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Savory Pumpkin Bread Pudding in a casserole dish
Bread turns golden as it soaks up the pumpkin-based custard.

Pumpkin can't seem to get away from the use of sugar and cinnamon-y pumpkin pie spices that relegate it to the sweets table. This Savory Pumpkin Bread Pudding-- with things like onions and herbs-- opens a whole new world of pumpkin possibilities.

Here, the dusky earthiness of pumpkin is the perfect match to lots of herbs, mushrooms, and two cheeses in the recipe. Think of it like a cheesy stuffing baked outside the bird, or like a strata.

Savory Pumpkin Bread Pudding Brings People Together

woman serving savory pumpkin bread pudding from baking dish.

The people who gather at my table represent a wide range of dietary needs and preferences and, if you live in America in 2021, this is likely the case for you, too. This bread pudding is easily modified to meet the challenges of nourishing a dietarily diverse crowd. And the challenges of the cook organizing meals for them!

Having dishes on the table that respect everyone's needs can be a challenge that you likely know all too well. Above all, it is important to me that there be food that all my beloveds can share. I want no one to feel left out when the oohs and ahhs start happening!

This Savory Pumpkin Bread Pudding serves as a hearty main course for non-meat-eaters, and a tasty side dish for meat-eaters. Tailor it to your crowd by trading plant milk for dairy milk, and non-dairy cheese for the Parmesan and Fontina. Gluten-free bread is an easy swap that everyone will enjoy. However, egg substitutes have not been tested in this recipe.

Savory Pumpkim Bread Pudding in a baking dish.

Making the Savory Pumpkin Bread Pudding

Firstly, start with an artisan-style bread with lots of bubbles and holes in the crumb that create cozy spaces for the eggy pumpkin custard to rest. Day-old bread is even better, because it will soak up the custard best and bake up with a more firm sliceable texture.

After that, making pumpkin puree from scratch is really easy in an Instant Pot. Try making a batch or two to freeze and have on hand for all your pumpkin cooking and baking. The convenience of canned pumpkin is great, but there is a quality trade-off.

Click here for link to a Facebook Live video of me explaining the easy process of making pumpkin puree from scratch.

Ingredients needed for Savory Pumpkin Bread Pudding.
Things you'll need to make a Savory Pumpkin Bread Pudding of your own.

The make-ahead nature of Savory Pumpkin Bread Pudding makes it a great addition to your Thanksgiving table, or any time. Assemble the bread pudding the day before you need it, then baked it off on serving day. I hope you enjoy having pumpin in this savory way!

Other Savory Pumpkin Recipes:

Pumpkin Black Bean Soup

Pasta with Creamy Pumpkin Sauce and Toasted Hazelnuts

Savory Pumpkin Bread Pudding in a casserole dish

Savory Pumpkin Bread Pudding

Course: Main Dish, Side Dish
Cuisine: Pacific Northwest
Season: Bounty (August - October), Mist (November - March)
Dietary: Dairy-Free, Nut-Free
Preparation: Casserole
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 8
Maximize pumpkin's savory notes with a hearty bread pudding filled with aromatics, herbs, and mushrooms.
Print Recipe

Ingredients

  • 2 cups pumpkin puree, made from scratch or canned See link for video tutorial on making your own in the Instant Pot.
  • 6 large eggs
  • 3 cups milk or your favorite non-dairy milk
  • 2 cups finely grated parmesan, divided (about 6 ounces) for dairy-free option, replace this with 2 Tablespoons nutritional yeast
  • 1 teaspoon grated or ground nutmeg
  • 1 pound artisan-style bread (the holes and bubbles capture the custard nicely, and stale bread is best) baguette, boule, pugliese, etc.
  • 2 tablespoons olive oil (for dairy-free version) or butter
  • 2 medium onions, in about 1/4" dice
  • 2 cups celery stalk and leaves, sliced about 1/4" thick
  • 1 pound mushrooms, slices about 1/4" thick
  • 4-6 cloves garlic, finely minced
  • 1 small bunch lacinato kale, sliced about 1/4" thick, and roughly chopped through
  • 3 teaspoons fresh thyme, leaves removed from their stems or 1 teaspoon ground dried thyme
  • 1 teaspoon fresh sage leaves, very finely minced or 1/2 teaspoon ground dried sage
  • 8 ounces fontina cheese, diced into about 1/4" cubes for dairy-free version, omit or replace with a firm dairy-free melting cheese
  • salt and pepper to taste

Instructions

  • Oil a deep 9" x 13" baking dish or casserole. Preheat the oven to 350°.
  • Wash and dice the onion, celery, mushrooms, kale, and herbs. Dice the fontina and finely grate the Parmesan. Set aside.
  • Make a custard by first whisking the pumpkin puree and eggs together, then slowing whisking in the milk to combine. Add in about ¾ cup of the Parmesan, the nutmeg, 1 teaspoon salt, and freshly ground black pepper to taste. Set aside.
  • In a large skillet set over medium-high heat, add half the olive oil or butter. Add the onions and celery and sauted, stirring frequently, until the onions become translucent and soft without browning, about 5-7 minutes. While the onions are softening, in your largest mixing bowl, use your fingers to tear the bread into bite-sized chunks. Remove the crust only if it is especially thick and tough, otherwise include it. Lightly salt the bread and toss it.
  • When the onions and celery are tender, add them to the bread. Heat the rest of the olive oil or butter in the skillet and sauted the mushrooms until they have released some of their moisture and are beginning to brown, about 5-7 minutes. Add in the garlic, kale and ½ teaspoon or so of salt and a generous amount of pepper and sauted another 2-3 minutes until the kale has softened a little and the mushrooms are well-browned. Add them to the bread and onion mixture in the large bowl. Add the diced fontina if using, and give the ingredients in the bowl a good toss.
  • Pour the reserved pumpkin custard mixture over the bread and vegetables and gently stir with a rubber spatula, scraping down the sides and bringing the ingredients up from the bottom to evenly coat them with the custard mixture. Tip it out into the prepared baking pan.
  • Cover the dish tightly with foil. Bake for 45 minutes, remove the dish from the oven and remove the foil. Sprinkle the remaining Parmesan over the top, and bake for another 15 minutes until the cheese is browned and bubbling. Remove from the oven and allow to set for 10 minutes before serving. The pieces cut nicely into squares like lasagne, or can be spooned out with a large spoon.

Notes

Make It Your Own:
Add chunks of squash or pumpkin, use mustard greens or chard instead of the kale, try different cheeses and herbs. Follow your heart and use what you have!

Top down shot of wood platter with black beluga lentils, grilled nectarine halves, and white burrata dressed in vinaigrette.
Beautiful Black Beluga Lentil, Grilled Nectarine + Burrata Salad

I've been experimenting with the design Rule of Threes in my cooking. Used in graphic design, interior design, and fashion-- really anywhere design concepts are applied-- the principle is that things arranged in groups of three are more appealing, evocative, and satisfying.

Long ago, it is said, Nordstrom sales associates were required to dress this way-- skirt, blouse, sweater; slacks, shirt, vest; dress, boots, scarf, etc. Accessories were the grace notes added to the rule of threes formula. I've begun to think this is true for the food on a plate as well.

Not only does this method of cooking work from a taste and visual point of view, but it is actually pretty easy to pull together a dynamic dish using this concept.

beluga lentil, grilled nectarine, and burrata salad arranged on an orange plate.

