Browsing Category

vegetarian

Karista's Kitchen Kid Friendly Life Around My Table Risotto Sassy Side dishes vegetarian

Lemon Risotto with Crispy Mushroom and Mint Gremolata

Lemon Risotto with Crispy Mushroom and Mint Gremolata // the perfect spring meal from Karista's Kitchen

It’s the first full week of spring and my mint plant is blooming the prettiest Chartreuse green leaves. These gorgeous green leaves are inspiring a constant stream of recipe ideas like this Lemon Risotto with Crispy Mushroom and Mint Gremolata.  

I adore adding fresh mint to my recipes and I often add it to my quinoa salads, cucumber and papaya salsa, and even a few stir fry recipes. And now mint has made it’s way into my lemon risotto with a crispy mushroom and mint gremolata.

Mixing fresh herbs with sautéed mushrooms compliments a dish and gives it a little extra something special.  I like to combine fresh mint, parsley and basil in my gremolata because each of those herbs play so well together. Not to mention, the herbs compliment the lemon risotto so beautifully you’d think they were made for each other.

Lemon Risotto with Crispy Mushroom Gremolata // Karista's Kitchen

This lovely recipe is bright with flavor but still comforting in texture. Lemon risotto with crispy mushroom and mint gremolata highlights the dawn of a new season with  a playful twist of fresh ingredients.

This is a short, although delicious, post today but I’ll be back soon with more tempting recipes from a new kitchen!

Delicious Wishes and Loads of Love,

Karista

Lemon Risotto with Crispy Mushroom and Mint Gremolata

Serving Size: serves 4 (recipe can be doubled)

Lemon Risotto with Crispy Mushroom and Mint Gremolata

Ingredients

  • 2 tablespoons ghee or extra virgin olive oil
  • 1/2 - 3/4 cup diced yellow onion (about 1/2 of a large onion)
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 4-5 cups warm vegetable broth (I like a creamy risotto so I use extra broth)
  • 1/4 cup grated parmesan cheese
  • 1 medium lemon zested
  • Salt and pepper to taste
  • 1-2 tablespoons extra virgin olive oil
  • 2 cups sliced assorted seasonal mushrooms
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh basil
  • 1/2 tablespoon chopped fresh parsley
  • A squeeze of fresh lemon
  • Salt and pepper to taste

Instructions

To make the risotto add 2 tablespoons of ghee or olive oil to a large pot over medium heat. Add the diced onions and sauté until tender, about 2-3 minutes.

Add the rice and stir for one minute longer. Add ½ cup dry white wine and stir until absorbed, about 1 minute.

Next, stir in 1 cup of the warm broth and simmer until it’s absorbed, stirring frequently. Continue to add 1/2 cup of broth at a time, stirring often and allowing each addition of broth to be absorbed before adding the next 1/2 cup. Cook for about 20-30 minutes or until the rice is almost tender, al dente.

When the risotto is done, take it off the heat and stir in the Parmesan cheese and lemon zest. Season to taste with salt and pepper.

To make the gremolata, heat a skillet over medium heat and add the olive oil. When the oil is hot add the mushrooms and saute until slightly browned and a little crispy. Then stir in the minced garlic, fresh chopped herbs and squeeze of lemon. Take the skillet off the heat and season to taste with salt and pepper.

To serve the risotto, ladle risotto into individual bowls or one large serving bowl. Top the lemon risotto with the crispy mushroom and mint gremolata and serve with additional grated parmesan cheese.

Schema/Recipe SEO Data Markup by Zip Recipes Plugin
http://karistaskitchen.com/2017/03/22/lemon-risotto-with-crispy-mushroom-and-mint-gremolata/

 

Karista's Kitchen Kid Friendly Life Around My Table Pasta Salad vegetarian

Asian Noodle Salad Bowl

Asian Noodle Salad Bowl // Karista's Kitchen

Who doesn’t love bowl food? I’ve loved bowl food since before bowl food was a thing.

When I was a twenty-something I’d bake diced potatoes or cook some rice or noodles. Then I’d add one of them to a bowl and layer it with any complimentary ingredients I could find in my fridge or pantry. I’d top it off with something creamy or saucy and then proceed to enjoy every last bite.

There is something so fresh, simple and comforting about beautiful bowl food.  This Asian Noodle Salad Bowl is easily assembled with seasonal ingredients that are combined with a few pantry staples. The result is a beautiful recipe with loads of flavor.

Asian noodle salad bowls are the perfect lunch or dinner bowl, combining the comforting texture of soba noodles with an array of fresh ingredients.  Top the ingredients with the plate-licking spicy peanut sauce and you’ll find yourself adding this beautiful bowl to your regular menu rotation.

I make this Asian noodle salad bowl with all or just a few of the ingredients, depending on what I have on hand.  Sometimes I simply throw a handful of baby greens in the bowl and top with sliced mushrooms, sliced green onions and sesame seeds.  This Asian noodle salad bowl is also delicious with grilled or pan seared Gulf shrimp, tofu or tempeh. This beautiful Asian noodle bowl is always a favorite at my kitchen table.

Delicious Wishes and Loads of Love,

Karista

Asian Noodle Salad Bowl

Serving Size: Makes two bowls

Asian Noodle Salad Bowl

Ingredients

  • 1 package buckwheat or traditional soba noodles cooked according to package directions and cooled
  • ¼ cup peanut butter
  • ¼ cup sweet chili sauce
  • 1 lime, juiced
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons hoisin sauce
  • 2 tablespoons olive oil
  • 2-4 tablespoons warm water
  • Salt (optional)
  • 1/3 cup shredded carrots
  • 1/3 cup sliced or diced red pepper
  • 1/3 cup mung beans
  • 1/3 cup sliced green onions
  • ¼ cup sliced radishes
  • ¼ cup fresh chopped basil
  • ¼ cup fresh chopped cilantro
  • 2 tablespoons sesame seeds
  • ½ avocado, sliced

Instructions

In a food processer add the peanut butter, chili sauce, lime juice, vinegar, hoisin sauce, olive oil and two tablespoons of warm water. Blend until the sauces is smooth and creamy. Add additional water to thin the sauce if desired. Season to taste with salt if needed.

