Ingredient of the Month // Asparagus

It is fresh at farmer's markets this time of year and I love incorporating it into spring and early summer dishes. Asparagus is delicious just grilled with a little oil, salt and pepper but the whole point of the Ingredient of the Month is to try something new. So, I've made a quiche!

I've made mini quiches before but I actually haven't made a proper pie-sized one. I was very nervous about the crust sticking to the pie pan, but the instructions on the box, the recipe and a few different sites I visited never said anything about greasing the pan. To my relief, the crust came off the sides of the porcelain dish cleanly (and deliciously).

I used purple asparagus because I've never cooked with it before. When I asked the gentleman at the farmer's market what the difference was his reply was "it's just purple". Luckily, he was right! The flavor is the same as green asparagus. Has anyone ever tried white asparagus?

Asparagus, Spring Onion and Gruyere Quiche
adapted from Martha Stewart Living

Ingredients

• 1 tbsp butter
• 2 spring onions, washed, white parts sliced
• salt and pepper
• 1 pound asparagus, washed, tough ends removed and then sliced thinly on the bias/diagonal
• 4 large eggs
• 1 and 1/4 cup Half and Half
• ground nutmeg
• pie crust
• 1 cup shredded gruyere cheese

Process
Preheat the oven to 350 degrees with the racks in the lowest position possible (I had one at the very top and one at the very bottom... the quiche goes on the one on the bottom.

In a large skillet melt the butter over medium. Add the sliced onion and asparagus and cook until asparagus is crisp-tender (about 5-6 minutes). Let cool.

In a large bowl, whisk together the eggs, half and half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese, then asparagus mixture, then pour egg mixture on top. (I did the cheese last... I think putting it down first would have helped keep moisture from getting to the bottom of the quiche... but that is just a guess).

Bake until the center is just set, 50-60 minutes (50 was just right for ours). Rotate the sheet once halfway through. Let quiche sit for 15 minutes (while you take pictures of it), slice into 6 servings and enjoy!

Ingredient of the Month // Lemon

March is here! Even though it has snowed three times already this month here in Chicago we're picking a fresh ingredient... Lemon!

Lemon is a fun ingredient because you can use it in a wide variety of dishes! I happy to love lemon in both savory and sweet dishes.  The recipe we tried was homemade gnocchi, roasted Brussels sprout and pine nuts, and lemon zest.

We made the gnocchi from scratch and it took two batches and several views of this video called "You're Doing It All Wrong - How to Make Gnocchi" before getting it right.  But it was worth the trouble!

After making the gnocchi we sauteed it in some browned butter and then tossed the Brussels sprouts together and topped with some fresh Parmesan cheese. We toasted with a Windy City Epicurean recommended La Bastide Saint Dominique Cotes du Rhone Blanc (available at Binny's).

Gnocchi with Brussels Sprout, Pine Nuts, and Lemon Zest (via oh my veggies)
Ingredients
1 pound Brussels Sprout, trimmed and quartered
2 tablespoons olive oil, divided
1 pound gnocchi, cooked & drained
Zest from 1 lemon
1/4 cup pine nuts, toasted
1/4 cup shredded Parmesan cheese
Salt and Pepper to taste

Process
Preheat oven to 400 degrees.

Toss the Brussels Sprout in 1 tablespoon of olive oil and transfer to a large, rimmed baking sheet.  Roast in the oven for about 20 minutes, tossing occasionally. 

Toss the roasted Burssels Sprouts, remaining olive oil, gnocchi, pine nuts, zest, and Parmesan cheese and enjoy!!

yes, it is that easy!

p.s. please head over to my Reader Survey and let me know what you think about Color Me Styled! (link here)

Ingredient of the Month // Leeks

Join our Ingredient of the Month Club!  All you have to do is try a recipe with our selected ingredient. We're going to focus on healthy, whole, balanced ingredients to promote a healthy lifestyle but if you want to rock kale cupcakes, be our guest.  The submission method may change but for now, complete the form by clicking the link below and if you have a picture send it my way via e-mail to colormestyled@gmail.com.  Or if you have a Foodily account you can favorite all of the recipes and add yours to our lists!

Recipe Submission Form

For February we are cooking with leeks.  Leeks belong in the onion and garlic family and kind of look like giant green onions!  They're sweeter than most onions and make a fabulous edition to most soups and stews.  The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves.  