Beluga Lentil, Grilled Nectarine + Burrata Salad

In this 30-minute dish the triad of warm earthy lentils, smoky-sweet nectarines, and cool creamy burrata is more than the sum of its parts. Each of the parts requires very little or no preparation. The simple vinaigrette acts like the jewelry that ties the whole ensemble together.

The rule of threes concept worked perfectly in this recent red pepper, white bean, and feta recipe, too. The smoky bright red peppers, the earthy light white beans, and sharp tangy feta create a synergy that is tied together with a crown of herb sauce. Magnificent, yet simple.

Mise en place of ingredients for the beluga lentil, grilled nectarine, and burrata salad.

It only looks challenging! Make Beluga Lentil, Grilled Nectarine + Burrata Salad soon for an ever so delicious, beautiful, fancy-fast-easy brunch, lunch, or dinner. Make it vegan by omitting the burrata, and it is still delicious. Serve it alongside meat, or enjoy it as a vegetarian main course.

How can you use this Rule of Threes concept in your cooking and meal planning? I'd love to hear about your ideas and experiments!

Beluga Lentil, Grilled Nectarine + Burrata Salad

Course: Breakfast + Brunch, Main Dish, Quick + Easy, Salad, Side Dish
Cuisine: Pacific Northwest
Season: Bounty (August - October)
Dietary: Egg-Free, Gluten-Free, Nut-Free, Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3
This triad of earthy lentils, smoky-sweet nectarines, and creamy burrata is more than the sum of its parts. Quick to make but ever so delicious and versatile, make this soon for a fancy-easy brunch, lunch, or dinner. Make it vegan by omitting the burrata, and it's still delicious.
Print Recipe

Ingredients

For the Vinaigrette

  • 1 medium shallot finely mined
  • 1 teaspoon Dijon mustard
  • 5-6 fresh thyme branches enough to make about 2 tesaspoons leaves
  • salt + pepper about 1 teaspoon salt and pepper to taste
  • 3-4 Tablespoons vinegar white balsamic, peach, champagne, sherry, or rice vinegars all work here
  • 3-4 Tablespoons extra virgin olive oil

For the Beluga Lentil, Grilled Nectarine + Burrata Dish

  • 1 cup black Beluga lentils
  • 1 bay leaf, fresh if possible
  • 3 ripe nectarines, halved and pitted
  • 1 stalk leafy celery, leaves finely slices, stalk finely diced
  • 4 ounces burrata, drained

Instructions

First Make the Vinaigrette

  • In a small jar with a tight-fitting lid, place the minced shallot and Dijon mustard. Stir gently. Add about half of the thyme leaves stripped from the stems, salt and pepper. Cover the shallot mixture with the vinegar of your choice. Eyeballing it, add enough olive oil to double the volume in the jar, or about the same in height to the shallots and vinegar. Shake until the salt is mostly dissolved and the mustard is thoroughly incorporated. Set aside.

Now Make the Beluga Lentil, Grilled Nectarines + Burrata

  • Light or preheat your grill for a hot, direct fire/heat.
  • In a medium saucepan, place the lentils, bay leaf, a pinch of salt, and 3 1/2 cups water. Bring lentils to a boil, then reduce heat to a low simmer. Cook uncovered, stirring every 5 minutes or so, for about 20 minutes or until the lentils are al dente, but not mushy and broken. Begin chcking their doneness at the 15 minute mark.
  • While the lentils are cooking, place the halved nectarines on a preheated grill over direct heat. Oil the grates first, and place the nectarine halves cut side down. Do not move them until the 3 minute mark, and check for rich grill marks. They may need another minute or so to become deeply marked. Flip them and grill another 3 minutes until the skins have grill marks, for a total of 6-7 minutes. Don't let the nectarines overcook-- you just want them warmed through and kissed with flavor from the grill.
  • When the lentils are done, drain off any remaining liquid. Sitr in the diced celery and leaves, reserving some of the leaves for garnish. Mound this onto plates or a serving platter.
  • Arrange the nectarines on to mounded lentils. You may chose to halve some of them.
  • Place the burrata on top of the lentils. Sprinkle the remaining thyme and celery leaves over the top and serve.

Notes

This recipe serves three people as a main course, or six people as a side dish.
This salad is especially luxurious served warm, but equally delightful served chilled, especially if you need to make the components ahead of time.
Peaches would be just as lovely in this dish as the nectarines. Use what you have or prefer.
Recipe star ratings are very welcome and appreciated. Thank you for taking the time to provide your feedback this way. 
sweet corn buttermilk cake with bowl of blueberry compote

The first cake on 101-Mile Kitchen is like a country summer day on a plate. It is rustic in nature-- meaning it has textural interest and isn't overly sweet or elaborate. It is unfussy. It is flourless, therefore can be served to our gluten-sensitive beloveds. And most of all it uses fresh, seasonal, local ingredients.

A slice of Sweet Corn Buttermilk Cake with blueberry compote and whipped cream on a plate.
Sweet Corn Buttermilk Cake in a puddle of blueberry compote, with a tuft of lightly whipped cream atop.

A decade ago I played with and wrote about the magical flavor triad of sweet corn, blueberries, and buttermilk. I had two inspirations at the time. First by Claudia Fleming's sweet corn ice cream recipe from her famous out-of-print book, The Last Course, from her time as the innovative pastry chef at Grammercy Tavern in the 1990's. Tim Mazurak of the delicious blog Lottie + Doof created a blueberry galette in a cornmeal crust and served it with the same sweet corn ice cream. Swoon.

My addition of buttermilk to the corn and blueberries brought bucolic thoughts of summer full circle. I promptly forgot about this happy flavor song until now.

The Sweet Corn Buttermilk Cake

The Sweet Corn Buttermilk Cake is made with Floriani Red Flint stone-ground cornmeal from a local company, Camas Country Mill. This fantastic cornmeal and other flours, grains, and beans can be purchased at the charming Camas Country Schoolhouse Bakery and Store outside of Junction City, Oregon. Whatever brand you use, a stone-ground version is what gives this cake its particular toothsome texture.

close-up of the sweet corn buttermilk cake with a slice removed.
Flourless, moist, and tender Sweet Corn Buttermilk Cake, studded with kernels of corn, and a little cornmeal crunch

This simple cake has ingredients from the farm. Before you scoff at the idea of sweet corn in your dessert, remember that peak-season fresh sweet corn is much sweeter than zucchini, an ingredient that commonly makes its way into cakes and sweet breads.

As an aside, this flourless cake will be gluten free if your cornmeal is certified that way. The generous dose of buttermilk makes it moist, tender, and subliminally tangy.

The recipe makes enough batter for one 8" round or 8" square cake. The former will result in a taller cake, the latter a shorter cake that will bake more quickly. It also makes two perfectly tall 6" round cakes. As a household of two, six-inchers are my frequent choice. One for now, the other to be tightly wrapped and popped into the freezer for impromptu company or when the dessert mood strikes.

Be sure and view this short video tutorial for how to tip a cake out of its pan without it falling apart. If you're not familiar with the technique you may find it helpful.

sweet corn buttermilk cakes in their pans.
Sweet Corn Buttermilk Cakes, ready to be tipped out of their pans.

About homemade cakes in general: Please take the time to bring butter, eggs, and milk or buttermilk to room temperature. This is critical to achieving a good emulsion. If you've ever made a cake batter that turned curdly part way through, it is because cold ingredients just cannot emulsify. Your butter may get nice and fluffy, but plop a cold egg into it and it will seize back up into tiny bits rather than become one with the egg. The same goes for the milk or buttermilk you may add. Temperature matters!