To assemble the salad bowl, place about one cup of noodles in each bowl. Top with the carrots, red pepper, mung beans, green onions, radishes, basil, cilantro, sesame seeds and avocado. Drizzle with the spicy peanut sauce and serve. Serve with extra sauce for the noodles.

Notes

I originally created this recipe for Home By Design Magazine February/March 2017 issue.

Schema/Recipe SEO Data Markup by Zip Recipes Plugin
http://karistaskitchen.com/2017/02/10/asian-noodle-salad-bowl/

 

 

Karista's Kitchen Kid Friendly Life Around My Table Sassy Side dishes vegetarian

Braised Red Cabbage

Braised Red Cabbage pairs perfectly with slow cooked pork roast, roast pork tenderloin or roast chicken // Find it at Karista's Kitchen

I often prepare braised thick-cut pork chops for dinner and I love to serve this braised red cabbage with the pork chops.

I get juicy, perfectly thick-cut chops from my favorite Willamette Valley farm, Red Bird Acres.  I should have posted that recipe first but the chops always get gobbled up before I can snap a photo. I promise, I’ll post it soon.

Although this braised red cabbage recipe is divine with pork chops, it’s also lovely with my Italian slow roasted pork, roasted pork tenderloin or roast chicken.  If I’ve got a bowl of apples to use up, I’ll toss in some apple slices during the last half of braising time which gives the braised red cabbage a bit of a sweet with savory flavor. Pears also “pair” nicely with this cabbage dish. 😉

I’ve always had an affinity for cabbage. I adore it thrown in my weeknight greens and mushroom sauté which adds a bit of “crisp” to the greens.  I also like shredded cabbage mixed in with my salad, added to a soup or stew, grilled and topped with a chimichurri sauce or roasted in big “steaks” like my friend Alyssa’s recipe from Everyday Maven.  I even toss it in this pasta dish that was inspired by my trip to Italy.

I believe cabbage is best when it’s in season from late fall through winter. It’s economical, satisfying and full of all the good stuff to make a body healthy.  

When I was researching cabbage a few years ago, I stumbled across this little bit of trivia.  Ancient healers said cabbage contained moon power because it grew in the moonlight.  How dreamy is that?! I am such a romantic about food, I know it sounds weird. But I’ve always admitted to being a wee bit quirky.

Cabbage is truly a power house of vitamins and an excellent source of folate. It contains a large amount of vitamin C, which is good for the immune system.  It also contains vitamin K, which helps with mental function and concentration. Not to mention it’s a great source of fiber and helps fill you up so you don’t grab that extra cookie after dinner.

The next time you put the slow cooker on with a pork roast or you’re roasting a chicken for dinner, try pairing this braised red cabbage recipe with your entrée. It’s a simple, seasonal and fresh side dish that will compliment your fall or winter meals.

Delicious Wishes and Loads of Love!

Karista

Braised Red Cabbage

Serving Size: 4-6

Braised Red Cabbage

Ingredients

  • 2 tablespoons of ghee, clarified butter, divided
  • 4 ounces of bacon, diced
  • 1 red onion, halved and thin sliced
  • 1 head of red cabbage, cored and shredded
  • 2 cloves garlic, minced
  • ½ cup apple cider vinegar or balsamic vinegar
  • ½ cup vegetable broth
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

Instructions

Pre-heat the oven to 350F.

In an oven proof skillet or Dutch oven, heat one tablespoon of ghee over medium high heat. Add the diced bacon and cook until the bacon is crispy and fat is rendered.

Remove the bacon from the pan and set aside. Remove all but 2 tablespoons of oil from the pan.

Next add the sliced onions, shredded cabbage and minced garlic to the pan. Cook for about 5-8 minutes until the cabbage begins to wilt. Add the bacon back into the pan.

Stir in the vinegar and vegetable broth. Bring the liquid to a boil and then cover the skillet or Dutch oven with a lid and place it in the oven for about 45 minutes. Give the cabbage a little stir about every 15 minutes or so.

Remove the cabbage from the oven, stir in the last tablespoon of ghee and season to taste with salt and pepper. Garnish with fresh chopped parsley.

Schema/Recipe SEO Data Markup by Zip Recipes Plugin
http://karistaskitchen.com/2017/01/31/braised-red-cabbage/

 

Appetizers Breakfast Karista's Kitchen Kid Friendly Life Around My Table vegetarian

Socca (chickpea flatbread)

Socca (Chickpea Flatbread) // Karista's Kitchen

Sometimes I feel this humble blog is my somewhat ignored child.  I think about this blog all the time and I’m constantly planning a million things to post here.  But alas, paid work must come first and sometimes that work takes up most of my time… which is a good thing is it not?

You should see my list of recipes I’ve got going.  Every season I make this long list of recipes to prepare, photograph and post here for you to completely revel in and enjoy.   However, half of those recipes never make it onto the blog. The really delicious recipes that I feel you MUST have come rain or shine or snowstorm or vacation actually get posted.  Other recipes sort of hang around season after season until before I know it, it’s been a full year and the recipe is still on my “to post” list.

This Socca (chickpea flatbread) is one such recipe.  I can’t say for certain why it’s taken me so long to post this other than it often disappears before I can snap a few photos.

Socca (Chickpea Flatbread) // Karista's Kitchen

Socca is such a simple, fragrant, tasty little recipe that I prepare at least two or three times a week.  Sometimes I’ll make Socca on the weekends and we nibble on it with cheese and wine for a light dinner or snack.  My sassy gals love socca with fresh herbs and garlic as a compliment to a dinner salad or soup.

