Maple-Mustard Salmon, Bulgur with Herbs, and Zucchini and Carrot Ribbons

by Jennifer

Serves 4.

Maple-Mustard Salmon

  •  4 – 6 salmon steaks, depending on size, appetite, and if you want leftovers
  • 2 TBS of your favorite mustard (I used a whole grain horseradish maple mustard)
  • 2 TBS maple syrup
  • 1/2 tsp sea salt
  • freshly ground black pepper

Preheat broiler.

Stir together mustard, maple syrup, salt and pepper,

and brush on the salmon.

Broil for 10 – 15 minutes, until just cooked through.

Bulgur with Herbs – from Gourmet magazine

  • 1 cup bulgur
  • 2 cups boiling water
  • 2 TBS extra-virgin olive oil
  • 1/4 cup sliced almonds
  • 1 cup chopped scallions
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped mint
  • 1 TBS extra-virgin olive oil (or store-bought roasted-almond oil;  I used olive)
  • juice of 1/2 lemon
  • 1/2 tsp sea salt
  • freshly ground black pepper

Place bulgur in a medium-sized bowl, add boiling water and cover with plastic wrap;  let sit for 10 minutes,

then drain through a fine-meshed sieve.  While the bulgur is soaking, heat 2 TBS oil in a small saucepan over medium heat and cook the almonds, stirring frequently, until golden, 2 – 4 minutes (sorry, can’t find my photo of this step!).  Remove from heat.

In a serving bowl combine the herbs, toasted almonds and oil, additional TBS oil, lemon juice, 1/2 tsp salt and freshly ground black pepper.

Add drained bulgur and toss well.  Serve at room temperature.

Zucchini and Carrot Ribbons

  • 2 large zucchini
  • 3 medium carrots
  • 2 TBS extra-virgin olive oil
  • sea salt and freshly ground black pepper

Use a Y-shaped vegetable peeler to peel long strips from the zucchini and carrots, starting on one side of each vegetable and moving to peel ribbons from all four sides, as much as you can (save what’s left of the vegetables for another use….I fed the carrots to our pet rabbit!).

Heat the oil in a large skillet over medium heat;  add the zucchini and carrot ribbons and cook, tossing occasionally with tongs, for 5 minutes, or

until tender.  Season with salt and black pepper.

One-Skillet Linguine and Clam Sauce with Sauteed Lemon Maple Frisee

One-Skillet Linguine and Clam Sauce with Sauteed Lemon Maple Frisee

by Jennifer

A little while ago I heard an interview with Harold McGee, the food scientist, and he explained his new method of cooking pasta:  in a skillet, starting with cold water and the pasta, using and wasting much less water and energy in the process.  It also seemed to me to be less to clean up — to pot or colander!  So far I’ve tried the method three times, and it works;  this is what I came up with tonight.

One-Skillet Linguine and Clam Sauce

Serves 4 – 6.

  • 3 TBS olive oil
  • 5 cloves garlic, chopped
  • 1 lb. linguine
  • 3 6.5-oz. cans clams, whole or chopped (I prefer Bar Harbor brand), juice reserved – should be about 1 1/2 cups
  • 3 cups water
  • 1 1/2 cups white wine
  • 1/2 cup chopped parsley
  • juice from 1/2 lemon

Heat olive oil in a 12” skillet over medium heat.

When the oil is hot, add the garlic.

When the garlic is fragrant, after about 30 seconds or so, add the linguine, clam juice, water and wine.  Increase heat to high and bring to a boil, stirring the linguine frequently.

Once the liquid is boiling, continue to stir every couple minutes, and let cook for 9 minutes or until the pasta is al dente and most of the liquid has been absorbed.

Turn heat to low;  add the clams, parsley, and lemon juice and toss with pasta to combine and warm the clams.  Serve immediately.

Sauteed Lemon Maple Frisee – from Gourmet magazine

I’ll confess, a while back I made fresh breadcrumbs for another dish, and had some leftover and froze them.  Tonight I let some defrost and used them rather than making new, and honestly, they tasted pretty fresh to me!

  • 3 TBS olive oil, divided
  • 1/2 cup coarse fresh bread crumbs
  • zest from 1 lemon
  • 3/4 tsp anchovy paste
  • 1 1lb. head frisee, torn
  • 1 TBS fresh lemon juice
  • 1 1/2 tsp maple syrup
  • salt and pepper to taste

Heat 1 TBS oil in a 12” heavy skillet over medium heat.

When hot, add the bread crumbs and cook, stirring, until crisp and golden, about 4 minutes.

Transfer bread crumbs to a small bowl and add the lemon zest and about 1/8 tsp salt.

Wipe down skillet with a paper towel and heat the remaining oil.

Add the anchovy paste and cook, stirring, for a minute.

Add half the frisee and saute until it begins to wilt, then add the second half.

When the frisee has all begun to wilt, after about 2 minutes, remove the pan from the heat and add the lemon juice, maple syrup, and salt and pepper to taste, tossing well.

Serve with the breadcrumbs sprinkled on top.

