Grubarazzi

  This recipe bubbled in my thoughts for a few days while I collected the ingredients and fluttered from place to place trying anxiously to finish an extensive To Do list. Days have been long winded and filled to the brim with work and school. Some time in the kitchen was a welcome retreat as I sliced, diced, and roasted my way back to sanity.  There was music involved, a couple drinks, and dancing. By myself. It was amazing.   This salad was well worth the effort. Every step in the process is vital to building the depth of flavor. Fennel, shallot, apple and garlic are gently tossed with olive oil and roasted on high heat. Quinoa and hazelnuts are lightly toasted. The grapefruit dressing is fresh and exploits the roasted garlic cloves directly from the pan, tying the whole dish together.   Do not skip a beat, and this will turn out just the way you imagine it.  Roasted Fennel and Hazelnut Quinoa Salad with Grapefruit Dressing   Time in kitchen: 50 minute

Watch out world! Cauliflower steaks are taking over the food scene. These hearty slabs of veg made their way on to the pages of Bon Appétit this month and everyone is intrigued. Sometimes, the best ideas are right in front of your face. If you love roasted cauliflower florets this recipe is for you.  This version is marinated and served with pearl couscous medley. The medley is filled with raw vegetables, a great compliment to the tenderly roasted cauliflower steaks. Treat them like a hardy slab of beef: slice ‘em thick, slather with marinade, and roast on high to develop a sweetness only caramelization can impart.   There might be a twinge of sadness when your family discovers the lack of meat on the plate, but the frowns will turn upside down at first bite. Serve with a steak knife and a smile.  Marinated Cauliflower Steaks with Pearl Couscous Medley  Time in the Kitchen: 60 minutes Servings: 4 Nutrition information per serving: 450 calories, 21 fat

Breakfast for dinner is becoming the norm. Restaurants and home cooks everywhere are serving it up in grand style. Pancakes, waffles, French toast, eggs, sausage and bacon are a special treat after a long day, but the world is craving a more sophisticated take on the classics. Bon Appétit recently featured an array of rousing recipes from Chef Yotam Ottolenghi who has a magical way with food. I was inspired by a particular recipe called “Skillet-Baked Eggs with Spinach, Yogurt, and Chili Oil.” I have not stopped thinking about it since reading the article while stuck on a hot, crowded plane a few weeks ago. It whisked me away to a happy place, and I could not wait to get home and see what I could come up with.  Ottolenghi’s technique can be found throughout the Green Egg Skillet Bake, but the flavor profile is quite different. It focuses on the richness of cumin and hearty greens which are perfectly highlighted by a liberal dose of red pepper flakes. So, who is making

Dear Dairy,  We have endured a strong yet tragic relationship for many years. Doctors tell me not to devour even a morsel of your charms, but you always find a way back in to my life. Whether you linger on a cracker, curl up snugly to some macaroni, stand tall in a breakfast glass or sprinkle yourself on salads, your charm is undeniable. I swoon your way time and time again. But you are not good for me. When you are in my daily life I get too many colds, my skin turns pink and rashy, my bones ache, my hair gets dull, my tummy hurts, and my brain fogs over slowly until I eventually forget the names of even the simplest things. Not only does your presence affect me physically, but I am emotionally and mentally damaged by you. This is not a healthy relationship. If you see me on a crowded street or in a seedy café, please turn the other way. I am not strong enough to say no. Not yet. You will not hear from me again until I have the power to be in your presence without succum

  I am craving sustenance from the ground. Colorful roots, leafs, legumes and other natural masterpieces that have spent months growing in the soil so we can tug them out, wash them off and cook them to perfection. Vegetables have been my food of choice since the holidays ended. Weeks were laden with delicious nibbles of sweets, fatty meats, creamy drinks, rich cheeses and wine. Lots of wine. Lots of boozy nights filled with frilly appetizers and loud music. There is a time and place for gourmandizing, and there is a time and place for cleansing grub like the recipes below. Since time has been a scarce commodity I relished spending a few hours in the kitchen today. I found peace while rinsing, dicing, boiling, tasting and fine tuning. The black bean soup is soft and savory while the roasted plantain salsa provides the perfect balance of tart and sweet. This recipe can feed a family of four for at least 3 meals (with seconds).  The soup will taste even better tomorrow, and