Socca is so versatile I use it for pizza crust on occasion or serve it for breakfast with fried eggs and wilted greens.

Socca, also referred to as Farinata, originated in Italy.  It’s a simple flatbread made with chickpea flour, water, olive oil, salt and typically rosemary.  Although, many versions of socca can be found all over the world.  Some recipes call for resting the batter for several hours prior to baking.  I’ve tried it both ways. Whisking the batter and baking it off within minutes of preparation. Or letting the batter sit for several hours before popping it in the oven before dinner.  Personally, I love the end result when the batter has had time to rest and flavors meld and allow all the delicious magic to happen.  But if you’re in a hurry and just need to get it in the oven, it will still taste delicious.

I’ve listed a basic socca recipe but feel free to add your favorite fresh chopped herbs, garlic, sautéed onions, shallots or garlic.  I love it simply with rosemary, salt and pepper and eaten right out of the pan.  Which is how I finally managed to photograph the socca.  I suppose I could have fancied up the photo but socca is simple goodness and truly needs nothing fancy added.  Maybe just hungry family members. 😉

Delicious Wishes and Loads of Love,

Karista

Socca (chickpea flatbread)

Serving Size: Makes 8 slices

Socca (chickpea flatbread)

Ingredients

  • 1 cup chickpea flour (I use Bob's Red Mill)
  • 3/4 cup - 1 cup lukewarm water
  • 1 teaspoon sea salt
  • 1 tablespoon finely chopped fresh rosemary (or a mixture of fresh herbs or chives)
  • 4 tablespoons extra virgin olive oil, divided

Instructions

Whisk together the chickpea flour, 3/4 cup water (adding more for a thinner flatbread), salt, fresh herbs and 2 tablespoons of extra virgin olive oil. Let the batter sit for 15 minutes or covered in the fridge for about 2-3 hours or overnight if you're preparing for breakfast.

When you are ready to bake the socca, pre-heat the oven to 425F. Place a 10 inch cast iron or iron skillet in the oven and let it pre-heat with the oven.

When the oven is ready, carefully remove the pre-heated skillet and add 2 tablespoons of extra virgin olive oil to the skillet and swirl to coat the pan. Pour in the socca batter.

Carefully place the skillet back in the oven and bake for about 8-10 minutes or until it's golden brown and a little cracked on top.

Remove it from the oven and slice into 8 wedges and serve immediately. Enjoy!

Schema/Recipe SEO Data Markup by Zip Recipes Plugin
http://karistaskitchen.com/2016/12/02/socca-chickpea-flatbread/

 

 

Karista's Kitchen Life Around My Table Salad vegetarian

Warm Kale, Delicata Squash and Quinoa Salad

Warm Kale, Delicata Squash and Quinoa Salad for the win! // Karista's Kitchen

 

Sometimes the simplest ingredients come together easily like this Warm Kale, Delicata Squash and Quinoa Salad.  

I adore warm salads during the cooler months, which is why I probably make a warm salad almost every night for dinner. I like to serve warm salads with roast beef, pork and chicken as well as  fish or shellfish.  Warm salads also make a fabulous one-dish meal.

When I make a warm salad, I use every kind of green that’s available this time of year – or any leftover leafy greens that might be growing in my fall garden. Kale, Swiss chard, collard greens, beet greens, spinach and arugula are all perfectly delicious slightly warm and dressed in a sweet or spicy vinaigrette.

Warm Kale, Delicata Squash and Quinoa Salad for the win! // Karista's Kitchen

Kale and collard greens hold up best to the slight heat and vinaigrette – and they hold really well on the dinner table.  If I’m using Swiss chard, spinach, beet greens or arugula, I heat the vinaigrette first, add the delicate greens and then take the pan off the heat, tossing the greens in the warm vinaigrette.

I especially adore the flavor combination of this warm kale, Delicata squash and quinoa salad.  The slight peppery flavor of kale, sweetness of the Delicata, and nutty flavor of quinoa pair so deliciously together.  I use thinly sliced red onions for the aromatics and roasting the squash with maple syrup adds another beautiful layer of flavor.  I toss the salad in a sweet and spicy mustard vinaigrette and I like to finish this salad with pumpkin seeds, pomegranate seeds or dried cherries.

For me, the weeknight meal is all about taking fresh, seasonal ingredients and pairing them with a few pantry staples.  This makes dinner delicious, healthy and achievable.  Achievable is good, right? 

Delicious Wishes and Loads of Love!

Karista

Warm Kale, Delicata Squash and Quinoa Salad

Serving Size: 4

Warm Kale, Delicata Squash and Quinoa Salad

Ingredients

  • 1 Delicata Squash, halved, seeded and chopped into bite size pieces
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup real maple syrup
  • 1-2 cups cooked quinoa (cook according to package directions)
  • 1 bunch purple or green kale, stemmed and chopped
  • 1/2 cup thinly sliced red onion
  • 2 cloves garlic, minced
  • 1/4 cup pomegranate seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup dried cherries or cranberries (optional)
  • Salt and Pepper to taste
  • For the Vinaigrette
  • 3/4 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 2-3 tablespoons stone ground mustard
  • 2 tablespoons honey
  • 1 clove garlic, minced
  • Pinch of crushed red pepper flakes
  • Dash of water
  • Salt and pepper to taste

Instructions

Pre-heat the oven to 400F.

Toss the bite sized Delicata squash with the 2 tablespoons olive oil and 1/4 cup maple syrup. Season with salt and pepper. Place the squash in a single layer on a lined baking sheet and roast for about 15-20 minutes or until the squash is slightly soft and golden. Remove from the oven and let it cool.

Whisk together the 3/4 cup extra virgin olive oil, apple cider vinegar, mustard, honey, garlic, red pepper flakes and dash of water. Season to taste with salt and pepper.

