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I’ve been trying to eat as seasonally as possible, and to always ask my local vendors “What’s good today?” At a recent trip to a favorite local cheese shop, the staff mentioned enthusiastically that it was “a perfect time of year for goat cheese.” So goat cheese has been on my mind, and I’ve been inspired to go along with the season.

One of the nicest ways to enjoy goat cheese is with a good, fresh pear, so I have been eagerly scouting the markets, hoping to find that perfect piece of complementary fruit. However, while it may be a great time of year for goat cheese, it seems the pears aren’t on quite the same schedule. The pears at my neighborhood supermarkets have been a little on the hard side recently—they may look great in the produce display, but are often just a little too firm to eat right away. At least, not without a little help—roasting them in the oven is an easy way to soften them and bring out additional flavor as well.

For a quick one-dish meal at home, I combined some crumbled goat cheese with roasted pears, walnuts (left over from trying Guilherme’s awesome ricotta walnut pasta recipe recently), a couple of handfuls of greens and penne pasta. This is wonderful served warm, or as a cold salad the next day. Enjoy!

Penne with Roasted Pear, Goat Cheese and Walnuts

Serves 4-6

Ingredients:

• 8 oz. pasta, such as penne
• 2 Bosc pears, ripe but firm (firmer varieties of pears work best)
• 1 tablespoon plus 3 1/2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons balsamic vinegar
• Juice of half a lemon
• 1/2 cup baby arugula (rocket)
• 1/2 cup baby spinach
• 1/4 cup chopped walnuts
• 1/4 cup crumbled goat cheese
• Pinch of sea salt

Directions:

Preheat oven to 425° F. Slice the pear into thin wedges, leaving the skin on and removing the center core. Toss with one tablespoon of olive oil, coating lightly, then place in baking dish and roast in oven for 10 minutes. Remove from oven, stir again, and return to oven for an additional 5 minutes. Allow to cool, then cut into smaller bite sized pieces.

Mix together the remaining 3 1/2 tablespoons of olive oil with the balsamic vinegar and lemon juice. Cook penne according to package directions. Drain pasta and mix in the olive oil-vinegar-lemon juice mixture, then mix in the chopped pears, arugula and baby spinach. If desired, add a little sea salt to taste. Divide among plates and top with crumbled goat cheese and chopped walnut pieces.

Option: Skip the pasta and just serve with extra greens as a salad.

(Pictured above: Tuna, Asparagus and Parmesan Frittata)

Eggs…they’re not just for breakfast anymore! I’m one of those people who can gladly eat eggs at any meal—one of my favorite no-brainer suppers is an omelet with a quick salad or vegetable dish on the side.

A frittata is like an Italian version of an omelet—however, the ingredients are mixed into the egg, rather than folded into the center as a filling. Traditionally, frittatas are cooked first in a pan on the stovetop, then popped under the broiler for a few minutes to brown. At the end of a long work day though, I like to keep things easy—I just bake my frittata in the oven and cook everything in one simple step.

You can pretty much throw anything into a frittata, and they are a great way to use up leftover vegetables or whatever items you have rattling around your refrigerator or pantry. I like using vegetables, since I always seem to have a few stray ones in the fridge. My boyfriend’s Italian mother often added sausage to hers. Canned tuna, cooked potatoes, shredded prosciutto and leftover pasta are also tasty filling ingredients. Basically, it’s all up to you and your imagination (or the contents of your refrigerator).

Here are a couple of simple frittata ideas to try. Hope you enjoy them!

(Each recipe makes 6-8 servings.)

Tuna, Asparagus and Parmesan Frittata

Ingredients:

• 6 large eggs
• 1 cup milk
• Pinch of sea salt
• 1 small (3 oz) can tuna, flaked and drained (I like a good quality Italian tuna)
• 8 cooked asparagus spears, cut into 1-inch pieces
• 1/4 cup shredded parmesan cheese
• Olive oil for the baking dish

Directions:

Preheat oven to 350°F (177°C). Lightly oil an 8-inch baking dish (round or square, it doesn’t matter) with olive oil. Beat the eggs, milk and salt in a large bowl. Stir in tuna, asparagus pieces, and shredded parmesan. Pour into oiled baking dish and bake for 30-35 minutes or until set. Allow to cool for 5 minutes, then cut into wedges and serve.

Tomato, Basil and Asiago Frittata

Ingredients:

• 6 large eggs
• 1 cup milk
• Pinch of sea salt
• 1 cup fresh tomato, chopped and with seeds removed
• 1/4 cup chopped fresh basil (about 10-12 leaves)
• 1/4 cup shredded asiago cheese
• Olive oil for the baking dish

Directions:

Preheat oven to 350°F (177°C). Lightly oil an 8-inch baking dish with olive oil. Beat the eggs, milk and sea salt in a large bowl, then stir in chopped tomato, chopped basil and shredded asiago. Pour into oiled baking dish and bake for 30-35 minutes or until firm. Allow to cool for 5 minutes, then cut into wedges and serve.

(Note: Frittatas don’t have to be served hot…they are often enjoyed warm or at room temperature, so they are also perfect to take to lunch the next day!)

