it's back! summerfest 2013

so happy to announce the return of "summerfest", a collaboration between food network and a group of food bloggers.  a specific summer fruit or vegetable is selected each week, and food network chefs and bloggers each contribute a recipe featuring the item.  the recipes are shared on foodnetwork.com and all of the blogs so readers have a plethora of options to use up all the delicious summer produce.

this year's schedule is as follows:
June:

19: Berries

26: Peas

July:

3: Corn

10: Tomatoes

17: Watermelon

24: Cucumbers

31: Peaches

August:

7: Eggplant

14: Avocados

21: Peppers

28: Figs

September:

4: Beets

11: Grapes

18: Potatoes

wanna participate?  share your favorite recipe in the comments section of my posts...or link to your blog if you have one.  you can do this on all the other participating blogs too.  c'mon, the more ideas the better.  this is the time to raid the farmers' market, or your csa, or your overflowing garden and overindulge in fresh, local organic or sustainably grown summer produce.  on second thought, is it possible to overindulge in this area?

happy summer everyone!

my best,

diane

red or green 

california girl in taos

napa farmhouse 1885

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i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

oven roasted chicken, chorizo & rice with corn

this is one of those perfect dishes...easy to make, easy to find ingredients, nice for a casual supper, elegant enough for company...can be doubled or tripled (you just need a couple of skillets)...and tastes even better the next day.  there is something so comforting about chicken and rice and this version, with sprouted brown rice, organic chicken and loads of vegetables, is delicious and healthy comfort food!  what could be better than that?

oven roasted chicken, chorizo & rice with corn
2 cups organic vegetable stock (homemade or store bought)
pinch ground saffron
pinch pure new mexican ground red chile powder, medium
1/4 cup chopped italian parsley, plus 2 tbsp for garnish
4 organic chicken legs
4 bone in organic chicken thighs (with skin)
coarse sea salt
freshly cracked black pepper
large pinch spanish paprika
extra virgin olive oil
1/2 lb mexican chorizo, (remove casing)
1/ 2 onion, chopped
2 cloves garlic, minced

1 large heirloom tomato, chopped
1 1/2 cups brown rice (organic sprouted brown rice, if possible)
10 oz bag organic frozen corn (or fresh corn if in season)
sea salt
freshly ground black pepper

preheat oven to 400 degrees.  in a large sauce, bring vegetable stock and next 3 ingredients to a low simmer.  add a pinch each sea salt and ground black pepper. 

meanwhile, season chicken with salt, pepper and paprika. heat 1 tbsp olive oil in a large ovenproof skillet over medium high heat. (if you are lucky enough to have a well seasoned cast iron skillet, by all means use it.  my mom gave me hers a few months ago, it is perfect for this dish).  add chicken and brown on both sides (should take 4-5 minutes per side.) remove and place in a rimmed dish (like a pie dish) to capture any juice. add chorizo and cook, breaking it up with a wooden spoon, for 3-4 minutes or until cooked through.  add onion, garlic and tomatoes and saute for 3-4 minutes until the onion softens.  add broth and rice and bring to a boil.  cook for 4 minutes, stirring frequently. stir in corn and a pinch each or sea salt and ground pepper.  top rice mixture with chicken.  place in preheated oven and cook for 45 minutes, or until liquid is absorbed into rice. remove from oven and sprinkle with remaining parsley.  serve hot or warm.

my best,

diane

red or green 

california girl in taos

napa farmhouse 1885

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Follow @dianeintaos

i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

grilled vegetable and cheese quesadillas

grilling vegetables for quesadillas

food network asked us to contribute a recipe using cheese and vegetables on our blogs this week. i immediately thought of quesadillas.  what a perfect year round dish!  grilled tortillas, gooey melting cheese and your favorite vegetables..what could be better than that?  (if you are me, the answer would be salsa and guacamole)

this non-recipe recipe is more of a technique.  use the amount of cheese and vegetables you like, (but don't overdo the cheese).  i plan on serving 2 quesadillas per person and i like using whole wheat tortillas because i like the taste with the vegetables.  white or corn tortillas can also be used.  add a margarita or your favorite beer and lunch or dinner is served!  enjoy.

