the gravy before serving.

Yum

Plum Ice Cream

Plums sometimes make an appearance in desserts, but not as often as their fruit-bowl-mates, the apple and the cherry. Plum galettes are lovely, but who wants to bake in the summer?

Ice cream, on the other hand, is the perfect summer dessert.

This one requires a little cooking, but it only takes a few minutes. I used dark plums with a dark red flesh. Other plums would be just as good, but the color won't be the same.

The flavor of the ice cream will have people guessing. Berry? Cherry? It's definitely fruity, but since plum isn't an obvious choice for ice cream, most folks won't even think of it.

Plum Ice Cream

2 large plums
1/4 cup water
1 14-oz can sweetened condensed milk
1/2 cup whole milk
1/2 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon lemon juice

Wash the plums, cut them in chunks and add them to a medium saucepan along with 1/4 cup of water. Bring to a simmer and cook until the plums are very soft. Ripe plums will take a lot less time to soften than firmer, less-ripe fruit.

Continue cooking, stirring as needed and mashing the fruit, until the mixture is thick and a little syrupy. This only takes a few minutes.

Let the mixture cool a bit, then pass it though a fine strainer into a medium bowl. Your goal is to have nothing left in the strainer but the skins and pits. Let this cool to room temperature, then add the sweetened condensed milk and stir until combined. Add the milk, salt, vanilla extract, and lemon juice, and stir until well combine. Cover and refrigerate this mixture until well chilled.

When the mixture is chilled, churn in your ice cream maker according to the manufacturer's instructions. When it is finished churning, transfer to a storage container and freeze until firm.

Yum

Whole Foods Feasting: Plum Vinaigrette

Plums may be my favorite fruit. If not the absolute top favorite, they are pretty close to the top. I also love the variety available, from large, dark purple plums with dark red interiors to mid-sized green plums with a pale peach-colored interior, to the small prune plums, and everything in between.

For the recipes today and tomorrow I used the larger dark purple plums, and I have to say that the resulting color was stunning. the salad dressing was a bright magenta-red and the ice cream (posting tomorrow) was a lovely purple.

This recipe won't scream "plum!!!" at you, but it has a lovely fruitiness that could be mistaken for raspberry, with the bright color adding to the illusion. Of course, you could use other plum varieties, but the color will be different.

Plum Vinaigrette

1 large plum (red interior preferred)
2 tablespoons sherry vinegar
2 tablespoons water
Pinch of salt
1/4 cup vegetable oil
Sugar, as needed

Wash the plum, cut it in half, and remove the pit. Cut the plum in chunks and add it to your blender along with the sherry vinegar and enough water (up to 2 tablespoons) to encourage the blender to obliterate the plum. Blend until smooth.

Add the salt and oil. Blend until well combined.


Taste for seasoning and add salt, if desired. Depending on how sweet or tart your plum was, you might want to add a touch of sugar if the dressing is too tart. Blend again, just to combine.

Use immediately or transfer to a storage container and refrigerate until needed.

This won't completely emulsify like a traditional vinegar-and-oil dressing and will separate if not used in a short time. But that's fine - just whisk, blend, or shake to re-combine the ingredients.

Yum

Whole Foods Feasting: Peachy Smoothie

For the third post featuring peaches, I decided to do a simple smoothie. Maybe not so simple, though, with peach, banana, pineapple, and vanilla.

This is great for breakfast or a snack. It's dairy-free (if that matters) and there are not additional sweeteners. This would also make a great tropical cocktail with the addition of rum or vodka. And maybe a garnish and a paper umbrella.

As with the other recipes, I prefer the peaches peeled, but it's up to you.

Peach Smoothie

1 tray of ice
1 banana
1 peach
1 teaspoon vanilla extract
Pinch of salt
1/2 to 1 cup pineapple juice

Put the ice in your blender and blitz until you have very small pieces. Peel the banana, break it into a few chunks, and add it to the blender.

Peel and pit the peach and cut it into a few pieces and add it to the blender.

Add the vanilla extract and salt and blend until smooth.

Add as much pineapple juice as needed to get the consistency you like and blend well.

Serve immediately.

Yum

Whole Foods Feasting: Peachy Guacamole

In this guacamole, peaches play role similar to tomatoes - a little sweet and a little tart, and the texture is very similar to that of tomatoes. Give it a try - I think you'll like it.

