Jalapeno Corn Cakes with Avocado Relish

Maybe this can be one of you last farewells to summer? You can take advantage of fresh corn, jalapenos and cherry tomatoes and put this together for a fresh new take on pancakes- for dinner!

This was one of those dishes where when I ate the first bite, I rolled my eyes in the back of head and groaned. It was delicious and also so satisfying to develop a successful recipe on the first try. I often get asked what sparks recipe ideas. One source is a combination of flavors I see or hear of. Like I was watching some cooking show and not really paying much attention and I heard the words "corn and jalapeno" in the same sentence. And then my brain started storming. And it eventually decided on this recipe. And here it is. It is a moist pancake with cornmeal, fresh corn, onions and jalapenos. And to compliment the flavors of the corn and the jalapenos, you make the avocado relish. The creamy of the avocado is great with the texture of the corn cake. A nice way to change up what's on the dinner table.




For the corn cakes:
1 Tbsp olive oil
1/2 onion, chopped
2 jalapenos, seeded, ribs removed and minced
1 garlic clove, minced
2 ears of corn, kernels cut off, about 2 cups
1/2 cup flour
1/4 cup cornmeal
1 Tbsp sugar
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp ground cumin
1/2 cup milk
2 eggs, beaten

In a large skillet over medium high heat, add the olive oil. Once the oil runs quickly in the pan, add the onion and jalapenos. Saute until the onion is softened, about 5 minutes. Add the garlic and corn and sauce until the corn is warmed through, about 2 minutes. Pour onion mixture onto a plate and set aside to cool.

Heat a griddle to medium high heat. In a large bowl, combine flour, cornmeal, sugar, salt, baking powder and cumin. Whisk well to combine. In a separate bowl, whisk milk and eggs. Stir into the dry mixture. Fold in the onion and corn mixture.

Spray the griddle with non-stick spray. Pour batter onto the griddle 1/4 cup at a time. When the edges of the corn cakes are dry, flip them. Cook on the other side until golden. Serve with a spoonful of avocado relish on top.

Yields 8 corn cakes.

For the relish:
2 avocados, diced
8 cherry tomatoes, quartered
1/2 lime, juiced
1/2 tsp kosher salt
1/4 tsp cumin
1/8 tsp chile powder

Combine all ingredients and gently mix until combined, but the avocado is still chunky. Serve over corn cakes.

Rookie's Notes: After having these, my sour-cream-hating self admitted that these could have used some of the white stuff. So if you like sour cream, serve it along with the avocado relish.



HAVE A QUESTION ABOUT THIS RECIPE OR ANYTHING ELSE? Click here.

Pasta with Lemon and Fresh Herbs

This recipe is going to have two of my friends really jazzed. Ashley of Bird on the Lawn and Lindsey of Fresh Clean Start. It's a dish that is right up their alley. Pasta, fresh herbs, lemon juice and zest, Parmesan cheese, kosher salt, pepper and olive oil. And that's it. Simple, fresh summer side or entire meal. Not into pasta (Lindsey)? Use quinoa.


The pasta comes together so quickly. All of the ingredients are very simple and to the point. Tart from the lemon, freshness from the herbs and saltiness from the Parmesan. You don't have to manipulate the ingredients at all. Just put them in and let them do the work. See, look how simple.



When I say herbs, what did I mean? Whatever you want. I used some of each of the herbs in my little herb garden in my backyard. Basil, rosemary, thyme and mint. Yes, mint, don't be skeptical. Mint isn't just for gum. You might be surprised at the flavor it adds to dishes like this.




1/2 lb pasta
1 lemon, zested and half of it juiced
1/3 cup chopped fresh herbs
1/4 cup olive oil
1/4 cup freshly grated Parmesan cheese
1/2 tsp kosher salt
A few grinds of black pepper

In a large pot of boiling water, cook pasta until al dente. Drain well and rinse with cold water to cool. Transfer pasta to a medium bowl. Add lemon zest and juice, herbs, olive oil, Parmesan cheese, salt and pepper. Toss well to combine. Serve at room temperature or cold.

Yields 4 servings.

Served with this: good ol' hot dogs. Nothing special. Who doesn't love a good grilled hot dog? And hot dogs seem appropriate for the evening. We were watching the Home Run Derby. Darn that David Ortiz. He is a machine. Why couldn't we have had a little Manny Ramirez? He would have won for sure.

Rookie's Notes: I live with a couple of lemon lightweights. They don't like things too lemony. So I only used the juice of half of a lemon. If you like lemon, add the other half of the lemon.