when the cheese melt, fold in half 

grilled vegetable and cheese quesadillas
ingredients:
whole wheat tortillas
grated cheese (cheddar, monterey jack, mozzarella, or your favorite type)
fresh, organic or sustainably grown in season vegetables...whatever you like.  today i used red and yellow bell peppers, leeks, anaheim chiles, jalapenos and spring onions)
marinated tomatoes (or fresh, in season)
salsa
guacamole
sour cream
lettuce/greens
extra virgin olive oil
seasoned rice vinegar
sea salt
freshly ground black pepper

wash and cut vegetables into slices or bite sized pieces.  grill either outside on a bbq or inside using a grill pan or panini press. remove from heat and set aside.  oil the grill or grill pan and place the tortillas on the hot grill. cook for 1-2 minutes or until grill marks show.  add a small handful of cheese (about 1/4 cup) and let the cheese melt.  add a handful of vegetables and fold tortilla in half.  flip over and grill on other side for a minute of so.

remove from heat and cut in half.  serve with salsa, guacamole, sour cream and greens lightly dressed with olive oil , rice vinegar sea salt and pepper.

it is "something cheesy" week at food network's "sensational sides mixed with spring produce" roundup. check out the other delicious sounding recipes from my blogger friends:

Jeanette's Healthy Living: Fresh Tomato Burrata Cheese Pesto Dip
Napa Farmhouse 1885: Roasted Asparagus With Balsamic Vinegar and Parmigiano-Reggiano Cheese
Red or Green: Grilled Vegetable and Cheese Quesadillas
Feed Me Phoebe: Skillet Lasagna With Zucchini, Arugula and Fontina Cheese
Cooking With Elise: Cheesy Chicken Quesadillas
Weelicious: Cheesy Corn on the Cob
Domesticate Me: Seared Scallops With Spring Vegetables
Devour: Cheese-Filled Summer Side Dishes
Made by Michelle: Broccoli Cheese "Meatballs"
The Heritage Cook: Creamy and Cheesy Potato Casserole (Gluten-Free)
Dishin & Dishes: Baked Squash Casserole
FN Dish: Cheesy Spring Sides
The Sensitive Epicure: Frico: Parmesan Cheese Crackers
Virtually Homemade: Easy Cheesy Enchilada (Gluten-Free)

my best,

diane
red or green 
napa farmhouse 1885

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spring salad greens with spicy chiocciole pasta and pine nuts

what a weekend!  we saw the legendary bluesman robert bilbo walker at taos mesa brewing on friday night. his show went on till midnight (not bad for a 76 year old man!).  then saturday we went on a long hike during the day and attended the first saturday taos art walk at night.  i must be getting old because by sunday i was exhausted.  and needed comfort food...fast, easy to prepare, healthy comfort food.  spicy pasta and greens was my solution.

i love pairing hot pasta with raw salad greens.  the heat from the pasta just barely wilts the greens, but you still get lots of crunch and do not lose any nutrients.  this dish is healthy, nutritious and just plain delicious.  what could be better than that?

i used chiocciole pasta because the shape and texture works really well here.  chiocciole means snail in italian and that is what this pasta sort of looks like. (kinda like large elbow macaroni with ridges). if you cannot find chiocciole you can substitute penne rigate. please ensure you cook al dente (to the tooth)...overcooking will ruin this dish.  i toasted pine nuts in olive oil and then raided my local organic market's olive bar to save time.  i bought marinated tomatoes, garlic, onion and red bell peppers to add to the nuts.  you can also use jarred vegetables or, if you have more time, pickle and marinate your own. a large pinch of dried red pepper flakes adds a touch of heat which pulls everything together. use a combination of whatever greens you like.  just ensure you use a minimum of 4 different types and plan for at least 2 cups of raw greens per person. (use more if desired).

so there you have it, a warm spring salad with greens and pasta that comes together in 10 minutes.  comfort food at its best!

spring greens salad with spicy chiocciole pasta and pine nuts
(4 main course servings)
1 lb whole wheat chiocciole pasta (or penne)
2 tbsp extra virgin olive oil
1 tbsp vegetable spread (i like earth balance blend) or butter
1/2 cup pine nuts
1/2 cup chopped marinated tomatoes
1/2 cup chopped marinated garlic
1/2 cup chopped marinated red bell peppers
1/2 cup chopped marinated sweet onion
pinch dried red pepper flakes
sea salt
extra virgin olive oil
balsamic vinegar
8 cup mixed salad greens (kale, spinach, arugula, bok choi, mustard greens, tat soi, swiss chard, collards, turnip)
shredded parmigiano reggiano cheese (about 3/4 cup)

cook pasta in boiling water according to package directions.  while pasta is cooking, combine 2 tbsp olive oil and 1 tbsp vegetable spread in large skillet.  and pine nuts and saute over medium high heat for 3-4 minutes or until nuts are caramel brown. add tomatoes, garlic, bell peppers, onion, red pepper flakes, and a pinch each sea salt and pepper. cook an additional few minutes until vegetables are warm.  