To assemble the salad

In a skillet over medium heat, add about 1/4 cup of the vinaigrette and heat. When it's hot add the sliced red onion and sauté just until slightly soft. Then stir in the garlic and sauté for 30 seconds longer. Fold in the chopped kale and tossing it with the onion and garlic. When the kale is warm and slightly wilted, remove the skillet from the heat and season the kale with salt and pepper. Toss the kale with the squash and quinoa, adding more vinaigrette as needed.

Transfer the warm salad to a platter or individual bowls and garnish with pomegranate seeds, pumpkin seeds and dried cherries or cranberries. Serve.

Schema/Recipe SEO Data Markup by Zip Recipes Plugin
http://karistaskitchen.com/2016/11/15/warm-kale-delicata-squash-and-quinoa-salad/

 

 

Karista's Kitchen Kid Friendly Life Around My Table Soup vegetarian

Classic Tomato Soup with Grilled Cheese Croutons

Classic Tomato Soup with Grilled Cheese Croutons // Karista's Kitchen

Can you believe I never liked tomato soup when I was a kid? I mean, really, who doesn’t love tomato soup and grilled cheese sandwiches? Well, I didn’t.

I’m not sure why I didn’t like tomato soup; honestly I didn’t like any kind of soup.  My mom prepared all sorts of crazy grilled cheese sandwiches just to get me to eat soup. Which I ate. That is, I ate the grilled cheese sandwiches and usually left a nearly full bowl of soup at the table.

However, somewhere along the years and with a more developed palate, I became obsessed with tomato soup.  So much that I serve tomato soup often in my kitchen and today, both my daughters love a bowl of tomato soup, tomato bisque, or just a chunky tomato stew.

For me, it was the creamy texture of tomato bisque that first caught my attention.  I was working in Boston and there was a little Italian deli down the street from where I worked that served the most lush, creamy and cheesy soup.  In a word, it was divine.  The highly entertaining and charismatic deli owner, Giovanni, served it with crusty Italian bread and butter which paired perfectly with the creamy tomato concoction.

I walked to that deli every day for my beloved tomato bisque, when finally, I realized I was developing a bit of an allergy to tomatoes.  I seriously had to back off the soup for a while. Thankfully at that time, spring was making an appearance and my soup days would hopefully be limited with the warmer weather.

Of course, I continue to eat tomato soup – just not every day. I enjoy it the most when the weather is cool and rainy outdoors and when the soup is paired with my friend, Sheri’s, version of grilled cheese with apple butter.  For me, its food heaven.

Classic Tomato Soup with Grilled Cheese Croutons // Karista's Kitchen

When my client asked for a classic tomato soup recipe for a retro food article, I was thrilled.  I knew I wanted to include grilled cheese somehow, so I made little mini’s and called them grilled cheese croutons.  However, there are times when I really want a hearty grilled cheese and apple butter sandwich with my tomato soup, so feel free to indulge.

This is totally off topic but notice the sweet table-cloth printed with apricots? Yep, it’s my mom’s tablecloth from the 1950’s and it was so perfect for this shoot.  😉

Wishing you warm and cozy days all curled up with this Classic Tomato Soup and Grilled Cheese Croutons!

Loads of Love,

Karista

Classic Tomato Soup with Grilled Cheese Croutons

Serving Size: 4

Ingredients

  • 2 tablespoons ghee or extra virgin olive oil
  • 1 onion, finely diced
  • 1 clove garlic, minced
  • 1 28-32 ounce can of crushed tomatoes
  • ½ teaspoon dried basil
  • Pinch of crushed red pepper flakes
  • 1 ¼ cup vegetable broth
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • ¼ cup heavy cream
  • 8 slices good quality white bread
  • 1-2 tablespoons of butter
  • 4 slices cheddar cheese

Instructions

In a large pot over medium heat, add the ghee or olive oil and onions. Sauté the onions until wilted and then add the garlic and cook one minute longer.

Stir in the crushed tomatoes, dried basil, pinch of crushed red pepper, vegetable broth and sugar. Bring to a slow boil and then turn the heat down to a simmer. Cook for about 15 minutes.

While the soup is cooking, prepare the croutons. Pre-heat the oven to broil. Butter one side of each slice of bread and place them buttered side down on a baking sheet. Add the cheese slices to the bread and then top with the remaining bread buttered side up. Place the baking sheet under the broiler and toast. Flip the sandwiches and toast the other side.

Remove them from the oven and let them cool. Slice them into small square croutons.

When the soup is done either transfer to a blender and blend until smooth or using an emersion blender, blend the soup until smooth. Season to taste with salt and pepper and then stir in the heavy cream.

Serve the warm soup in bowls topped with the grilled cheese croutons.

Notes

This recipe first appeared in Home By Design Magazine Fall 2016

Schema/Recipe SEO Data Markup by Zip Recipes Plugin
http://karistaskitchen.com/2016/11/10/classic-tomato-soup-with-grilled-cheese-croutons/

 

 

Karista's Kitchen Kid Friendly Life Around My Table Sassy Side dishes vegetarian

Creamed Swiss Chard

Creamed Swiss Chard // Karista's Kitchen

Creamed Swiss Chard is always a welcomed side dish on my dinner table. It never fails to bring a smile to my hungry family’s faces.  But really, who could ever resist creamy, cheesy, leafy green goodness?! 

This gorgeous leafy green is a staple in my kitchen and I use it in all kinds of recipes.  Swiss chard finds its way into our weeknight sautés, salads, rice bowls, weekend egg dishes, pastas and even my savory bread pudding.  Although I do love kale, mustard greens, spinach and collard greens, lately Swiss chard has been my “go to” green.   Mostly because it grows so voraciously in my garden and I typically get a good 7-8 months worth of chard each year.  It’s the leafy green that just keeps on giving!

Swiss chard is a tall leafy green that belongs to the same family as beets and spinach.  It tastes similar to spinach, which makes Swiss chard an excellent substitute in cooked dishes.  It doesn’t cook down quite as much as spinach and it omits less water – making it a meatier option for sautés and gratins.  Honestly, sometimes I prefer it to spinach because it holds up a little better when cooked. Not quite as hearty as kale, but not quite as delicate as spinach.