HAVE A QUESTION ABOUT THIS RECIPE OR ANYTHING ELSE? Click here.

Spaghetti with Roasted Vegetable Sauce

Here is how you make tomato sauce without doing too much. Chop some vegetables, roast the hell out of them and then puree them. They will cry out in pain after being burned and chopped up into a million pieces, but you will get to enjoy a sweet, savory sauce and your family will be eating more vegetables than they would like to acknowledge. Or maybe they would like to acknowledge. I don't know about your family, but they wouldn't have devoured this had I told them that there are 6 different kinds of vegetables in this. Yours might hip-hip-hooray at the thought of consuming loads of fresh veggies, but not mine.

Before hitting the heat.

I doubled this recipe so I could have a freezer meal for me and my family once Violet arrived. So when it came time for dinner, all I had to do was boil some pasta and reheat the sauce. It is just like a tomato sauce, but the roasted vegetables lend a certain sweetness that only roasted vegetables can. The flavor is more complex than a regular tomato sauce. Layers of different flavors.


Like my picnic table? It was our little weekend project a few weeks ago. Okay, strike that, reverse it. It was Ethan's project. I wanted a bright color for the table and it turned out just how I wanted. Of course, we love eating outside, until the mosquitos make their arrival in a few weeks. Eating outside makes for less mess and no cleaning the floor after wards. Looks like we can have couscous now! Cause I will tell you what, you are bananas for feeding children couscous if you aren't outside. Bananas.



4 tomatoes (medium or large, doesn't matter), quartered
2 carrots, peeled, halved lengthwise and cut into 2 inch pieces
2 zucchini, halved lengthwise and cut into 2 inch pices
1 green bell pepper, seeded and quartered
1 onion, peeled and quartered
4 garlic cloves, peeled
3 Tbsp olive oil
1 Tbsp balsamic vinegar
3/4 tsp kosher salt
A few grinds black pepper
1/2 tsp dried basil
1/2 tsp Italian seasoning blend
1/4 tsp fennel seed
1/8 tsp crushed red pepper flakes
1 14 oz can tomato sauce
1/2 lb spaghetti, cooked according to package directions
Freshly grated Parmesan cheese for serving

Set oven to 400 degrees. Pile all vegetables onto a baking sheet. Add olive oil, vinegar and all seasonings on top. Toss gently with your hands until all vegetables are coated in oil and seasonings. Spread in a single layer. Place baking sheet in the oven and roast for 40 minutes, tossing with a spatula halfway through.

Once vegetables are softened and lighted browned, remove pan from the oven. Scoop all vegetables and any liquid into the bowl of a food processor. Process until smooth. Pour vegetable mixture into a large saucepan over medium heat and stir in tomato sauce. Bring to a light boil and simmer for 10 minutes. Serve sauce over cooked spaghetti and garnish with Parmesan cheese.

Yields 6 servings.


Served with this: Some garlic bread that was most desirable and quite simple. All it was was my garlic herb compound butter spread onto some white bread slices and then topped with additional Parmesan cheese, just a bit. Then I put the slices on a baking sheet and then under the boiler for a few minutes. Result: toasty, buttery, garlicky, herbalicious.

THE END

HAVE A QUESTION ABOUT THIS RECIPE OR ANYTHING ELSE? Click here.

If you are wondering if Violet slept all night for the first time over the weekend, she did.

Skillet Potatoes with Roasted Red Peppers and Baked Eggs

Right now I am sitting on my new red couches as I type this and "Marley and Me" is on TV. Tell me this, is there anything as sad as when Marley dies? The music alone is enough to make you cry. I haven't read the book, but my husband has and he loved it. I need to read it. Wait, first I need to learn how to read and not fall asleep. I am so good at that. By the end of the day, I am spent, especially lately. You know, this whole pregnancy gig can make one quite tired.


Anyways, onto this delish dish. I saw a similar recipe in a cookbook and I had to make my own version. I used Yukon Gold potatoes because to me, they seem to get the most tender. And my addition of roasted red peppers was spot on. They paired well with the onions. And the eggs. Oh the eggs. Eggs just make everything better. I will admit that this isn't a quick breakfast. You have to gently saute the potatoes so they cook completely. The result of your patience is tender, creamy potatoes. Who doesn't want that?



