Category Archives: Vegetables

Dahlia Bakery’s Tasty Tomato Soup

September 29, 2020

My favorite treat in Seattle comes from Tom Douglas’ Dahlia Bakery (or LOLA their Mediterranean inspired restaurant across the street). They have tiny donuts (more like a beignet) that they serve hot with sweetened mascarpone and marionberry dipping sauce. They’re incredible! Everything I’ve tried at both restaurants has been delicious. And of course I have the Dahlia bakery cookbook. It has a recipe for the Dahlia donuts which I’ve yet to try (probably because I know I’ll never be able to replicate the original and I live close enough, so why bother?!) but I have made- and loved!- their tomato soup recipe.

I thought this soup was just perfect as written. Though I did use half and half instead of cream because I had it around. And while it won’t be quite as rich, it’ll save you a few calories. Use high quality whole or crushed tomatoes for the best flavor. Soup needs a lot of salt so don’t be shy and season it generously to taste. I didn’t make the brown butter croutons because I was serving it alongside grilled cheese (perfect for dipping!) but next time I definitely will. They sound divine.

Dahlia Bakery’s Tasty Tomato Soup

INGREDIENTS

Tomato Soup:
1 Tbsp. unsalted butter
1 Tbsp. olive oil
1 medium onion, thinly sliced
3 garlic cloves, smashed with the side of a knife and peeled
5 cups canned whole tomatoes in juice (I used Cento brand, can also use crushed tomatoes)
1 cup water
2/3 cup heavy cream (I used half and half, heavy cream will make it richer)
1 1/2 -2 tsp. kosher salt (adjust to taste)
1/4 tsp. freshly ground black pepper (adjust to taste)
1/4 tsp. crushed red pepper flakes (adjust to taste)
1/4 tsp. celery seed (I used celery salt)
1/4 tsp. dried oregano or 1/2 tsp. finely chopped fresh oregano
1 Tbsp. sugar

Brown Butter Croutons:
3 Tbsp. unsalted butter
4 slices rustic bread, crusts removed, cut into 3/4- to 1-inch cubes (30 to 36 cubes)
Kosher salt and freshly ground black pepper

fresh basil, for serving (optional)

DIRECTIONS

  1. Heat the butter and olive oil in a large saucepan and sauté the onion and garlic until the onion is translucent, about 5 minutes. Add the tomatoes, water, cream, salt, red pepper flakes, celery seed, oregano, and sugar. Bring to a boil, then lower the heat to a simmer and simmer for 15 minutes.
  2. Remove from the heat and puree in batches in the container of a blender. Return the soup to the pot and reheat to a simmer, seasoning to taste with salt and pepper.
  3. Meanwhile, to make the brown butter croutons, preheat the oven to 350°F. Heat the butter in a small pan over medium heat and cook, stirring often, until the butter is golden brown and aromatic, about 3 minutes after the butter melts. Remove from the heat. Put the bread cubes in a bowl and pour the brown butter over them, tossing to coat. Season to taste with salt and pepper and toss again. Spread the bread cubes on a baking sheet and place it in the oven. Bake until the croutons are toasted and golden, about 20 minutes, stirring occasionally. Remove the pan from the oven.
  4. Serve the soup hot, garnished with the croutons and fresh basil (both optional).

(Adapted from The Dahlia Bakery Cookbook: Sweetness in Seattle)

Mixed Green Salad with Balsamic Vinaigrette

September 10, 2020

I’m always making mixed green salads to go alongside pizza or pasta or soups and sandwiches, etc. This is my go-to combination of vegetables and lettuce- I don’t always include everything but a bit of what I have on hand. And then I serve it with our favorite store-bought salad dressing or make my own vinaigrette. This has become my favorite balsamic vinaigrette recipe lately. It’s simple to make- just whisk everything together in a bowl. And it’s got just the right balance of oil and vinegar, tangy and sweet. Use high quality balsamic and olive oil for the best flavor.

Mixed Green Salad with Balsamic Vinaigrette

INGREDIENTS

mixed green lettuces
grape or cherry tomatoes, halved
cucumber, sliced
carrot, peeled and grated
red onion, thinly sliced
red bell pepper, diced
radish, thinly sliced

Balsamic Vinaigrette:
2 Tbsp. honey
1 Tbsp. dijon mustard
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
1 large garlic clove, minced
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil

DIRECTIONS

  1. In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified. Store in a jar with a lid and refrigerate. Shake well before serving.
  2. Place mixed greens in a serving bowl and add vegetables. Drizzle with balsamic vinaigrette, toss, and serve.

(Adapted from Barefeet in the Kitchen)

Zucchini Cheddar Frittata

September 2, 2020

I have a hard time convincing anyone else around here to eat zucchini. (Unless it’s disguised in a baked good or this delicious cornbread.) So I didn’t have high hopes for this zucchini frittata, and was so surprised when all my kids and husband ate it without complaining! Consider it both zucchini-lover and zucchini-suspicious approved.

I think the secret to the success of this frittata is shredding the zucchini. It almost blends into the texture of the eggs and cheese. I used a sharp Cheddar and lightened it slightly by using half and half instead of cream (it was still plenty rich). This recipe is quick and flavorful and full of veggies- everything I like!