The Blueberry Compote

A bowl of blueberry sauce being spooned.
Blueberry Compote

One fanciful learning I've had this summer is to use berry-flavored vinegar in place of lemon juice in berry desserts. Berries often need a little acid to brighten them up and to balance their sweetness. The typical remedy is lemon juice. In several trials I've found that replacing lemon juice with berry vinegar gives the same lift while amplifying the berry flavor. Either works just fine in this recipe. Use what you have.

This Blueberry Compote recipe makes a lot. It can easily be halved, but it is so wonderful on pancakes, waffles, and vanilla (or sweet corn) ice cream. Don't cut yourself short.

The ingredients for the sweet corn buttermilk cake on a platter.
Things you'll need for the cake
sweet corn buttermilk cake with bowl of blueberry compote

Sweet Corn Buttermilk Cake + Blueberry Compote

Course: Breakfast + Brunch, Dessert
Season: Bounty (August - October), Evergreen (April - July)
Dietary: Gluten-Free
Preparation: Baking
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 10
The magical trio-- sweet corn, blueberries, and buttermilk-- come together in this summery dessert. Rustic yet special, it makes a great summer gathering dessert and an indulgent breakfast the next morning.
Print Recipe

Ingredients

Sweet Corn Buttermilk Cake

  • cups stone-ground cornmeal (not corn flour) I use Floriani Red Flint Cornmeal from Camas Country Mill
  • 1 cup almond flour, finely ground
  • tsp. baking powder
  • 1 tsp. salt
  • ½ cup unsalted butter (1 cube), room temperature
  • ¾ cup sugar
  • 3 Tbsp. blackstrap or dark molasses
  • 3 large eggs, room temperature
  • 1 tsp. pure vanilla
  • 1-2 cups sweet corn kernels, cut from cob
  • 1 cup buttermilk, room temperature

Blueberry Compote

  • 4 cups blueberries, fresh or frozen
  • 1 cup sugar
  • ¼ cup + 2 Tbsp. water, separated
  • 2 Tbsp. cornstarch
  • 3 Tbsp. lemon juice or berry vinegar

Instructions

Sweet Corn Buttermilk Cake

  • Preheat the oven to 350°. Generously butter two 6" round cake pans or one 8" round cakepan, and generously dust the pans with cornmeal.
  • In a medium bowl, mix the stone ground cornmeal, almond flour, baking powder, and salt. Set aside.
  • Using a stand or handheld mixer, beat butter to smooth it out. Gradually add the sugar, ¼ cup at a time, and continue beating until the mixture as paled in color and is light and fluffy. Add the molasses and beat until thoroughly incorporated into the butter mixture. Scrape down the sides of your mixing bowl several times during this step.
  • Add the eggs, one at a time and beating well after each one. Add the vanilla. Gradually add the buttermilk a little at a time to avoid it splashing out, and to keep the mixture emulsified. If the mixture breaks/curdles during this step, stop adding ingredients and turn your mixer to high speed for a minute or two. If the ingredients are room temperature, that should bring it back together. Scrape down the sides of your mixing bowl several times during this step.
  • Gently add the dry ingredients, again scraping down the sides of your mixing bowl several times during this step, until the cake batter is well combined.
  • If you are using two 6" pans, evenly divide the batter between them, or if you are using the 8" pan fill it with all the batter. Bake 20-25 minutes, until the center is set and a knife point or bamboo stick cake tester comes out almost clean. The center will feel puffy and springy when lightly tapped.
  • Allow the cake to cool in the pans for 15-20 minutes before removing the cake from the pans, and allow them to cool completely on a cooling rack.
  • Serve individual slices on a puddle of Blueberry Compote and a top with a tuft of lightly whipped cream, or if using the cake all at once, place the cake on a serving plate atop a puddle of Blueberry Sauce, top with a billow of lightly whipped cream, and pass a bowl of Blueberry Compote to your guests to serve themselves more.

Blueberry Compote

  • Place blueberries, sugar, and 1/4 cup water in a medium saucepan.
  • Bring to a boil, and reduce heat to medium low. Cook for 3-4 minutes, stirring frequently, until the berries have turned from dusky blue to deep purple, and some of them have started to pop open.
  • Combine the cornstarch and 2Tbsp. water in a small bowl. While constantly stirring, quickly and thoroughly stir the cornstarch mixture into the blueberries. Return to a boil for one minute.
  • Stir in the lemon juice or berry vinegar. Allow to cool.
  • Store in the refrigerator until using. You can easily cut this recipe in half, but you'll love having extra sauce for pancakes, waffles, and ice cream!

Three years ago my beloved and I bought our forever home. We'd come together later in life and it took us a while to figure out where and how to live in a way that meets both of our needs. For ten years we searched to find this place we both love and have made our home.

Our sweet forever home visually melts into the backdrop of a 260+ acre forest that also backs the properties of our two neighbors. We have loved the forest for all it gives. Birdsong, shade, the ever-present rustling of the treetops, the pure fresh earthy scent that's especially noticeable in the early mornings, and the creaks and howls that call from it after dark.

Three dishes of Douglas fir tip sorbet.

Beginning Tuesday, as happens in Oregon, the crop of timber-- the entire forest-- will be harvested. By September what once was a Douglas Fir forest will be three new homesites. We knew this would happen one day. We just liked to think that one day was 20 years from now.

I am heartbroken.

My husband, who has had something grumbly to say about every clear-cut we've ever driven by, has nobly risen to reframe the situation as our "view expansion and sunset enhancement opportunity." His forward lean and courage is beautiful.

I fleetingly think of changing my name to Butterfly and chaining myself to a tree. Instead I just weep.

Douglas Fir tip sorbet

Our dear neighbors with whom we have shared the glories of this forest gathered this weekend to pay homage to the lush, oxygen-scrubbing, interconnected organism we've enjoyed and appreciated. A wake of sorts. Poetry was recited, a tear or two was shed, and we laughed and shared community lore. My hurting heart considered serving Funeral Potatoes but I refrained.

What does one serve on the occasion of a forest being cut down?

We ate from the forest, that's what we did.

Fir tip sorbet in a glass

Douglas Fir Tip Sorbet or Granita

Course: Dessert
Cuisine: Pacific Northwest
Season: Evergreen (April - July)
Dietary: Dairy-Free, Egg-Free, Gluten-Free, Vegan
Prep Time: 35 minutes
Chill Time: 2 hours
Total Time: 2 hours 35 minutes
Servings: 12
How does one eat a forest? One little bite of fir tip sorbet at a time! A little resiny and a little limey, this refreshing sorbet or granita makes a wonderful dessert with a hazelnut cookie, or a fantastic palate cleanser between courses. Forage away!
Print Recipe

Equipment

  • Ice Cream Maker/Freezer (optional)

Ingredients

  • cups water, divided
  • cups white sugar
  • ½ lime, zested
  • cups fir tips, packed
  • 1 cup fresh lime juice (about 6 larger limes)
  • ½ cup fresh lemon juice (about 4 medium lemons)
  • 3 Tbsp. Douglas Fir Brandy, champagne, or vodka*

Instructions

  • In a small saucepan combine 2 cups of water, sugar, zest of ½ lime, packed fir tips. Heat, stirring frequently, until the sugar is completely dissolved. Put a lid on the pan and remove from heat. Allow the mixture to sit for 30 minutes. Strain the mixture into an 8-cup measuring cup or mixing bowl.
  • Squeeze the lime and lemon juices. Add the remaining 2½ cups of water and the juices to the strained sugar mixture. Stir in the Douglas Fir brandy, champagne, or vodka. Cover, and chill in the refrigerator 2 hours or overnight.**
  • For sorbet, freeze according to ice cream maker manufacturers instructions. Serve immediately for slushier soft-serve, or harden in the freezer for two hours for scoopable sorbet.