This pairs well with the salsa from yesterday, with the salsa providing the heat, and the guacamole taming it.

Once again, I prefer to peel the peaches, but you can leave them unpeeled, if you prefer.

Peach Guacamole
Makes 1 cup

1/2 peach
1 avocado
1 tablespoon chives, thinly sliced
2 teaspoons lime juice
Pinch of salt

Peel, pit, and dice the peach and add it to a small bowl.

Remove the flesh from the avocado and add it to the bowl. Add the chives, lime juice, and salt.

Stir to combine, breaking up the avocado as desired. Serve immediately.

Garnish with some extra chives, if desired.

Yum

Whole Foods Feasting: Peach Salsa!

Stone fruits are getting more plentiful in the produce section, and after I've had my fill of eating them as-is, I start using them in recipes. This time around, I decided to have some fun with peaches.

Whether you peel the peaches or not is up to you - the peels add some texture and color. Personally, I prefer to peel the peaches.

Some peaches are easier to peel than others, but if you have a lot of peaches to deal with, a quick dip in boiling water will loosen the skin.

If you prefer, you can use nectarines instead of peaches - whichever looks more appealing when you're shopping.

Peach Salsa
Makes 1 cup

1/2 peach
1/4 onion*
1 jalapeno
1 teaspoon lime juice
Pinch of salt
Few grinds white pepper

Peel and pit the peach, and dice it. Add it to a small bowl. Dice the onion, and add it to the bowl. Dice the jalapeno finely and add it to the bowl. add the lime juice, salt, and pepper.

Stir to combine and serve. You wan also make this in advance and refrigerate until needed.

*Sweet onions, like Vidalias, are preferred for their milder flavor. You can use other onions, however. A quick rinse in cold water will remove some of the sharpness.

Yum

Strawberry Creme Fraiche Ice Cream and Home Made Strawberry Balsamic Vinegar

After long winters that seem to be filled with potatoes and squash, I get a little overexcited when the spring and summer produce shows up, looking all sunny and bright.

Strawberries are one of the things I look forward to, and for a while it seems like I can't get enough of them - buying them almost every time I go shopping.

At first, it's good enough to eat them plain, or perhaps with a little bit of whipped cream, or on top of ice cream.

When I've eaten my fill of plain berries, I start thinking about what else I can do with them. And that's when I start getting just a little more creative.

I love strawberry ice cream when it's made from fresh berries, and I've made several different versions over the years.

I've never made one with creme fraiche, though, and I have to wonder why. It's the perfect pairing, and the results were outstanding.

When I make strawberry ice cream, I always strain out the seeds. I don't mind seeds in jam or in strawberry pie or when I'm eating fresh strawberries. But I don't like seeds in ice cream, so I strain them out. If you don't mind the seeds, you can leave them in.

Put I suggest you try straining them out once, and see what you think.

Strawberry Creme Fraiche Ice Cream

1 pound strawberries
3/4 cup sugar
1/2 teaspoon salt
1 1/2 cups creme fraiche
1 tablespoon cake-flavored vodka

Wash, core, and quarter the berries and combine them with the sugar and salt in a small bowl. Let this sit at least a few hours, or refrigerate overnight. The berries will soften and release a lot of juice.

Blend the berries in your food processor or blender. Pass the puree through a fine strainer to remove the seeds. It takes a bit or work to get the majority of the pulp through the strainer, but I think it's worth it. I ended up with slightly less than 2 cups of puree once the seeds were removed.

Add the creme fraiche and vodka and stir (or whisk) until it's completely combined.

Refrigerate until well-chilled (check your manufacturer's instructions for how cold the mixture needs to be before churning). Once the mixture is chilled, churn in your ice cream maker according to the manufacturer's directions.

Transfer to a storage container and freeze until firm.

Strawberries and Vinegar

I'm sure you've seen all sorts of flavored balsamic vinegars - there are all sorts of flavors -with figs or vanilla or citrus. I don't know if I've ever seen a strawberry balsamic vinegar, but why not? Strawberries and balsamic vinegar are a classic combination. Usually the vinegar - and usually a good balsamic vinegar - is drizzled over the berries.

But why not combine the berries and the vinegar?