2 Tbsp olive oil
3 cups chopped Yukon Gold potatoes, about 5 potatoes
1/2 red onion, chopped
1 1/2 tsp kosher salt
A few grinds black pepper
3/4 cup diced roasted red bell peppers
4 eggs
A small handful of chopped fresh parsley

Set the oven to 400 degrees.

In a large skillet over medium heat, preferably cast iron, add olive oil. Once the oil runs quickly in the pan, add the potatoes, onions, salt and pepper. Saute, stirring often, for 15 minutes, or until the potatoes are soft. Stir in the roasted red peppers and saute for an additional 2 minutes. Make 4 small wells in the potatoes and crack an egg into each of them. Put skillet in the oven and bake the eggs until they are soft-set, about 10 minutes. Garnish with chopped fresh parsley. Serve each serving with an egg and scoop of potatoes

Yields 4 servings.

Rookie's Notes: Few things are better than Tabasco on eggs. The only thing better or equal to that is Sriracha. Try both. So good.

Pasta with Asparagus, Tomatoes and Citrus Basil Pesto

If you are an herb grower, you probably have a hard time achieving your ultimate basil plant. Some people can do it, like my sister Mallory. Some people can't, like me.

Mallory had the most lovely basil plant outside her front door last summer. On more than one occasion, I instructed different sisters to sneak up Mal's walkway, snip a few stems and steal Mallory's beautiful basil for me. It has died now, but sister-stealing is something that ran rampant in my family when I was growing up.

My older sister Megan had lots of cute clothes when she was a teenager. And I wanted to use them all the time. And she never let me. So I resorted to stealing them. One day, I came home from work for lunch and Megan was there. She noticed the bright green shirt I was wearing and wasn't pleased. We got in a fight, said some colorful words to each other and then she left. And then I marched down to her closet, took handfuls of hangers and put them in my car. I then drove to the second-hand store, sold them and bought myself lunch with the proceeds. It was probably the most delicious lunch I have ever had.

Months later, I told my dad of my stealing, selling sins and instead of scolding me, he laughed his head off, as he should. It was quite brilliant on my part.


This basil wasn't stolen from one of my sisters, it was purchased at Sunflower Market. Sunflower sells basil plants and bags of fresh basil. And they are lovely, big, fragrant leaves. Leaves that release the essence of their flavor when pulverized. They pair up with orange zest, fresh garlic and walnuts to make the most delicious, versatile sauce, one that you and your family will annihilate.



1 lb small pasta, which ever shape you prefer (I used rigatoni)
1 bunch asparagus, cut into 2 inch pieces, ends discarded
1 8 oz carton grape tomatoes, halved
3 cups lightly-packed fresh basil leaves
2 garlic cloves
1 orange, zested
3/4 cup freshly grated Parmesan cheese, plus more for garnish
3/4 cup toasted walnuts
1 1/2 tsp kosher salt
A few grinds black pepper
3/4 cup - 1 cup olive oil, depending on the consistency you want

In a large pot of boiling salted water, boil pasta until al dente. Drain well and pour into a serving bowl. Drizzle liberally with olive oil and toss. Cover with a towel and set aside, but being sure to toss occasionally to prevent the pasta from sticking.

In a large bowl, add ice cubes and water, making a water bath. Set aside. Refill the large pasta pot with water and set over high heat. Once boiling, add asparagus. Boil for 1-2 minutes, or until the pasta is slightly tender and bright green. With a slotted spoon transfer asparagus pieces into the prepared water bath. Be sure all pieces are submerged. Once asparagus is cooled, transfer asparagus to cooked pasta in the serving bowl. Add halved tomatoes.

In the bowl of a food processor, add basil, garlic, orange zest, Parmesan cheese, walnuts, salt and pepper. Process until basil is finely minced. While the machine is running, slowly stream in olive oil until desired consistency is achieved. Immediately toss with cooked pasta, asparagus and tomatoes. Garnish with additional grated Parmesan cheese if desired. Serve immediately.

Yields 6 servings. 6 big servings.

Rookie's Notes: Basil is nearly perfect. Nearly because it discolors easily. So this isn't a make-ahead meal. It will taste the same if you do, but it won't look the same. If you insist upon making this ahead of time, make the pesto, transfer it into a small bowl, pour a little olive oil on top to cover it and then leave it on the counter until you are ready to serve. Why leave it on the counter? If you put it in the fridge, it will be cold and be hard to toss with the pasta.


Look, it's me.

