Autumn Quinoa Salad

 

I made this quinoa salad for a teachers luncheon at my son's school and it was such a hit that I got an email requesting my “secret” recipe! Haha, no secret here, I am always happy to share good food and recipes. I just wanted to bring something fresh, healthy, gluten and nut-free and vegan, so anyone could enjoy it! I quickly put the salad together with what I had on hand. You could substitute any nuts you like for the pepitas and add ¼ cup of crumbled goat or blue cheese.

Serves 6-8

For the salad:

• 1 ½ cups tri-color quinoa = 250 g de quinoa
• 1 medium butternut squash, peeled and diced = 1 courge musquée, épluchée et coupée en petits dés
• 4 oz. baby spinach or baby kale = 110 g de jeunes pousses d'épinards ou de kale
• ¼ cup roasted pumpkin seeds or nuts = 30 g de pépitas (graines de courges rôties)
• ¼ cup dried cranberries = 30 g de cranberries séchées

For the vinaigrette:

• 1 minced garlic clove = 1 gousse d'ail, émincée
• 1 tablespoon apple butter (or applesauce) = 1 cuillère à soupe de compote de pommes
• 1 tablespoon Dijon mustard = 1 cuillère à soupe de moutarde forte
• 1 tablespoon maple syrup =1 cuillère à soupe de sirop d'érable
• ½ teaspoon salt = ½ cuillère à café de sel
• 3 or 4 tablespoons apple cider vinegar = 3 ou 4 cuillères à soupe de vinaigre de cidre
• 6 to 8 tablespoons olive oil = 6 à 8 cuillère à soupe d'huile d'olive

Place quinoa in 3 cups of water in a saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes). Set aside to cool.

In the meantime, spread the diced butternut squash on a cookie sheet, spray with a little olive oil and sea salt and roast in 375-400° oven for about 20 minutes. Set aside to cool.

In a large bowl, combine cooked quinoa and roasted butternut squash, add about baby spinach, pumpkin seeds and dried cranberries.

Put all the ingredients for the vinaigrette in a mason jar, close lid tightly and shake to blend.

Pour dressing over salad {you may not need all of it, refrigerate any leftover} and toss well.

If making ahead, refrigerate salad until ready to serve. Let it sit at room temperature for 15 minutes before serving.

Enjoy!

Peruvian-Style Corn Salad

Back from a fantastic trip to France and almost ready for back-to-school. But first, another Cooking Club meeting, this time, dedicated to the cuisine of Peru.

This dish is known in South America as Ensalada de Choclo, litterally corn salad. Peruvian corn is bigger, whiter, and not as sweet as American corn but either variety will work. I used organic frozen corn that I just steamed in the microwave. If queso fresco (my favorite!) or queso blanco is not available, any farmer's cheese will do.

This colorful, light and refreshing salad is a perfect side to a late-summer grilled chicken or steak. Enjoy!

Serves 6

• 3 cups cooked corn (cooled) = 400 g de maïs (cuit)
• ½ red pepper, finely chopped = ½ poivron rouge, coupé en petits morceaux
• ½ green pepper, finely chopped = ½ poivron vert, coupé en petits morceaux
• ½ small red onion, finely chopped = ½ oignon violet, coupé en petits morceaux
• 8 oz. queso fresco (or farmer's cheese), diced = 225 g de queso fresco, coupé en dés
• 2 TBSP minced cilantro = 2 cuillères à soupe de coriande fraiche ciselée
• 2 TBSP vegetable oil = 2 cuillères à soupe d'huile végétale
• juice of 1 lime = jus d'1 citron vert
• salt and pepper to taste = sel et poivre

Put the corn, bell peppers, onion, cheese and cilantro together in a large salad bowl.

Whisk lime juice and oil together, season with salt and pepper. Pour over salad and toss gently. Chill until ready to serve.

Broccoli-Cheddar Casserole

 

When I was tasked with bringing a broccoli side to a school potluck, I knew right away I was making this casserole. I can't recall where the original recipe came from but I do remember it called for a can of condensed cream of mushroom soup. I don't buy those because a. they don't taste good to me, b. I am not crazy about some of the ingredients (namely monosodium glutamate and other questionable additives) in there. The good news is you can easily recreate the soup at home with real ingredients. A quick Google search will give you many recipe options. My go-to recipe is from Laurie at Simply Scratch. Honestly, you can't go wrong with any of her recipes.

I made three casseroles – it was a BIG party, and there was no leftover for me to bring back home!