This vinegar is fruity and thick and a little sweet. It would be perfect drizzled over fruit, or for a salad. Or over vanilla ice cream.

This isn't the time to break out the expensive balsamic vinegar. An inexpensive one is just fine. By the time you're done, it will taste more expensive.

Depending on how much you reduce this, you should end up with about a cup of the finished balsamic vinegar.

Strawberry Balsamic Vinegar

1/2 pound strawberries
1/4 cup sugar
1 cup balsamic vinegar
Pinch of salt

Clean, core, and quarter the strawberries, and add them to a heavy-bottomed pan (if you have a low-sided pan like a saucier, that's ideal.) Add the sugar, vinegar, and salt.

Bring the mixture to a simmer. Cook, stirring and mashing the berries until the mixture is has thickened and has reduced by about half. Keep in mind that it will be even thicker after it has cooled.

Let the vinegar cool slightly, then strain through a fine mesh strainer, mashing and pressing to get as much of the berry pulp through while leaving the seeds behind.

Transfer to a bottle or jar for storage.

Yum

Three dips: Olive oil bread dip, Horseradish chive chip-dip, and Three-pepper vegetable dip

A simple dip can turn chips, bread or vegetables into something a little more special. Vegetables with a dip makes them appealing as a snack or an appetizer. Bread and butter is great, but an olive oil dip makes it something to linger over.

And chips and dip? Well, that's a natural pair.

These dips can all be made ahead of time, so you can have them waiting in the refrigerator for company or for snacking.

Dip Some Bread

This olive oil dip is perfect for bread sticks or for crusty French bread, or for dinner rolls. Got leftovers? It also makes a great salad dressing.

The Garlic Gold Nuggets are dry, crunchy garlic bits that I found in the spice aisle. They can be used as a topping on salads or baked potatoes or vegetables. They added a nice garlic flavor to the dip without making it overly garlicky. A small pinch of garlic powder would be an acceptable substitute.

Olive Oil Bread Dip

1/4 teaspoon Garlic Gold Nuggets
1/2 teaspoon dry oregano
1/4 teaspoon dry rosemary
Pinch of salt
Pinch of sugar
Several grinds cracked pepper
1 teaspoon lemon juice
2 teaspoons sherry vinegar
4 tablespoons olive oil

Put the Garlic Gold Nuggets, oregano, rosemary, salt, sugar, and pepper into a small shallow bowl. Add the lemon juice and sherry vinegar. Stir to combine and let sit for 10 minutes for the herbs to hydrate.

Top with the olive oil. Taste for seasoning, and add salt, if needed. If it's too tart, you can add a touch more sugar, or add more olive oil, as desired.

Horseradish-Chive Chip Dip

This dip is great with chips, and it's also perfect with vegetables. If you have leftovers, this makes a great salad dressing - just thin it out a bit with some buttermilk or milk to a pourable consistency.

If your horseradish is very fresh and strong, you might want to start with 1/2 teaspoon and and more after you taste it. Horseradish loses its potency over time, so if you've had that jar of prepared horseradish for a while, you'll need more in the dip. Or just buy a fresh jar next time you're at the store.

1/4 cup mayonnaise
1/4 cup creme fraiche
1 teaspoon dry chives
1-2 teaspoons prepared horseradish
Pinch of salt
Pinch of sugar
Several grinds black pepper
Pinch of garlic powder
1/2 teaspoon lemon juice

Combine all ingredients in a small bowl. Taste for seasoning, and add more salt, if desired.

Cover and refrigerate until needed.

You can serve this immediately, but I think it's better after an hour or so.

Three-Pepper Vegetable Dip

If you can't find piquilla peppers, fire roasted red peppers are a good substitution. This isn't a spicy dip, but if you want a little heat, a pinch (or more) of chipotle powder or cayenne would work well in this dip.

1/2 cup piquillo peppers
1/2 cup Greek yogurt
1/4 cup mayonnaise
1/2 teaspoon paprika
1/4 red bell pepper, cut into chunks
1/2 teaspoon salt
1 hard-boiled egg (optional)

Combine all ingredients in a blender and blend until smooth. Taste for seasoning and add salt, if needed. Cover and refrigerate until serving time.

