summer

Summer Squash Loaf Cake with Fennel and Almonds

September 6, 2013 by Erica

Summer Squash Loaf Cake with Fennel and Almonds // Coffee & Quinoa

So you guys: Moving. Let’s talk about it, because it’s kind of taking over my life lately. Also, you’re so supportive.

I promise we will get to this cake in a minute.

But first, moving. Moving is terrible.

I am at peace with the process now that we are fully moved in, only 2 walls of our living room are stacked with boxes (instead of the entire apartment), my kitchen is 90% organized, and some new IKEA furniture has even been assembled. But during the move, things were pretty painful.

Our new apartment is only about a mile from the old one, i.e. pretty much the easiest move possible. We signed the lease completely on a whim, and moved almost immediately. (Somehow my old landlord had no problem with this! Although I learned later that she was looking for a new place and ended up moving in when I moved out. Thaaaat might have something to do with it.) Anyway, I am about the least impulsive person imaginable., and definitely experienced some buyer’s remorse after signing the new lease.

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Fresh Corn Polenta with Tomatoes and Basil

September 4, 2013 by Erica

Fresh Corn Polenta with Tomatoes and Basil // Coffee & Quinoa

This polenta is my answer to the question, “What do I do with all this corn?”

We’ve been getting a ton of corn in our farm box recently. And by a ton, I mean three or four ears a week. I know, I know, that’s not that much. My dad, who hails from the Midwest, could (and regularly does) eat that in one sitting… but for two city kids who mostly just put corn in our salads (can we still be city kids now that we live in Utah?), that is a whole lotta corn. But something fortuitous happened last week: in the few minutes that I was driving home from picking up our farm box, NPR was playing a piece about heirloom corn and making delicious polenta with it. Ding ding ding! We have a winner. What an awesome coincidence.

Fresh Corn Polenta with Tomatoes and Basil // Coffee & Quinoa

To be honest, I didn’t even know you could make polenta from fresh corn – every recipe I’ve ever seen has involved cornmeal. Shows you how much I know! Turns out, you can make the most delicious polenta EVER when you start with fresh corn. And from the recipes I’ve seen, starting from scratch doesn’t add to the cooking time of “regular” polenta.

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Eggplant Parmesan Quinoa Risotto

June 27, 2013 by Erica

Eggplant Parmesan Quinoa Risotto

For me, risotto is one of those foods: the kind I love, but would rather pay someone else to make for me. Right up there with croissants, fresh bread, and pad Thai. There are some exceptions, but usually… $18 instead of stirring for an hour? Yes please!

Eggplant Parmesan Quinoa Risotto

I actually have no idea how they prepare risotto in restaurants. What poor underpaid soul gets stuck stirring that stuff full-time?!

Luckily, this risotto is different. And that’s because we’re subbing quinoa for the usual risotto rice!

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Coconut Rhubarb Cake

June 26, 2013 by Erica

Coconut Rhubarb Cake

I couldn’t let the season go by without posting some rhubarb recipe. It’s no secret that I love colorful foods, and rhubarb is right up there with the prettiest of ’em.

Coconut Rhubarb Cake

I hope rhubarb is still in season where you are! That way you can make this yummy cake.

Coconut Rhubarb Cake

Now I wasn’t raised on rhubarb; I don’t recall my mother ever making a strawberry rhubarb pie. In fact, I think last year was the first time I’d ever had rhubarb! It cracked me up when I first tasted it – looks like red celery, tastes like sour apples. What a funny little stalk!

I have a lot more experimenting to do with rhubarb, but let’s focus in on this particular experiment: coconut rhubarb cake.

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Caprese Grain Salad with Spelt

June 24, 2013 by Erica

Caprese Grain Salad with Spelt

Caprese salad is one of my summertime favorites. I love how the fresh flavors somehow make red, white and green seem not at all Christmas-y!

I usually make a layered version, with big slices of vine-ripened tomatoes and fresh mozzarella sprinkled with sliced basil leaves, salt and pepper, and drizzled with olive oil. But I also have a soft spot for mini things (I think this is hard-wired into females of all species?), and little baby balls of mozzarella are no exception. So this time I decided to make a mini caprese, focusing on the awesome textures.

Caprese Grain Salad with Spelt

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