Serves 6

• 1 batch of condensed cream of mushroom soup = 300 g de concentré de crème de champignons
• ½ cup whole milk = 120 ml de lait entier
• 1 tablespoon Dijon mustard = 1 cuillère à soupe de mourtade forte
• 20 oz. broccoli florets = 560 g de broccoli, en petits bouquets
• 1 cup shredded sharp Cheddar cheese = 100 g de cheddar râpé
• 1 slice of whole-wheat bread, toasted and processed into crumbs = 1 tranche de pain complet, toasté et finement émietté
• 1 tablespoon butter, melted = 15 g de beurre, fondu

Preheat oven to 350°F / 180°C.

Steam broccoli florets for 4 minutes and place them into a buttered casserole dish.

Stir the soup, milk, mustard, and cheese. Pour evenly over the broccoli.

Stir the bread crumbs and butter together. Sprinkle over the broccoli mixture.

Bake for about 30 minutes, until hot and bubbling. Serve right away!

Notes:

- For a complete side, add 2 cups cooked rice to the broccoli mixture before baking.
- For a non-vegetarian option, add crumbled bacon (about 3 thick slices) to the mushroom mixture and proceed as directed

Roasted Autumn Salad with Apple-Maple Vinaigrette

 

All the flavors of autumn into one yummy salad. As always with most my recipes, make it your own!

Don't like brussels sprouts? Roast butternut squash or pumpkin chunks instead (and substitute pumpkin butter for the apple one in the vinaigrette). No pepitas (pumpkin seeds)? Use any nut you like (walnuts, pecans, almonds...). Not a fan of blue cheese? Goat cheese or feta would work great too!

Serves 4

For the salad:

• 20 brussels sprouts, halved lengthwise = 20 choux de Bruxelles, coupés en deux dans le sens de la longueur
• 2 apples, sliced = 2 pommes, coupées en lamelles
• Olive oil = huile d'olive
• 4 cups baby spinach = 120 g de jeunes pousses d'épinard
• 4 tablespoons dried cranberries = 4 cuillères à soupe de cranberries séchées
• 4 tablespoons pepitas or nuts = 4 cuillères à soupe de pepitas ou noix/pecans/amandes
• 4 tablespoons crumbled blue cheese = 4 cuillères à soupe de Roquefort émietté

For the vinaigrette:

• 1 garlic clove, minced = 1 gousse d'ail, émincée
• 1 tablespoon apple butter (or applesauce) = 1 cuillère à soupe de compote de pommes (ou de sirop de Liège)
• 1 tablespoon Dijon mustard = 1 cuillère à soupe de moutarde forte
• 1 tablespoon maple syrup = 1 cuillère à soupe de sirop d'érable
• ¼ cup apple cider vinegar = 60 ml de vinaigre de cidre
• ⅓ cup olive oil = 80 ml d'huile d'olive

Preheat oven to 400°F / 200°C.

 

Spray olive oil on a baking sheet, spread brussels sprouts and apple slices and spray with more olive oil. Roast, turning once, for about 30 minutes. Remove from oven, and set aside to cool. 

Meanwhile, make the vinaigrette: blend all the ingredients together in a small food processor or in a mason jar.

 

Divide spinach leaves onto 4 plates, top with roasted brussels sprouts and apple slices, dried cranberries, pepitas and crumbled blue cheese. Pour 1 to 2 tablespoons of vinaigrette on each salad and serve right away. Enjoy!

Note: save leftover vinaigrette in the fridge for up to 2 weeks.

 

Caprese Pasta Salad

 

Simple. Fresh. Healthy. A great summer salad to share with friends and family!

I prefer using mini shaped pasta, as well as grape tomatoes and ciliegine: everything is small so you get all the delicious caprese flavors in every bite.

Serves 6-8

For the pasta:

• ½ lb mini wheels pasta = 225 g de mini-pates (style Piccolini de Barilla
• 1 lb. grape tomatoes, halved = 450 g de tomates cerise, coupées en deux
• 8 oz. ciliegine (mini-mozarella balls), halved = 225 g de ciliegine (petites boules de mozarella fraiche), coupées en deux
• 10-15 fresh basil leaves, thinly sliced = 10 à 15 feuilles de basilique fraiches, ciselées

For the dressing:

• ¼ cup lemon juice = 60 ml de jus de citron
• ¼ cup olive oil = 60 ml d'huile d'olive
• Salt and freshly ground black pepper, to taste = sel et poivre fraichement moulu

Cook pasta “al dente”, drain, put in serving bowl and cool for 10 minutes. Add remaining salad ingredients.

