I feel like I hit the muffin jackpot last time I experimented and posted these. The secret ingredient was ricotta, and they made the moistest, melt-in-your-mouth muffins I had ever tasted. These are a riff on them—swapping out the fruits, nuts, and sugars to change things up a bit. I also traded the ricotta for greek yogurt. I can imagine a sour cream, crème fraîche or maybe even a cottage cheese in its place as well. I will definitely be experimenting here again as the seasons change, and new flavors enter my kitchen. Another new addition is the quinoa, which is such a great way to use leftovers and pack in some nutrition.

Also, one more thought! I meant to grab the new jar of coconut oil sitting on my counter, but old habits die hard and butter found it way in. But, let me know if you try these with coconut oil. I think the subtle flavor would be perfect here.

Carrot & Quinoa Muffins
makes 1 dozen

1 c cooked quinoa
1 c demerara sugar, plus 1 T for sprinkling
3/4 c whole wheat pastry flour
3/4 c all-purpose flour
1 t baking soda
1/2 t salt
1/2 c butter (1 stick), melted
1/2 c greek yogurt
1 t vanilla
2 eggs, beaten
1 c loosely packed grated carrots
1/4 c toasted walnuts, chopped

Preheat oven to 350F. Grease a muffin tin, and set aside.

In a large bowl, mix together quinoa, sugar, flours, baking soda and salt. In a small bowl, mix together butter (allow to cool), yogurt, vanilla and eggs. Stir into flour bowl, mixing well. Gently fold in carrots and walnuts, until just mixed.

Divide batter evenly among muffin tin, and transfer to the oven. Bake 20-25 minutes, sprinkling 1 T demerara sugar over top during the last 5 minutes, until golden brown and a toothpick inserted comes out clean.

I am happy to see August go. There were so many ups and downs... The sale on our house (& plan to move into a new one) which we lost when our buyer backed out. A week spent at the beach! The baby's christening, in which family and friends came from near and far to celebrate! Starting back to work part-time at home, and having to replace a broken computer on day three. Our 5-year wedding anniversary! My husband being out of town twice on business—the latest, that sent him away just before the hurricane that hit Massachusetts on Sunday...

But a storm like that, makes you count your blessings. I was fortunate enough to "camp out" at my parents house for two days with the baby and dog. We were well taken care of, and returned home to power, no water damage, and only a few small trees that fell away from the house.

All in all, not a dull month. But despite all the drama, I have been cooking quite a bit. I spend a lot of time online, so I tend to cook from blogs, rather than the stacks of cookbooks in my bookcase (that doesn't keep me from buying new ones though!). I have a list of favorites here, but this month's highlights included Eggplant Pizza (with my new favorite pizza crust—perfectly crunchy), Zucchini Strings and a refreshing Watermelon Cucumber Cooler.

And then there is this kale salad... It started out as way to "use up" 5 weeks of uninspired kale from my CSA, and turned into a salad that I would seek kale out for again. I love it when that happens. Glad I can end this month on an up!

Sesame Kale Salad
serves 4 as a side

1 large bunch kale, stems removed, leaves sliced in thin strips (about 4 c, packed)
1 garlic clove, minced
2 t minced fresh ginger
3 T rice vinegar
1 T olive oil
1 T toasted sesame oil
1 T soy sauce
2 T minced red onion
1 carrot, shredded
1 T sesame seeds, toasted
salt and pepper, to taste
Parmesan cheese, to taste (optional)

In a large bowl, add the kale, garlic, ginger, rice vinegar, olive oil, sesame oil and soy sauce. With your hands, massage the kale leaves, for 1-2 minutes, until the ingredients are well mixed. Add the red onion, carrot and sesame seeds, tossing well. Season to taste with salt and pepper. Let sit at least 20 minutes. If desired, garnish with Parmesan cheese before serving.

Thank you all for your favorite soup recipes. I can't wait to give them a try when the weather cools down a bit! As for the the (randomly selected) winner of the Better Than Bouillon contest... congrats to Cookie & Kate (who, by the way, has a GORGEOUS blog that you must check out).

Today I want to share you with one of my summer staples. This tart has made the rounds at numerous cookouts since my cousin first made it 3 years ago, and we haven't grown tired of it since. It is perfectly simple to whip up after a day in the sun, and most importantly it tastes like summer in every bite!

Tomato & Corn Tart
serves 4-6 . adapted from Yankee Magazine

3 T olive oil
1 medium onion, chopped
1 garlic clove, minced
5 ears of corn, kernels cut off
1 t salt
1/ 4 t black pepper
1 deep dish, pre-baked pie crust
1/2 c grated Cheddar cheese
2 large tomatoes, sliced
1/4 c grated Parmesan cheese
3 scallions, chopped
3 large eggs
1/2 c milk
1/2 c heavy cream

Preheat oven to 375F.