Yum

Whole Foods Feasting: Sweet Cream Ice Cream and Strawberry Sauce

I love ice creams that have a custard base - the egg yolks make the ice cream so rich. But then you don't taste the dairy flavor as much. And sometimes that creamy flavor is exactly what you want.

So I decided to make an ice cream that's all about the cream. This is like a frozen, sort-of dense whipped cream. It pairs well really with fruit. Try a scoop with a sweet biscuit or pound cake along with fresh berries. Or on top of baked or sauteed apples. Or on some grilled pineapple.

Since this ice cream base doesn't require any cooking - like a custard base does - you can mix it and churn it right away. This is great as a soft-serve ice cream, or let it harden before serving for scooping.

This is also a great ice cream for add-ins. One of my favorites is crushed chocolate wafer cookies. Caramel sauce swirled into the ice cream after it's churned is also fantastic.

Sweet Cream Ice Cream

2 cups heavy cream
1 cup milk
1/2 cup sugar
1 tablespoon vanilla
1/4 teaspoon salt

Combine all ingredients in a medium bowl or large (4-cup) measuring cup. Stir until all the sugar is dissolved.

Churn in your ice cream maker according to manufacturer's direction.

If you're not using it as a soft-serve ice cream, transfer it to a storage container and freeze until firm.

Getting Saucy

This sauce is great on ice cream, either on its own, or along with some fresh strawberries. This is a great use for berries that aren't as pretty as the rest, or the ones that aren't quite the right size.

I used Irish whiskey, but this would work with bourbon, rum, American whisky, brandy ... whatever flavor you like. Or, if you prefer, leave it out.

Strawberry Sauce

1/2 pound fresh strawberries
1/4 cup sugar
1 tablespoon whisky
Pinch of salt
1 teaspoon lemon juice

Clean and core the strawberries. Quarter them and add them to a heavy-bottomed skillet. Add the sugar and whiskey and cook, stirring as needed, until be berries begin to soften and break down - you want the berries soft, but not completely but not completely obliterated - you want some chunky bits.

Turn the heat off and add the lemon juice. Stir. Transfer to a storage container and refrigerate until needed. Serve chilled.

Sponsored by Whole Foods. For info, see the tab at the top.

Yum

Whole Foods Feasting: A Tale of Two Salads

When I was growing up, salad meant greens -usually iceberg lettuce - and salad dressing. Salad was something that was eaten before dinner. It sure wasn't something that was eaten as a meal.

Okay, maybe there was the occasional tuna salad. But even though "salad" was in the name, it wasn't something eaten like salad. It was a sandwich filling.

Now, salad in my life has broken out of its mold, It can still be a starter, but it's just as likely to be a side dish or a meal. In summer, a nice light chilled salad is particularly welcome for lunch. And a hearty - but chilled - chicken salad makes a great salad nestled in a lettuce cup, or it makes a great sandwich filling.

The chicken salad is a great way to make use of leftovers, too.

The Chicken and the Egg Salad

1 chicken breast, cooked and chilled
1 chicken thigh, cooked and chilled
2 celery stalks, diced
2 radishes, diced
2 mini sweet peppers, cored and diced
2 eggs, hard boiled, peeled and diced
1 tablespoon capers
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon dry mustard
1/4 cup Greek style yogurt
1/4 cup mayonnaise
1/2 teaspoon paprika
A few grates of nutmeg

Remove the skin and bones from the chicken, and cut into a medium dice and add it to a medium bowl.

Add the celery, radishes, peppers, eggs, capers. salt, pepper, mustard, , yogurt, mayonnaise, paprika, and nutmeg.

Stir gently to combine. Taste for seasoning and add more salt as needed.

 Serve in lettuce cups (garnish with extra paprika, if desired) or use as a sandwich filling.

Shrimp Salad 

This salad makes a nice appetizer with just a few shrimp, or it can be a full meal with more shrimp - it's your choice. The greens are dressed with a fruity dressing, with an additional avocado sauce for the shrimp. Any extra avocado sauce is a great dip for chips, or you can thin it with milk or buttermilk and use it as a salad dressing.

You could use regular bell peppers for this salad, but the mini peppers make nice, small rings that look pretty in the salad.