Quinoa with Leeks, Mushrooms and Red Pepper (via My Recipes)

Ingredients

- 2 cups fat-free, low-sodium vegetable broth

- 1 cup water

- 1/2 teaspoon salt, divided

- 1 1/2 cup uncooked quinoa

- 3 tablespoons parsley, chopped

- 1 tablespoon olive oil, divided

- 1/4 teaspoon pepper, divided

- 3 cups leek, thinly sliced (2-3 leeks)

- 4 cups shiitake mushroom caps, thinly sliced

- 1 1/2 cup red bell pepper, chopped

- 1/4 cup dry white wine

- 1/2 cup walnuts, chopped

Process

1. Combine broth, water, and 1/4 teaspoon salt in a large saucepan; bring to a boil. Stir in quinoa. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in 3 tablespoons parsley, 1 1/2 teaspoons oil, and 1/8 teaspoon black pepper. Remove from heat; keep warm.
2. 
   
3. Heat remaining 1 1/2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add leek; sauté 6 minutes or until wilted. Add mushroom caps, bell pepper, and wine; cook 2 minutes or until vegetables are tender. Stir in remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place 1 cup quinoa in each of 4 shallow bowls; top each with 1 1/4 cups vegetable mixture and 2 tablespoons walnuts.

Ingredient of the Month // Squash

Last week I mentioned that I wanted to start a few new series on Color Me Styled and today I'm launching The Ingredient of the Month Club.

The idea is easy.  I'll pick an ingredient and I'll post the recipe that I tried on the 1st Thursday of every month.  All you have to do is try a recipe with that ingredient on your own and send it in!

We're going to focus on healthy, whole, balanced ingredients to promote a healthy lifestyle but if you want to rock kale cupcakes, be our guest.  The submission method may change but for now, complete the form by clicking the link below and if you have a picture send it my way via e-mail.

Recipe Submission Form

For January we've selected Squash.  Since there are several varieties we figured we'd leave it open and give you all the flexibility to try Butternut, Acorn, Spaghetti, or Turban.  You can prepare it as a side dish, as a main dish, or as a component of a main dish like in our tart below.

Acorn Squash & Chorizo Tart (adapted from Williams-Sonoma's One Pot of the Day Cookbook)

Ingredients

 - Pie Crust (quadruple points if you make it yourself... we picked up a pack of Pillsbury)

 - 1/2 lb acorn squash (1 at least 5 inches wide should be enough), peeled, seeded, and cut into 1/2 inch chunks

 - 2 tbsp olive oil

 - salt

 - 1/4 lb cured Spanish-style chorizo, diced (or 1/4 lb fresh ground chorizo from your deli counter)

 - 1 yellow onion, finely chopped

 - 1 clove garlic, minced

 - 1/2 cup shredded Monterey jack cheese

 - 1 egg yolk

Procedure

Position a rack in the lower third of the oven and preheat the oven to 400 degrees.  Put the squash on a baking sheet, drizzle with 1 tbsp olive oil, and toss to coat.  Spread the squash out in an even layer and season with salt and roast until almost tender, about 10 minutes.  Set the squash aside to cool.

In a frying pan over medium-high heat, warm the remaining 1 tbsp oil.  Add the chorizo and sautee until lightly browned, about 2 minutes.  If you are using raw, bulk chorizo be sure to cook it all the way through, or about 6-8 minutes.  Transfer the chorizo to a paper towel and pour off all but 1 and 1/2 tbsp of the fat and return the pan to medium high heat.  Add the onion and sautee until tender, about 5 minutes.  Add the garlic, season with salt, and cook for another minute.  Set the mixture aside to cool.

Remove the dough from the refrigerator and spread out onto a parchment lined baking sheet.  Spread the onion mixture evenly over the dough leaving a 1 1/2 inch border.  Evenly distribute the squash and chorizo and sprinkle with the cheese.  Fold the edge up and over the filling, forming loose pleats.  Lightly beat the egg yolk with 1 tsp of water and brush on the boarder.

Bake until the crust is browned and the cheese is melted, about 30 minutes.  Cut into wedges and enjoy!

Color Me Domestic - Orange Glazed Pork

Spicy and sweet, this Orange Glazed Pork is perfect for a weeknight meal and left overs for lunch the next day!

