Do Better

Orzo with Yellow Squash

In an effort to get more veggies into my kids and to acquaint them with different tastes and forms, I’m always on the look out for good recipes. This one scored high with my “I only eat white foods” son. He picked around the mushrooms, but happily ate the rest!

Orzo with Yellow Squash and Mushrooms

(from Bon Appetit’s 50th Anniversary Issue)

• 3 tbsp butter
• 2 tbsp olive oil
• 1 large shallot, chopped
• 1 pound yellow crookneck squash, cut into cubes
• 1/2 pound mushrooms, sliced
• 1 garlic clove, minced
• 2 cups orzo
• 1/4 cup grated Parmesan cheese
• 1/4 cup whipping cream
• 2 tbsp parsley

Melt butter with oil in large skillet over medium heat. Add the shallot and saute 2 minutes. Add squash, increase the heat to medium-high, saute until soft. Add mushrooms, saute until tender, about 6 minutes. Add garlic and stir. Season with salt and pepper.

Meanwhile, cook orzo in boiling water until just tender, about 9 minutes.

Mix orzo, cheese, cream, and parsley into vegetables in skillet. Stir over low heat until creamy. Transfer to serving dish and sprinkle with parsley.

Happily serving up this Orzo with Yellow Squash to Vindicate the Vegetable‘s first event: Yellow Summer Squash!

Ramon’s Mango Salsa

When my sister married Ramon, I had no idea a major foodie and exciting sushi chef had joined the family. To me, he was just Ramon. Faithful Ramon. Adoring Ramon. Kind Ramon.

But over the years he has shared with me a thing or two about preparing good food. This Mango Salsa is so simple to make, uses fresh ingredients, and tastes AMAZING! I actually eat this by the spoonful. Of course, it works beautifully over a piece of fish, chicken or a plate of chips.

The cast of characters (never mind the corn, I lost my mind momentarily)

Here’s my mango up close: (if you look closely at the sticker you will see my wink and smile to Gretchen).

And my mango in the process of being sliced:

Ramon’s Mango Salsa

• 1 ripe mango
• 1/2 red onion
• 1 bunch of cilantro
• 2-3 tomatoes
• 1 can of black beans
• 2 Tbsp rice vinegar
• 1 Tsp honey
• season with salt and pepper

Chop all of the ingredients to roughly the same size. Stir. Drizzle in vinegar and honey. Stir again. Store covered in the refrigerator about an hour. Stir. Taste. Need salt and pepper? Add a little and taste again. Taste again. And again. Stop eating directly out of the container momentarily. Grab a fresh spoon. Eat again.

A bite:

And another bite:

No chips required:

Edamame Salad

When I am in the mood for some asian inspired flavors, this is my go-to salad. It is easy and has all of the flavors that my mouth is wanting.

Edamame Salad

• 16 oz shelled edamame (can be fresh or frozen)
• 1/2 cup rice vinegar
• 1/4 t salt (optional)
• 1 T evoo
• pinch of pepper
• 1/2 red onion, diced
• 1/2 cup fresh cilantro leaves, chopped

Toss the edamame, vinegar, evoo, salt, pepper, red onion and cilantro in a bowl. Cover and put in the refrigerator for a minimum of 15 minutes. Stir and enjoy!

Adapted from The South Beach Diet

Ratatouille

It’s time again for Dinner Club! This month is being hosted by my dear friend, Angela. She has cleverly chosen a French food theme. Think Paris, amore, love…Valentine’s Day.

I am bringing the famous French dish, Ratatouille (confit byaldi). Honestly, I didn’t even know what Ratatouille was until seeing Pixar’s latest film, Ratatouille.

I know my presentation does not begin to hold a candle to the animators at Pixar, but I am very pleased with the results. Despite all of the steps, I would make this again. My Cuisinart Food Processor made quick work of evenly slicing all of the veggies. Plus, it tastes really good and is full of yummy veggies!

• 1/2 red pepper, seeds and ribs removed
• 1/2 yellow pepper, seeds and ribs removed
• 1/2 orange pepper, seeds and ribs removed
• 2 tablespoons extra virgin olive oil
• 1 teaspoon minced garlic
• 1/2 cup finely diced yellow onion
• 3 tomatoes (about 12 ounces total weight), peeled, seeded, and finely diced, juices reserved
• 1 sprig thyme
• 1 sprig flat-leaf parsley
• 1/2 a bay leaf
• Kosher salt

FOR VEGETABLES

• 1 zucchini (4 to 5 ounces) sliced in 1/16-inch rounds
• 1 Japanese eggplant*, (4 to 5 ounces) sliced into 1/16-inch rounds
• 1 yellow squash (4 to 5 ounces) sliced into 1/16-inch rounds
• 4 Roma tomatoes, sliced into 1/16-inch rounds
• 1/2 teaspoon minced garlic
• 2 teaspoons olive oil
• 1/8teaspoon thyme leaves
• Kosher salt and freshly ground black pepper

*I couldn’t find a japanese eggplant, so I just used a regular one. The trick to this dish looking good is to make sure all of your veggies are sliced about the same size.

FOR VINAIGRETTE

• 1 tablespoon extra virgin olive oil
• 1 teaspoon balsamic vinegar
• Assorted fresh herbs (thyme flowers, chervil, thyme)
• Kosher salt and freshly ground black pepper.

1. For piperade, heat oven to 450 degrees. Place pepper halves on a foil-lined sheet, cut side down. Roast until skin loosens, about 15 minutes. Remove from heat and let rest until cool enough to handle. Peel and chop finely.

2. Combine oil, garlic, and onion in medium skillet over low heat until very soft but not browned, about 8 minutes. Add tomatoes, their juices, thyme, parsley, and bay leaf. Simmer over low heat until very soft and very little liquid remains, about 10 minutes, do not brown; add peppers and simmer to soften them. Season to taste with salt, and discard herbs. Pour piperade into a food processor and process until smooth. Reserve tablespoon of mixture and spread remainder in bottom of an 8-inch skillet.

3. For vegetables, heat oven to 275 degrees. Down center of pan, arrange a strip of 8 alternating slices of vegetables over piperade, overlapping so that 1/4 inch of each slice is exposed. Around the center strip, overlap vegetables in a close spiral that lets slices mound slightly toward center. Repeat until pan is filled; all vegetables may not be needed.

4. Mix garlic, oil, and thyme leaves in bowl and season with salt and pepper to taste. Sprinkle over vegetables. Cover pan with foil and crimp edges to seal well. Bake until vegetables are tender when tested with a paring knife, about 2 hours. Uncover and bake for 30 minutes more. (Lightly cover with foil if it starts to brown.) If there is excess liquid in pan, place over medium heat on stove until reduced. (At this point it may be cooled, covered and refrigerated for up to 2 days. Serve cold or reheat in 350-degree oven until warm.)

5. For vinaigrette, combine reserved piperade, oil, vinegar, herbs, and salt and pepper to taste in a bowl.

6. To serve, heat broiler and place byaldi underneath until lightly browned. Slice in quarters and very carefully lift onto plate with offset spatula. Turn spatula 90 degrees, guiding byaldi into fan shape. Drizzle vinaigrette around plate. Serve hot.

Yield: 4 servings (I doubled this recipe)

This recipe has been adapted from Thomas Keller of the French Laundry in Yountville, CA.

Want more ideas from Pixar’s Ratatouille? Here’s my take on Potato Leek Soup.