Notes

*If you make the icy granita version, increase the brandy, champagne, or vodka to 4 Tablespoons.
**If you are making icy granita, skip the chilling step and pour the mixture into a large flat plastic container with lid and place in the freezer. Freeze for at least four hours, scraping every hour or so with a fork to break up chunks and create the fluffy "snow-cone" texture. To serve, rake through the frozen mixture again with a fork to create the fluffy icy texture and serve.

Other Ways to Eat a Forest

Douglas Fir Fettucine Alfredo and another beautiful sad story.

Douglas Fir Shortbread and Healing Conifer Tea from The View From Great Island

Douglas Fir Roasted Amarosa Potatoes Hasselback Style

hazelnut cookies on chair in field

I have a strong difference of opinion with myself. Brightly colored vibrant foods are my first choices. The more colors in the market basket or on a plate the better. The oranges and greens, reds and purples, and occasional black foods make me salivate just to look at.

hazelnut meringue cookies on a baking sheet

Yet when it comes to desserts, I'm drawn to the modest beiges, creamy whites, and browns of all shades. My affinity is for rustic, crumbly sweets that out-perform their appearances. There is a place for sprinkles and colorful frosting and fancy flourishes, but for day-to-day desserts the homier the better.

Hazelnut Meringue Cookies

Oregonians are rightfully proud of our home-grown hazelnuts, with 99% of U. S. hazelnuts grown right here in the Willamette Valley. This fast and simple four-ingredient recipe (five if you use the optional almond extract) features them like the heroes they are.

Nutty meringue cookies have been around for decades. The difference here is that I've developed this recipe to feature as much hazelnut flavor and texture as the egg white meringue will hold. Don't let this quiet beige cookie fool you-- they pack in a lot of hazelnut along with their very pleasant crispy and chewy texture.

measuring cup filled with hazelnuts

Hazelnut Meringue Cookies are terrific served with summer fruit platters, any kind of fruit, chocolate, or caramel ice creams or sorbets, (like my Strawberry Sorbet and DF Ice Cream duo!) They are also delicious as a coffee or tea break treat.

The recipe contains no gluten, no grain, and no additional fat besides that which is natural to the nuts.

If you like this and other 101-Mile Kitchen posts, please share on Facebook and Instagram!

ingredients for hazelnut meringue cookies
hazelnut meringue cookies on a plate

Chewy Hazelnut Meringue Cookies

Course: Dessert
Cuisine: French, Pacific Northwest
Season: Bounty (August - October), Evergreen (April - July), Mist (November - March)
Dietary: Dairy-Free, Gluten-Free
Preparation: Baking
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 30 cookies
Five handy ingredients come together fast and easy for these delicious chewy cookies. Perfect with coffee or tea, and especially nice alongside a dish of your favorite ice cream for a simple dessert.
Print Recipe

Ingredients

Instructions

  • Preheat oven to 350°. Line two baking sheets with parchment or non-stick baking mats.
  • Finely chop hazelnuts in a food processor or by hand, if using whole. Set aside.
  • In an upright mixer or using a hand mixer, begin whipping egg whites on medium speed. As they begin to get bubbly and foamy, add in the extracts and salt. Increase mixer speed to high and continue beating until eggs white turn solid white. Begin adding sugar in, one Tablespoon at a time in fairly quick succession, until all the sugar is added.
  • Continue whipping egg whites until they are very stiff and hold stiff peaks, and the sugar is completely dissolved into them. (Rub a little of the mixture between your fingers to feel if the sugar is dissolved.
  • Using a spatula, gently but thoroughly fold the hazelnuts into the egg whites in three batches. The mixture will become a little stiff at the end-- that's OK.
  • Using a one Tablespoon scoop or spoon, drop the batter into the baking sheets. With lightly damp fingers, gently pat the tops of the cookies down. (They will not spread as they bake.) Bake for 12-15 minutes until golden around the edges and on the bottom. Cool on baking sheets.
  • These will keep in a sealed container for several days, and freeze well.

Notes

Make It Your Own:
This recipe works well with chopped walnuts and almond, too!
If you like your cookie a bit chewier, add 1/4 cup less nuts to the whipped egg whites. 

It was May, just as the strawberry fields were beginning to ripen, when my family and I moved to rural Oregon from the desert southwest. A big hand-painted plywood sign announcing "U-Pick Strawberries" near our new house beckoned. As motivation and reward I promised my then nine, seven, and three-year-old kids we would go as soon as we were unpacked and settled in.

Having grown up in cities, this "U-Pick" idea was just the best thing I'd ever heard of. Farmers actually let people onto their property to pick their produce? I had no idea I was expected to bring our own buckets or bowls, and we showed up that first day empty-handed and wearing inappropriate shoes for farm work.

Farmers, in general, are really nice people, and they had met our kind before. Spare grocery sacks were handed out, and we skipped off to our assigned rows.

The four of us had never tasted strawberries before. Yes, we'd had the trucked-in grocery store variety a lot of times, but the color, aroma, and taste of these field-ripened berries was like Dorothy entering the technicolor Land of Oz.

The kids and I laughed and stopped to look at the loamy earth, the bugs, and the whiskery leaves of the strawberry plants growing in mounds. We raced to see who could pick the most berries. There was no way to hide my then three-year-old's strawberry-stained face, hands, and belly, and truth be told all of us had eaten our fair share in the field. I offered to pay for what we'd eaten, and the clerk made me a customer for life when she laughed and said it was all part of the experience.

There are no words to describe how alive I felt that day.

It was then I realized what a sheltered life I'd lived in the big city. It was then that I developed my sustained mad crush on local farms, farm stands, farmers, and the generosity of Oregon itself. That day goes down as one of the best in my life, and it changed me forever.

As the summer moved along and for many summers afterward we U-picked cherries, raspberries, blueberries, and Oregon's famous Marionberries. Wonder-filled memories were made through the years, from the gathering of the berries to the lovely things we made and ate from them.

Fun Dessert Duo: Strawberry Sorbet + Strawberry Ice Cream

The only thing better than ice cream for dessert is ice cream and sorbet for dessert! Making them with the same fruit makes a beautifully balanced contrast of color, tanginess, sweetness, creaminess and frostiness.

This type of dessert duo is one of my entertaining go-to's. The frozen desserts can be made in advance-- a big win for any host! There is something show-stopping about serving the two this way.

I like to serve my ice cream/sorbet duos with some type of cookie, often a shortbread or something nutty. This time I made my Rustic + Lovely Hazelnut Meringue Cookies.