Shrimp Salad with Avocado Sauce

For the salad:
1 head romaine heart
1 small zucchini
1 radish
3 mini sweet peppers
1 tablespoon raspberry or mango vinegar
2 tablespoons olive oil
Pinch of salt
1/2 teaspoon sugar
1/2 pound shrimp, cooked, cleaned, and chilled

For the avocado sauce:
1 cup mashed avocado
1 cup Greek-style yogurt
2 tablespoons lime juice
1/2 teaspoon salt
Pinch of chipotle powder

Tear the romaine into bite-sized pieces and add it to a medium bowl. Cut the zucchini in half horizonally, then slice into thin rounds and add them to the bowl. Slice the radishes into thin rounds and add them to the bowl. Core and seed the peppers, slice them into thin rings, and add them to the bowl.

Combine the vinegar, olive oil, salt, and sugar in a small jar with a lid. Shake the jar to combine and emulsify the dressing. Pour the dressing over the salad and toss to combine.

In a small bowl, combine the avocado, yogurt, lime juice, salt, and chipotle powder. Stir well.

Arrange the greens on a plate, dollop the as much of the avocado as you like in the center, then arrange the shrimp on top. Serve chilled.

Refrigerate the remaining avocado sauce. Unlike guacamole, this doesn't turn brown quickly, so it will last at least several days in the refrigerator.

For information about Whole Foods, see the tab at the top.

Yum

Whole Foods Feasting: Roasted Chicken and Vegetables

Roast chicken and vegetables might might not be the fastest thing to make from start to table, but once everything's in the oven, you got plenty of time to do other things, whether that's making salad, helping the kids with homework, or chatting with our guests.

The other great thing about a meal like this is that you can customize it any way you like. You can add extra herbs or spices, or you can change the vegetables to suit what you like, or to accommodate what's in season I love asparagus, so that was the focus of my vegetables.

Paprika is one of my favorite spices for use with chicken. You can find several varieties of paprika- sweet, sharp, or smoked - so use the one you like.

The really great thing about chicken is that the leftovers are good cold. The breasts can be sliced for sandwiches, or you can chop it for chicken salad.

Of course the carcass can be sued to make soup. Speaking of that carcass, I spatchcocked the chicken, but instead of removing the backbone completely, I just cut along one side and left it attached.since I wanted to use it for the stock, and I know it would have more flavor if it was roasted.

A spatchcocked chicken doesn't look as pretty as a whole chicken. In fact, it looks just  little weird. But it cooks more evenly, so you don't end up with undercooked thighs and overcooked breast meat. I don't present whole chickens at the table, anyway - I cut them up to serve. So it doesn't matter if the chicken looks a little strange in the oven.

Roast Spatchcocked Chicken

1 3-4-pound whole chicken
Salt, to taste
Fresh ground black pepper, to taste
Paprika, to taste

Preheat the oven to 325 degrees.

Turn the chicken so the breast side is down. and use kitchen shears to cut along one side of the backbone.

Open the chicken up, turn it open-side down, and press down along the breast bone to flatten it. I did this right on the baking sheet I was going to use to cook the chicken on. It fit perfectly on a quarter-sheet pan, but you can use whatever pan you like.

Sprinkle the chicken with salt, pepper, and paprika as desired.

Roast the chicken at 325 degrees until the chicken is cooked through - 160 degrees in the breast and 180 in the thigh, Depending on the size of the chicken and how cold it was going into the oven, this will take 60-90 minutes.

Let the chicken rest for 10-15 minutes before you cut it into pieces. I like to serve the legs, thighs, and wings whole and cut the breasts into several pieces or slice it into thick slices.

If you like, you can use the drippings from the chicken to make a gravy. Or, if you prefer, save the dripping to use when you make stock from the chicken bones.

Roasted Asparagus (and friends)

I like grilled or roasted asparagus, but sometimes it can dry out before it's tender. One way to thwart that is to use more oil. Or sometimes I steam the asparagus to par-cook it before roasting.

But I found another way around it. But putting the asparagus on the bottom of the pan with the rest of the vegetables on top for the beginning of the cooking time, the asparagus steams a bit in its own juices, so it gets tender. Then, I stir the vegetables around so they get a nice roasty flavor.

Roasted Vegetables

2 bunches asparagus, tough stems removed
1/2 pound white mushrooms
1 small zucchini
1 red onion
1 teaspoon salt
1/2 teaspoon ground white pepper.
1 tablespoon olive oil
1 tablespoon lemon juice

Preheat the oven to 325 degrees.