Color Me Domestic - Al Fresco Spring Salad

Summer has arrived which has almost everyone outside as much as possible. It sure is true for me! When looking for a recipe for this mild evening I wanted fresh, seasonal ingredients and light but full flavors.

And thus the Al fresco Spring Salad was created.

Seasonal favorites, peas, asparagus and shallots are mixed in with cheese filled pastas and moroccan sausages and topped with a dressing of olive oil, lemon juice, lemon zest and mint.

What I love about dishes like this is you can add or subtract the pasta and the meat to fit your need and the flavors will still be excellent. When I make a "salad" for dinner I do always try to beef it up with a grain and a protein.

Al fresco Spring Salad (adapted from Fit Bottomed Eats)

Ingredients

 - 2 1/2 cup fresh peas, shelled (frozen acceptable but not ideal)

 - 1 bunch of asparagus, trimmed into 1-inch pieces

 - 1 small shallot, thinly sliced

 - 1/2 cup fresh mint leaves, cut into small strips

 - 1/4 cup extra virgin olive oil

 - 1 lemon, zested then sliced and juiced

 - salt & pepper to taste

 - 1 package of refrigerated cheese stuffed pasta (optional)

 - Moroccan or Mediterranean style sausages (lamb, chicken, beef) (optional)

 - grated Parmesan cheese (optional)

Process

Bring a small pot of salted water to a boil. If you're making pasta bring a second pot of salted water to a boil that is big enough for your pasta.

While water warms up, cut up asparagus and set aside. Shell peas (probably not a bad idea to do this before you start the water as it can take a while) and set aside. Also cut shallot and mint then zest and juice your lemon. Toss shallot and lemon juice together. Set aside zest and mint (can be in the same bowl).

Grill sausages if you're using them.

Prepare an ice bath and place strainer in sink.

Once small pot of water boils add fresh peas and cook for 2 minutes (if using frozen follow directions on package). At 2 minutes drain peas and transfer them immediately to the ice bath. Re-strain the peas out of the ice bath after they've sat for a few minutes and fish out any ice chunks. Pat peas dry with a paper towel and put in serving bowl.

Re-fill pot with salted water and bring to a boil. Prepare another ice bath. Now it is time to cook the asparagus for 2 minutes. At 2 minutes drain asparagus and transfer immediately to ice bath. Re-strain the asparagus and pat dry with a paper towel and mix with peas in serving bowl. 

Toss together peas, asparagus, shallot, lemon juice, olive oil, mint and lemon zest and any additional ingredients you've added. Top each serving with a pinch or two of cheese and enjoy!

Color Me Domestic - Pork Chops with Grape Sauce

I'm still on the Self Magazine Drop10 plan and this is another meal that blew me away. On the site it is called Sweet and Sour Pork which is definitely true but I think Pork Chops with Grape Sauce makes it sound a bit more sophisticated.

Most of my meals do not include a sauce (jarred pasta sauce excluded) so I felt super accomplished and proud to have created a meal with a proper sauce! And it was pretty easy even thought it takes a bit of time to get things together. 

This is another good one for a Saturday or Sunday night when you've got extra time but that shouldn't deter you from trying it. Seriously, so good.

Pork with Grape Sauce w Broccoli, Quinoa & Edamame (via Self Drop 10)

Ingredients (for 2 servings)

 - 2 cups grapes

 - 2 4oz portions of pork tenderloin (or 2 6oz bone-in pork chops)

 - 1/2 tsp dried thyme

 - 1/4 tsp black pepper

 - 1/4 tsp salt

 - 6 tbsp low sodium chicken broth

 - 4 tbsp white wine

 - 2 cups broccoli rabe

 - 1 cup cooked quinoa

 - 1/2 cup cooked, shelled edamame

Process

Heat oven to 425 degrees and cook quinoa per package instructions.

On a baking sheet roast the grapes for 10 minutes. Transfer grapes and any juices rendered to a bowl and set aside.

Rub pork in thyme, salt & pepper. In a medium skillet heat 2 tsp olive oil over medium-high eat and brown pork for 1 minute on each side. Place pork on same baking sheet that was used for the grapes and cook until internal temperature reaches 145 degrees.

