A Big Messy Sexy Veggie Board

Messy is sexy when it comes to food. Big abundant piles of delicious things. Nothing too precious or precise. People should feel like they can just dive in without messing anything up. Food should be welcoming and available and satisfying and imperfect.

That's what I had in mind when I set out this veggie board for a party I hosted this past weekend.

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Cream-Braised Pumpkin Scapes

It's the word "scapes" that got me. They were piled up by the kale and beets on the farmer's table, large flat green leaves with soft, hollow-looking stems and the occasional corkscrew tendril flying out like a tiny green telephone cord.

The sign said "Pumpkin Scapes $2." I love garlic scapes, so seeing that there was something called "pumpkin scapes," got me really excited.

"What do you do with those?" I asked the farmer, who jumped up seeing that I was curious about them.

"You saute them in oil or butter and they get really sweet!"

That was all I needed to hear before selecting one of the biggest bunches to take home and try.

You might be wondering, what are pumpkin scapes?

Also called pumpkin leaves or pumpkin greens, they're basically the leaves and vines that grow with pumpkins. They're totally edible and quite delicious, but can be a bit prickly to the touch.  They're covered in a bit of fuzz that can feel a little bit strange and itchy, so keep that in mind when you go to cook them.

To prep, you'll want to cut off the leaves and tender, hollow stems, discarding the long thicker bottoms. Then give them a rough chop and a quick rinse, before dropping into a pan filled with hot oil and garlic.

I sauteed them quickly at first, then, remembering the thing the farmer said about sweetness, added in a cup of heavy cream and some nutmeg, then reduced the heat to low. I let them simmer in the cream, watching it reduce and thicken, giving them a bit of a stir every so often until the leaves looked tender and dark green.

Some flour would have thickened it all further, but I like a lighter, looser version, with just slightly reduced cream and a green that still stands out. 

I dove my fork right into the pan and was thrilled by my first taste.

"These are SO good!" I shouted at Eugene, who was in the living room watching a soccer game.

I immediately regretted not buying a second or third bunch.

The taste is definitely sweet, without any of that bitterness or muddiness you get from other greens like chard, mustard, dandelion or beet greens. They're really lovely and mild, and apparently quite nutritious, with relatively high levels of iron, calcium, and vitamin C.

Not bad for something most people probably thought was meant to be discarded!

That night, they were my dinner, along with a grilled and split link of chorizo, and I've been counting down the days until Saturday when I plan to buy two or maybe even three bunches to play with.

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Loved this Pumpkin Scapes recipe? Here are three other vegetable recipes you might like:

• Chopped Asparagus with Pancetta and Garlic
• Spiced Roasted Carrots with Ras el Hanout
• Crispy Salty Roasted Baby Artichokes

And let's connect so you can find out the next time I post! Follow me on Twitter, Instagram, or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates.

Thanks so much for reading

Cream-Braised Pumpkin Scapes

Ingredients
1 punch pumpkin scapes
2 tablespoons olive oil
3 large garlic cloves, sliced
1 cup heavy cream (you could substitute full-fat coconut milk for a vegan version, too!)
1 teaspoon nutmeg (use more or less to taste)
1/4 teaspoon red chile flakes (optional)
Kosher salt and black pepper


Directions
Trim off the thick ends of the pumpkin scapes, leaving only the tender hollow stems and leaves. The tendrils are also OK to eat. Chop roughly and rinse well under cold running water. Set aside.

Heat olive oil in a large skillet with a top over medium-high heat. Add the garlic and saute for 30 seconds before adding the pumpkin scapes. Saute in pan, stirring until all greens are coated with the oil. 2-3 minutes.

Add the cream, nutmeg, and chile flakes. Season with kosher salt and pepper, and reduce heat to a gentle simmer. Let cook about 5 minutes, stirring occasionally, until the cream reduces slightly and the greens are tender and dark green. Adjust seasoning and serve hot.