Frozen strawberry treats with hazelnut meringue cookies
Strawberry sorbet and strawberry dairy free ice cream

Strawberry Sorbet and Strawberry Ice Cream Duo (Dairy-Free)

Course: Dessert
Cuisine: Pacific Northwest
Season: Evergreen (April - July)
Dietary: Dairy-Free, Egg-Free, Gluten-Free
Prep Time: 30 minutes
30 minutes
Total Time: 1 hour
Servings: 8
The only thing better than ice cream for dessert is ice cream and sorbet for dessert! Making them with the same fruit makes a beautifully balanced contrast of color, tanginess, sweetness, creaminess and frostiness. This type of frozen dessert duo is one of my entertaining go-to's. The frozen desserts can be made in advance-- a big win for the host! There is something show-stopping about serving it this way.
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Ingredients

Strawberry Sorbet Ingredients

  • 2 lbs. strawberries, hulled and quartered (about 5 ½ cups)
  • 2 small lemons, divided
  • ¾ - 1 cup sugar depending on the ripeness of the berries)
  • 1 pinch salt

Dairy-Free Strawberry Ice Cream Ingredients

  • 10 oz. strawberries, hulled and quartered, divided (about 2 ½ cups)
  • 1 13.6 oz. can full-fat coconut milk
  • ? - ½ cup honey depending the the ripeness of the berries
  • ½ tsp. xanthan gum
  • 1 tsp. pure vanilla extract
  • 3 drops almond extract (optional)
  • 2 tsp. lemon juice

Instructions

Strawberry Sorbet Instructions

  • Prepare (hull and quarter) strawberries and set aside.
  • In a food processor, process ½ small lemon with sugar, pulsing and whirring until the lemon is in tiny even bits and fully incorporated into the sugar.
    lemon and sugar in food processor
  • Add the strawberries, the juice of 1 ½ lemons, and the salt. Process until the strawberries are completely pureed, stopping to scrape the sides a few times to incorporate all of the sugar mixture.
    strawberry sorbet mixture in food processor
  • For best results, chill the sorbet mixture at least one hour or up to overnight. (It will freeze better in an ice cream maker if it is chilled, or you can make it ahead to this step and freeze the mixture the next day.) Freeze according to your ice cream maker directions. For soft-serve, serve right away. For a firmer scoop, store in the freezer for an hour before serving.

Dairy-Free Strawberry Ice Cream Instructions

  • Reserve about 1/2“ of the hulled and quartered strawberries. Add all remaining ingredients (1/2 of the berries through lemon juice) to a food processor and process until smooth.
  • Add the reserved 1/2“ strawberries to the mixture in the processor, and pulse a few times to break them up into bits and chunks.
  • For best results, chill the ice cream mixture at least one hour or up to overnight. (It will freeze better in an ice cream maker if it is chilled, or you can make it ahead to this step and freeze the mixture the next day.) Freeze according to your ice cream maker directions. For soft-serve, serve right away. For a firmer scoop, store in the freezer for an hour before serving.

Notes

Plan ahead if you are making these both at once. If you are using a Cuisinart-style tabletop ice cream maker you will either need two freezer inserts or you will need time to refreeze your insert. 
Spring lettuces with snap peas, thinly sliced raw beets, and foraged flowers with Classic French Vinaigrette

Have you ever had a restaurant salad that just took your breath away? One where everything is in balance, it's not gasping for life under a soggy dressing, and the lettuce is crackly-crisp and tender as angel wings? You can do that at home, too.

Here are three easy steps to rescue your salads from being sad and pathetic, including a fast and easy no-measure Classic French Vinaigrette. You'll see how fun and easy it is to take that basic ratio and create an infinite variety of vinaigrette options.

A summer mish-mash of heirloom tomatoes, canned mandarins, red peppers, cukes, steamed shrimp and basil

Dry Leaves for a Crisp Salad

Whether you wash your lettuce leaves or use pre-washed, thoroughly drying them will help make your salad restaurant-quality. I pile my washed greens into the center of a thin dish towel, fold the long edges over the leaves, gather the corners into my fist and walk outside.

Classic French Vinaigrette and variations tutorial

Here's where it gets weird. I stand in the grass swinging the dishtowel of lettuce around and around in huge arm circles like we did in grade-school calisthenics. The centrifugal force is enough to make and water fly out, but not harsh enough to maul the leaves. My neighbors think I'm a total nut. This is the price I pay for perfect salad.

Spring greens with gently steamed baby purple potatoes and asparagus with a basic lemony vinaigrette

Dry leaves accept a light coating of vinaigrette, and the salad will go to the table with its crisp crunch that won't fade through the meal.

Dry lettuce makes an amazing difference. And, hey, you get in a little exercise.

Little Gems lettuce with fresh strawberries, raw asparagus, and rotisserie chicken in a berry-vinegar vinaigrette

Dress and Toss For Success

Yes, your homemade vinaigrette makes an enormous difference, but the quantity you use is just as critical to a memorable salad.

With a great big bowl of lettuce-based salad and a nice homemade Classic French Vinaigrette, you likely need only one or two Tablespoons of dressing. This is true.

You won't believe it until you start tossing. And tossing, and tossing. Using two large spoons, gently turn your leaves over and over and over. In a minute, you'll see the dressing not dripping and puddling in the bowl-- it will be evenly clinging ever-so-gently on all the surfaces of the lettuce without bogging it down.

Lightly-dressed, your salad becomes a fresh and bouncy salad that is softly flavored with the lovely vinaigrette, as perfect salad was made to be.

A little bit of great vinaigrette, a lot of tossing. Try it!

Go Easy on Add-Ins

I love a salad that's loaded with vegetables, fruits, cheeses, nuts, croutons, and the works, but that can put a lot of pressure on your tender lettuce. There are a few ways you can remedy this.

One way is to simply go lighter with your added ingredients, as in the salad below.

Mixed lettuces with golden and red beets, sliced dried figs, chopped hazelnuts, and Mustard Fig Vinaigrette

Secondly, if you plan to toss the salad before serving, put heavy add-ins in the bottom of your bowl, then top with the lettuces and dressing, tossing the lettuce without spooning down to the other ingredients. In the last toss or two, scoop down to bring the heavier ingredients up to the top, and serve with dispatch.

Thirdly, toss your lettuce with your fantastic homemade vinaigrette and arrange it on a platter. Now place your other vegetables and ingredients into the bowl, add a little dressing, and toss them separately before gently placing them on the lettuce. Once again, serve right away.

Lastly, my favorite way to keep heavy ingredients from collapsing the life out of the lettuce is especially nice if you need to make the salad a little ahead of serving. Toss the lettuce and dressing and place on a serving platter. Mound each separate ingredient on your cutting board and drizzle each one with a few drops of dressing and toss it with your hands before moving on the the next. Take each separate pile of goodies and make a little space between the leaves and place it there. Be an artist and arrange these colorful piles around the lettuce.

This last method is perfect for gatherings and parties. Create some gorgeous salad-as-a-meal platters that present beautifully, and either toss it together tableside, or allow your fellow diners to select and build their own plates from your creation.