In same skillet bring grapes, chicken broth and wine to a boil then reduce heat and cook for at least 5 minutes. 

In another small skillet saute the broccoli rabe in 1 tsp olive oil. Prep edamame according to package instructions.

Once pork is cooked and is ready to serve top it with the grape sauce and serve with broccoli rabe, quinoa and edamame.

THE SKINNY (from Self.com)

• 465 calories, 13 g fat, 46 g carbs, 7 g fiber, 35 g protein

Color Me Domestic - Hot & Cold Chicken Burgers

I've completed one week on the Self Drop10 diet and fitness program. I really enjoyed it and did see some success which is always a good thing. There are two high intensity cardio sessions a week and three at-home weight sessions plus a calorie target of 1,600 which seems really high for us dieters but the recipes they provide make it easy to fill up on super foods.

On Sunday I made these chicken burgers that I am calling "Hot & Cold" because the burger is has a smoky tang to it and the cucumber salad is perfectly cool and refreshing. 

I recommend these for a Saturday or a Sunday when you have the time and counter space for prep. You have to process the ingredients yourself and then form them into patties. I would die for a big girl food processor but I managed just fine with my stand-by mini-prep! (These middle of the road processors handle more than the mini and come in super fun colors)

I just broke up each patty into one process cycle... so each ingredient got quartered.

Hot & Cold Chicken Burgers (via Self's Drop 10 Cookbook)

Ingredients

•  - 1/4 cup lowfat plain Greek yogurt
•  - 1 teaspoon white wine vinegar
•  - 1/2 teaspoon sugar
•  - 1/2 small red onion, divided
•  - 1 ripe avocado, cut into 1-inch chunks
•  - 1 cup thinly sliced cucumber
•  - 1/4 portobello cap
•  - 1 cup frozen shelled edamame, thawed
•  - 2 cloves garlic
•  - 2 boneless, skinless chicken breasts (6 oz each), quartered
•  - 2 tablespoons reduced-sodium soy sauce
•  - 1/4 teaspoon cayenne pepper
•  - 1 tablespoon olive oil
•  - 4 whole-wheat English muffins (or whole-grain buns), split
•  - Lettuce leaves (optional)

Process

Heat oven to 400°. 

In a bowl, whisk together yogurt, vinegar and sugar. Dice half the onion; add diced onion, avocado and cucumber to yogurt mixture; toss to coat. 

In a food processor, process portobello, edamame, garlic and remaining half of onion until finely chopped. Add chicken, soy sauce and cayenne. Pulse until chicken is chopped and ingredients are combined, about 12 times. Form mixture into 4 patties. If you're using a mini-prep repeat this 4 times until you've got all 4 patties finished.

Heat oil in a large oven-safe skillet over high heat. Add patties and cook, turning once, until both sides are browned, 2 to 3 minutes per side. Place skillet in oven; bake until patties are cooked through, 12 to 14 minutes. 

Place lettuce, if desired, and patties on bottom halves of muffins; top each with 1/2 cup avocado mixture and remaining muffin half.

THE SKINNY (from Self.com)

436 calories per serving, 20 g fat (4 g saturated), 36 g carbs, 7 g fiber, 31 g protein

Color Me Domestic - Spanish Breakfast Brussels Sprouts

I learned three things last night. One, this little vegetable is technically called Brussels Sprouts (Brussels being plural and capitalized). Two they're outrageously easy to prepare. Three, they are delicious.

I have eaten them at restaurants but haven't prepared them at home. I consulted my sister-in-law Katie for her recipe and it is easy enough to text it.

Since I was fairly confident Danny hadn't had them before I wanted to serve them with foods I knew he'd like that had strong flavors. I chose chorizo sausage and eggs (we have several left over from brunch ingredients).

The verdict? Danny wants this meal every night and told me to save it for the menu of every restaurant I open in the future.

Spanish Breakfast Brussels Sprouts (serves two with no left-overs)

Ingredients

2 cups Brussels Sprouts (trimmed and quartered)

1 tbsp olive oil

Salt & Pepper

1/2 a lemon

1/3 lb bulk chorizo sausage (or about half of a packaged sausage)

eggs (1-2 per person)

Process

Preheat oven to 400 degrees. Rinse the Brussels Sprouts, trim and quarter them and toss them in olive oil and sprinkle with salt and pepper. Place in a roasting pan and roast, tossing occasionally for 20-25 minutes.