Thai Veggie Wraps

I made this girl food for an afternoon lunch I had with my high school trouble-making friend Lucy and Baby Betsy at my house. While Betsy chewed up and spit out a cucumber all over my floor, Lucy and I talked of birthing. I am deciding how I want to deliver this baby and talking to all sorts of people about all sorts of birthing options. Lucy had Betsy at home on her bed. While I hope to not go that route, I find her reasons for doing so quite profound and fascinating.

A while ago, Lucy's sister Courtney posted about birth and wrote of how it is useless to think the way you deliver is the only way to do it and everyone else is an idiot and they are harming their baby. Useless. One of the greatest things I am liking about growing older is learning "different strokes for different folks". There is no right way to do anything and the younger version of myself used to think differently. There is no right way to fight with your spouse. There is no right way to put your child in time-out. There is no right way to make cheese quesadillas. And there is no right way to deliver your baby. Different strokes for different folks. Just because I don't agree with someone about how they do things doesn't mean I can't respect them. At the beginning of our conversation, Lucy wanted me to completely understand that she respects everyone and their decision on delivery because guess what, either way, you get a sweet baby in your arms at the end of it. And that's the goal, right?


Like I said, these wraps are girl food. Now that is not to say that a man wouldn't like this for lunch, but he wouldn't appreciate it like a girl would. Girls, especially moms, are more used to PB&Js for lunch or leftover dinner. Not often are girls treated to a wrap stuffed with fresh veggies and a sweet and spicy peanut sauce. So if you have a playdate planned, make a pile of PB&Js for the kids and then put together these wraps for you and the other moms. They deserve it.



For the peanut sauce:
1/4 cup peanut butter
2 Tbsp seasoned rice vinegar
2 Tbsp honey
2 Tbsp vegetable oil
2 Tbsp sugar
1 Tbsp water
1 Tbsp soy sauce
1 1/2 tsp kosher salt
1/2 tsp cayenne pepper
Pinch crushed red pepper

In a medium bowl, combine all ingredients and whisk well to combine. Set aside.

For the wraps:
1 8 oz bag frozen shelled edamame
1 16 oz bag coleslaw mix
1 bunch cilantro, chopped
1 red bell pepper, diced
1 cucumber, peeled and diced
1 cup chopped peanuts
6 burrito-sized tortillas or wrap bread

Defrost edamame according to package directions. Set aside to cool.

In a large bowl, combine edamame, coleslaw mix, cilantro, red bell pepper, cucumber and peanuts. Pour on peanut sauce. Toss well to combine. Spoon on veggie mix onto a tortilla or wrap bread. Wrap tightly and cut in half crosswise. Serve immediately.

Yields 6 servings.

Served with this: Some fancy green apple soda Lucy brought. Her husband Beezer (yes Beezer, I will never stop calling you Beezer.) is a connoisseur of fine fizzy beverages and I am glad I get to reap the benefits. We also had some butterscotch blondies for dessert. Recipe coming soon.

Rookie's Notes: You have two other options with this recipe. You can wrap up the veggies in rice wrappers or you can just serve it as a salad. Do what you will.

Pasta with Butternut Squash, Caramelized Onions and Pancetta

I thought I would toss up a post before breakfast. It's kind of like tossing up a prayer, but my blog posts don't quite make it to heaven. Either way, I thought I would take advantage of both of my boys watching "Toot and Puddle" AT THE SAME TIME. Van isn't much of a TV watcher, which is just too bad. I once had a pediatrician very arrogantly tell me that his 18 month old had never watched even one second of TV. And I then told him that someday, he would wake up and his toddler would be having a TV binge and he would be watching "Girls Gone Wild". I actually didn't say that to him, but that's what I was thinking. Anyways, here is a delightful recipe. After this, I am going to start breakfast. I am thinking peanut butter pancakes. It's how I am sneakily convincing Jack to like peanut butter. What kind of self-respecting child doesn't like peanut butter?


Last winter, I had a pizza at Pizzeria 712 that was just like this pasta. Butternut squash, rosemary, caramelized onions and bacon. It was super delicious. Ever since then, I have wanted to make a pasta version of it and I pulled it off. In all honesty, this was better than the pizza. The cream pulls all the flavors together so nicely. And I like the milder flavor of the pancetta instead of bacon. If you can't find pancetta, use bacon or get rid of it all together and go sans meat. And do me a favor, spring for the fresh rosemary. It makes a big difference. Plus, fresh rosemary keeps in the fridge for a week or two. So you can use the extras for scrambled eggs or rolls.


