It's so hot outside that I can't even think about cooking right now. I'm already planning to make a lunch of crackers, an apple, and whatever leftovers I can find in the fridge. Dinner may be cereal or peanut butter and jelly, as we're running out of groceries and can't justify stocking up when we're moving at the end of next week. It's too hot to cook anyway.


Last week, we had our friends Jess and Matt over for dinner to get caught up on their wedding preparations. (This is the first wedding I'll be in besides my own!) I wanted to make them something unique and hearty, and although it was cooler last week than it is this week, I still wasn't willing to heat up the kitchen too much. This recipe from Epicurious turned out to be a perfect compromise, and it was so tasty that I didn't even have a chance to take pictures before we ate it all.

You will need:
  • 1 lb dried orecchiette (I think any small shell-shaped pasta would be a fitting substitute)
  • 2 pints cherry or grape tomatoes
  • 7 Tbsp extra-virgin olive oil, divided
  • 1/3 cup chopped fresh mint
  • 1/3 cup sliced scallions
  • 1/4 cup chopped parsley
  • 2 garlic cloves, minced
  • 15-oz can chickpeas, drained and rinsed
  • 8 oz feta cheese, crumbled (I used whole milk feta and would recommend the same)
  • salt and pepper

Steps:
  1. Start heating up a stockpot of water for the pasta. Meanwhile, cut the cherry tomatoes in half and place them in a large bowl. To this bowl, add 6 Tbsp of the olive oil, along with the mint, scallions, parsley, and garlic. Add a pinch of salt and pepper and set the bowl aside.
  2. Cook the pasta according to package directions, being careful to not overcook it. Drain.
  3. As soon as you start cooking the pasta, warm the remaining Tbsp of oil in a medium skillet over medium-high heat. Add the drained chickpeas to the skillet and cook them for about 5 minutes, or until they're lightly browned. (Their sizzling and popping made me giggle.)
  4. Add the drained pasta and the browned chickpeas to the tomato mixture and toss to coat. Add the crumbled feta and toss briefly. You can serve this warm or let it cool to room temperature.

This recipe features several lovely pairings: tomatoes and pasta, chickpeas and parsley, feta and mint. The dish was filling and refreshing, and it gave me a great opportunity to use up some local tomatoes and some of the mint that's quickly taking over our back porch. I made this dish about half an hour before our guests arrived and then let it sit in a warm oven under tented foil until we were ready to eat. I imagine it would make a nice cold summer side dish, actually! I could see bringing this to a cookout, especially because it's so colorful.

If you don't want to heat up two burners, I think you could skip browning the chickpeas. It gave them a crunchier texture, and I'm glad that I did do that step, but I really don't think you'd miss much by skipping it. I'm sure you could just drain them and add them to the tomatoes if you're pressed for time.

For those of you who don't know, Bryan and I are moving to Chapel Hill, North Carolina, two weeks from today so he can pursue a Ph.D. I'm excited to learn about North Carolina's growing seasons and local specialities, and I'm especially happy about getting to try out new restaurants and grocery store! Chapel Hill is a big "foodie" area, so I'm sure I will have lots to write about. My posts may be sparse in the next few weeks as I settle in, but check back often!


I've also decided that once we move, I'm going to stop eating seafood. I've been shoving the issue to the back of my mind for months now, and once I finally decided to tackle it with a clear head, I decided I can't participate in that anymore.

Foer's Eating Animals made me realize that I, like many Americans, subconsciously distinguish sea creatures from other species simply because, as he writes, "They are divided from us by surfaces and silence." Until I read his book, I had allowed myself to think of fish almost as non-animals; they don't moo or bleat, they don't inhabit a space I pass through daily, and they don't have easily identifiable personalities. Therefore, in my mind, they were eligible for eating. However, reading his book made me realize how unfair it was so apply "edible" to one species but not another; plus, Foer opened my eyes to the massive amounts of irreversible environmental damage inflicted through fishing and fish farming. (For example, catching just one pound of wild shrimp might kill 26 pounds of other animals in the process.) When I hold my tiny occasional craving for grilled shrimp up to all that, it's just not worth it, and I don't want to do it anymore.


I've found my new go-to summertime appetizer recipe. It's official.


I made this recipe yesterday (with a few changes) for a dinner party at a former co-worker's house. I knew it had to be good since, with few exceptions, any food seems to get better when it's roasted. Plus, I've been on a goat cheese kick lately, and I always love bread no matter what. I knew the recipe had to be a winner just from reading it, and I was definitely right!

You will need:
  • 1 pint strawberries, hulled
  • 1/4 cup balsamic vinegar
  • salt and pepper
  • 1 loaf crusty bread (I bought a loaf of batard bread, only after giggling because I misread it as "bastard")
  • 6 oz soft goat cheese
  • 1 Tbsp julienned mint leaves
  • 1 Tbsp julienned basil leaves

Steps:
  1. Slice bread on a diagonal into 1-inch or 1.5-inch thick pieces. (I ended up with 14 slices.) Broil or toast the bread, turning if needed, until it's golden on both sides. Make sure it doesn't burn! Allow the crostini to cool.
  2. Next, set the oven temperature to 350 F. Slice the strawberries and place them in a glass baking dish; drizzle them with the vinegar. Sprinkle with some salt and pepper and toss to coat. Roast the berries for 10-15 minutes, or until they're soft and syrupy. Remove from the oven and allow to cool.
  3. In a small bowl, mix together the goat cheese, mint, and basil. The crostini should be cool by now, so spread the cheese mixture evenly over the slices. When the berries have cooled, spoon them evenly over the cheese mixture, and top with more basil for garnish, if desired. Serve at room temperature.