Meanwhile cook the chorizo sausage breaking it into small pieces. Chorizo is a spicy red color so to tell it is done you'd need to break apart a piece or two to check. It is pork based so the meat should be totally white. It will take about 15 minutes on medium heat.

Remove the Brussels Sprouts from the oven and toss with juice of half a lemon. The chorizo should be finished now so toss it with the Brussels Sprouts and place back into the oven with the temperature off to keep them warm. 

Cook one or two eggs per person over easy to medium in the same pan used to brown the chorizo. If you are comfortable poaching eggs that is another tasty option.

To serve dish out the Brussels Sprouts and chorizo into bowls and top with the egg. Mix up the egg with the veggies and sausage and enjoy!

The dish can easily be served for breakfast or for everyone's favorite "Brinner" (Breakfast for Dinner). Or lunch! It is that good.

Color Me Domestic - Kitchen Sink Quinoa

Quinoa Fried Rice - image via Damn Delicious

Sometimes cooking in winter is a lot less exciting than other times of the year. Spring and summer bring fresh fruit and vegetables, grilling and patios. But if you find yourself tiring of casseroles, pastas and soups quinoa might be just the thing you need. 

This super grain packs a punch of flavor while also delivering protein and is so easy to prepare.

Every package will have instructions but in summary it is one part quinoa to one part liquid (water or stock) and it is simmered until all the liquid has been absorbed.

Then the dish you make is up to you!

In January we've made buffalo chicken quinoa, pesto quinoa and fried rice quinoa which was my favorite.

Fried Rice Quinoa (adapted from this recipe)

Ingredients

 - 2 large eggs

 - 2 cloves of garlic, minced

 - 1 small onion, diced

 - 8 oz mushrooms, diced

 - 1 head broccoli, chopped

 - 1 zucchini, chopped

 - 1/2 cup frozen corn

 - 1/2 cup frozen peas

 - 2 carrots, peeled and grated

 - 3 cups cooked quinoa

 - 1 tbsp grated fresh ginger

 - 3 tbsp soy sauce

 - 2 green onions, chopped

Process

Fry flat or scramble eggs in a small frying pan, set aside and let cool before chopping into small pieces.

Heat 1 tbsp of olive oil in a large frying pan or wok over medium high heat. Add garlic and onion and cook, stirring often until onions become translucent, about 4-5 minutes. 

Add mushrooms, broccoli and zucchini and cook, stirring frequently until veggies are tender, about 3-4 minutes.

Add corn, peas, carrots and quinoa. Cook stirring constantly, until heated through, about 2-3 minutes.

Add ginger and soy sauce and toss to combine and let it heat through for another 2 minutes. 

Stir in green onions and eggs and serve.

Color Me Domestic - Stuffed Zucchini

Stuffed Zucchini - Italian Style

Zucchini is a vegetable I am particularly fond of. When I was a wee girl we grew it in our backyard garden. And now that I am an adult with zero space to grow anything (and I've proven to be lethal to the herb plants I've tried) I enjoy purchasing fresh vegetables and finding delicious ways to eat them!

I originally found this stuffed zucchini recipe in a magazine and have made it my own over the last few years. The great thing is that the recipe can be modified based on your tastes and based on what you have in your refrigerator. It can be Italian (like the recipe I'm using today), Greek, Latin or American simply by changing up the stuffing.

Italian Style Stuffed Zucchini

Ingredients

 - Zucchini (1 whole zucchini per person)

 - Italian Sausage (either 1/2 link per person or about 1/4 lb if buying bulk)

 - Goat Cheese

 - Pine Nuts

 - Dried Oregano

Process

Preheat the oven to 350 degrees and spray a glass baking dish with nonstick spray.

In a non-stick frying pan brown the sausage meat. If you have links simply smush the sausage out of the casing or slice the casing and break up the meat in the pan. 

While the meat browns cut off the ends of each zucchini and slice in half long-ways. Using a spoon "gut" the zucchini by scooping out the center flesh of the vegetable. I typically wear gloves or use a plastic bag to handle the zucchini, something about the water from that vegetable leaves a funky film on your fingers.