Speaking of herbs, you will notice the bright green leaves on the pasta. That's chopped fresh flat-leaf parsley. Chopped fresh parsley makes the biggest difference in a dish with the color and the flavor. And for food bloggers, a little sprinkling of fresh green parsley makes your food look prettier in pictures. When you do your grocery shopping, grab a bunch of flat-leaf parsley for $1 and add it to your finished food all week. It is like the cherry on top.




1 Tbsp olive oil
3 red onions, halved and thinly sliced
1 tsp kosher salt
1 lb pasta of your choice
4 cups chopped butternut squash
3 sprigs fresh rosemary, leaves removed from stems and minced, about 1/3 cup
4 oz pancetta (about 10 thin slices), chopped
1/4 cup butter
2 cups heavy cream
Grated Parmesan cheese for serving, if desired

In a small skillet, combine the olive oil, red onions and salt. Set over low heat and cover, stirring occasionally for 2 1/2 hours. Once the onions are cooked down and browned, remove from pan and onto a plate and set aside.

In a small skillet over medium high heat, add the pancetta. Saute until browned and then pour onto a paper towel to drain. Set aside.

In a large pot of salted water over high heat, boil the pasta until al dente. Drain and set aside.

In a large skillet over medium heat, add 2 Tbsp olive oil. Once the oil runs quickly in the pan, add the butternut squash and rosemary. Cook until softened, about 15 minutes. Gently stir in caramelized onions. Add butter and stir until melted. Pour in heavy cream and simmer for 10 minutes or until thickened. Stir in cooked pasta and pancetta. Serve with Parmesan cheese if desired.

Yield 6 servings.

Rookie's Notes: Be sure that you gently stir in the ingredients after the squash is cooked. The squash is soft and can fall apart.

Grilled Vegetables with Parmesan Polenta

What is your favorite comfort food? For me, it is good Mexican beans and rice and then salsa drowning it all together. There is a place in Azusa, CA called Carmen's and never have I tasted beans and rice like they have there. Unreal.

Besides beans and rice, my newest comfort food find is polenta. I have had it in plenty of restaurants, but I had never made it until now. I followed Alton's method for making polenta. He does a much more sensible method where you put it in the oven instead of stirring constantly. And it worked well having it in the oven because while it did it's thing, I grilled the vegetables.

This dish is fantastic. There is great grill flavor from the vegetables. The polenta is smooth and savory. The next day, I made pan-fried polenta cakes for lunch. All you do is heat up a pan over medium high heat, add a little olive oil and then make little cakes of polenta in your hands. Fry them on each side for about 1 minute and then you have a whole new meal.



For the polenta:
2 Tbsp olive oil
3/4 cup finely chopped onion
1/4 tsp kosher salt
2 garlic cloves, minced
1 qt chicken or vegetable stock
1 cup polenta
3 Tbsp butter
1 1/2 cups shredded Parmesan
A few grinds ground pepper

Set the oven to 350 degrees.

In a medium pot over medium high heat, add the olive oil. Once the oil runs quickly in the pan, add the onions. Saute for 5 minutes. Once softened, add the garlic and saute for 1 more minute. Set heat to high and pour in the stock. Once boiling, gradually whisk in the polenta. Cover and put into the oven for 35-40 minutes, whisking every 10 minutes to prevent lumps.

Once smooth, remove from the oven and whisk in the butter, Parmesan and ground pepper. Serve with grilled vegetables.

For the vegetables:
1 large zucchini, cut into spears
2 red onions, sliced into rings
5 ears of corn, shucked
3 Tbsp olive oil
2 tsp kosher salt
A few grinds ground pepper

Heat the grill to medium high. Toss the vegetables in olive oil, salt and pepper. Grill the vegetables for 10 minutes, turning halfway through.

Remove vegetables from the grill and let sit until cool enough to handle. Cut zucchini into chunks and cut the kernals off the corn.

Serve vegetables over polenta.

Yields 6 servings.

Rookie's Notes: If you want to add meat to this, I suggest grilling some sausages next to the vegetables. Then slice the sausages and serve them over the polenta.

Bird's Citrus Zucchini Spaghetti

Here is a recipe via Ashley of Bird of the Lawn. I can proudly say that Ashley is a good friend. Something I really admire about Ashley is her respect for her daughter. Not only does she love her daughter as a child, but she respects her as a person. And I think as a mother, it can become easy to not give your children the respect they deserve as human beings. And respect doesn't start at a certain age. Ashley realizes all of this and she is a good example to me.

Ashley's baby girl, online handle "Dotter".