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Chopped Asparagus with Pancetta & Garlic

I got a lost on the way to meet a couple friends for lunch yesterday (long story), so by the time I finally arrived, the appetizers were already being placed on the table.

This restaurant offers up a variety of vegetable appetizers, and they selected a few simple ones--broccoli, cauliflower, and green beans--each prepared in a different way.

It was the kind of thing I probably wouldn't have thought to order myself, which I loved, because it reminded me just how impressive good, in-season vegetables can be when prepared well.

At home, I've been doing things with vegetables a lot lately. It always happens around this time. After months of cold, dreary weather and not much in terms of seasonal offerings, the burst of Spring warmth gets me excited to be back in the kitchen.

Asparagus, chopped into small-ish pieces, and sauteed with pancetta, garlic and chilies is a new favorite of mine. I cook them briefly--just until a bit tender, then scoop onto a platter and shower with fresh lemon zest and freshly grated parmesan cheese.

I love this on its own as a side, or topped with a fried egg or two for breakfast (or any meal, actually). You can also toss this with cooked pasta or rice for an easy veggie entree.

Simple, yet satisfying, because that's what Spring cooking is all about!

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Loved this recipe? Here are three other vegetable recipes you might like:

• Raw Zucchini Noodles with Lemon & Parmesan
• Spiced Roasted Carrots with Ras el Hanout
• Kale Salad with Dates & Hazelnuts

And let's connect so you can find out the next time I post! Follow me on Twitter, Instagram, or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates.

Thanks so much for reading

Chopped Asparagus with Pancetta and Garlic Recipe
Serves 4, as a side

Ingredients
2 large bunches asparagus
3 oz pancetta or bacon, diced (about 1/3 cup)
3 large garlic cloves, sliced
1 teaspoon red pepper flakes + more for garnish
Kosher salt and black pepper
Zest of 1/2 lemon, freshly grated
1 tablespoon freshly grated parmesan cheese

Directions
Trim the woody ends off the asparagus, then chop what remains into about 1" pieces.

In a heavy-bottom pan over medium-high heat, cook the pancetta or bacon until the fat is rendered. Add the garlic and saute for one minute until fragrant. Raise the heat and add the asparagus pieces and red pepper flakes. Season with salt and pepper, and saute for about 5 minutes or until pieces are slightly tender, but still bright green.

Serve on a large platter, then sprinkle with the fresh lemon zest and parmesan. Sprinkle with a few additional chile flakes before serving.

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Crispy Salty Roasted Baby Artichokes

I confess that as much as I love to eat artichokes, I've never really been entirely convinced that they're worth the fussy prep. I love to cook, but I'm admittedly kind of lazy in the kitchen, usually going for the easiest (but still from-scratch) option.

But the sudden burst of spring weather and produce has gotten me excited to play around with veggies I typically ignore.

Quite literally, actually. This is what happened when I was putting away groceries the other day...

Totally normal day around here.

When I finished making food art, I decided to tackle those adorable baby artichokes first, peeling and roasting them until crispy with a simple dressing of fresh lemon juice (lots of it!), olive oil (the good stuff!), salt, and chili flakes.

Roasted at high heat until super crisp, then served with a lemony mayo for dipping, they're a super snacky treat to enjoy this Spring. Crunchy on the outside and tender on the inside.

Absolutely perfect!

And for those of you who, like me, are loathe to tackle artichokes, you'll be pleased to know that the babies are a tiny bit less fussy. Simply peel off the outer leaves, cut through the ends (one quick swipe with the knife is enough), and then shave the stem down a bit.

No need to scrape out the fuzz, and the majority of the leaves are already tender enough that you can tackle the whole pile in about 5 or so minutes.

As I snacked my way through this salty, crunchy, spicy, tangy plate I was like, "yeah, OK. They're worth it."