remove pasta from water with chinese skimmer/strainer.  here is a trick...do not shake all the water off the pasta.  the water will help thicken the sauce.    add the chiocciole to the vegetables/nuts and stir to combine.

meanwhile, add 2-3 large handfuls of greens to each dinner plate. dress the greens with a drizzle each of olive oil and balsamic vinegar.  season with salt and pepper.  mound a serving portion of pasta on top of the greens. drizzle with extra virgin olive oil and a sprinkling of cheese. pass additional cheese at the table.

it is "salad greens" week at food network's "sensational sides mixed with spring produce" roundup. check out the other delicious sounding recipes from my blogger friends:

Jeanette's Healthy Living: Mexican Chopped Salad With Lime Cilantro Dressing
Feed Me Phoebe: Grilled Chicken Paillard With Chopped Nicoise Salad
Cooking With Elise: Garden Spring Rolls
The Cultural Dish: Arugula Salad With Beets and Goat Cheese
Napa Farmhouse 1885: Mixed Greens Salad With Shrimp and Oranges
Red or Green?: Spring Salad Greens With Spicy Chiocciole Pasta and Pine Nuts
The Sensitive Epicure: Green on Green Chopped Salad
Weelicious: Southwestern Salad
Made by Michelle: Mixed Greens With Grapeseed Oil and Balsamic
FN Dish: Vivacious Pasta Salad Sides

my best,

diane
red or green 
napa farmhouse 1885

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i have started sharing my taos experiences on my newest blog "california girl in taos". please visit and let me know what you think.

spicy chickpea burgers with cabbage slaw

it is "kid-friendly" week at food network and i feel a bit of a rant coming on.  kid-friendly...what does that mean exactly?  if we are talking about a little less spicy, or rich, or smaller serving portions i am perfectly ok.  if we are talking about preparing completely separate food from what the adults are eating i have a problem with the concept.  especially if "kid friendly" means unhealthy, high fat, low nutrient meals like those found on kids menus in restaurants. (chicken fingers and soda anyone?)

the boys tower over me now...but they still love to cook

i am so proud of the fact that the children in my family...and those of most of my friends...happily gobble up healthy food loaded with fruit, vegetables, whole grains, good proteins, low in white sugar and high in nutrients.  not to say they never eat the other stuff, but it is rare.  i think it starts by feeding children excellent food when they are young, involving them in food choices (i love seeing kids at farmers' markets), teaching them to cook and eating as many meals as possible together at the dinner table.  picky kids?  how do we let that happen?  obese kids? why, why, why do we accept this?

ok...off my soapbox.  today i am sharing a recipe for a dish very popular in italy...chickpea patties. (here is a secret, kids love them!) they can be made with either mashed cooked garbanzo beans (garbanzos and chickpeas are the same thing) or garbanzo flour. i like using the flour for this dish. these patties, served on hamburger buns with all the toppings, are delicious, easy to make, full of fiber, high in protein and low in fat. increase or decrease the red pepper flakes (or eliminate) depending on your, or your kids, tolerance to heat.  i copied a trick i learned from long meadow ranch in napa regarding the cabbage slaw.  this is what they serve on their hamburgers when heirloom tomatoes are out of season...delicious with the chickpea patties adding crunch and, of course, vegetables. so, there you have it, a healthy, delicious meal kids will love...and so will the adults  what could be better than that?

spicy chickpea burgers with cabbage slaw
makes 6-8 burgers

1 cup garbanzo flour
1 tsp dried parsley
1 tsp minced garlic
pinch dried red pepper flakes
large pinch sea salt
pinch freshly ground black pepper
1/2 tsp smoked paprika
2 cups water
1/3 cup chopped fresh italian parsley
extra virgin olive oil
whole wheat buns

chipotle mayo add 1-2 tsp (depending on your heat tolerance) minced canned chipotle chiles in adobo sauce to 1/2 cup mayonnaise.  i use a vegan substitute, vegenaise

cabbage slaw recipe (use any color cabbage, add 1 cup grated carrot and skip the nuts)

combine garbanzo flour and next 6 ingredients in medium saucepan.  add water and stir to remove lumps.  set heat to medium and cook, stirring frequently, for 10-12 minutes or until mixture is very thick. stir in parsley. turn off heat and cool in pot 5 minutes.

line a baking sheet with parchment paper.  using a large spoon or ice cream scoop, create patties using 2 spoonfuls (or scoops) for each patty. press down lightly to form each patty. depending on size of scoop you should get 6-8 patties.  heat 2 tbsp olive oil in large skillet.  fry patties until each side is golden brown (2-3 minutes per side).  