Clever. Wish I would have thought of that first.

This recipe is Ashley's creation. She isn't much of a meat eater and her recipe repertoire is filled with some good vegetarian eats. Now that I am typing this out, I think we will have her on here regularly, like a feature. What shall we call it? Veggies with Ashley? Bird's Vegetarian Vittles? Megan, give me some more ideas.



1 lb spaghetti
1 Tbsp olive oil
1/2 yellow onion, chopped
1 shallot, chopped
1 garlic clove, minced
2 Tbsp fresh thyme
Kosher salt and ground pepper
1 large zucchini, grated
2 crook neck/yellow squash, grated
2 carrots, peeled and grated
Zest of 1 lemon
Zest o 1/2 orange
1/2 lemon, juiced
1 Tbsp fresh mint, minced

Fill a large pot with water and add a few big pinches of salt. Set over high heat. Once boiling, add pasta and cook until al dente, about 10 minutes. Drain and set aside.

In a large skillet over medium high heat, add olive oil. Once oil runs quickly in the pan, add the onion, shallot, garlic and thyme. Season with salt. Saute until onion is soft, about 5 minutes. Add zucchini, squash and carrots. Saute until vegetables are heated through, about 2 minutes. Add cooked spaghetti to the pan and toss. Stir in lemon zest, orange zest, lemon juice and mint. Season with additional salt and pepper if needed. Can be served hot or cold.

Yields 6 servings.

Creamy, Spicy Yellow Squash Soup

I got an immersion blender and I am in love.

Aren't we adorable together? We are so in love.

I don't buy things for myself. I have major issues with money. Like I am scared of my debit card. But I felt like I deserved a little treat. So it was an immersion blender and I am in love. It works on soup really well. Way better than my blender. And it is great for smoothies. Now I am wondering why I should have a blender at all. This little baby does it all and isn't such a space hog.

You got a lot of yellow squash? We sure did, until I made this. Yellow squash isn't super flavorful, so I added a lot of flavor. Jalapenos, cumin and chile powder. Not too much heat. Just enough to leave a little zing in the back of your mouth.



There is nothing more ridiculous to feed a baby than soup. They just make a big mess and it leaks out of their mouth. But I got smart. I cut a big slit in the top of one of Van's bottles and poured in some cooled soup. Wah-lah! Van drinking soup for dinner.



4 Tbsp butter, divided
1 onion, diced
2 jalapenos, seeded and diced
1/2 tsp kosher salt
2 garlic cloves, minced
1/2 tsp chile powder
1/2 tsp cumin
4 cups chopped yellow squash
5 cups chicken or vegetable stock
1 cup heavy cream
Small pats of butter, for serving

In a large pot over medium heat, add 2 Tbsp butter. Once melted, add the onions, jalapenos and salt. Saute until onion is translucent, about 10 minutes. Stir in garlic, chile powder and cumin. Cook for 2 more minutes. Add squash and cook until squash is heated through, about 5 minutes. Pour in stock. Bring to a boil and simmer for 10 minutes, or until squash is very soft. Blend in the blender in batches or use an immersion blender. Once smooth, stir in heavy cream and remaining 2 Tbsp butter. Serve with a small pat of butter.

Garden Veggie Pizza with Bacon

All the things growing in the typical garden were on my pizza. Zucchini, squash, tomatoes, green onions and bell peppers. And then I added bacon for some more flavor. But you could definitely omit the bacon.


The key for veggies on my pizza is having them really thinly sliced. As thin as I can get them. That way I feel like I am eating pizza and not a cobb salad.

If you don't feel like making pizza sauce, Trader Joe's fresh pizza sauce is my favorite. And their fresh dough isn't half bad either.



For pizza sauce:
1 14 oz can diced tomatoes
1 6 oz can tomato paste
1 Tbsp fresh oregano
10 fresh basil leaves
2 garlic cloves
1 tsp kosher salt
A few grinds black pepper
2 tsp sugar

Add all ingredients to the blender or food processor. Blend until smooth.

For the toppings:
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 large tomato, thinly sliced
1 bunch green onions, thinly sliced
1 bell pepper, halved and thinly sliced
1 lb mozzarella cheese, shredded
Optional: a few strips bacon, diced

In a small skillet over medium high add. Add bacon and saute until cooked. Pour bacon onto paper towels to drain. Set aside.

For the dough:
1 envelope active dry yeast
1 cup warm water
1 1/2 cups whole wheat flour
1 1/4 cups all purpose flour
1 tsp salt
1/4 tsp sugar
2 Tbsp olive oil and more for rolling out.