Arrange the asparagus on a quarter-sheet baking pan (or whatever similarly-sized pan you have.)

Cut the mushrooms in half and put them on top of the asparagus. Trim the ends off the zucchini, cut it in half width-wise, then cut into wedges lengthwise. Arrange them on top of the asparagus.

Peel the onion, then cut it into thin wedges and put the wedges on top of the asparagus.

Sprinkle with salt and pepper, then drizzle with the lemon juice and olive oil.

Place in the oven and cook for 30 minutes, then use tongs to stir the vegetables around. Continue cooking until the vegetables are done to your liking, stirring again as needed. Depending on who well done you like your vegetables, they'll be done in another 30 to 60 minutes.

Serve warm.

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Whole Foods Feasting: Peanut Butter and Cherry Biscotti

The great thing about biscotti is that the flavor combinations are practically endless. This time around, the cookie is reminiscent of peanut butter and jelly, with dried cherries taking the place of the jelly.

Meanwhile, the cornmeal adds a subtle flavor and texture without being overpowering.

These are great with coffee, in the morning, but the sweetness of the cherries also make them a great after-dinner nibble.

This recipe is easy to customize - use almond butter instead of peanut butter, if you like. Use dried apricots, dates, or any other dried fruit you like. Leave the cherry bits large, or cut them small. It's all good.

Peanut Butter and Cherry Biscotti

3 cups flour
1/2 teaspoon salt
2 teaspoon baking powder
1 cup sugar
1/2 cup butter
1/4 cup creamy peanut butter
3 eggs
1/4 cup cornmeal
1/2 cup dry cherries, roughly chopped

Preheat your oven to 375. Line a baking sheet with parchment paper.

Combine flour, salt, and baking powder, and set aside.

In another bowl, cream the butter and sugar together. A stand mixer fitted with the paddle attachment is the perfect tool for this job.

Add the peanut butter and beat until it's well blended. Add eggs, one at a time, and beat well.

Add dry ingredients, and blend thoroughly (If you're using a stand mixer, doing this is three additions is much less likely to send flour spraying all over the kitchen.) Add the cherries and blend them in.

On the cookie sheet, form the dough into two long, flat loaves about 1/2 inch thick by two inches wide, leaving several inches between the loaves. They will expand when they bake.

Bake at 375 degrees for 20 - 25 minutes. They should be slightly browned and a toothpick inserted in the center of one of the loaves should come out clean. Remove from oven and let cool slightly.

Cut the loaves on the diagonal into approximately 3/4-inch diagonal slices. A serrated knife works best for this task.

Lay these slices on their sides on the cookie sheet and return them to the oven for another 10 – 15 minutes, until they are lightly toasted. ( if you like, flip them over halfway through baking for more even toasting.

Remove the cooking to a rack and let them cool completely.

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Whole Foods Feasting: Israeli Couscous Pilaf

Israeli is good warm or cold, and this pilaf is a perfect example of that. It's meant to be served warm, but the leftovers are just as good at room temperature or cold.

This makes a pretty large amount - about 2 quarts worth of pilaf, so it's great for parties, potlucks, or large families. You can halve the recipe if you're feeding fewer people.

The container of couscous I bought was about 11 1/2 ounces, but a little more or less isn't going to be critical. The couscous I used was a tri-color version, but plain Israeli couscous would be fine, too.

The herbs here make this a good match for pretty much any roast - chicken, beef, or pork.

Israeli Couscous Pilaf

About 12 ounces Israeli couscous, cooked
1 tablespoon olive oil
1 red bell pepper, diced
1/2 teaspoon salt
1 onion, diced
1 tablespoon capers
1 tablespoon dry thyme
1 teaspoon dry savory
1/4 teaspoon ground black pepper
2 small zuchini, quartered lengthwise, then sliced

Cook the couscous according to package directions, or you can also cook it like pasta, in boiling salted water. Drain well.

While the pasta is cooking you can prep the rest of the ingredients and begin cooking. The couscous only takes about 10 minutes to cook.

Add the olive oil to a large pan over medium heat. Add the red bell pepper, onion, and salt and cook, stirring as needed, until the vegetables are softened.

