Corn and Kale Panzanella

Corn and Kale Panzanella

There was a point a few weeks ago when I just wanted to call a timeout.  What was already a pretty packed July was rapidly getting busier.  The e-mails, the requests, and the invitations kept coming in.  I have trouble saying no. This is especially true when it comes to work, but it occurs with other engagements as well. A dinner? Sure! A trip? Of course!  I want to agree to it all, afraid that declining will result in a missed opportunity.  But I hit a point when I just had to politely inform folks that I was booked for the next month.

Today, however, marks a number of deadlines for me.  I've been working on a few marketing campaigns and a cookbook shoot for the last month and a half and the majority of the work wrapped this past weekend.  I'm taking the day off before I gear up for three full days of work.  Despite the heat and humidity, I'm heading outdoors, picnicking in the Boston Common where a music festival is currently underway.

Before leaving you with today's recipe (or, in this case, a link to a guest post I did), I wanted to direct you all to the summer issue of FoodieCrush Magazine.  If you don't already know about it, stop whatever you're doing and check it out.  It's a beautifully designed publication from my friend Heidi and I'm so honored to have contributed photography for the last couple of issues.  Oh, and it's FREE! Check it out here (and page 42 for the article I contributed to).

Now, onto the guest post! The folks at Better Homes and Gardens asked me to take one of their recipes and give it a twist.  Originally, I had thought that a lightly dressed panzanella with some kale thrown in would do the trick, but I found that it actually wasn't all that interesting.  Shaved corn and some chopped roasted red pepper added the sweetness (not to mention a shock of color) that the dish needed.

Click over to see the original panzanella recipe from Better Homes and Gardens and to check out some of my alterations.

Kale and Corn Panzanella7

Spicy Carrot and Quinoa Tabbouleh

Spicy Carrot and Quinoa Tabbouleh

Spicy Carrot and Quinoa Tabbouleh

Yesterday afternoon I looked at Eric and suggested that maybe we head back to Boston in the morning. Yes, we'd have to wake up at 5:30 to give ourselves enough time to get to work, but it's totally worth it.  It would mean another sunset, a few extra glasses of wine, and, most importantly, additional time surrounded by nature... rustling leaves, chirping birds and croaking frogs, and the soft, repetitive sound of rippling waves hitting the dock.

This weekend was rejuvenating. Amidst the stress in our lives, we took these few days to have some friends on the Cape to eat, drink, and play Taboo. Unfortunately, we need at least a few days to get into vacation mode (isn't that sad?) so when we all began chatting about departing, a few of us suggested that calling in sick to work would be a good idea (unfortunately, Facebook ruins this).  We just all felt like this was what we needed right now... some time to clear our heads, to enjoy the presence of close companions, and indulge in epic feasts.

Before our journey down here, I made sure to have a few containers of food prepared. When I was making this bowl of tabbouleh and frantically photographing each ingredient, something I completely neglected was that I'd already posted a quinoa tabbouleh.  The good thing, though, is that they are quite different from one another.  The first is loaded with tomatoes and cheese and beets and can stand on its own as a meal, where as this is definitely a taboulleh that you serve with other dishes, like hummus and pita and all that good stuff.  But I do apologize.  I hope you're not sitting there at your computers, completely bored by the site of this bowl.  I promise, though, it's quite delicious and worth giving it a try.

Spicy Carrot and Quinoa Tabbouleh

Spicy Carrot and Quinoa Tabouleh

Yields: 4-6 servings, as a side

Tools Pot, for cooking quinoa Whisk

Ingredients 1 cup quinoa, rinsed and drained in a colander 2 cups veggie broth 4 large carrots, grated 1/4 cup walnuts, coarsely chopped 1 tablespoon chopped shallot 2 tablespoons lemon juice 1/4 cup finely chopped flat-leaf parsley 1/4 cup finely chopped mint 1/2 teaspoon allspice 1 jalapeño or serrano pepper (depending on the amount of heat you want), seeds removed and finely chopped 1 teaspoon kosher salt

Instructions

1. To cook the quinoa, add the veggie broth to a pot and bring to a boil.  Stir in the quinoa, cover and reduce heat to medium low.  Simmer until all the veggie broth has been absorbed, approximately 15 minutes.  Remove from heat and let cool.

2. Once it has cooled, transfer the quinoa to a serving bowl.  Stir in the carrot and chopped walnuts.

3. In a separate bowl, stir together the shallot, lemon juice, parsley, mint, allspice, serrano pepper, and 1/4 teaspoon salt.  Add this to the other bowl and stir until it is evenly distributed throughout the quinoa and carrot mixture.

4. Let sit for 30 minutes before eating.  Test for seasoning and, if necessary, add more salt.

Spring Garlic Pancakes

Spring Garlic Pancakes

Spring Garlic Pancakes

This is the week of milestones.  Yes, it was Father's Day yesterday. But it was also Eric's birthday (the big 32... I like to remind him that I'll forever be his younger man).  In addition to this, we attended (and I photographed) our dear friends' wedding.  Despite a week of rain, things lightened up Friday afternoon, just in time for their rehearsal dinner, and stayed bright and sunny for the next 36 hours.  The weather reminded me of our own wedding, which occurred four years ago this week.  It's hard to believe that time has flown by like this.  I couldn't be happier with the life we've created with each other.  Full of laughter and love (and no shortage of delicious food and drinks).  We don't have a lot planned in the way of celebrations, but I can guarantee a lobster dinner and a bottle of champagne will grace our table.

Spring Garlic Pancakes

Spring Garlic Pancakes

Yield: Makes 4 pancakes

Tools Whisk

Ingredients 2 cups all-purpose flour 1 cup warm water Vegetable oil or peanut oil 1 cup chopped spring garlic Salt

Ingredients for the Dipping Sauce 1/4 cup light soy sauce 1 tablespoon seasoned rice vinegar 1/2 teaspoon sesame oil 1 teaspoon sugar 1/2 teaspoon minced ginger 1 garlic clove, minced

Instructions

1. Make the dipping sauce by whisking together all the ingredients in a bowl.  Set aside.
2. To make the pancakes, add the flour to a large mixing bowl and slowly stir in the warm water to form the dough.  Transfer to a floured board and knead three or four times.
3. Using a knife, cut the dough ball into four even pieces.
4. Take one ball of dough and, using a rolling pin, begin to roll into a circle.  Sprinkle the spring garlic over the dough and fold it into itself three or four times, until there is spring garlic evenly placed throughout the dough ball.  Roll out again into a circle about 8 inches in diameter.  Repeat with remaining dough.
5. Heat a large skillet to medium-high heat.  While it's heating, brush the pancakes on each side with oil.  Sprinkle each side with a pinch of salt.
6. Fry in the pan for 2-3 minutes, or until it turns golden brown.  Flip the pancake and cook for another 2-3 minutes, being careful not to burn it.
7. Repeat with remaining pancakes.  Transfer to cutting board and cut into wedges.
8. Serve with dipping sauce.