Spoon out dollops of goat cheese, or if you're using the crumbled style just shake a bunch over the zucchini boats. When the sausage is finished browning transfer it to a paper towel to absorb some of the oil and then spoon pieces into the zucchini boats on top of the cheese. Toast the pine nuts for a few minutes just to brown them slightly and then sprinkle on top. Finish with a pass of oregano and then put them in the oven.

Bake the dish for 20-25 minutes.

Enjoy but just be careful... the zucchini is very hot when it comes out of the oven.

Color Me Domestic - Middle Eastern Soup

It is officially soup season and around here soup is a weekly ritual. The big le creuset is brought out, veggies are chopped and garlic minced. The best part is when all the ingredients have to simmer together and our small lofted one bedroom space smells wonderful.

We found this one over the weekend and it has warmed us up over these very chilly nights. We used red lentils which actually turn golden when cooked.

Middle Eastern Vegetable & Lentil Soup

Ingredients

1 tbsp olive oil

1 large onion, chopped

2 ribs of celery, chopped

3 cloves of garlic, minced

2 tsp ground cumin

6 cups low sodium vegetable broth

1 & 1/4 cups dry lentils, rinsed and drained

5 cups eggplant, diced (1 small to medium eggplant)

2 zucchini, chopped

1 tomato, chopped

1/2 tsp salt

2 tsp grated lemon zest

1 tbsp fresh lemon juice

1/8 tsp pepper (or more to taste)

Process

Heat the oil in a non-stick dutch oven over medium high heat. Add the onion, celery and garlic and cook, stirring occasionally until the vegetables are lightly browned, about 5 to 7 minutes. Add the cumin and cook until fragrant for about 1 minute.

Add the broth and the lentils and bring to a boil. Reduce the heat and simmer, covered for about 15 minutes. Add the eggplant and return to a boil. Return to a simmer again and cook again for 15 minutes.

Stir in the zucchini, tomato and salt and return to a boil. Reduce the heat and simmer, covered, until the zucchini is just softened but still colorful, 3-5 minutes. Stir in the lemon zest, juice and pepper. 

Serve it up and enjoy. 

Color Me Domestic - The Right Stuff-ing

My sister, Kelsey and my Mom starting the grinding process

The last component to Color Me Styled's Thanksgiving menu is the pièce de résistance... stuffing. 

I can never seem to get enough and to me it is the dish that makes Thanksgiving, well, Thanksgiving.

My mom has a cast iron hand mill that we use every year (stored in a 17 year old shoe box) to grind all of the ingredients together. And, my mom, with her strong stomach, is able to remove the innards and cook them to put into the stuffing instead of sausage.

How delicious does that look?? My mouth is watering.

Mom's Traditional Thanksgiving Stuffing

Ingredients

One small white onion - quartered or diced if not using food mill

3/4 large celery stalk - in pieces or diced

1 1/2 red delicious apples - in pieces or diced

1 honey crisp apple - in pieces or diced

the innards or bulk sausage cooked

bread crumbs for stuffing (see package for how much you need depending on the size of your bird)

Process

Clean and cut all ingredients down to size in order to run through food mill or food processor. If you do not have either of these tools, just dice everything evenly. If using a food mill or processor, also process the innards or the sausage. It is also helpful to process a few bread crumbs through in order to soak up juices and clean the mill as you go.

Add processed ingredients to bread crumbs and combine well.

Stuff your bird!

Or - if you don't like to stuff turkey - then cook it on the side according to the bread crumbs recipe. It is pretty easy stuff to cook so you can throw it in next to another ingredient and just make sure to watch the top. If it starts to brown too much then place tin foil on top.

Enjoy!!

Color Me Styled's Thanksgiving Staples

Cranberry Salsa

Green Beans and Ravioli Salad

Potato Season - 4 of our Favorite Potato Dishes

Color Me Domestic - Cranberry Salsa

Cranberries are a Thanksgiving table staple. But if your family is anything like mine the cranberries in the centerpiece got more attention than the plate of canned crans.

Enter: Cranberry Salsa

This recipe has forever changed the role cranberry at our Thanksgiving. It is such a yummy addition that tastes great on the turkey, on chips or, if you eat your Thanskgiving dinner like I do, all mixed in one forkful with potatoes, stuffing and turkey.