Zucchini Cheddar Frittata

INGREDIENTS

12 oz. zucchini (about 2 small zucchini)
2 Tbsp. unsalted butter
1/4 cup finely chopped shallots (or green onion)
3/4 tsp. salt, divided
6 large eggs
1/4 cup heavy cream (I used half and half)
1/4 tsp. freshly ground black pepper
3 oz. (about 1 cup) grated sharp Cheddar cheese

DIRECTIONS

  1. Preheat the oven to 325 F.
  2. Using a food processor or box grater, grate the zucchini. Place the grated zucchini on top of several layers of paper towels or inside a kitchen towel and wring dry. If necessary, repeat 1-2 times to remove any excess moisture.
  3. In an 8 or 10-inch ovenproof, nonstick sauté pan, melt the butter over medium heat. Add the shallot (or green onion), zucchini and 1/2 teaspoon salt and cook, stirring occasionally, until the moisture evaporates and the zucchini is tender, 6-7 minutes.
  4. Meanwhile, in a medium bowl, whisk together the eggs, heavy cream (or half and half), remaining 1/4 teaspoon salt and pepper.
  5. Add the cooked zucchini and grated cheese to the egg mixture and stir to combine. Pour the frittata mixture into the pan (no need to wash it), then place in the oven and bake until set, 20-23 minutes (I used a 10-inch pan and it cooked in 20 minutes). Carefully (remember the handle will be HOT!) remove the frittata from the oven and let sit several minutes before slicing to serve.

Serves 2-4.

(Adapted from Once Upon a Chef)

Avocado, Arugula, and Goat Cheese Panini

August 17, 2020

Today’s recipe is inspired by the same cafe as this turkey havarti panini. They had an avocado goat cheese sandwich on the menu that also become a part of my regular order. My girls loved it too. And it is so simple to make at home! Sliced white or multigrain bread (I recommend sourdough) is spread with creamy goat cheese, ripe avocado (don’t skip seasoning it with some sea salt and pepper flakes), topped with roasted red pepper and arugula, and grilled until melty and crisp. You can add sliced turkey or bacon. Or replace the roasted red pepper with sliced tomato or sun-dried tomato. All would be delicious!

Avocado Goat Cheese Panini

INGREDIENTS

crusty white or multigrain bread, sliced (I use sourdough)
avocado, sliced
goat cheese (I love the creamy goat cheese spread from Trader Joes)
baby arugula
roasted red pepper, sliced (I have also used spicy Mama Lil’s peppers, or use sliced tomato or sun-dried tomatoes)
salt and freshly ground black pepper/crushed red pepper flakes
olive oil, for grilling

DIRECTIONS

  1. Preheat a pan on the stove or panini press to medium heat. Coat with some olive oil or nonstick cooking spray.
  2. Spread avocado on a slice of bread. (I like to mash it a bit with a fork so it doesn’t slide around.) Season with salt and pepper and/or crushed red pepper flakes. Top with roasted red pepper and arugula.
  3. Spread goat cheese on a second slide of bread and place on top of the sandwich.
  4. Grill on the preheated pan or panini press, flipping halfway through if necessary, until the bread is crisp and golden brown and the goat cheese has melted. (If you’re using a regular pan you can use a lid or second pan to press the sandwich down while grilling and achieve the panini effect.) Slice and serve.

Caprese Salad

August 4, 2020

Caprese screams summer to me. This pretty Italian salad is simply tomatoes, mozzarella, and sweet basil, drizzled in olive oil (and often balsamic as I’ve done here). Because it’s so minimal, high quality ingredients really matter- juicy ripe tomatoes, the freshest basil, high quality vinegar and extra virgin olive oil- even good sea salt and fresh cracked pepper make a difference in a meh vs. outstanding Caprese salad!

I haven’t provided amounts because you can use whatever sizes of tomatoes and mozzarella you want (larger ones sliced on a platter or smaller balls tossed in a bowl). You can also use whole cherry tomatoes and mozzarella balls and skewer them on toothpicks for mini caprese kabobs! The dressing and seasonings are adjusted to taste. You can use a little basil or a lot. Go easy on the balsamic vinegar and I highly recommend the glaze. It’s essentially balsamic syrup and adds an amazing punch of sweetness. Serve with crusty bread for soaking up the juice/dressing.

Caprese Salad

INGREDIENTS

fresh mozzarella, sliced or small mozzarella balls (I used pearls)
tomatoes, sliced, or cherry or grape tomatoes, halved
fresh basil, chopped
sea salt and freshly ground black pepper
balsamic vinegar
extra virgin olive oil
balsamic glaze (optional, but recommended)

DIRECTIONS

  1. If you’re using sliced tomatoes and mozzarella, layer them on a serving platter. If you’re using cherry/grape tomatoes and mozarella balls, combine them in a serving bowl. Top with some fresh basil. Season with sea salt and freshly ground black pepper. Drizzle with a bit of balsamic vinegar (go light on the vinegar) and extra virgin olive oil. Toss and adjust seasonings to taste. Drizzle with a bit of balsamic glaze (optional, but so delicious!) and serve.