In a medium saucepan, heat olive oil over medium heat. Saute onions and garlic in olive oil until onions just begin to brown, 5-7 minutes. Add corn kernels and cook, 8 minutes. Stir in salt and pepper. Pour half of the corn mixture into pie crust. Scatter Cheddar cheese evenly on top. Add remaining corn mixture. Top with tomatoes, in an even layer, then Parmesan cheese and scallions.

In a small bowl, whisk together eggs, milk, and cream. Pour over tart.

Cover with foil and transfer to oven Bake 30 minutes. Remove foil, and bake an additional 20-30 minutes until tart is golden brown, and center is set.

The heat wave has finally blown through Mass, and just in time because even turning on my oven wasn't even an option for a few days. So, curry? That was out of the question! But, I really enjoyed the crunchy vegetables and spicy broth, and think it is worth cranking up the AC for a bowl if the weather is not cooperating!

In fact, I have a gift for one of you which will work perfect with this curry. The folks over at Southeastern Mills, have generously given me a pack of Better Than Bouillon to offer as a giveaway. I used the vegetable base in this recipe and was really happy with the results. I am very excited to have a huge jar left, for the times when making my own broth is just not doable. Leave a comment with your email and a link to your favorite soup recipe (or anything you use broth in) by Wednesday, August 3 and I will contact the winner then. FYI the gift pack contains Vegetable, Chili, Chicken, Beef, Fish base and a cute little serving spoon.

Summer Squash Curry
serves 4

2 T olive oil
1 medium onion, chopped
14 oz firm tofu, cut into 1/2" cubes
1 zucchini, cubed
1 yellow squash, cubed
1 red bell pepper, thinly sliced
1 c snap peas
2 c vegetable broth
15 oz can light coconut milk
2 T red curry paste (or to taste)
2 T soy sauce
salt, to taste
juice of 1 lime
1 c chopped basil
1/4 chopped scallions
2 T chopped cilantro

In a large saute pan, add oil and onions, over medium heat. Saute, 3-5 minutes, until the onions begin to soften. Add in tofu, and saute, 5-7 minutes, shaking pan often, until tofu begins to brown.

Add the rest of the vegetables, broth, coconut milk, curry and soy sauce, and bring to a simmer. Cook 10-12 minutes, until the vegetables are cooked through.

Remove from heat, and season to taste with additional curry and salt. Stir in the lime juice and herbs, before serving.

I am happy to say, I have found my way back to the kitchen these past few weeks. At first I dipped my toes in lightly with tried and true favorites—beet salad, a favorite flat bread, zucchini enchiladas, and panzanellas of every variety. But I wanted more. I wanted to jump in head first and experiment with the abundance of summer (yes, finally summer!) vegis that are showing up weekly at my door thanks to my CSA. And luckily I have found the time to do so. In fact, I have four, yes four, recipes photographed and ready to share. But although photographed, the recipes are only written in my mind...So I cannot promise them tomorrow, or even this week in fact. Please bear with me, as these days, I am easily distracted.

Tomato Caper Pasta
serves 4

1 lb linguine
4 T olive oil
2 shallots, sliced thin
4 garlic cloves, minced
4 large plum tomatoes, coarsely chopped
4 T capers
2 T caper juice
juice and zest of 1/2 lemon
salt and pepper, to taste

Bring a large pot of salted water to a boil, and add linguine. Cook 8-12 minutes, until al dente. Drain and set aside.

In a large saute pan, add 2 T olive oil and shallots, over medium heat. Cook 5-7 minutes, until light golden brown and add garlic. Cook 1-2 minutes, being careful not to burn shallots or garlic. Add tomatoes, capers, caper juice and lemon zest and juice. Cook 3-5 minutes, until tomatoes are warm, and are just beginning to break down.

Stir in linguine, adding remaining 2 T olive oil. Season generously, to taste, with salt and pepper.

I could spend years in the kitchen, measuring and mixing, but would never come this close to perfection...

Cole Neil | 05.23.11 | 11:39 a.m. | 7 lbs., 2 oz. | 19.75"
{and already eating up a storm}

There is something about this colorful green tart that just makes me smile. It is so fresh and simple—and to be honest, I am all about simple these days. In fact, this is more of a DIY recipe than anything else. Tarts are easily adaptable to taste, so feel free to play around with the herbs, cheese or even veggies to make it your own. I am definitely partial to something green or another bright color, because dinner should always make you smile, no?

As far as the crust, I am sure many of you already have “the prefect tart crust”. But if you like to mix it up or are still searching, I recommend the Rosemary Almond Tart Shell from Roost or the Olive Oil Tart Dough from Chocolate & Zucchini. I have made both many times, and you can’t go wrong either way.

Spring Pea Tart
serves 4

filling
1 1/2 c peas
juice of 1 lemon
1/4 t salt
1/2 c crumbled feta cheese
2 T chopped fresh herbs (basil, mint)
pepper, to taste

Preheat oven to 350F. Press tart dough (see above recommendations) into a 13" x 4" tart pan, distributing evenly along the bottom and up sides. Transfer to oven and bake, 10 minutes, until golden brown. Remove from oven and set aside.