Maple-Balsamic Tempeh with Chestnuts and Golden Onions, Panfried Romaine, Challah

By Jennifer

Maple-Balsamic Tempeh with Chestnuts and Golden Onions, Panfried Romaine, Challah

My  brother told me about this main dish, which comes from the magazine Vegetarian Times, and it is just as he said, delicious.  It is supposed to serve 4, but I’ll confess, I had more than one serving (helped by the unfortunate fact that my 9 year old has declared he will not eat tofu or tempeh until he is 18).  If you’re never eaten tempeh before, look for it in the produce section near the tofu.  It is a fermented soy protein product that is much firmer and denser than tofu, great for stews or for grilling.  As for the side dish, from Gourmet magazine, who knew pan-frying Romaine would be so incredibly tasty??

This dinner serves 4 (I dare you, seriously, you’re going to want to double it so you can eat more).

Maple-Balsamic Tempeh with Chestnuts and Golden Onions

  • 4 tsp. toasted sesame oil, divided
  • 1 large yellow onion, halved and thinly sliced
  • 1 TBS chopped fresh thyme
  • 2 8-oz. packages tempeh, each piece halved
  • 1 TBS low-sodium soy sauce
  • 2/3 cup low-sodium vegetable broth
  • 12 jarred chestnuts, chopped
  • 1 1/2 TBS balsamic vinegar
  • 1 1/2 TBS maple syrup

Bottled chestnuts

Onions in the pan

Heat 2 tsp. sesame oil in a large skillet over medium heat and saute the onions and thyme until the onions are golden, about 10 minutes.

Onions are done

Transfer to a bowl and wipe the skillet clean with a paper towel.


Tempeh, cooked on one side

Heat the remaining 2 tsp. sesame oil in the skillet over medium heat and cook the tempeh, 3 minutes per side.

Adding soy sauce and water

Add the soy sauce plus 2/3 cup water, and cook on medium-high until the pan is dry, about 6 minutes.

Pan is nearly dry

Adding rest of ingredients to tempeh

Add the remaining ingredients plus the onions, lower the heat to medium-low, and cook, covered, for 5 minutes.

After cooking, covered

Panfried Romaine

  • 1 18-oz. package Romaine hearts (should be 3 per package), trimmed and halved lengthwise
  • 2 TBS extra-virgin olive oil
  • Sea salt, a little more than 1/2 tsp.

Romaine is ready to pan-fry

Rinse the Romaine halves and shake, then pat, dry.  Heat 1 TBS oil in a large skillet over medium heat until hot but not smoking.

First batch of Romaine in the pan

Add 3 Romaine halves, cut sides down, and sprinkle with a rounded 1/4 tsp. sea salt.

Romaine, turned over to cook the other side

Cook until browned, turning over once, about 2 minutes total, then cover and cook for 2-3 minutes more, until crisp-tender.

Romaine, after cooking, covered

Transfer to a platter and repeat with the remaining halves.

Panfried Romaine is ready

Cool to room temperature before serving (gives you time to make the tempeh in the same skillet!).

Serve all together with the Challah.

Dinner is ready!

Roasted Salmon, Farrotto with Greens and Parmesan, and Maple-Glazed Carrots

By Jennifer

Roasted Salmon, Farrotto with Greens and Parmesan, and Maple-Glazed Carrots

This was actually a pretty easy dinner to put together;  while the Farrotto is cooking I put together the salmon and carrots, set the table and even poured myself a glass of wine.    (Note from the next day:  the farrotto made a pretty good left-over lunch!)

Roasted Salmon

Preheat oven to 450.  Place salmon fillets on a foil-lined baking sheet and brush with a little olive oil.  Sprinkle with freshly ground black pepper and sea salt.  Roast in oven for about 10 minutes or until just cooked through.  Serve with lemon wedges on the side.

Salmon ready to go

Farrotto with Greens and Parmesan – from Cooking Light

  •  1 TBS olive oil
  • 1 large red onion, chopped
  • 4 garlic cloves, chopped
  • 1 cup uncooked farro (spelt), rinsed and drained
  • 1 cup dry white wine
  • 14 1/2 oz. vegetable broth
  • 2 cups water
  • freshly ground black pepper
  • 4 cups baby salad greens
  • 1/2 cup grated Parmigiano-Reggiano cheese

Onions in pot

Heat oil in a large saucepan or stockpot over medium heat, and saute onion and garlic until golden brown, about 7 minutes.

Adding farro

Add farro and cook for 2 minutes.  Stir in wine, scraping up any browned bits, and cook for 3 minutes.

Adding broth

Add broth and cook for 12 minutes, stirring frequently, until the liquid is nearly absorbed. Add the water and pepper and cook another 12 minutes, stirring frequently, or until the liquid is nearly absorbed (this took longer than 12 minutes for me).

Broth being absorbed

Stir in greens and cheese, and serve.

Adding greens

Maple-Glazed Carrots

  • 1 lb. carrots (or more, depending on how much your family likes this!), peeled and cut into equally-sized pieces
  • 2 TBS unsalted butter
  • 2 TBS maple syrup

Put carrots in a medium-sized saucepan and cover with cold water by an inch.  Bring to a boil and cook for 3-4 minutes, or just until the carrots are tender.  Drain.  Add butter and syrup to the pan and cook, over low heat, until the butter is melted.  Add carrots back to the pan and toss;  keep on low heat until the rest of dinner is ready.