Well, spring has definitely been coming “in like a lion” this year— there are still a few raw and rainy days ahead as we wait for the nicer weather to arrive. And on days like these, there is nothing better than a bowl of soup.

I especially love a refreshing lime flavored soup to clear the head and warm the body during this transitional period. This tangy, Southeast Asian inspired lime soup makes a great light meal, is quick to prepare, and reminds us of warmer days ahead. Enjoy!

Zesty Lime and Salmon Soup

Serves 4-6

Ingredients:

• 1 tablespoon olive oil
• 6 cups chicken stock
• 12 oz. salmon fillet, skin removed and cut into bite sized pieces
• Juice of 2 limes, plus additional wedges for serving
• 6 cloves garlic, minced
• Handful of sliced cremini or button mushrooms
• 1 small onion, thinly sliced and quartered
• 1/3 cup cilantro, chopped or torn
• 1 jalapeño or Serrano pepper, thinly sliced
• Sea salt

Directions:

In a large stockpot or saucepan, heat the oil and add in the garlic, mushrooms, onion, and pepper. Sauté for about 5 minutes. Add the chicken stock, lime juice, and fish pieces. Bring to a boil, reduce heat and simmer for about 5-7 minutes until fish is cooked through (Skim foam from the surface of the soup as it appears). Stir in the cilantro and season to taste with sea salt. Ladle into bowls and serve with lime wedges on the side.

(Note: You can also substitute chicken or a different fish of your choice, or add a handful of rice noodles to each bowl before serving if you prefer a more filling soup.)

With the recent Easter holiday, many of us now have extra hard boiled eggs in the refrigerator, and making deviled eggs is a great way to use them up. I always think of deviled eggs as a “festive” food, as I associate them with parties, picnics, good times and good friends. My dear friend Stef (who is a good egg) makes a fabulous deviled egg for cocktail parties with pals. But who needs to wait for a party to make deviled eggs? They are fun to make and eat any time.

Food historians say that the deviled egg dates back to early Roman times, when boiled eggs were served with spices poured on top. Classic American deviled eggs are made with a little mayonnaise blended with spicy ingredients such as mustard, cayenne pepper or paprika. (That’s where the “devil” comes from.) However, the name has long been used to describe any sort of stuffed egg, which doesn’t necessarily have to be spicy.

As an alternative to the classic version, I’ve replaced the mayonnaise with Greek yogurt and silken tofu for Mediterranean and Asian inspired deviled eggs. Both ingredients work wonderfully to add moisture and texture to the egg filling, and are a nice change from the traditional recipe.

Greek Inspired Deviled Eggs

(Makes 6 servings)

Ingredients:

• 3 hard boiled eggs
• 2 tablespoons Greek style yogurt (I like Fage)
• 1 tablespoon crumbled feta cheese
• 1 tablespoon chopped black olives
• 1 teaspoon fresh thyme leaves

Directions:

Peel hard boiled eggs and slice lengthwise. Scoop out the yolks and place in a bowl. Using a fork, mash yolks with the yogurt and mix well. Mix in the feta cheese, chopped olives, and fresh thyme leaves. Spoon mixture into each egg cavity. Keep in the refrigerator until ready to serve—they taste even better after the flavors have set in the fridge for a while.

Japanese Inspired Deviled Eggs

(Makes 6 servings)

Ingredients:

• 3 hard boiled eggs
• 2 tablespoons silken tofu
• 1/4 teaspoon miso paste
• 1/4 teaspoon mirin
• 1 tablespoon chopped scallions
• 1 tablespoon shredded crabmeat
• 1 tablespoon chopped re-hydrated shiitake mushrooms
• A pinch of sea salt

Directions:

Peel hard boiled eggs and slice lengthwise. Scoop out the yolks and place in a bowl, then mash yolks with the tofu, miso paste and mirin. Mix in the chopped scallions, shredded crabmeat, and shiitake mushrooms. Season to taste with sea salt. Spoon mixture into each egg cavity. Store in the fridge until ready to serve.

Enjoy!

I’ve been seeing the telltale signs that winter is finally at an end…my fellow train commuters are swapping their heavy coats for raincoats, there are more hours of sunlight during the day, and the price of artichokes is (finally!) dropping at the grocer. Spring is definitely in the air!

My boyfriend Robert, who grew up in an Italian-American family, often reminisces about his late mother’s baked stuffed artichokes. Living in Rhode Island, we are fortunate to have access to good Italian markets, where we can find terrific pre-made artichokes at the deli counters. However, there is simply no comparison to a home cooked version made with love.

Since the artichokes at our local market have been so gorgeous (and finally affordable) recently, I had to pick up a few to experiment with. I decided to create my own recipe in tribute to this very Italian dish, but gave it an Asian twist—adding shiitake mushrooms and replacing the usual Italian bread crumbs with lighter Japanese panko.

Baked Stuffed Artichokes with Panko, Black Olives and Shiitake Mushrooms

Makes enough stuffing for 4 small artichokes or or 2 large artichokes (Artichokes can be comically huge these days.)

