Light, Easy, and Seasonal: Crimini Mushrooms with Shallots and Wine

A quick and tasty dinner (I often use brown-rice pasta - Trader Joe's makes a good one - as an alternative to the wheat).

Makes 2 servings

Ingredients:
2 teaspoons olive oil
2 teaspoons butter, divided
2 medium shallots, sliced into thin sauté slice
1 lb. crimini mushrooms, stems removed (keep these in your freezer for stock!), sliced thinly
approx 1/2 cup dry white wine
4 oz. whole-wheat pasta (I like spaghetti)
sea salt + freshly ground black pepper

Heat a 12” skillet over medium heat. Add 1 teaspoon butter and all the olive oil, as well as the shallots and a pinch of salt; cook, stirring, until softened but not browned.

Add mushrooms, several generous pinches salt, and several grinds black pepper and cook, stirring occasionally until mushrooms get very brown and reduce a lot in volume (see photo). Remove mushrooms to a plate, add wine, and turn up heat; scrape browned bits from pan and reduce by half.

Cook and drain pasta according to package instructions, reserving 1/2 cup of pasta water. Add remaining teaspoon butter to mushroom pan over medium heat; when melted, add mushrooms, pasta, and as much reserved pasta cooking water as needed to moisten, and toss to combine well. Serve immediately with additional freshly ground pepper.

Champagne Punch with Cherry, Ginger, and Cognac

You should probably double this recipe, if your friends are anything like mine.

4 cups sour cherry juice*
6 tablespoons fresh ginger juice, from about half a hand-sized piece of ginger**
6 tablespoons freshly-squeezed lemon juice
3/4 cup agave nectar
200 mL cognac (I used Courvoisier)
1 bottle dry white wine
4 bottles well-chilled Champagne or semi-dry sparkling wine
Additional lemon slices for garnish, optional

Mix the first six ingredients up to several hours before serving; keep chilled. Mix in Champagne just before serving and garnish with lemon slices. I prefer not to ice this punch, so I made mine in two batches, dividing up the punch base and combining with two bottles of chilled Champagne each time.

*I used Red Jacket Orchards’ Tart Cherry Stomp; if you can’t find sour cherry juice, try unsweetened cranberry or pomegranate juice, but you’ll need to up the agave nectar quite a bit to taste.

**Make ginger juice by squeezing grated ginger through cheesecloth or a jelly bag.

Two bring-along lunch ideas for warm weather

Here are a couple of my favorite lunch ideas for hot days that are easy to make ahead and don't require reheating once you're in the office.

This cheese-free frittata is loaded with vegetables and is tasty served cold:

Note: Bacon fat or butter make for a much cleaner release from the pan, and both fats add wonderful flavor to this dish, but if you are particularly averse to them both, refined coconut oil or olive oil will work—you’ll just have a messier cleanup and a less neat serving appearance.

3 eggs
Sea salt
freshly ground black pepper
1 1/2 tablespoons butter or bacon fat
1 spring onion, diced
1/2-1 cup cut-up asparagus spears
1/2 medium bunch lacinato kale, cut into ribbons (about 2 cups)

Heat broiler. Beat eggs lightly with several generous pinches of sea salt and black pepper. Heat 1 tablespoon fat in a medium skillet over medium heat; add onion and a pinch of salt and cook until soft, about five minutes. Add asparagus and cook about 2 more minutes. Add kale and a splash of water and cook until kale stems are almost tender and additional water has cooked off. Add remaining fat and allow it to melt. Turn heat down to low, add eggs, and stir occasionally as if making scrambled eggs. When eggs are half cooked, place under broiler for about 2 minutes, or until cooked through. Immediately remove frittata to place and serve, or cut into slices to cool.


My lighter version of tuna salad (with an olive oil/vinegar dressing - no mayo required) is great with lettuce leaves or crackers: one can of olive-oil packed tuna, drained; 1/2 red bell pepper, diced; zest and juice of 1/2 lemon; about a teaspoon of capers and a few splashes of brine; a small handful of rough-chopped olives; a pinch of cayenne and plenty of freshly-ground black pepper; a glug or two of extra-virgin olive oil. Mix everything together and add sea salt and vinegar to taste.

RIP Readymade, + my radish slaw recipe

By now everyone's heard that ReadyMade is no more, and while the site continues to stand, I have no idea how long that will remain. So I'll be reposting my best fruit- and vegetable-related recipes from my tenure at RM here, mostly so I'll have a record of them.

Sad news for sure, but a recent wonderful development in my vegetable life has been my membership in Garden Of Eve's CSA, which picks up downstairs from my office in Brooklyn Fireproof, and has gotten me excited about trying and re-trying all sorts of vegetables. My last ReadyMade post (below) was my reintroduction to radishes, which I've never liked; but when chance and seasonality forced them on me, I learned.

Also, the Rick's Picks staff (of which I am an occasional member) is currently underging its Eat Local Challenge; handed the task of choosing one of the pickles in the line and one of a short list of local ingredients, I chose Handy Corn and cucumber, and devised this chilled, briny cucumber-dill yogurt soup. I was so happy with the way it turned out that now I'm trying to turn as much of my CSA haul as possible into cold yogurt-based soups.

Here's the radish slaw. And here's to more posting now that the summer growing season is well underway, and I'm inspired to create new vegetable dishes for the first time in ages!

Pickley Radish Slaw

1 small bunch radishes, sliced into very thin rounds (use a mandoline), about two cups
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon agave nectar or honey
1 tablespoon lemon juice
1/2 teaspoon fine sea salt
1/4 teaspoon white pepper
1 tablespoon extra virgin olive oil
1 tablespoon capers, drained

Whisk together vinegar, mustard, agave, lemon juice, salt, and pepper until thoroughly blended. Add olive oil and whisk to blend.

Toss radishes, capers, and dressing together in a large bowl until coated; allow to sit several hours at room temperature or refrigerate overnight before serving.