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Loved this recipe? Here are three other vegetable recipes you might like:

• Raw Zucchini Noodles with Lemon & Parmesan
• Spiced Roasted Carrots with Ras el Hanout
• Kale Salad with Dates & Hazelnuts

And let's connect so you can find out the next time I post! Follow me on Twitter, Instagram, or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates.

Thanks so much for reading

Crispy Salty Roasted Baby Artichokes 
Serves 2-4 as an appetizer

Ingredients
8 baby artichokes
Extra virgin olive oil
1 lemon, juiced
Kosher salt
Red pepper flakes

For dip
1/3 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon fresh lemon zest
1 pinch red pepper flakes

Directions
Preheat oven to 400 degrees.

Remove outer leaves of artichokes and use a knife to trim off the sharp ends. Use a vegetable peeler to shave the stems. Cut legnthwise in half and place in a bowl.

Toss prepared artichokes with a generous amound of olive oil, the juice of one whole lemon, and season with kosher salt and red pepper, to taste.

Place cut side down on a baking sheet and roast 20 minutes, or until crispy and slightly charred.

Whisk together dip ingredients and serve along with hot artichokes.

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Spiced Roasted Carrots with Ras el Hanout

Last winter I shared with you a recipe for popcorn with dark chocolate, almonds, and ras el hanout--a North African spice blend that is one of my firm favorites.

In that post, I actually talked about how I fell in love with it when I used it on some roasted carrots in place of the cumin that had run out earlier that day.

It took me a full year to realize that while I may have mentioned that recipe for the Roasted Carrots with Ras el Hanout...I never actually shared it with you!

What a tease! Am correcting this today, and I urge you to give it a try as soon as possible.

Ras el hanout is a somewhat sweet and savory spice mix that's absolutely wonderful with roasted vegetables. For this dish, I roughly peel the carrots (I used gorgeous multi-colored rainbow carrots, but any kind will do!), then rub them with olive oil, salt, and the spice. I also add a bit of cayenne because I love heat, though you can skip it if you don't.

Into a very hot oven they go for about 20-25 minutes, depending on how fat your carrots are (mine weren't very fat at all). Give them a toss about halfway through--you want to get the char marks on all sides, and then pull them out when they start to look just a tiny bit wrinkled.

I serve them all jumbled on a platter with a side of whipped Greek yogurt sprinkled with sumac or sesame seeds or whatever else is on hand.

(The tangy yogurt with the sweet and spicy carrots is perfections. Seriously.)

If you have some fresh mint, a few leaves torn on top would be lovely.

Serve this as a side with a lovely roasted main, and you'll have a wonderful winter meal.

Shopping tip: Ras el Hanout is pretty commonly found at well-stocked supermarkets like Whole Foods, online, or at spice shops. Note that the mixes can vary based on the spice combination, so shop around and find the one you like best.

Personally I go for the ones that are a little sweeter without too much cumin or turmeric (so look for something brown--not yellow). If you can't find it, Indian Garam Masala OR Chinese Five Spice would also work well in this recipe (each with slightly different, but similar, flavor profiles.) Buy Ras el Hanout online here.

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Loved this recipe? Here are three other vegetable recipes you might like:

• Roasted Sweet Potatoes with Italian Salsa Verde
• 4-Ingredient Potatoes au Gratin
• Mushroom & Goat Cheese Stuffed Zucchini

And let's connect so you can find out the next time I post! Follow me on Twitter, Instagram, or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates.

Thanks so much for reading

Roasted Carrots with Ras el Hanout
Serves 4, as a side

Ingredients
2 pounds medium-sized carrots, peeled
Extra virgin olive oil
1 1/2 teaspoons ras el hanout
1/4 teaspoon ground cayenne
1 teaspoon kosher salt
Greek yogurt & flaky sea salt, for serving

Directions
Preheat oven to 400 degrees.

Peel the carrots and arrange on a large metal baking sheet. Drizzle generously with olive oil, then sprinkle with ras el hanout, cayenne, and salt. Toss carrots to coat evenly.