Blend the lemon juice and olive oil in a small bowl, season with salt and pepper. Drizzle over salad and toss gently.

Serve at room temperature. Enjoy!

Cheesy Potato Gratin

This is the gratin my mom has been making for years and it's just how I like it: decadent (hello, heavy cream!) and delicious! I do not claim that it is a traditional recipe for gratin dauphinois. Actually, because of the addition of gruyère cheese, it might be considered more of a gratin savoyard (from the Savoie region in the Alps). Also, I skip the step of pre-cooking the potatoes in milk before baking the gratin in the oven -- it works just fine and saves time!

Here are a few tips for achieving the perfect scalloped potatoes:

- use Yukon Gold potatoes,

- slice them thin (between ⅛ and ¼ inch thick) using a food processor or mandoline, or a sharp chef's knife,

- do not rinse or soak the potatoes once they are sliced (you need the potatoes to hold on to their starch which will give the gratin a smooth and creamy texture),

- make ahead of time, turn off oven, and let the gratin sit in the warm oven for up to one hour,

- for a lighter version, use broth (or homemade stock) instead of cream/milk.

Serves 6-8

• About 2 lbs Yukon Gold potatoes, peeled, rinsed and thinly sliced = 1 kg de pommes de terre (type Charlotte), épluchées, nettoyées et coupées en fines rondelles
• 1 to 2 tablespoons butter = 20-30 g de beurre
• 1 clove garlic, peeled and finely chopped = 1 gousse d'ail, finement hâchée
• 1 cup heavy cream = 240 ml de crème liquide
• ½ cup milk = 120 ml de lait
• 1 cup (packed) shredded gruyère cheese = 125 g de gruyère râpé
• Salt & pepper = sel et poivre
• A pinch of nutmeg = une pincée de noix de muscade

Preheat oven to 350°F / 180°C.

Generously butter a baking dish (about 12” x 8“) and sprinkle the garlic all over the bottom.

Place a layer of potatoes slices in the prepared dish, sprinkle with salt and pepper, top with ¼ cup heavy cream and ¼ cup cheese. Repeat 3 times until all potatoes, cream and cheese are used up. After the last layer, add nutmeg to the milk and pour all over. Bake, uncovered, for about one hour until all liquid is absorbed, potatoes are tender and top is golden brown. Remove from oven and let cool for 15 minutes before serving. Enjoy!

Dill Potato Salad

I am not a big fan of potato salad when it's drowned in full-fat mayo. So be warned: my version is not really creamy. If you want, you can even substitute half the light mayo for Greek yogurt, it will add a nice tang. Don't omit the celery, its crunch and flavor really work well here.

Serves 4-6

• 6 medium red potatoes, scrubbed clean and diced = 6 pommes de terre rouges, nettoyées et coupées en cubes
• 3 eggs = 3 oeufs
• 1 large celery, finely chopped (about ½ cup) = 1 grosse branche de céleri, coupé en petits morceaux
• ½ cup light mayonnaise or veganaise = 100 g de mayonnaise
• 2 tablespoons dill pickle juice = 2 cuillères à soupe de jus de cornichons doux
• 1 tablespoon Dijon mustard = 1 cuillère à soupe de moutarde forte
• Salt & pepper to taste = sel et poivre
• 1 tablespoon chopped fresh dill or 1 teaspoon dried, for garnish = 1 cuillère à soupe d'aneth fraiche ciselée ou 1 cuillère à café séchée, pour décorer

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 8-10 minutes. Drain and let cool.

Place eggs in a saucepan and cover with cold water. Bring water to a boil, lower heat to simmer and cook eggs stand for 10 minutes. Remove from hot water, cool, peel and chop.

In a large bowl, mix mayo, pickle juice and mustard. Add potatoes, eggs and celery and stir gently until well combined. Season with salt and pepper to taste. Refrigerate until chilled or overnight. Garnish with fresh dill before serving. Enjoy!

Tuna & Artichoke Stuffed Tomatoes

This no-bake stuffed tomato recipe takes no time to prepare and is perfect on a hot summer day!