Creamed Swiss Chard // Karista's Kitchen

This gorgeous Creamed Swiss Chard makes a delightful side dish to any meal.  It’s especially complimentary to grilled or roasted meat or poultry or prepared in individual dishes for a light lunch or brunch.  For a one dish meal, I add diced ham to this recipe and serve with a warm crusty baguette and a glass of wine. Ahh… my kind of meal.

I’ve paired this Creamed Swiss Chard with leeks, however shallots work just as well.  And on occasion when I’m out of both leeks and shallots, a yellow onion will do the job just fine.

Delicious Wishes and Loads of Love!

Karista

Creamed Swiss Chard

Serving Size: 4-6

Ingredients

  • ¼ cup panko bread crumbs
  • ¼ cup grated parmesan cheese
  • 1 tablespoon of butter
  • 1 tablespoon of extra virgin olive oil
  • 1-2 leeks, trimmed just as the light green turns to dark green, cut in half lengthwise, rinse and dice
  • 1 teaspoon chopped fresh Italian parsley
  • 1-2 cloves garlic, minced
  • ½ teaspoon grated nutmeg
  • 2 bunches of Swiss chard or about 2lbs, stems removed (I save the stems for stock or soup), leaves coarsely chopped
  • 1 cup of heavy whipping cream
  • Salt and Pepper to taste

Instructions

Pre-heat the oven to 375F. Mix together the panko bread crumbs and grated parmesan cheese. Set aside.

In a large oven safe sauté pan or skillet, add the butter and olive oil to the pan and place the pan over medium high heat.

Once the butter is melted and oil is hot, add the chopped leeks and chopped fresh Italian parsley and sauté until wilted and slightly golden. Then stir in the minced garlic and sauté for one minute longer.

With tongs, add the chopped Swiss chard in batches to the pan and toss with the leeks, continuing to toss the greens and leeks gently, until all the greens are in the pan and wilted. Sprinkle with the grated nutmeg and season with ½ - 1 teaspoon of salt and ½ teaspoon of black pepper.

Pour the heavy cream into the pan and gently toss with the greens. Sprinkle the panko parmesan mixture over the top of the creamed Swiss chard and then place the pan in the oven.

Let the creamed Swiss chard bake for about 15-20 minutes or until the sides are bubbly and the cream has thickened. To toast the panko parmesan mixture, set the pan under the broiler for just a few minutes.

Remove from the oven and let the creamed Swiss chard sit for about 5 minutes before serving.

Notes

I originally created this recipe for Hobby Farms Magazine Spring 2016

Schema/Recipe SEO Data Markup by Zip Recipes Plugin
http://karistaskitchen.com/2016/11/04/creamed-swiss-chard/

 

Appetizers Breakfast Grilling Karista's Kitchen Kid Friendly Life Around My Table Pasta Salad vegetarian

Jammy Roasted Tomatoes

Jammy Roasted Tomatoes on an egg and biscuit // Karista's Kitchen

These days, my kitchen counter looks more like a market produce bin.  Which is why I’ve got these lush jammy roasted tomatoes incorporated into almost every meal this season.  I honestly thought I was a bit modest in planning my summer garden this year – it appears I may have over estimated yet again.

I’m sure my exuberance was due to the long winter and my yearning for fresh tomatoes and zucchini.  I certainly got my wish.

Every morning Tank and I walk out to the garden boxes and pick produce, pull weeds, water the plants and then stand around and lovingly admire all the work. I never fail to walk back into the house with a smile on my face and usually a small cherry tomato in Tank’s mouth.

Tank the Terrier and the tomato bowl // Karista's Kitchen

This summer, I’ve prepared every fresh tomato recipe my family likes to eat as well as every zucchini and poblano recipe I can think of making.  One of my favorite ways to use the fresh zucchini and tomatoes is to small dice the zucchini and combine them with diced tomatoes, summer corn, torn basil and a drizzle of balsamic vinegar and olive oil.  This is one of my family’s favorite summer salads… it’s a bit like this salad, only with the addition of diced zucchini.

These jammy roasted tomatoes are my attempt to do something different with all the summer tomatoes other than make a salad, sandwiches or tomato pie.  I adore the sweetness of roasted tomatoes and I love to toss them into pastas, wilted greens, smear onto sandwiches or breakfast biscuits.  I like to add them to summer soups and stews, homemade pizza and of course spread them over goat cheese crostini.  I’ve canned these jammy roasted tomatoes but I also like to freeze small packages for use this winter in my sauces and stews.

Jammy Roasted Tomatoes // Karista's Kitchen

I also adore these jammy roasted tomatoes dolloped into the center of cheesy polenta or served as a sort of sauce for grilled or pan seared fish, chicken or pork.  They’re so good,  sometimes I snag a spoonful out of the jar for a snack.

Besides thinking of new ways to prepare my plethora of produce, I’ve been busy working on a fun project that I know you’re going to love!  A View to Delicious is the autumn food issue that is written by me and published by VRAI Magazine.  It’ll include new seasonal recipes, stories and photos of the Pacific Northwest, reader questions, cooking tips and techniques and more.  I’ve put my heart into this issue and I hope you’ll read it and love it as much as I do.  It’ll launch September 26th! So stay tuned.

In between work and gardening, family vacation and getting my sassy gal ready for college, I also took a little time to visit the parents. My youngest gal and I went to the local farmers market with pop, had a lovely crepe prepared by Chef Tarek for breakfast and shopped for the weekly produce under the warm summer sun.

Chef Tarek making crepes at the Temecula farmers market // Karista's Kitchen

It was a quick visit but it was fun for the grandparents to visit with their granddaughter and see her witty but somewhat eccentric style.  Yep, as you can see, this one always thought she was a mermaid.  While touring an art museum she found a mermaid chair and claimed it as her throne.