Add the capers, thyme, savory, and black pepper and stir to combine. Add the zucchini and continue cooking until the zucchini is cooked to your desired doneness (I prefer it al dente for this).

Add the cooked couscous and cook for a minute or two more.

Serve hot.

This post was sponsored by Whole Foods.

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Whole Foods Feasting: Israeli Cousous Salad

Have you ever looked at Israeli couscous and wondered what to do with it? It's an interesting product - little balls of toasted pasta, and the one I bought was a tri-color version. The colors weren't vivid, but that's fine. The subtle color variations were nice.

The directions for cooking the couscous suggested cooking it like rice, in a small amount of water, but I'd suggest cooking it like pasta, in a larger quantity of boiling salted water, and draining ti when it's done.

The problem with cooking it like rice, particularly at high altitude, is that you need to have exactly the right amount of water or you'll have to add more water, or you risk having it stick to the bottom of the pot and burn.

I used capers because I like them, but the bonus is that capers are about the same size as the couscous, so they look like another color of the couscous.

Just like other types of pasta, Israeli couscous is good warm or cold. I made a hearty cold couscous salad with garbanzo beans (chickpeas) that makes a nice salad with an entree, or it can be a light lunch, I also made a warm version, like a pilaf, with cooked vegetables. It's perfect as a hot side dish, but it also works at room temperature or cold,

The couscous I bought came in a package of about 11 1/2 ounces, but a little more or less isn't critical.

This makes a lot of salad - about 2 quarts - which would be great for a party or potluck. Halve it if it's for a small family dinner. This keeps well, and I think it's even better the next day, after the flavors have melded.

Israeli Couscous Salad

About 12 ounces Israeli couscous, cooked
2 16-ounce cans garbanzo beans
2 tomatoes, diced
1 green pepper, diced
2 tablespoons capers
1 onion, very small dice
1 tablespoon dry oregano
1 teaspoon dry marjoram
1/2 teaspoon dry rosemary
1/4 cup lemon olive oil
1 tablespoon white balsamic vinegar
1/2 ounce chevre
1 can (6 ounces. drained) pitted black olives, sliced
Salt, as needed

When you're prepping the vegetables, cut the onions very small, and the rest of the vegetables in a slightly larger dice.

Combine all the ingredients in a large bowl and stir. I like to add the pasta while it's still a little warm, which helps it absorb the flavors. Taste for seasoning and add salt, as needed. Since the olives, capers, and cheese are salty, and the pasta is cooked in salted water, you might not need more salt.

Refrigerate until needed, and serve chilled.

This post is sponsored by Whole Foods.

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Whole Foods Feasting: Kitchen Sink Cookies

If you're looking for a different sort of cookie, this is it.

Sure, there are chocolate chips and nuts - that's pretty normal. But then there are chopped graham cracker that add texture and bits of pretzel that adds crunch and salt.

You can bake these right after mixing them, but I think the texture improves with an overnight rest. The dough can be held for several days in the refrigerator, so you can bake a few cookies at a time, rather than baking them all at once.

Kitchen Sink Cookies

2 sticks (8 ounces) unsalted butter
1 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla extract
1 egg
2 cups all purpose flour
1/2 cup chocolate chips (or chopped chocolate)
1/2 cup roughly chopped pecans
1/2 cup graham crackers, cut it rough 1/4 pieces
1/2 cup pretzel sticks, chopped or broken into smaller pieces

Cream the butter, and sugar together in the bowl of your stand mixer fitted with the paddle attachment. Add the salt, baking powder, vanilla, and egg. Beat until well combined.

Add the flour and mix until well combined. Add the chocolate chips, nuts, graham cracker pieces and pretzel pieces. Mix until the ingredients are well distributed in the dough.

Gather the dough and wrap it in plastic or place it in a plastic bag. Refrigerate overnight.

When you're ready to bake, preheat the oven to 350 degrees and line several baking sheets with parchment paper.

Using a small scoop (#40 is perfect) or a spoon, portion the dough into approximately 2-tablespoon balls an place them on the prepared baking sheets, leaving space between them.

Bake at 350 degrees until the cookies are lightly browned around the edges, about 18 minutes.

Transfer the cookies to a rack to cool.

This post is sponsored by Whole Foods.

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