Another summer salad of steamed new potatoes, raw corn, cherry tomatoes, cukes, grilled steak and quick-pickled red onion with Balsamic Herb Vinaigrette

One Set of Ratios, Infinite Options

This no-measure recipe offers you a few measurements as guidance to get you started, but soon you'll just grab a spoon, a jar and a knife and whip dressings and marinades out like you're the garde-manger of your favorite French restaurant.

lettuce salad with vegetables and shrimp in bowl

Classic French Vinaigrette and Infinite Variations

Course: Salad
Cuisine: French, Pacific Northwest
Season: Bounty (August - October), Evergreen (April - July), Mist (November - March)
Dietary: Dairy-Free, Egg-Free, Gluten-Free, Vegan
Preparation: Fast + Easy
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Use no-measure easy ratios and flavorful vinegars, oils, aromatics, herbs, sweeteners, and emulsifiers to create a world of your own customized vinaigrettes and marinades. Taking your salads from boring, limp, and soggy to exciting, crisp and refreshing couldn't be easier.
Print Recipe

Equipment

  • Small clear glass jar

Ingredients

Classic French Vinaigrette

  • 1 teaspoon Dijon mustard
  • ½ - 1 small shallot, finely minced
  • salt and pepper to taste Kosher salt dissolves easiest, but any salt is good
  • lemon juice, white wine vinegar or red wine vinegar
  • good quality olive oil the flavor is prominent in this dressing, so use the best you have

Mustard Fig Vinaigrette

  • 1 teaspoon grainy mustard Inglehoffer Stone Ground is really good, but any kind will be wonderful
  • 1 teaspoon fig jam Trader Joes almost always carries this
  • salt and pepper to taste
  • sherry or champagne vinegar
  • olive oil use the best you have

Balsamic Herb Dressing

  • 3 cloves fresh garlic, minced or to taste
  • 2 teaspoons fresh oregano and/or basil, finely chopped
  • ½ - 1 small shallot, minced
  • salt and pepper to taste
  • Balsamic vinegar
  • olive oil use the best you have

Instructions

For each of the three variations and all of your own creations:

  • In the bottom of the jar, put all of the ingredients except the vinegar and olive oil. Be generous with the salt-- it's the only salt all your salad vegetables will get!
  • Eyeballing it, pour vinegar into the jar until is about half full.
  • Eyeballing it again, pour in about the same amount of the olive oil as vinegar and other ingredients until the jar is 1/2 full. Screw the lid on tightly (very important!) and shake like heck.
  • Viola! You've made a fabulous vinaigrette!
  • A word about proportions: We're working in equal proportions of vinegar + aromatics/sweeteners to olive oil. To make less vinaigrette, fill the jar with fewer aromatic ingredients and vinegar. Then just match the height of olive oil in the jar to the height of the things in the bottom of the jar. (If your aromatics and vinegar come ¼ of the way up the jar, add about that same amount of oil to make the jar only half full.
    Sometimes I only want a tiny bit of vinaigrette for just one salad, and I may only put ¼" of flavorful ingredients and vinegar in the bottom of the jar, topped off with ¼" of olive oil. It's all a matter of ratios, not a matter of strict measurements!

Notes

Make it Your Own:
Aromatics, singular or in combination:
  • any mustard, except yellow
  • any chopped fresh or dried herbs
  • smashed strawberries, blackberries, or blueberries
  • garlic
  • shallot
  • lemongrass
  • green onion
Sweeteners:
  • honey
  • jam or jelly
  • date syrup
  • rice syrup
  • maple syrup
  • a touch of sugar
Vinegars/acid base:
  • any kind of citrus juice
  • almost any kind of vinegar
    • red wine, white wine, sherry or champagne
    • apple cider
    • fruit and berry varieties
    • coconut
    • rice and rice wine
    • balsamic and white balsamic
Oils
  • high quality olive oil
  • neutral-flavored vegetable or canola oil
  • a few drops of sesame oil in addition to one of the above

I consider Curried Salmon Cakes with Mango Chutney and Coconut Rice my springtime signature dish. Do you have a show-stopping dish in your cooking bag of tricks?

You'll know the recipe. People lean forward over their plates to inhale its aroma and turn their focus to their fork or spoon. A hush falls over the table. An eater's brow becomes furrowed in concentrated curiosity, quiet little sighs or hums bubble up as a delicate soundtrack to the moment. Time becomes momentarily suspended.

All of a sudden, that focused calm breaks into cheery chatter and conviviality brighter than before. Life goes on with this one subtle experience tucked into it. And this is when you know.

That's my signature recipe.

And this is why you cook.

curried slalmon cakes, coconut rice, and mango chutney on plates

Today's signature recipe joins one I shared years ago-- Winter-Spiced Molten Chocolate Cakes. Both are no-fail winners.

Credit for this curried salmon cake recipe goes to our friend Larry Deck. He once served it as a late-night New Year's Eve dinner and I was transfixed. The brightness of the homemade chutney and light curry notes in the salmon cakes was a sunny counterpoint to that dark winter night.

It highly likely that I let out a long, deep hhhmmmmmmmm that night.

This recipe was also a super-fun contest winner for me. See more about that here. (And thank you again, King Estate, for the lovely experience!)

Wine Pairing for Curried Salmon Cakes + Mango Chutney

Curried Salmon Cakes, Mango Chutney, and Coconut Rice is a heavenly match with any of King Estate's Pinot Gris. I am especially fond of their Domaine Pinot Gris with its pear, tangerine and Meyer lemon peel aromas and flavors, clean minerality, and silky texture. My husband and I featured the Domaine Pinot Gris at our wedding day brunch.

Just like today's recipe trio, this wine is full of happy memories.

The salmon cakes, chutney, and rice make an all-season dish, but I most often make it in late spring when the market is flush with fresh ripe mangoes and Copper River salmon are making their first run. The gingery coconut rice got added over the years and creates a truly perfect flavor and texture triad.

Good to note is that the mango chutney is fantastic with roasted pork and on a cheese platter, and the chartreuse-colored rice will make its way into your rotation apart from the salmon cake and chutney elements.

Any type of salmon you can access is just right for this dish. You're really in luck if your fish market sells salmon trimmings by the bag at a discount, which are perfect since a filet gets chopped anyway. With all of the flavorful ingredients added, the subtleties among salmon varieties can be lost. Go with what you've got.

There is nothing technically challenging about producing this meal. I suggest, however, that you plan it on a long afternoon devoted to zenning out in your kitchen, or when you have a pal available to help with the chopping. All three meal components need quite a bit of chopping!

What is your show-stopping signature dish? If you yet don't yet have one, what would you like it to be?

Other Signature Dish-Worthy Recipes You'll Love

Roasted Chicken + Autumn Bread Salad (adaptable to all seasons): Get recipe here.
Mediterranean Chicken + Artichokes: Get recipe here.
Sweet + Spicy Salmon Bowls: Get recipe here.

curried salmon cakes, mango chutney, and coconut rice on a plate

Curried Salmon Cakes + Mango Chutney + Coconut Rice

Course: Appetizer, Main Dish
Cuisine: Fusion, Indian, Pacific Northwest
Season: Bounty (August - October), Evergreen (April - July), Mist (November - March)
Dietary: Dairy-Free, Gluten-Free
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes
Servings: 1
An all-season Pacific Northwest/Southern Indian fusion full of tropical flavors. The ingredient list looks long, but this is an easy make-ahead dish that wows family and guests alike. Make your cakes small for a great appetizer version! This recipe pairs perfectly with Oregon Pinot Gris and other dry white wines.
Print Recipe

Ingredients

Mango Chutney

  • 2 cups fresh mango, peeled and diced
  • ½ cup sugar
  • 1 lemon, zest and juice
  • ¼ cup fresh gingerroot, peeled and minced
  • 4 cloves garlic, minced
  • ½ cup rice or coconut vinegar
  • ¼ tsp. red pepper flakes or Piment d' Espelette