Cranberry Salsa

Ingredients:

1 package of fresh cranberries

2 large ribs of celery (finely diced)

1 small white onion (finely diced)

1 jalapeno, seeded, de-ribbed and minced

1/4 cup fresh cilantro, chopped

1/2 tsp salt

1/3 cup sugar

1/8 cup fresh mint, chopped (plus more as desired - this is to reduce the sugar content)

juice of 2 limes

Prep

In a food processor, process the cranberries until coarsely chopped. I usually also add the celery and onion instead of spending the time to finely dice them. Transfer to a medium bowl. Add the jalapeno, cilantro, salt, sugar, mint and lime juice. Stir well to combine. Transfer to a serving bowl, cover and refrigerate until ready to serve. 

The salsa is best if it is made about 3 hours before dinner and left to sit and meld together.

Color Me Domestic - Red Wine Capellini

Pasta is always an easy base for any meal and can be combined with nearly anything you can imagine. Seafood, chicken and almost every vegetable will flawlessly pair with the pasta of your choice. And, what can be easier than boil water, add salt, cooking pasta, rinse and serve?

Color Me Styled found a way to elevate your pasta standbys with this "peppery absorption-cooked red-wine capellini" dish from Michael Natkin's debut cookbook, Heriboracious. Earlier this summer we met Michael at Heaven on Seven in Chicago for a vegetarian's delight of snacks and great conversation between foodies.

Yes, we cooked dinner at 9:30 but it was a Friday night in if that helps.

The absorption method might seem odd and frankly, scary, to those of us who have the boil, salt, cook, rinse and serve mantra down pat but it is super easy and adds this rich flavor to the pasta itself. This dish is is flavorful and peppery and great for a date night in.

Vegan peppery absorption-cooked red-win capellini (serves 4 or two with left-overs)

Ingredients
 - 1 lb capellini
 - 3 tbsp extra-virgin olive oil
 - half a large white onion, thinly sliced
 - 6 garlic cloves, minced
 - kosher salt
 - 1 1/2 lbs zucchini diced (about two medium zucchinis)
 - 1 bunch of asparagus, trimmed and cut into 1/2 inch lengths
 - 1 1/2 cups halved cherry tomatoes
 - 1 tbsp smoked paprika
 - 1 tsp black pepper
 - 1/4 tsp cayenne pepper
 - 2 tbsp fresh oregano
 - 1 tsp fresh rosemary
 - 1 1/4 cups red wine (we used an inexpensive Spanish Tempranillo), plus additional
 - 1 1/4 cups water, plus additional
 - minced fresh flatleaf parsley for garnish

Preheat oven to 375. Break the capellini into approximately 3-inch lengths and spread on a baking sheet (no oil or cooking spray needed). Slide into over and toast, tossing occasionally with tongs until golden brown. About 10 minutes.

Measure out the 1 1/4 cups of wine and then pour a glass for yourself and your cooking buddy. Make sure there is at least 1/2 cup remaining in the bottle. Cheers. 

Meanwhile, heat the olive oil in a large pot (at least 5 1/2 quarts) with a lid over medium heat. Add the onion, garlic and a pinch of salt and cooking for about 5 minutes (the onions should soften but not brown). Increase the heat to medium-high and add the zucchini and another pinch of salt. Saute until the zucchini is well browned, about 5 more minutes.

Place the toasted noodles on top of the zucchini mixture. Layer the asparagus and 1 cup of the cherry tomatoes on top of that and sprinkle the smoked paprika, black pepper, cayenne pepper, oregano and rosemary. Pour the red wine and water over the top and toss as best you can with tongs. It is tricky to toss it at first because the pasta is stiff. Return the heat to medium and cover the pot.

Every 2-3 minutes, toss the pasta (and cover again) for a total of 8-12 minutes. Toward the end, taste a noodle each time you remove the lid to see if it is done. If you run out of liquid left on the bottom of the pot, add a bit more water or wine about 1/3 cup at a time.

When the noodles are cooked to your liking, transfer to serving bowls. Garnish the pasta with the remaining cherry tomatoes, parsley and another grind of pepper. Serve immediately.

This dish is vegan as described but you can add some Parmesan cheese to the top if you like. But, we suggest trying it without the cheese first to get the true flavors of the dish. And for those of you who think no meal is complete without a meat portion, we encourage you to try this vegan dish. You won't miss the meat, we promise.