Serves 4

• 4 large beefsteak tomatoes = 4 grosses tomates "coeur de boeuf" 
• 2 cans (5 oz. each) white tuna (in water), drained = 2 boites (140 g chaque) de thon, égoutté et émietté
• 1 can (14 oz.) artichoke hearts, drained and chopped = 1 boite (400 g) de coeurs d'artichauts, égouttés et coupés en morceaux
• 2 tablespoons capers = 2 cuillères à soupe de capres
• 1 tablespoon olive oil = 1 cuillère à soupe d'huile d'olive
• 1 tablespoon balsamic vinegar = 1 cuillère à soupe de vinaigre balsamique
• Sea salt and freshly ground black pepper = sel et poivre

With a sharp knife, slice off the top of each tomato. If need be, also cut a thin piece off the bottom to make the tomatoes sit flat on a plate. With a spoon, scoop out the pulp and chop roughly. Place in a bowl and add the tuna, artichoke hearts, capers, olive oil, balsamic vinegar, and season with salt and pepper. Toss to combine and spoon the mixture evenly into the tomatoes. Place the tomato tops back on and serve. Enjoy!

Speedy Tabouleh

Tabouleh is a Middle Eastern salad made with couscous or bulgur, tomatoes, and lots of fresh herbs and seasoning. Any variety of couscous will work but I like using pearl couscous (also known as Israeli couscous). By adding chickpeas and cucumbers, I bump up the protein and green content and transform this traditional mezze into a more substantial meal.

I love my tabouleh minty and lemony, but feel free to substitute parsley if you prefer, and add a little more olive oil. Using Persian (mini) cucumbers and grape tomatoes means less chopping and saves time, hence the “speedy” in the title.

This refreshing vegetarian/vegan salad can be prepared ahead of time and is perfect on a hot summer day.

Serves 4-6

• 8 oz. (uncooked) pearl couscous = 225g de couscous
• 2 tablespoons olive oil = 2 cuillères à soupe d'huile d'olive
• 1 cup chickpeas, drained and rinsed = 150 g de pois-chiches
• 4 Persian cucumbers, chopped (about 2 cups) = 4 mini concombres, coupés en dés
• 10 oz. grape tomatoes, halved (about 2 cups) = 275g de tomates cerises, coupés en deux
• ¼ cup (packed) chopped fresh mint (or parsley, if you prefer)= 15-20 gr de menthe, ciselée (ou de persil, selon votre préférence)
• Juice from 2 large lemons = jus de 2 gros citrons
• Kosher salt, to taste = sel
• Freshly ground black pepper, to taste = poivre fraichement moulu

To cook pearl couscous: heat up 1 tablespoon olive oil in a medium saucepan, sauté pearl couscous until lightly browned (about 4 minutes). Add 2 ¼ cups boiling water. Reduce heat, cover and simmer until water is absorbed (about 12-14 minutes). Remove from heat and cool completely.

In a medium bowl, combine the cooked/cooled pearl couscous, chickpeas, cucumber, tomatoes and mint.

In a small bowl, whisk together the lemon juice, remaining olive oil, salt, and pepper. Pour the dressing over the salad and toss together to coat evenly.

Serve at room temperature. Enjoy!

Blueberry Vinaigrette

Summer is officially here and blueberry season is in full swing. We love eating them for breakfast, snack and dessert!

Using blueberries in a salad dressing may sound unusual but it's a creative way to sweeten a traditional mustard vinaigrette. Try pouring it over mixed greens, berries and sliced almonds. Simple and delicious!

Makes  about ½ cup

• ½ cup fresh blueberries = 75 g de myrtilles fraiches
• 1 teaspoon brown sugar = 1 cuillère à café de cassonade
• 2 tablespoons red wine vinegar = 2 cuillères à soupe de vinaigre rouge
• 1 small shallot, diced = 1 petite échalotte, coupée en morceaux
• 1 teaspoon Dijon mustard = 1 cuillère à café de moutarde forte
• 1 teaspoon fresh lemon juice = 1 cuillère à café de jus de citron
• Salt & pepper, to taste = sel et poivre
• ¼ cup olive oil = 60 ml d'huile d'olive

Place the blueberries, sugar, vinegar, shallot, lemon juice, salt and pepper in the bowl of a food processor (fitted with the metal blade). Process for 45 seconds. Then, while running, slowly add the olive oil. When all combined, transfer to a small bottle or pouring dish.

You can use the vinaigrette right away or keep it in the fridge for up to a week. If so, let it come back to room temperature for 15-20 minutes and shake well to re-emulsified (add a little bit of water if the dressing seems too thick).

Roasted Greek-Style Potato Wedges

Summer comfort food at its best! These are perfect with my Greek turkey burgers.

Makes 4 servings

• 4 large russet potatoes, peeled and cut into wedges = 4 grosses pommes de terre Russet (environ 250 gr chacune)
• 1/3 cup olive oil = 80 ml d'huile d'olive
• 2 tablespoons fresh lemon juice = 2 cuillères à soupe de jus de citron
• 2 teaspoons dried oregano = 2 cuillères à café d'origan
• 1 glove garlic, minced = 1 gousse d'ail, émincée
• Salt & pepper, to taste = sel et poivre
• 1/3 cup vegetable or chicken broth = 80 ml de bouillon de légumes ou de poulet

Preheat oven to 425°F/220°C.