In a medium bowl, carefully toss peas with lemon, salt and feta. Pour into pre-baked tart crust. Transfer back to oven, and bake, 20 minutes. Remove from oven and top with fresh herbs and pepper, to taste. Serve warm.

An interesting trend has developed in my kitchen the past few months. On Sunday mornings, I find myself awake early with a quiet house. The sun begins to shine in the side door, making the kitchen a welcoming place where I can chop or mix slowly as I awake. Not driven by a clock or a grumbling belly, I am free to experiment, and have been enjoying this peaceful time more and more each week.

This week was no exception, and while some of my experiments go to the trash, this Sunday’s recipe is going to the top of my favorites list. I started with a thought of banana bread, but with seasonal strawberries and airy ricotta, it morphed it into light, perfectly crumbly and moist muffins. With a sliver of butter, I enjoyed two straight from the oven (mmmm….warm muffins) and later found my husband in the kitchen “sneaking” another one right from the muffin tin. Success indeed.

Strawberry & Poppy Seed Muffins
makes 1 dozen

1 c sugar
3/4 c all-purpose flour
3/4 c whole wheat pastry flour
1 t salt
1 t baking soda
1/2 c butter (1 stick), melted
1/2 c whole-milk ricotta
1 t vanilla
2 eggs, beaten
1 1/2 c chopped fresh strawberries, excess juice drained
1 T poppy seeds

Preheat oven to 350F. Grease a muffin tin, and set aside.

In a large bowl, mix together sugar, flours, salt and baking soda. In a small bowl, mix together butter (allow to cool), ricotta, vanilla and eggs. Stir into flour bowl, mixing well. Gently fold in strawberries and poppy seeds, until just mixed.

Divide batter evenly among muffin tin, and transfer to the oven. Bake 25-30 minutes, until deep golden brown and a toothpick inserted comes out clean.

Note: These are very moist muffins and will be slightly crumbly when warm. Allow to cool before removing from tin, if this matters to you!

I have been on such an egg kick recently. Eggs for breakfast, eggs for lunch, eggs for dinner. Scrambled eggs, hardboiled eggs, frittatas. My go-to favorite is one my father used to make for me. It is so ridiculously simple a recipe is not really needed. In a coffee mug (he always used a coffee mug, so I do too…), place 2 warm hardboiled eggs with a few tablespoons of butter and a good amount of salt and pepper. With a fork and knife, coarsely cut up the eggs and their warm insides will melt the butter. Sure you could get fancy and add fresh herbs, but that is really not the point here. It is simple, it is delicious, and as far as I am concerned the best thing going when it comes to hardboiled eggs.

The recipe I am sharing today however is a bit more “gourmet”. Straightforward for a quick weekend bite, but jazzed up enough that it would be perfect for entertaining. That is a fine line to walk—impressive but not fussy, and I am always happy to find something to fit this category.

So try both. Try either. Both are simple pleasures, and will not disappoint.


Baked Eggs with Leeks
serves 2

2 T olive oil
1 small leek, chopped (white and light green parts only)
2 cloves garlic, minced
2 T butter
4 eggs
1/4 c chopped basil
4 T heavy cream (or to taste)
salt and pepper, to taste

In a small sauce pan, heat olive oil over medium heat. Add leek and garlic, and sauté 5-7 minutes, until golden brown. Set aside.

Preheat broiler to high. Add 1 T butter to 2 single-serving oven proof dishes. Place under broiler for 2 minutes, until butter has melted. Carefully remove from oven, and break 2 eggs into each dish. Return to oven and cook 4-7 minutes, until desired consistency (less time for a runny yoke).

Top each dish with leeks, basil, 2 T heavy cream and salt and pepper, to taste. Serve immediately.

There are quite a few holidays I can ignore, but with a name like Erin, St. Patty's Day is not one of them! My plans this year do not include green beer, cabbage, or even wearing green—but instead spending my night at the photography class I began last week. I am very excited to finally be figuring out how to use my camera on manual and hope in the coming weeks I get some great tips.

I will however be enjoying this potato dish, dotted with hints of green, and seasoned with fennel. Not exactly the custom "corn beef and cabbage", but I think my ancestors would approve. It is quite tasty on the crostini, but just as great a side potato salad. I will be making this again!

Potato Crostini

8-10 small red potatoes
1/4 c olive oil (or less)
1/4 c chopped fresh basil
2 T chopped chives
1/2 c crumbled feta cheese
2 T pumpkin seeds, or pine nuts
1 t fennel seed
1 t salt
pepper, to taste
1 baguette, cut into 1/4" slices and toasted

Preheat oven to 375F. Poke a few fork holes in each potato, and place directly on the oven rack. Bake 45-50 minutes, until potatoes are cooked through. Remove from oven and allow to cool.

Coarsely chop potatoes and toss with olive oil, in a large bowl. Gently stir in basil, chives, feta, pumpkin seeds, fennel, salt and pepper, seasoning to taste. Serve on baguette slices, or as a side dish.