Add the yeast to the warm water and set aside. Let it sit for about 5 minutes so that the yeast can dissolve in the water.

In a large bowl, combine the whole wheat flour, all purpose flour, salt and sugar. Whisk to combine. Add the olive oil and the yeast mixture. Mix with a wooden spoon until the dough starts to come together. Start mixing with your hands until a ball begins to form. Turn the dough out onto the counter and begin kneading. Knead for 5 minutes and then form into a smooth ball.
Spray the inside of a clean bowl with non-stick spray. Put the dough in the bowl and let rise for 45 minutes to an hour.

Once risen, spread a small amount of olive oil (about 2 Tbsp) on the counter. Roll out dough to a 10x15 inch rectangle. Transfer to a 10x15 inch baking sheet. Spread on tomato sauce. Sprinkle on half the cheese. Add the toppings and sprinkle on the remaining cheese.

Bake at 450 for 20 minutes, until cheese is melted and lightly browned. Slice up and serve. Garnish with fresh basil if you've got it.

Yields one 10 x 15 pizza

Rookie's Notes: This seems like a lot of work. But you can get it all done while the pizza rises. So make the dough first. While the dough sits, slice the veggies, cook the bacon and blend up the sauce.

Minted Pea Soup

Here is the essence of fresh garden goodness. I was recently reading a study about the increase of domestic gardens. It said something like garden growing is up 50% from last year. THAT is astounding. My Grandpa Erv was a gardener. My dad says that he grew the best "Ervloupes" aka cantaloupes. We have a garden and she is doing well. The tomatoes are starting to come on and the zucchini are in full swing. Speaking of zucchini, I have had a couple of e-mails asking for more zucchini recipes. A little while ago, I made this zucchini rice pilaf that was bitchin'. But it didn't photograph well and I am not going to post it if the picture sucks. So if you want the recipe, e-mail me.

Mint grows like a weed and this soup will be a good way to use it up. In this recipe, you can use fresh or frozen peas. Our peas aren't quite at their peak, so I used frozen. As for the mint, I would hope you would only use fresh.



3 Tbsp butter
1 onion, chopped
2 garlic cloves, minced
5 1/2 cups chicken or vegetable stock
4 cups shelled peas, fresh or frozen
3 Tbsp minced fresh mint
A few big pinches of sugar

In a large pot over medium high heat, add the butter. Once melted, add the onion. Saute until onions are lightly browned and translucent. Add the garlic and saute for one minute more. Pour in the stock and the peas. Bring to a boil. Simmer for 10-15 minutes, or until the peas are really soft. Stir in the mint and the sugar. Using an immersion blender, blend soup until smooth. If you don't have an immersion blender, blend the soup in batches in the blender.

Serve soup warm or chilled.

Yields 6 servings

Served with this: herb garden buttermilk biscuits (recipe coming next week)

Rookie's Notes: It should be known that my steak-and-potatoes husband was practically drinking this from his bowl. Huge success in the husband department.

Potato Pancakes

This is my latest fad. Fad because they can go for any meal of the day. Breakfast with some eggs over easy. Lunch with some green salad. Dinner with the pancakes as the main course and lots of sauces to dip with. Or serve them next to a grilled ribeye or barbecued chicken. You could even fancy it up a bit and have these with some smoked salmon and creme fraiche.

When it comes to dipping sauces, ketchup is a given winner. But I love sweet chile sauce. You can find it in the Asian food aisle in the grocery store.


This particular time I made these, they were for dinner in the car. We were going to be out running errands and weren't going to be home around dinner time and I hate having to spend money on fast food. So during Van's nap and Jack's self-proclaimed golf tee time in the backyard, I made these. They were good cold with a piece of fruit and some cubed cheese. Cheaper and better than fast food.



6 russet potatoes, peeled and quartered lengthwise
2 Tbsp flour
1 egg, lightly beaten
1 tsp kosher salt
A few grinds black pepper
Vegetable oil for frying

With your food processor fitted with the shredding disc, shred the potatoes. Transfer to a towel, gather the sides up and twist, squeezing out as much moisture as possible.

Add the potatoes to a large mixing bowl. Add flour, egg, salt and pepper. Toss to combine.