Roast 15 minutes, toss once, then roast another 10 minutes, or until carrots are slightly charred and wrinkled. 

Place on a serving platter and sprinkle with flaky sea salt. Serve with Greek yogurt on the side for dipping.

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Creamy Green Vegetable Soup with Bacon

I believe the best quick soups start and end with bacon. You don't even need much, but it adds an unmistakable richness and level of background flavor that's otherwise tough to recreate unless you have hours.

(And I am very impatient, so I rarely have hours.)

For this soup, I follow up the bacon with handfuls of green things--asparagus, zucchini, spinach--cooked just barely, then pureed until smooth and creamy. A bit of lemon for brightness. Garlic for spice.  Toasted pumpkin seeds and the reserved bits of bacon, for crunch.

I made this soup on one of those days when I needed a filling meal, but didn't want chicken or shrimp or pasta or any of the other things in my fridge.

It was soothing and cozy and (so so) easy.

I pureed this until velvety smooth in my blender--a super high powered Ninja that I love, but you can also use an immersion blender or a food processor. Whatever you have.

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!    

Creamy Green Vegetable Soup with Bacon
Serves 4

Ingredients
1 tablespoon olive oil
4 strips bacon, cut into 1" pieces
1/2 cup pumpkin seeds
1 medium onion, diced
3 large garlic cloves, crushed
1 bunch asparagus, woody ends trimmed and discarded, chopped into 1" pieces
3 large zucchini, diced
4 cups low-sodium vegetable or chicken broth
1 teaspoon kosher salt 
1 teaspoon ground black pepper
1 cup loosely packed parsley
5 cups baby spinach
Juice of 1 large lemon

Directions
Fry bacon in oil in a large pot over medium heat, until bacon is crisp and fat is rendered. Remove crispy bacon and set aside (reserve bacon fat in pot). Add the pumpkin seeds, and saute 2 minutes, or until toasted. Remove and set aside alone with cooked bacon.

Add the onions and garlic, and saute 2 minutes, just until fragrant. Add the asparagus, zucchini, water and salt, and let simmer 10 minutes or until vegetables are tender. Add the parsley, spinach, and lemon juice, and puree until smooth. Taste and adjust seasoning, then serve garnished with pumpkin seeds and bacon. 

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5 Healthy Snacks that will Make Kids Smile

I hope you've been enjoying the movie snack ideas I've been sharing as part of my ongoing collaboration with Netflix! Each month, I create a fun recipe that goes along with a movie playlist theme. I've already shared my James and the Giant Peach Hand Pies and a yummy Chocolate Peppermint Smoothie to enjoy on road trips to grandma's house.

This month's theme is "Laughter is the Best Medicine," and features a collection of funny movies designed to cheer kids up when they're home sick from school.

To go along with the funny movies, I'm sharing 5 funny healthy snack ideas for kids that will also be sure to put a smile on their faces when they need it most.

Check out the ideas below!

1. Mouse Pear Salads

A fun way to get kids to eat their greens! Top fresh raw baby spinach with peeled and halved pears (either fresh or canned) decorated to look like an adorable mouse family.

To Make: decorate the pear halves with sliced almonds for ears, and use blueberries, pomegranate seeds, or chocolate chips to make the eyes and nose.

If the kids aren't feeling well, it's probably best to keep the salad plain, but when they're back to 100% you can dress it up a bit with crumbled cheese, more nuts, and a simple dressing of olive oil and lemon juice.

It's a cute and healthy treat your kids will enjoy eating!

2. Silly Face Pancakes

Pancakes are the ultimate comfort food, and a delicate treat that will go down easy. Even better when they look a little silly!

To Make: Whip up a batch of your favorite pancakes--I recommend these fluffy whole wheat cinnamon pancakes or my favorite blueberry buttermilk pancakes--and serve topped with a fresh fruit smiley face.