Amelia and her Mermaid Chair // Karista's Kitchen
Today I’m back in the office (kitchen) working on new, exciting and of course, delicious, recipes for the fall and winter seasons.  The kiddos are back to school and soon the weather will carry a chill in the air and it’ll be time to put a simmering pot of soup on the stove again.

Delicious Wishes and Loads of Love!

Karista

Jammy Roasted Tomatoes

Jammy Roasted Tomatoes

Ingredients

  • About 5-6 cups coarsely chopped tomatoes, drained as much as possible (enough to spread in a single layer on a lined baking sheet)
  • 2 tablespoons brown sugar
  • 1-2 cloves garlic, minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried Italian herbs
  • 1/4 cup extra virgin olive oil

Instructions

Pre-heat the oven to 350F.

Line a baking sheet with foil and then toss the chopped tomatoes with the brown sugar, garlic, salt, pepper, Italian herbs and olive oil.

Spread them in a single layer on the lined baking sheet and bake for about 45 minutes to 1 hour. Remove them from the oven and let them cool before using, canning or freezing.

Notes

I make two or three batches of these jammy roasted tomatoes. One batch stays in the fridge, one goes in the freezer and the other one is used for dinner. Delicious!

Schema/Recipe SEO Data Markup by Zip Recipes Plugin
http://karistaskitchen.com/2016/09/08/jammy-roasted-tomatoes/

 

Appetizers Karista's Kitchen Kid Friendly Life Around My Table vegetarian

Summer Zucchini Cakes with Cilantro Lime Crema

Summer Zucchini Cakes with Cilantro Lime Crema // karista's kitchen

It’s zucchini week in my kitchen.  This delectable Summer Zucchini Cake recipe is just one of many zucchini recipes I’ve been preparing lately.

You could say I’m extremely well stocked with zucchini this summer.  I have to admit, it wasn’t my intention to plant four zucchini plants.  My plan was to plant two zucchini this summer.  Because you know how zucchini plants grow in the warm weather and last year they took over my garden.

So this year I decided to plant two zucchini and four cucumber plants – because I wanted to put up pickles this summer.

Instead, I unknowingly purchased four zucchini and two cucumber plants.  Obviously my pickling plans are on hold. 🙁

When zucchini and cucumber plants are starts, they look similar.  At least they look similar to me.  I’m also guessing one of the high school garden area workers at my local garden store thought the same and mis-labeled the zucchini as cucumber.

Summer Zucchini Cakes with Cilantro Lime Crema // Karista's Kitchen

I suppose I could say “lucky you!” because I’ve got a few more zucchini recipes to post before the summer is over.  Despite my little rant, I do adore zucchini.  It’s my go to veggie in the summer because it pairs deliciously with just about anything.  It’s also fabulous diced raw and tossed into a summer corn and tomato salad with a balsamic vinaigrette.  It’s delicious in stir fry’s and just simply roasted, which is what I do with it most the time.

These summer zucchini cakes are simple to make and can be served as a starter, snack or even light entrée.  Enjoy!

Summer Zucchini Cakes

8-10 large cakes 10-15 small cakes

Summer Zucchini Cakes

Ingredients

  • 3 cups shredded zucchini, squeezed
  • 1/2 cup almond flour (or sub with bread crumbs)
  • 1/2 cup or handful of sliced green onion
  • 1 tablespoon Dijon mustard
  • 1 cup pepper jack cheese
  • 1 egg, lightly whisked
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Ghee or oil for pan frying
  • 1 cup sour cream
  • 1/4 cup finely chopped cilantro
  • Juice of one lime
  • Splash of Sriracha or hot sauce
  • 1 tablespoon honey

Instructions

In a medium bowl mix together the sour cream, cilantro, lime juice, hot sauce and honey until thoroughly combined. Hold in the fridge.

In a large bowl mix together the grated zucchini, almond flour, green onions, Dijon mustard, pepper jack cheese and egg. Just before making the cakes, stir in the salt and pepper.

Heat over medium heat enough oil to cover the bottom of a heavy bottom skillet. Once the oil is hot and almost smoking, for tablespoon sized zucchini balls and then drop onto the skillet pressing the top to make a little cake. You can also use muffin scoops to portion out the zucchini cake mix.

Brown the cake on both sides about 3-5 minutes each side depending on the thickness. Transfer the cakes to a paper towel lined plate or baking sheet. Sprinkle with just a bit more salt or parmesan cheese.

Garnish with additional green onion and serve warm with the Cilantro Lime Crema

Schema/Recipe SEO Data Markup by Zip Recipes Plugin
http://karistaskitchen.com/2016/07/29/summer-zucchini-cakes-with-cilantro-lime-crema/

Grilling Karista's Kitchen Kid Friendly Life Around My Table Salad vegetarian

Grilled Romaine with Sweet and Spicy Dressing

Grilled Romaine Salad with Sweet and Spicy Dressing // Karista's Kitchen

This summer has proven to be quite a diverse and eclectic season thus far.  My home has been filled to the brim with loveliness and laughter and blonde heads roaming the halls.  

My niece came to stay with us for a college internship and of course my two sassy gals had to be in the thick of things with her.  The girls have grown up together and are separated by two and half to three years each.  I used to call them my stair step kids.  My two girls, six years apart and my niece smack in the middle.  I tell her she’s my middle child.  She laughs her infectious laugh and then we all move on to reminiscing about when the girls were young and watch home movies of dances and plays they performed.

the girls

We spent weekends touring the state and showing our niece the beauty of Oregon and I had the opportunity to try a few new things – like riding the dunes and nearly losing my breakfast on those dunes.  We prepared loads of family meals, barbecues and baked goods and sat around the patio table or living room sofa discussing life, love, dreams, health and nutrition, because one cannot leave the Bennett house without a little discussion on health and nutrition.  We’re just a little weird that way. 😉

Our sweet niece went back to school for her summer quarter and we went back to summer weekends walking the beach (and missing her) and eating seafood to kayaking the alpine lakes in the mountains and stopping for barbecue on the way home.  Time spent together, adventuring, enjoying the outdoors and most importantly, dining together.