Curried Salmon Cakes

  • lbs. skinless salmon filet, cut into 1/2“" pieces
  • 2 Tbsp. minced Italian parsley
  • ½ cup cilantro, stems and leaves, finely chopped
  • 3 Tbsp. mayonnaise
  • 1 egg, beaten
  • 1 lemon, zest and juice
  • 2 scallions/green onions, thinly sliced
  • 1 small shallot, minced
  • ½ cup tart apple, peeled and diced
  • 2 tsp. Dijon mustard
  • ¼ tsp. cayenne or Piment d' Espelette
  • tsp. Madras curry powder
  • 1 cup panko or gluten-free panko crumbs, divided (½ cup for the salmon mixture, the rest to coat the uncooked cakes)
  • ½ - 1 tsp. salt to taste
  • ¼ cup canola or olive oil, for cooking

Coconut Rice

  • cups Basmati rice
  • 1 13.5 oz. can light coconut milk
  • 1-2 tsp. fresh gingerroot, peeled and minced (optional)
  • 1-2 tsp. fresh turmeric, peeled and minced (optional) OR Find this at an Indian or Asian grocer, and at places like Whole Foods in your area.
  • ½ tsp. ground turmeric (the dried spice) If fresh turmeric isn't available where you live.
  • 1 small serrano chili, seeded and minced (optional)

Instructions

Start with the Mango Chutney

  • Bring all ingredients to a boil in a non-aluminum saucepan over medium heat. The aroma will be vinegary-pungent at first, then will turn sweet and gingery. Turn the heat down and simmer until the liquid condenses and becomes thick and syrupy, stirring frequently, approximately 30-40 minutes.
  • The chutney thickens as it cools, and keeps in the refrigerator for 2-3 weeks. Makes 2½ cups.

Now the Curried Salmon Cakes

  • Gently combine all ingredients EXCEPT ½ cup of the panko. Allow mixture to rest five minutes. (While you're waiting, now is a good time to start the rice!)
  • Place the remaining ½ cup panko onto a plate or shallow dish. Scoop up ½ cup of the salmon mixture and form into 3" cakes. Carefully coat each cake in panko crumbs. Allow the cakes to rest another five minutes. (The resting steps help the panko absorb to hold the cakes together/stick to the cakes and make them much easier to handle.)
  • Heat oil in skillet over medium-high heat until just starting to shimmer. Place salmon cakes, a few at a time to avoid crowding, in the skillet and cook without moving until golden brown, about 3 minutes. Carefully flip cakes and cook without moving until the second side is golden brown, about another 3 minutes. (You should have eight cakes, or enough to serve four people.)

Make the Coconut Rice

  • Over the sink, rinse the rice in a fine-mesh strainer with cold water, stirring the rice with your fingers until the water runs clear. Put the rice in a medium saucepan.
  • Add the coconut milk, ginger, turmeric (fresh or dried), and serrano* to the saucepan (if using.) Bring to a full boil over high heat. cover, reduce heat and simmer for 20 minutes. Keep the lid on, and set the rice aside.

To Serve

  • Lay down a bed of rice in the center of each plate. Place two cakes on the rice. Top with generous spoonsful of warm mango chutney, and garnish with cilantro, if desired.

Notes

The salmon cakes and mango chutney are perfect with Oregon Pinot Gris and other dry white wines, and sparkling whites. 
All components can be made ahead-- perfect for entertaining. Rewarm the salmon cakes in a hot oven for a few minutes. Warm the rice and the chutney in lidded saucepans over medium-low heat. This, of course, works well for any leftovers, too.
Experiment using halibut or other white fish in place of the salmon.
*I suggest a pretty wide range of quantity for the ginger, turmeric, and serrano for the rice, as well as an option for dried ground turmeric if you can't find fresh. This rice is stellar with all of these added, but you have the freedom to choose to omit, increase, or reduce the quantity to suit your taste. We like it with its full-flavor, all-in, maxxed out goodness. 
The rice can be made with full-fat coconut milk, but it will of course have a heavier, oilier feel. If full-fat is what you have, please use it, but to try it once with light coconut milk. 

Lemony Asparagus-Bean Salad

Part two of the Ode to the Bean trilogy recipe is an asparagus-bean salad with lemon vinaigrette. Its crispy lemon-panko topping is pretty special, if I don't say so myself. It makes a great side dish, but we ate it as our main course and loved it.

To bring you up to speed, last week I cooked up one pound of Rancho Gordo Alubia Blanca beans. My objective was to create three unique recipes that wouldn't having us hating beans by the end of the week. The three recipes-- today's lemony asparagus-bean salad, along with pasta with beans and mushrooms, and brothy beans-and-greens bowl-- resulted in three distinct, tasty success stories.

pot of beans cooking
Cooking the pot of beans with aromatic celery, shallot, garlic, and bay leaf

What's so exciting about starting with dried beans?

I waxed on about the joys of beans in the first post, so today, let's talk size.

Some beans are tiny and others are huge. Think of beans like you think of all the different pasta shapes-- each one holds a special charm depending on what it is you want to prepare or serve them with. There's a bean for every liking and situation.

The huge Corona weighs the same as 19 wee Alubia Blancas

In case you're wondering, it takes 19 Alubia Blancas to reach the weight of one Corona bean, which happens to be 3 grams. These are the kind of things I nerd out on!

I'll say it again-- it's hard to be bored when you have a world of beans to explore.

Growers + Makers Wine Notes:

A favorite of ours, Artisanal Wine Cellars 2013 Adams Old Vine Reserve is a graceful representative of Oregon Pinot Noir. This wine was grown in the Chehalem Mountains, and is a food-friendly delight as much as it is an ethereal sipper. Notes of mineral, forest floor, and soft cherry carry through.

The soft tannins in this wine work just fine with the raw asparagus. I would think twice about putting it together with cooked asparagus.

For the Lemony-Asparagus-Bean Salad, you'll start with a pot of cooked beans. No one can describe how to do this easy, basic step better than the folks at Rancho Gordo, so allow me to make that introduction. "Rancho Gordo, meet my friend. Friend. . . Rancho Gordo."

Ingredients you'll need

This almost no-cook dish comes together in minutes. (The panko topping is quickly crisped up in a skillet in about 5 minutes.) Here's where the value of cooking the beans earlier in the week comes! It's not often you run across ideas for raw asparagus, and I'm not sure why-- it's a perfect salad ingredient. Gluten-free and dairy-free options are noted in the recipe.

Next up we'll wrap up the Ode to Beans trilogy with the Beans, Greens, and Pork recipe. Be well, friends.

asparagus bean salad on black plate

Lemony Asparagus-Bean Salad with Crispy Lemon Topping

Course: Main Dish, Salad, Side Dish
Cuisine: Pacific Northwest
Season: Evergreen (April - July), Mist (November - March)
Dietary: Vegetarian
Preparation: Fast + Easy
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 4
Crunchy thinly-sliced raw asparagus and creamy white beans in a simple lemon vinaigrette, with crispy panko and sharp Parmesan curls, on the table in 15 minutes.
Print Recipe

Ingredients

For the Salad

  • 3 cups cooked white beans
  • 1 bunch asparagus, thick stems peeled, thinly sliced on a sharp diagonal
  • 1 green onion or green garlic stalk, thinly sliced
  • 2 Tablespoons chopped fresh chives
  • 1 lemon, zested and juiced
  • 2 Tablespoons extra virgin olive oil
  • salt and pepper to taste

For the Crispy Lemon Topping

  • ½ cup panko, regular of gluten-free
  • 1 Tablespoon olive oil
  • zest of one lemon (reserved from above)
  • salt to taste
  • 2 ounces shaved Parmesan (omit for dairy-free option)

Instructions

For the Salad

  • Prep the asparagus, the green onion or green garlic, and the chives. In a mixing bowl, combine the prepared vegetables, white beans, and herbs with the lemon juice, olive oil, and salt and pepper to taste. Place in serving bowl or platter.