You can use small dollops of cream cheese or whipped cream to make the eyes and mouth (just a little bit is enough!), and a big round cherry or grape for the nose.

And remember that pancakes are not just for breakfast--they're also perfect for dinner, too!


3. Hummus with Octopus Dippers

How adorable is this little fella?!

I spotted this idea on Pinterest ages ago, and have been wanting to recreate it, because it's just so cute. Hummus and veggies are an easy healthy snack popular with kids, and this presentation is guaranteed to make them laugh.

To Make: fill a wide, shallow bowl with hummus or your favorite healthy dip (herbed yogurt or another kind of bean dip would work well, too).

Then cut a bell pepper in half (use your favorite color, although I think red or orange work best), and place the bottom half with the cut-side down in the dip.

Slice the remaining pepper into 8 strips and arrange around the body. For eyes, you can use sliced black or green olives, or small slices of jalapenos (that's what I did).

I used white chocolate chips as the eyeballs and a dab of peanut butter on the back of each as the "glue."

Serve with some additional dippers like carrot or celery sticks, or slices of warm whole grain pita bread.

4. Apple Peanut Butter Smiles

Big smiles all around!

Apple slices with peanut butter are a classic snack for kids (of all ages--it's one of my own favorites!). The addition of a few white chocolate chips turns these into a funny little treat.

To Make: Slice a red apple into 1/2" wedges. Coat one side of the apple with creamy peanut butter, and then sandwich with another slice on top. Press white chocolate chips into the peanut butter to make "teeth."

For the "tongue," you can use a slice of cherry or strawberry. If your kids can't eat peanut butter, this also works well with almond butter or sunbutter.

5. Celery Peanut Butterflies

A small heart shaped cookie cutter is the only special tool you need to make these cute little butterfly snacks for kids!

To make, use a small heart shaped cookie cutter to cut out circles from a tortilla--both corn or flour work, so pick your kid's favorite!

Cut the bottom of the hearts off to make the wings.

Spread the 2" celery sticks with your favorite creamy peanut butter, and then tuck the "wings" in on each side.

A little round carrot slice works as a head (you can also use a berry or grape).

Tip: These have a tendency to flop over a bit when on a plate, so use a little bit of peanut butter spread on the bottom of the celery to "glue" it onto the plate.

I hope you give some of these ideas a try!


Note: This post is sponsored by Netflix. Thank you for supporting cool companies like Netflix who make it possible for me to keep creating fun new content for you to enjoy. All photos, opinions, and recipes are (of course!) my own.

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!     

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Summer CSA Days

Earlier this summer, I took Mr. Hudson Riverton out for a walk in our neighborhood when I spotted a bright green flyer posted on a telephone pole. I was going to keep walking, but Hudson also noticed the pole and decided that he absolutelymustimmediately mark it as his own, and dragged me toward it with the force of a much larger animal.

And I was glad he did, because that flyer was advertising a new farm share program that had just started in our neighborhood.

The program is run by Corbin Hill, which is designed to provide underserved neighborhoods in northern Manhattan and the Bronx with affordable access to local, seasonal produce. CSAs and farm shares are popular throughout Manhattan and Brooklyn, but they're a bit of a rarity in my neighborhood of Sugar Hill, which sits at the very tip top of Harlem, just before Washington Heights.

While the little pocket that I live in is quite lovely and residential with a good supermarket just a couple blocks away, we don't really have easy access to the green markets and lush grocery stores available to those who live further downtown.

The majority of folks in the area have limited means, and tend to shop at the local bodegas and or discount markets--which are usually heavy on the canned and packaged foods vs. fresh and unprocessed.

Which is why it's pretty exciting to have an option like this located literally a block and a half away from my apartment. The program allows people to sign up on a week-to-week basis and accepts payment in checks, credit card, or SNAP.

It also allows people to sign up at any point in the season; a wonderful bonus compared to others that have you sign up for the whole thing at once before it starts.