Life around my table is never short of interesting conversation, stories of times past or delicious food.  Life – just the way I like it.

Grilled Romaine with Sweet and Spicy Dressing // Karista's Kitchen

This lovely Grilled Romaine Salad has been on our summer menu for years.  I started grilling romaine years ago, as a way to get my girls to think the salad was a bit more special and therefore needed to be tasted.  I’d make my sisters sweet and spicy dressing (which I love!) and then top it with gorgonzola, bleu cheese or feta.  When my girls decided they loved goats cheese, I’d sub with goat cheese crumbles.  This Grilled Romaine Salad was served with dressing and cheese, or with dressing, sliced summer tomatoes and fresh cucumber with a sprinkling of cheese on top.  Sometimes I’d include grilled shrimp and make this a meal or crumbled bacon and make it just a bit more indulgent.

However, I served this grilled romaine salad, it was always a favorite way to enjoy our summer meals.

I adore sharing my recipes that represent not only precious times past but also lovely times present.  Food is the element that brings us to the table, where life is lived and memories are made.

Delicious Wishes and Loads of Love,

Karista

Grilled Romaine with Sweet and Spicy Dressing

Serving Size: 4-6

Grilled Romaine with Sweet and Spicy Dressing

Ingredients

  • 2 -3 heads of romaine lettuce, cut in half lengthwise with root end still intact
  • salt and pepper
  • 3/4 cup extra virgin olive oil (1/4 cup for brushing, 1/2 cup for the dressing)
  • 1 clove garlic, minced
  • 1 tablespoon grated onion
  • 1 tablespoon ketchup
  • 1 teaspoon yellow mustard
  • 1 tablespoon sugar
  • 3 tablespoons white wine vinegar
  • 2 tablespoons water
  • 3-4 ounces bleu cheese, gorgonzola or feta, crumbled (or more if you love cheese)
  • Garnish with chopped fresh Italian parsley

Instructions

Pre-heat the grill to 350F, or heat a grill pan on medium high. Brush the halved romaine hearts with the 1/4 cup olive oil on both sides and then season with salt and pepper.

While the grill is heating, whisk together the garlic, onion, ketchup, mustard, sugar, vinegar, 1/2 cup of olive oil and the water. The dressing should be slightly pink. Add just a pinch of salt and pepper to taste.

When the grill is hot place the halved romaine hearts cut side down on the grill.

Let the romaine halves grill for about 1 – 2 minutes and then turn the halves over and grill the other side of the romaine for another 1 – 2 minutes.

I like my romaine hearts just a little wilted with a bit of crisp still left in the romaine. Ranger Craig however, likes his romaine hearts a little more grilled and wilted. Feel free to grill them to your tastes.

Take the romaine off the grill and place on a platter. Sprinkle with crumbled cheese and then drizzle with the vinaigrette. Garnish with fresh chopped Italian parsley. Serve immediately.

Schema/Recipe SEO Data Markup by Zip Recipes Plugin
http://karistaskitchen.com/2016/07/19/grilled-romaine-with-sweet-and-spicy-dressing/

Karista's Kitchen Kid Friendly Life Around My Table vegetarian

Swiss Chard, Leek and Mushroom Rice Bowl

Swiss Chard, Leek and Mushroom Rice Bowl for a fresh and simple weeknight meal // Karista's Kitchen

This is a recipe I’ve been wanting to post for a long time.  Swiss chard, leek and mushroom rice bowl.  Seriously, I think I make this once a week, however, often with whatever I have on hand.

Sometimes it’s Swiss chard because I’ve got a spring garden full of chard.   Sometimes with organic seasonal greens, spinach, mustard greens or kale that I picked up at the market because someone used all the chard for their green protein smoothie.  😉  That’s actually what happened when I went to make this recipe a few nights ago.  The Swiss chard was gone so I reached for my organic seasonal greens.  But that’s why I love this dish so much.  It can become whatever you want it or need it to be.

sautéing leeks // Karista's Kitchen

Begin with a little extra virgin olive oil and sauté the leeks.

 

On occasion I’ll make this with brown rice, just for the heck of it and because I love that nutty flavor from brown rice.  Sometimes I make it with quinoa when I’m in a quinoa mood or Einkorn berries when I feel like I want to mix things up a bit.   Most often though, I make this recipe with Jasmine or Basmati rice.  I find the clean, fragrant flavor of Jasmine rice compliments the rich bitterness of the Swiss Chard or Kale.

sautéing leeks and Italian parsley // Karista's Kitchen

Once the leeks are slightly caramelized, add the fresh herbs and garlic.

 

During the winter months the Bennett Crew likes a bit of sautéed crumbled Italian sausage mixed in or leftover beef or pork roast.  This dish can easily accommodate leftover roast chicken or turkey as well.

As for me… I’m happy with a fried egg on top.

sautéing mushrooms // Karista's Kitchen

Then add the sliced mushrooms and cook until wilted.

 

When leeks aren’t in season I use diced onions or sliced green onions.  When my herb box is overflowing, I chop up fresh herbs and throw those in as well.  It’s truly a hearty one dish meal that satisfies everyones palate.

baby greens sautéing // Karista's Kitchen

Add the greens and toss gently with tongs until wilted.

 

sautéing baby greens // Karista's Kitchen

All the ingredients get served over rice or ancient grain and topped with a bit of grated parmesan cheese for good measure.  This, my friends, makes my family so happy. 🙂  Which makes me happy of course.

Swiss Chard, Leek and Mushroom Rice Bowl // Karista's Kitchen

Swiss chard, leek and mushroom rice bowls… Food fresh and simple.  Isn’t that what a weeknight dinner should be?