drizzle olive oil over inside of each whole wheat bun.  heat oven to broil setting. place buns under broiler until golden.  remove from oven.  

to assemble burgers:  place one chickpea patty of the bottom of bun.  top with cabbage salad or, in season, a slice of heirloom tomato and lettuce.  add a small dollop of chipotle mayo and top of bun.   serve.

it is "kid friendly" week at food network's "sensational sides mixed with spring produce" roundup. check out the other delicious sounding recipes from my blogger friends:

Feed Me Phoebe: Radish and Basil Thai Fried Rice
Jeanette's Healthy Living: Easy Stir-Fry Green Beans
The Cultural Dish: Authentically Homemade Guacamole
Devour: Kid-Friendly Baked Ziti
Domesticate Me: Skillet Cornbread
Napa Farmhouse 1885: Healthy Carrot Cake Cupcakes With Maple Cream Cheese Frosting
Red or Green? Spicy Chickpea Burgers With Cabbage Slaw
The Heritage Cook: Duck Fat Fries, a Kid's Favorite Snack!
Virtually Homemade: Mini Banana Chocolate Chip Muffins
FN Dish: Kid-Friendly Veggie Sides

my best,

diane
red or green 
napa farmhouse 1885

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i have started sharing my taos experiences on my newest blog "california girl in taos". please visit and let me know what you think.

smashed potato tacos with guacamole & tomato salsa

southern california is flooded with "hole in the wall" mexican restaurants, sometimes called taquerias.  almost all have amazing, delicious, fresh food which is made to order for either eat in or take-away.  i travel to california frequently to visit my family and i always need my "mexican food fix" a few times while i am there.  one of my favorite dishes to order is potato tacos. (tacos de papa).

seasoned potatoes stuffed in a fried corn tortilla with your favorite toppings, this simple and easy dish is surprisingly delicious.  you can use leftover mashed potatoes, but i like to make mine fresh and season the potatoes with roasted garlic. i  keep a bit of texture in the potatoes...i refer to my recipe as "smashed" potatoes, but you can use whatever you like.

freshly fried corn tortillas are wonderful, but to make this dish even easier i often use organic packaged taco shells.  my favorite brand is bearitos and/or whole foods.

a couple of tacos make a wonderful lunch.  i serve with beans and posole for a hearty dinner.  make extra salsa & guacamole...have plenty of corn tortilla chips, make a pitcher of margaritas and you have a party!  cinco de mayo is in two weeks....i think this will be the menu!  enjoy

smashed potato tacos with guacamole & tomato salsa

(serves 4)

1 1/2 pounds yukon gold potatoes ( cut in quarters) do not peel

1/2 cup milk (warmed either in pan on stove top or in microwave)

4 tbsp extra virgin olive oil

2 tbsp roasted garlic paste (see below)

grey salt and freshly ground pepper to taste

8 organic taco shells, follow directions on package

guacamole recipe

tomato salsa recipe

shredded lettuce

diced white onions

shredded sharp cheddar cheese

add potatoes to a large pot of salted water. (salt the water like you would for pasta). bring to a boil and cook until fork tender (about 15-20 minutes). drain the potatoes and add back to the now empty pot. cook over medium heat for 1-2 minutes until potatoes and pot are dry (stir continuously to prevent potatoes from sticking). turn heat to low and add warm milk and olive oil to potatoes and mash using a potato masher. the potatoes will be lumpy due to the skins, so check to ensure milk and olive oil are thoroughly incorporated into potatoes. add garlic paste and salt/pepper to taste... additional milk may be added if potatoes are too dry. serve immediately.

roasted garlic paste

you can make this with as many heads of garlic as you wish...this no-recipe recipe is as follows:

with a sharp knife ,cut off the very top of each head of garlic...you should just see the very tip of the garlic cloves after cutting. remove the first layer or two of papery garlic skin from the garlic head...not too much, you want the garlic cloves to remain attached. place the garlic root side down in a small ovenproof pan or baking dish...you want the garlic to fit tightly in the pan...so the pan size will depend on the number of garlic heads you are roasting (make more than you need...this paste will last a few days...and you will use it in everything!)...drizzle cut side of garlic with extra virgin olive oil. sprinkle with sea salt (i like grey salt) and freshly ground pepper. cover pan tightly with foil and roast in a 375 degree oven for 20-30 minutes. garlic should be very tender. remove foil, drizzle with additional olive oil and continue roasting for 10 minutes more.