Upon getting home that afternoon, I told Eugene about it and immediately signed us up for a medium share, as well as 2 egg shares (pastured eggs for less than $3 a carton!) and a fruit share. The total came to about $28 a week for a large bag of very high quality produce (and eggs!).

I've been picking my shares up every Tuesday evening, always taking a few pictures before putting it in the fridge, and decided to share some of my favorites so far.

If you follow me on Instagram, you can also see my weekly CSA snapshots (as well as lots of other fun photos!).

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

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Mushroom and Goat Cheese Stuffed Zucchini (Vegetarian)

I went out for dinner with a friend the other night and ordered a lackluster version of this. Obviously, I didn't realize it was going to be lackluster when I ordered it; I thought it was going to be freaking delicious! The menu promised zucchini stuffed with a savory mixture of mushrooms, herbs, and ricotta, which felt like just the perfect light summer dinner I was craving.

Only problem is that what I got ended up being rather...bland. I spent the whole meal shaking the salt shaker.

But it had potential. So I fixed it! (You know...by adding flavor!)

At home, I revamped the filling by sauteing finely chopped mushrooms with onions, garlic, fresh thyme, and a pinch of chili flakes. I then swapped the insipid ricotta for a tangy chevre that I stirred through the mushroom mixture, letting it melt in the heat. I generously filled the scooped-out zucchini boats (the ones at the restaurant had been quite skimpy) and topped it off with mozzarella.

(Relatedly: When I told Eugene I was going to make stuffed zucchini, he replied "But how can you stuff zucchini? There's no room in there!")

Into the broiler for about 7 minutes and the results were impressive. Tangy and umami-rich from the mushrooms and goat cheese, plus just the perfect amount of salty gooey-ness from the mozzarella. Since I cooked it in the broiler, the zucchini was perfect--cooked through, but still firm enough to hold the filling and slice evenly.

I served these for dinner one night along with a salad and a crusty baguette, and then again for lunch this week when my mom came by. I've just popped the ingredients into my Fresh Direct cart so that I can make them again this weekend!

(I confess that I very nearly kept this recipe from you just because I hate the photos. It was a dark and cloudy day, I was hungry, and I didn't feel like taking the time to pull out my good lens. So I just took a few shots, right on the baking pan and called it a day. But it's a good recipe so that would have been silly!)

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Mushroom and Goat Cheese Stuffed Zucchini Recipe
Serves 4

Ingredients
4 large zucchini
1 lb button mushrooms
1 tablespoon olive oil
1 large yellow onion, finely diced
1 garlic clove, finely minced
1 teaspoon fresh thyme 
Kosher salt and black pepper
1/4 teaspoon red pepper flakes (optional)
6oz chevre goat cheese
6 slices low-water mozzarella cheese

Directions
Preheat broiler. Line a baking sheet with foil or parchment paper. Rinse zucchini and pat dry. Cut in half lengthwise, and use a spoon to hollow out the center, reserving the zucchini that you scoop out. Season the insides of the hollowed-out zucchini boats with kosher salt and black pepper, and place on the prepared baking sheet.

Chop the mushrooms finely (caps and stems) finely. I like to just toss them in my food processor and let pulse until finely chopped, but you can also use a knife.

Heat olive oil in a large skillet over medium-high heat and add the chopped mushrooms, the scooped out zucchini insides, diced onion, and garlic. Season well with salt and let cook until the onions get tender, the mushrooms shrink and release their water, about 5 minutes. Remove from heat and add the thyme and red pepper flakes, and stir in the goat cheese. Taste and adjust seasoning with black pepper and more kosher salt, if necessary.

Use a spoon to fill the hollowed out zucchini boats, allowing the filling to overflow slightly. Top with torn pieces of mozzarella cheese. Place in preheated broiler (allowing several inches below the flame--I put it on the middle rack in my oven) and broil about 7 minutes, or until the cheese is bubbly and golden, and the zucchini is cooked through.

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