Wishing you a very happy weekend with friends and family!

Loads of Love,

Karista

Swiss Chard, Leek and Mushroom Rice Bowl

Serving Size: 4

Swiss Chard, Leek and Mushroom Rice Bowl

Ingredients

  • 2-3 tablespoons extra virgin olive oil or ghee
  • 2 medium to large leeks, trimmed where the white turns pale green, rinsed, halved lengthwise and diced (or 1 small onion, diced)
  • 1 clove garlic, finely minced
  • 1 tablespoon chopped mixed fresh herbs (Italian parsley, oregano, thyme, marjoram, chives)
  • 1-2 cups sliced mushrooms (cremini, buttons, chanterelle when in season are delicious)
  • 1 bunch Swiss chard, stemmed and greens chopped or 3-4 cups seasonal chopped or baby greens
  • Salt and freshly cracked black pepper to taste
  • 4 cups cooked white or brown rice
  • Serve with cooked ground Italian sausage, homemade sausages, leftover pork or beef roast, leftover roast chicken and of course top with a fried or poached egg.
  • Garnish with grated parmesan cheese (optional)
  • Sometimes my youngest gal likes a dollop of Greek yogurt on top 🙂

Instructions

In a large saute pan or skillet over medium heat, add 1-2 tablespoons of the oil or ghee. When the oil is hot add the leeks and sauté until slightly golden. Then add the minced garlic, fresh herbs and mushrooms. Add the additional tablespoon of oil if desired. But remember, the mushrooms will soak up all the liquid and oil in the pan and then once they're cooked, they will release the liquid and oil.

Once the mushrooms are done, add the greens in batches if necessary. Toss gently until the greens are incorporated and wilted, but not over cooked.

Season to taste with salt and pepper and serve over rice with garnishes or meats.

Schema/Recipe SEO Data Markup by Zip Recipes Plugin
http://karistaskitchen.com/2016/04/22/swiss-chard-leek-and-mushroom-rice-bowl/

 

 

Breakfast Karista's Kitchen Kid Friendly Life Around My Table vegetarian

Sweet Potato Hash with Spring Greens and Fried Eggs

Sweet Potato Hash with Spring Greens and Fried Eggs // Perfect for Brunch or easy Dinner // Karista's Kitchen

 

Well, this was a most unintentional silence. 🙁  I got busy with work (which is a good thing) and I just haven’t had a minute to write a decent or articulate post.

I haven’t had breakfast yet this morning and while rummaging through the fridge, I spied the Swiss chard from my garden and remembered this lovely Sweet Potato Hash.  I thought it would be a great time to share it!

I have an over abundance of Swiss chard in my garden right now.  My Swiss Chard never died back this winter, it just kept growing and growing.  You’d think this is California with a year round growing season.  But no, this is Oregon where it rains 6 months of the year and it’s supposed to dip down below freezing now and again.  It rained, but we never got the hard freeze this winter, so my chard just hung out and lingered through the winter.  Which is fine with me.

Sweet Potato Hash with Spring Greens and Fried Eggs // Karista's Kitchen

I adore Swiss chard and use it in almost every meal.  We use it for breakfast smoothies, sautéed with eggs for breakfast, in quiche, egg muffins, dinner stir fry’s, salads and in this Sweet Potato Hash.  I make some sort of hash most weekends and my Swiss chard almost always ends up in the hash.  Along with any additional spring greens I’ve got hanging around like spinach, kale, mustard and dandelion greens.  Sometimes I even throw in the rest of the Napa cabbage from Taco Tuesday.  We waste nothing at the Bennett camp.  😉  And we love our greens!

This delicious Sweet Potato Hash can easily be prepared with roasted potatoes or roasted butternut, acorn or other squash in the winter months.  And during the summer months when poblanos are in season, they get tossed in for some spice and a little heat, along with red and green peppers.  The icing on the cake?  Top it with a fried or poached egg – and a little goat cheese for good measure.

Honestly, I could eat this for dinner with a glass of wine and I’d be ever so happy.

Hope you’re all doing well and loving the spring weather!

Delicious Wishes and Loads of Love,

Karista

Sweet Potato Hash with Spring Greens and Fried Eggs

Serving Size: 8

Sweet Potato Hash with Spring Greens and Fried Eggs

Ingredients

  • 2 large sweet potatoes, peeled and diced into 1 inch cubes
  • 2 tablespoons extra virgin olive oil
  • Pinch of salt and pepper
  • 1 tablespoon of extra virgin olive oil
  • 1 red onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon thyme leaves, coarsely chopped
  • 1 tablespoon chopped Italian parsley
  • Pinch of crushed red pepper flakes
  • 3 tablespoons extra virgin olive oil
  • 4 cups coarsely chopped spring greens (Swiss Chard, Spinach)
  • 8 eggs
  • Salt and Pepper to taste

Instructions

Pre-heat the oven to 375F.  

Toss the diced sweet potatoes with 2 tablespoons of olive oil and then sprinkle with a pinch of salt and pepper.  Transfer to a baking sheet and bake for about 15 - 20 minutes or until the sweet potatoes are almost done.  

While the sweet potatoes are baking, add a tablespoon of olive oil to a skillet and heat over medium high heat.  Add the onions and sauté until soft and then stir in the garlic, thyme, parsley and pinch of crushed red pepper flakes and sauté a minute longer.  

When the sweet potatoes are done, transfer them to the skillet and then add the chopped greens. Sauté just until the greens are nicely wilted and the sweet potatoes are done. Season to taste with salt and pepper.

To serve, transfer the sweet potato hash to a serving plate or platter and top with fried eggs and serve with a side of creme fraiche or sour cream. 

Notes

Published in Home By Design Magazine April 2015

Schema/Recipe SEO Data Markup by Zip Recipes Plugin
http://karistaskitchen.com/2016/04/14/sweet-potato-hash-with-spring-greens-and-fried-eggs/