For the Crispy Lemon Topping

  • Heat the olive oil to medium-high heat in a small skillet. Add the panko and stir to coat it evenly with the oil. (It will absorb the oil, leaving very little at all in the pan.) Flatten the panko out across the bottom of the pan, and leave it to toast for about 45-60 seconds before stirring. Repeat until the crumbs are thoroughly toasted to a medium brown, being careful not to burn the crumbs. This should take 5 minutes or less.
  • Place the crumbs in a small bowl. Stir for a minute or two to cool them slightly. Add a pinch of salt and the grated lemon zest, stirring to incorporate the zest throughout. The slight warmth of the crumbs will make the zest very fragrant.
  • Spoon the crispy lemon topping over the salad. Shave the Parmesan with a vegetable peeler, and place the Parmesan curls over the salad to serve.

Notes

Make it Your Own:
Try fresh mint or other herbs instead of or with the chives.
Humble Beans

I can think of no other food that radiates humble, simple elegance like the bean. Beans are easy to cook, fit into most dietary lifestyles, and are seasonless-- they make a hearty wintertime stew or a chilled summery salad with equal aplomb.

Pasta with Beans and Mushrooms

Last week I cooked up one pound of Rancho Gordo Alubia Blanca beans, and made a little game of seeing what I could do with them throughout the week that wouldn't grow wearisome. The pasta with beans and mushrooms, lemony asparagus-bean salad, and brothy beans-and-greens bowl were each distinct, and each a success.

The true miracle of it is that only four ounces of meat were used to season just one of the dishes, and yet meat was not missed. Beans are tasty, protein-rich, loaded with fiber, and when used with other flavorful ingredients are totally satisfying.

Lemony Asparagus Bean Salad

This post includes the recipe for the pasta, bean, and mushroom dish. Recipes for the other two dishes will come in quick succession in separate posts. An Ode to the Bean trilogy, if you will.

In the third post, we'll address the elephant in the room-- the Magical Fruit Effect.

Why go to the trouble of cooking dried beans?

Let's talk about the advantage of using dried beans rather than canned, not that there's anything wrong with that! The texture of beans cooked from scratch is more toothsome, less waterlogged, and texturally more interesting. There are nearly infinite varieties of dried beans, each having their own unique flavor, too. Some are clean with an almost mineral slate-like flavor (the Alubia Blanca is an example), some are slightly smoky flavored, some are nutty, and some are meaty.

Some beans are tiny and others are huge. Think of beans like you think of all the different pasta shapes-- each one holds a special charm depending on what it is you want to prepare or serve them with.

Brothy Beans, Greens, and Pancetta

A pound of beans cooks up into ten full-sized servings-- likely more when used with other ingredients-- making them a definite proletariat choice.

In their brilliant display of versatility, beans eagerly accept the flavors of the ingredients they are put with. The humble bean grows in most climates, and people from most cultures use beans in some way in their cooking. There's just so much to love about the unassuming bean.

It's hard to be bored when you have a world of beans to explore.

Grower's + Makers Wine Notes:

With the Pasta, Bean, and Mushrooms dish we served RoxyAnn Winery 2017 Claret. This Bordeaux-style blend, grown in warm Southern Oregon, is rich and soft and great with these mushrooms. It's a good value, too.

Things you'll need for Pasta with Beans and Mushrooms

To start with, you'll need a cooked pot of beans. No one can describe how to do this easy, basic step better than the folks at Rancho Gordo, so allow me to make that introduction. "Rancho Gordo, meet my friend. Friend. . . Rancho Gordo."

If you like this recipe, please give it a star rating, and leave any comments letting me know what you think!

Be well, friends.

Humble Pasta with Beans and Mushrooms

Course: Main Dish
Cuisine: Pacific Northwest
Season: Bounty (August - October), Mist (November - March)
Dietary: Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Vegan
Preparation: Fast + Easy
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
There are so many fantastic things to do with a pot of freshly cooked beans, and this is one of them! Humble and unintentionally vegan, full of herbs and earthy mushroom and bean flavor, chewy pasta, and loaded with energy-giving protein, it's a dish fit for a queen.
Print Recipe

Ingredients

  • 3 cups white beans, cooked or canned white beans
  • ½ pound pasta, your choice orecchiette is nice- it holds the little beans!
  • ¼ cup olive oil
  • 1 pound mushrooms, any kind (these are chestnut mushrooms)
  • 1 shallot, finely diced
  • 2 Tablespoons chopped fresh oregano
  • 2 Tablespoons chopped chives
  • 2 Tablespoons chopped flat-leaf parsley
  • 1 cup bean cooking liquid, or reserved pasta water
  • 1 teaspoon salt, plus more for pasta water
  • 1 lemon, zested and squeezed
  • ground black pepper to taste

Instructions

  • Put a pot of water with a palmful of salt (about 3 Tablespoons) on to boil. Boil pasta according to package directions until almost al dente. (It will finish cooking later.) If you don't have any reserved bean cooking liquid, reserve a cup of the cooking water and drain. Set the pasta and pasta water aside.
  • While the water comes to a boil, clean and trim the mushrooms. If using button mushrooms cut them into quarters. Zest the lemon and squeeze it of its juice. Set them aside.
  • Mix together the chopped oregano, chives, and parsley and set them aside on your cutting board.
  • Place a large skillet over medium-high heat. Add olive oil, mushrooms, shallot, and ½ teaspoon salt and pepper to taste. Cook, leaving the mushrooms in place to brown a bit before stirring. Repeat, leaving the mushrooms undisturbed for a few minutes before stirring until they are cooked through and have a slight browned color. Adjust your temperature if the shallots are browning too quickly. Remove about ½ of the mushrooms from the pan and reserve for serving.
  • To the mushrooms in the skillet add the beans, pasta, and bean cooking liquid or pasta water, scraping up any mushroom juices. Stir, and season with remaining salt and pepper. Stir in about half the mixed herbs and the lemon juice. Allow the cooking liquid to reduce about ½, leaving some moisture in the pan.
  • Spoon the pasta, beans and mushrooms into a a large serving bowl or individual bowls. Spoon any pan juices over the top. Place the reserved mushrooms on top, along with a healthy sprinkling of fresh herbs and lemon zest.

Notes

Make It Your Own:
There is no shame in using canned beans- I keep them in my pantry at all times for quick and easy meals. The beans will be mushier, so handle them a little more gently.
Experiment with different types of beans, different pasta shapes, whatever mushrooms are seasonal, and whatever fresh herbs you have on hand. 
If you don't have a lemon on hand, add 2 or 3 teaspoons white or red wine vinegar instead. 

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Welcome!

Photo of 101-Mile Kitchen blog owner.

You’re in the right place!  I’m Pam Spettel, home cooking expert and guide, and I’m here to show you how to break up with cooking and hospitality anxiety, learn how to use recipes as guides rather than strict rules, and let your cooking intuition and confidence soar.

Superpower: Dreaming up recipes that work, serving them to my friends and family, and writing little stories about how cooking them well is the same as loving well.

Inspiration: Ingredients! The fresh, colorful, fragrant, local, seasonal ingredients found in the Pacific Northwest are my creative medium.

Heroes: Local food and wine producers– the people who keep me, my family, and our community nourished and happy.

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