Brown Rice with Sweet Potatoes & Cilantro Pesto

I made this recipe up tonight, inspired by what was leftover in the fridge. We all agreed it was yummy.

2 cups cooked brown rice
1-2 Tbsp olive oil
1 small onion, chopped
1 cup sweet potato, diced
salt to taste
1-2 Tbsp cilantro pesto (see recipe from earlier this month)

Warm oil in sauté pan and add onion. Cook on medium-high heat, stirring occasionally, until onions soften. Add sweet potato and continue to cook a few minutes. Add some water if the potato sticks to the pan. When potato is cooked, reduce heat to medium, stir in rice and cook until heated through. Remove from heat. Add salt and pesto to taste.

Balsamic Vinaigrette

Why buy salad dressing when you can make your own so easily and cheaply? This recipe is adapted from Annie Somerville's Fields of Greens. When I make it, I usually double it, and keep it in a jar in the fridge.

2 Tbsp balsamic vinegar
pinch of salt
1 garlic clove, finely chopped
1/4 cup extra virgin olive oil
a few grinds of black pepper
a few splashes of sherry

Combine all ingredients in a jar, secure lid, and shake well. Makes about 1/3 cup.

Cilantro Pesto

This recipe is from the Moosewood Restaurant Kitchen Garden book. I use this pesto on burritos and quesadillas, mostly. It's very flavorful, so you only need a little bit.

1 cup fresh cilantro leaves, loosely packed (I include stems too)
1 cup fresh parsley leaves, loosely packed (I cinlude stems too, and I use Italian parsley)
1/3 cup whole almonds
1 small fresh chili, coarsely chopped (jalapeno is good)
2 garlic cloves, coarsely chopped
2 Tbsp fresh lime juice
1/4 cup vegetable oil (I used canola)
salt and pepper to taste

Chop almonds in food processor. Add parsley and cilantro and pulse to combine. Add everything else, except oil, and process until uniform. Add oil in a steady stream and mix well.

Carrot & Parsley Salad

A summer favorite. From Moosewood Restaurant Cooks at Home. The radishes are my adaptation, inspired by a trip to the farmers' market. I have been known to devour this by the mixing-spoon-ful immediately after mixing it together.

3.5 cups grated carrot
2 cups (or so) chopped parsley (i prefer italian flat-leaf)
1 bunch radishes, cleaned & chopped (optional)
1 garlic clove, minced (optional)
3 Tbsp lemon juice
1/4 cup olive oil
1/2 tsp salt
ground black pepper to taste


Combine all ingredients and toss well. Chill before serving.

Moosewood Fudge Brownies

For years, I've had a favorite, tried and true brownie recipe. But recently I decided I prefer fudgy brownies to cakey ones. So I had to find a new recipe. This one is from the Moosewood Restuarant Cooks at Home book, which means it's fast and easy. And so yummy!

1/2 cup butter
3 squares (1 oz each) unsweetened baking chocolate
1 cup lightly packed brown sugar
1/2 tsp vanilla extract
2 large eggs
1/2 cup white flour

Preheat oven to 350. Prep a 8 or 9 inch square pan.

In a heavy large pot, melt the butter and chocolate together, stirring occasionally. While they melt, assemble the rest of the ingredients.

When the butter and chocolate have melted, remove the pot from the heat. Add the brown sugar and vanilla and beat by hand or with an electric mixer. Beat the eggs separately, and then stir them in. Stir in the flour, and mix until the batter is thoroughly blended and smooth.

Pour the batter into the pan and bake for about 20 minutes, until the brownies are just beginning to pull away from the sides of the pan, and are fudgy in the center.