at this point you can squeeze the garlic from the cloves directly onto toasted french or sourdough bread which is lovely...or you can squeeze all the garlic into a small bowl, mash with a wooden spoon and drizzle with additional extra virgin olive oil to create a smooth paste...taste and add additional salt/pepper if desired. garlic paste can be stirred into your smashed potatoes, added to toasted bread, added to roasted or steamed vegetables, stirred into sauces...etc...once you taste it you will be inspired to add it to almost everything!

for another potato taco recipe, try my potato & chorizo soft taco recipe over at the napa farmhouse 1885 blog

it is "something mashed" week at food network's "sensational sides mixed with spring produce" roundup. check out the other delicious sounding recipes from my blogger friends:

Weelicious: Mascarpone Mashed Potatoes

Jeanette's Healthy Living: Creamy Garlic Mashed Cauliflower and Potatoes

Cooking With Elise: Savory Banana Corn Cakes

Virtually Homemade: Three-Onion Brown Butter Mashed Potatoes

Napa Farmhouse 1885: Mashed English Pea Spread on Garlic-Rubbed Bruschetta With Roasted Salmon

Red or Green? Smashed Potato Tacos With Guacamole & Tomato Salsa

Devour: Easy Mashed Plantains Recipe

Domesticate Me: Mashed Sweet Potatoes With Goat Cheese

The Sensitive Epicure: Italian Style Smashed Potatoes

The Heritage Cook: Whipped Ginger-Cardamom Sweet Potatoes

Dishin & Dishes: Truffled Mashed Potatoes With Prosciutto and Rosemary FN Dish: Mashed Spring Sides

my best,

diane
red or green 
napa farmhouse 1885

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i have started sharing my taos experiences on my newest blog "california girl in taos". please visit and let me know what you think.

avocado & three chile salsa

this is "no-cook" week at food network's "sensational sides mixed with spring produce fest" and i decided to share an unusual and delicious salsa.  now, i must confess, there is a little bit of cheating here.  the "unusual" ingredient is a couple of hard boiled eggs...not exactly no cook.  but i often have hard boiled eggs in the fridge...a perfect protein snack...so this was no cook for me today.  if you want to stay pure with this week's theme,  pick up a cup or so  of chopped eggs at your market's salad bar.  either way, this easy-breezy, fast recipe is worth "cheating" a bit.

i first had a similar salsa at a south american restaurant years ago in new york .  they used different chiles but i experimented with ones i could find locally.  i love this with tortilla chips and as a topping for soft tacos (beef, pork, chicken or vegi), but have also used as a accompaniment to steak, roasted chicken or fish.  whatever you do, don't leave out the aforementioned hard boiled eggs.  they add body, texture and taste.  wonderful!

avocado & three chile salsa
3 large new mexican or anaheim chiles, coarsely chopped
1 jalapeno chile, coarsely chopped, seeds removed if desired, i don't cause i like it hot
1 canned chipotle chile in adobo sauce
1/4 cup seasoned rice vinegar
large pinch salt
2 large avocados, peeled, seeded and coarsely chopped
2 hard boiled eggs, chopped
1 large heirloom tomato, chopped
1/2 large white onion, diced
1 cup chopped cilantro
sea salt
freshly ground black pepper

add the chiles, vinegar and salt to a blender and puree.  in a medium bowl, add the avocado, eggs, tomato, onion and cilantro.  stir to combine.  pour in the chile puree and gently mix together all ingredients.  season to taste with salt and pepper.

it is "no cook" week at food network's "sensational sides mixed with spring produce" roundup. check out the other delicious sounding recipes from my blogger friends: 

Jeanette's Healthy Living: Mixed Fish Poke Tower
Feed Me Phoebe: Smoked Tofu Summer Rolls
The Lemon Bowl: Asian Cabbage Slaw With Mint and Scallions The Cultural Dish: Caprese Salad
Cooking With Elise: Good for You Guacamole
Dishin & Dishes: Chicken Salad With Dried Cherries and Walnuts
Napa Farmhouse 1885: Cilantro, Ginger and Garlic Dip
Red or Green?: Avocado and Three Chile Salsa
Weelicious: Avocado Honey Dip
Devour: No-Cook Kale Salad Recipes
Made By Michelle: Swiss Chard Pesto
The Sensitive Epicure: No-Cook Vietnamese Spring Rolls
FN Dish: Go Raw With Shaved Salads
Domesticate Me: Shaved Brussels Sprouts and Cauliflower

my best,
diane
red or green 
napa farmhouse 1885

please follow us on facebook




i have started sharing my taos experiences on my newest blog "california girl in taos". please visit and let me know what you think.