Ingredients:

• 4 small or 2 large artichokes
• 2 tablespoons fresh squeezed lemon juice
• 1 tablespoon sea salt
• 1/3 cup olive oil
• 1 cup Japanese panko flakes
• 1-2 cloves garlic (minced)
• 1/4 teaspoon freshly ground black pepper
• 8-10 black olives (diced)
• 2-3 tablespoons re-hydrated shiitake mushrooms (chopped)
• Additional olive oil for brushing the artichokes/baking dish
• Lemon wedges for serving

Directions:

First, prepare the artichokes for stuffing: Slice about an inch off the top of each artichoke and snip the sharp tips of each leaf with scissors. Pull out the woody inner leaves from the center until the fuzzy “choke” covering the heart is revealed. Remove the fuzz with a small sharp knife or spoon. (I use a strawberry/tomato huller gadget that works really well.) Remove the stems of the artichokes, cutting them flush against the base so the artichokes are able to sit upright in a baking dish. Peel the stems with a vegetable peeler, removing the tough outer layer. (Note: Artichokes will brown quickly once they are cut—to prevent this, put out a large bowl of water with some lemon juice squeezed into it and keep the cut artichokes in the bowl until you have finished prepping all of them.)

Bring a large pot of water to a boil and add the artichokes and peeled stems along with the salt and two tablespoons of lemon juice. Boil for about 30 minutes, or until the leaves are tender. While the artichokes are cooking, re-hydrate the shiitake mushrooms in a cup of warm water.

Preheat oven to 400°F. Remove the artichokes and stems from the water and place upside down on a paper towel lined plate to drain. Chop the cooked artichoke stems and shiitake mushrooms into small pieces (reserving a few mushroom slices for garnish). Combine the olive oil, panko flakes, minced garlic, ground pepper, diced olives, chopped mushrooms, and chopped stems in a mixing bowl. Place artichokes upright in lightly oiled baking dish. Spoon mixture into each hollowed out artichoke and brush all over with olive oil. Bake for 20 minutes. Remove from oven, garnish with reserved mushroom, and serve with lemon wedges.

(Note: To make an Italian artichoke that is more like what Robert’s mother used to make…add a little extra oil to the stuffing, skip the shiitake mushrooms, and use seasoned Italian bread crumbs instead of the panko. And of course, don’t forget the love.)

Happy Spring!

Like many people who work, I have a long and hectic day most weekdays. By the time I get home in the evenings, I often have just a little time (and energy) to throw something together for dinner.

For those evenings when time is precious, it’s nice to have something ready in the fridge as a time saver, such as cooked chicken. I especially enjoy a simple, Chinese style poached chicken for its tender texture, fresh taste and versatility.  

Here are just a few ways to use poached chicken…the possibilities are numerous:

• Chilled, sliced and served with romaine leaves to make easy lettuce wraps
• Thrown into a salad
• Folded in rice paper with cellophane noodles and greens for a quick fresh spring roll
• Shredded and stirred into rice porridge/congee
• Enjoyed as is, with a little dipping sauce (see recipe below)
• Sandwich roll-up (try it in a whole wheat wrap with shredded carrots, cilantro, and a bit of peanut butter for a Southeast Asian flavor).

This Chinese style poached chicken recipe is easy to make ahead of time, with a minimum of ingredients and fuss. (Fittingly enough, it is based on a recipe used by my brother Dave…who just happens to write about productivity tools and tips.)

Chinese Style Poached Chicken:

Ingredients:

• 2 whole chicken breasts, skin on and bone in
• A few scallion stalks, chopped into medium sized pieces 
• 3-5 slices of ginger root
• 1/2 cup dry sherry

Equipment:

• A large pot with a tight fitting lid

Directions:

Fill the large pot with water and put over heat to boil. While the water is waiting to boil, wash the chicken breasts, chop up the scallions and ginger and set aside. When the water reaches the boiling point, carefully lower the chicken breasts into the pot. Wait 30 seconds, then TURN OFF THE HEAT. Add the scallions, sliced ginger, and sherry, cover the pot and let sit undisturbed for 35 minutes (no peeking!). Remove the chicken, which should now be cooked through and tender. Allow to cool. Remove the skin and carefully carve or pull the meat from the bones. Use immediately, or store in your fridge to keep handy for the next couple of days.

(Note: You can also use boneless, skinless chicken breast—just reduce the poaching time to about 25 minutes.)

Sauce Suggestion: (Increase recipe as needed, though a little goes a long way)

• 1 tablespoon sesame oil
• 1 scallion stalk, finely chopped
• 1 teaspoon ginger, minced
• 1 tablespoon soy sauce
• Sea salt or kosher salt to taste

Briefly sauté the chopped scallion in the sesame oil, then remove from heat and mix in soy sauce, ginger and a sprinkling of salt to taste. Use as dipping sauce or drizzle on top of sliced chicken. (My favorite use: Arrange a few chicken pieces on a romaine leaf with a bit of the sauce to make a lettuce “boat”…delicious!)

Have fun coming up with other ways to use this in your own recipes. Enjoy!