The original recipe directed me to roast the strawberries for only 5 minutes, but I upped it to 15 because I wanted them to break down even further. I think I could have keep going for another 5-10 minutes, honestly. There was a lot of vinegar syrup left over after roasting, and if I had been thinking clearly, I would have saved it to make salad dressing instead of pouring it out. Next time I make this, I might decrease the amount of vinegar or roast the berries for a longer time.

I really can't say enough about this recipe though. The crunchiness of the bread works beautifully with the creamy cheese and softened berries. The pungency of the goat cheese is toned down by the strawberries' sweetness, the tang of the vinegar, and the cool mint kick. The recipe took a little bit of time to put together, but the steps really weren't complicated at all. Definitely try this one before the summer ends!


I saw this recipe in the May-June issue of Vegetarian Times and knew right away that I had to make it, despite the clunky title. This was dinner tonight, served over jasmine rice. The peppers and onions are just popping up for harvest, and while I cringe a bit to think of how far the pineapple travelled to get to my plate, I have to admit it was damn good. Damn good, kids. This sweet/smoky/tangy combination typified a sticky summer night for me. This dish was easy to make and contains very little fat.

You will need:

  • 1 pineapple, peeled, cored, and cut into cubes
  • 1 medium red bell pepper, julienned
  • 1 medium red onion, peeled and cut into thin slices (I actually used just half an onion)
  • 1 Tbsp dark sesame oil
  • 1 Tbsp dark brown sugar
  • ~1/2 Tbsp freshly grated ginger (opt.)
  • salt and pepper
  • rice, couscous, quinoa, or whatever else you want to serve it over

Steps:
  1. Preheat the oven to 400 F. Prep and cut the pineapple and veggies if you haven't done so already.
  2. Spread out the pineapple, pepper, and onion in an ungreased 13x9 glass baking dish. Drizzle with the oil and sprinkle with sugar, ginger (if using), and a dash of salt and black pepper. Toss (with a big spoon or your hands) to coat.
  3. Roast the mixture for 30-45 minutes, stirring once or twice during roasting time. The pineapple and veggies should be lightly browned when done. Serve over rice or another grain, if desired.

The original recipe suggests sprinkling the mixture with coconut flakes and lime juice once it's finished roasting, but I skipped that step. (Bryan doesn't like coconut and I didn't have a lime.) I guess mine was less Hawaiian than the original, but I certainly don't think the flavor suffered because of it. My favorite part was definitely the pineapple, which caramelized on the outer edges and absorbed the smoky sweetness of the sesame oil. Next time, I would slice the onion and pepper more thinly and/or roast the mixture for closer to an hour, simply because I wanted the end product crisper than it turned out. I think you could add black beans to the rice for a heartier main dish, but the way I made it tonight was perfect since we weren't too hungry. I'll definitely make this one again this summer!

Speaking of seasons, I just found a June-November produce guide for Pennsylvania. (It also confirms my suspicions that the cantaloupes I saw at market today can't be local just yet...)

Appetizers are especially popular in the summertime, and there are so many clever and easy ideas out there for meat-free dips and finger foods. YumSugar has some cool ideas in their "10 Killer Vegetarian Appetizers" section, and while I'm not thrilled by the combination of "killer" plus "vegetarian," I do think some of the recipes look intriguing. I'm making roasted strawberry bruschetta later this week and can't wait to see how it turns out!

What are your favorite summertime appetizers?

When you've been invited to dinner by people you don't know well, is it appropriate to let the hosts know you're vegetarian? By doing so, you will probably be able to enjoy more dishes, plus you may save the host from a potentially embarrassing "Oh, I wish I had known!" moment. However, making your diet known ahead of time could be interpreted as rude, fussy, or selfish, and it may put the host to extra work.

Prior to a dinner party, should you tell your hosts you're vegetarian?
Yes.
No.
  
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Strawberry season is almost over here in Pennsylvania, which is a sad, sad fact. I made a strawberry-laden version of Martha Stewart's Raspberry Buckle a few weeks ago and was so impressed that I may squeeze in another batch before the berries are gone. Say what you will about Martha, but the lady knows her way around desserts.


You will need:
  • 1/2 cup (1 stick) unsalted butter at room temperature
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 pint strawberries, hulled and halved
  • Whipped cream and/or vanilla ice cream for serving (optional)

Steps:
  1. Preheat the oven to 350 F. Use the butter wrapper or non-stick spray to prep the bottom and sides of a 2-quart baking dish.
  2. In a large bowl, cream butter and sugar with an electric mixer on low until fluffy. Add eggs, one at a time, beating after each addition to combine. Stir in the vanilla extract.
  3. In a large bowl, whisk together the flour, salt, and baking powder. Gradually add this mixture to the butter mixture with the mixer on low speed.
  4. Spread batter into baking dish. Scatter strawberries on top. Bake for 45-50 minutes (I think I baked it for more like 55 min) until a toothpick inserted into the center of the dish comes out clean. The top of the crust should be golden brown. Let it cool for about 20 minutes before serving.

I like this recipe because the fluffy "cake" part isn't overly sweet, so it allows the berries to really show their stuff. It's easy to make (I was able to avoid my "use every bowl, utensil, and measuring cup in the kitchen" tendency) and looks beautifully old-fashioned. The first time I made it, I used only strawberries, but this past time, I threw in a handful of dark, sweet cherries, too. I think it would also be lovely with cranberries and some orange zest. Blueberries and lemon zest would be terrific too! Ooh, now I'm all excited for summertime!