Heat a large skillet over medium high heat. Add a tablespoon or two of the oil, just enough to coat the bottom of the pan. Once the oil runs quickly in the pan, add small handfuls of the potato mixture. Flatten with a spatula. Cook until golden on the edges, about 2 minutes. Flip and cook on the other side until golden. Remove pancakes from the pan and set aside. Add a tablespoon or two to the pan and add more potato mixture. Repeat until all pancakes are cooked.

Yields 8 pancakes.

Rookie's Notes: I used a pretty large skillet when doing this, but I only did 3 pancakes at a time. The more you put in there, the lower the temperature is going to get in the pan. You want a nice golden crust on each side and the pan has to be plenty hot for that. I guess what I am trying to say is don't overload your pan. Be patient. They cook quick.

As for the oil, make sure you put some in before each batch. You will not get a golden crust without it.

If your potato mixture starts to discolor a bit while it waits for it's turn in the pan, no worries. It won't effect the taste at all and the color goes away when it's cooked.

And one more thing, if you have leftovers, great. We like them with breakfast. Heat a skillet over medium heat and add a potato pancake to the center- no oil needed. Heat it through on each side for about 2 minutes. They taste good as new as leftovers.

Sugar and Spice Acorn Squash

The world needs less war and more roasted acorn squash. Look at me c jane! I copied you!

For being as sweet as it is, I felt bad serving it for dinner. But Jack loved it and so did Van. Yes, Van. We get our babies started early on liking melted butter and brown sugar.

OH OH, wait for it... wait for it! Any moment now, I will be getting yet another e-mail telling me all about what a terrible mother I am. Boy, am I audacious or what?

Yes, you are seeing that correctly.
That is a little swimming pool of
butter and brown sugar in the middle.
Go ahead, take a dip.

Anyways, back to the squash. This is super simple. I think I can sum it up in single words. Cut, season, roast, measure, cut, sprinkle, scoop. There, I did it.


4 acorn squash, cut in half and seeds scooped out
Kosher salt and ground pepper
1/2 cup butter, cut into small pieces
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 tsp ground nutmeg

Set oven to 400 degrees.

Season acorn squash with salt and pepper. Place, cut side down, on a greased baking sheet. Roast for 45 minutes.

While the squash halves roast, make the brown sugar butter. In a medium bowl, combine butter, brown sugar, cinnamon and nutmeg. Using a pastry blender, cut the butter into the sugar. Once combined, it should look like a dough.

Remove the squash from the oven after 45 minutes. Using tongs, flip the squash over. Sprinkle the brown sugar butter on each halve, being sure to get some on the edges. Put the squash back into the oven for 5-7 minutes, or until the butter has melted.

Serve with spoons so that the flesh can be scooped right out of the squash.

Yields 8 acorn squash halves. Some people will eat one and some will eat two. We all ate two.

Rookie's Notes: I have found that the smaller the squash, the easier the seeds and the stringy stuff are to scoop out.

Served with this: I served some tabbouleh.

Butternut Squash and Parsnip Soup

I am prideful about my husband's palate. He is a good barometer on good food. When he tells me something is good, I take it as gospel. Well, he has spoken and this soup is good.

"Like a soup I would get in a restaurant," he said.

"My favorite soup of all time!"

"Makes me think dirty thoughts!"

Yep, it's that delicious.



2 medium butternut squash, about 4 lbs
1 green apple, peeled, cored and cut into quarters
2 Tbsp olive oil
2 Tbsp butter
1 onion, chopped
5 parsnips, peeled and chopped
Kosher salt and ground pepper
6 cups chicken or vegetable stock
1/4 tsp cumin
1/4 tsp paprika
1/2 cup heavy whipping cream
Pats of butter, for serving

Set the oven to 425 degrees.

Peel the butternut squash and cut in half lengthwise. Scrape the seeds out. Put the butternut squash and the apple, cut side down, on a greased sheet pan. Roast the squash and apple for 45 minutes.

Remove from the oven and set the squash on a cutting board with a pair of tongs. Carefully chop the squash. Set aside.

Meanwhile, melt the olive oil and butter in a large soup pot over medium heat. Add the onion and parsnips. Season with salt and pepper. Cook until vegetables are softened, about 10 minutes. Add the roasted butternut squash and the apple. Pour in the chicken stock. Turn the heat up to high and simmer for 5 minutes.

Carefully blend the soup in the blender in batches. Pour soup into a separate bowl once blended. Pour all soup back into the soup pot and bring to a simmer. Or blend with an immersion blender. Add the cumin, paprika and heavy cream. Serve soup with a small pat of butter on top.

Yields 6 delicious, warm servings.