Whisk olive oil, lemon juice, oregano and garlic. Season with salt and pepper.

Toss potatoes wedges with olive oil mixture and spread on a large baking sheet. Pour broth around the potatoes. Sprinkle with a little more salt and pepper.

Roast until tender and golden brown (about 30-40 minutes), turning once or twice with a spatula.

Cool for a few minutes before serving. Enjoy!

Rainbow Farro Salad

This colorful salad is beautiful to look at and is a great way to “eat the rainbow”. A perfect and healthy side dish for you Memorial Day BBQ or picnic!

Any grain can be used but I wanted to give farro a try. If you can't find any, you could substitute bulgur, wheatberries, barley, quinoa, brown rice, or even orzo pasta – you'll need about 3 ½ to 4 cups (cooked).

Serves 4-6

For the salad:

• 8 oz. farro, uncooked = 225 g de farro (ou Ebly)
• 1 small red onion, diced = 1 petit oignon violet, coupé en petits carrés
• 1 small red bell pepper, diced = 1 poivron rouge, coupé en petits carrés
• 1 small yellow bell pepper, diced = 1 poivron jaune, coupé en petits carrés
• 10-15 Kalamata olives, quartered = 10-15 olives Kalamata, coupées en 4
• 4 oz. baby spinach, chopped = 110 g de jeunes pousses d'épinards fraiches, émincées
• A few leaves of fresh mint, chopped = quelles feuilles de menthe fraiche, émincées
• ¼ cup crumbled feta = 60 g de feta émiettée

For the lemon-anchovy vinaigrette:

• 2 teaspoons Dijon mustard = 2 cuillères à café de moutarde forte
• 1 teaspoon anchovy paste = 1 cuillère à café de pâte d'anchois ou pissalat
• 1 garlic clove, minced = 1 gousse dail, émincée
• 4 tablespoons lemon juice = 4 cuillères à soupe de jus de citron
• ¼ cup olive oil = 60 ml d'huile d'olive
• Freshly ground pepper, to taste = poivre fraichement moulu

Bring 2 ¼ cups water and farro to a boil in a medium saucepan. Reduce heat to low, cover and simmer about 30-35 minutes, until all water is absorbed and grains become tender. Remove from heat, fluff with a fork, mist a little olive oil and stir to prevent sticking. Transfer to a bowl and chill for 1-2 hours.

Meanwhile, make the vinaigrette by whisking together all the ingredients.

Remove farro from fridge and add about half the vinaigrette. Stir well. Add red onion, bell peppers, olives, baby spinach, mint and feta. Stir together, and pour remaining dressing. Toss well and serve. Enjoy!

Quinoa with Mushrooms

Another easy dish that you can serve as a side or as a vegetarian entree.

Quinoa comes in a variety of colors. White quinoa, the most common variety, has a more subtle taste, while dark quinoa is nuttier. I like to use a tricolor mix (white/red/black) for visual appeal and interesting flavor but any color will work.

Serves 4-6

• 1 cup (uncooked) quinoa = 175 g de quinoa
• 2 cups water or vegetable broth = 475 ml d'eau ou de bouillon de légumes
• 2 tablespoons olive oil = 2 cuillères à soupe d'huile d'olive
• 1 large shallot, thinly sliced = 1 grosse échalotte, émincée
• 10 oz. cremini mushrooms, cleaned and diced = 280 g de champignons, nettoyés et coupés en dés
• A few sprigs of flat-leaf parsley, chopped = quelques brins de persil plat (frais), hachés
• Salt & pepper = sel & poivre

Rinse and drain quinoa thoroughly in cold water before cooking. Place quinoa and water (or vegetable broth) in a saucepan, bring to a boil. Reduce to a simmer, cover and cook for about 15 minutes, until all liquid is absorbed. Fluff with a fork.

 

Meanwhile, heat up olive oil in a large pan. Add shallot and sauté for a couple of minutes. Add mushrooms and continue sautéing until golden. Sprinkle with parsley, salt and pepper.

Place cooked quinoa and mushroom mixture in serving dish, stir gently. Enjoy!

Creamy Leeks with Goat Cheese

Although leeks are available throughout the year, they are in season and at their best from the fall through the early part of spring. I love their mild, subtle flavor and try to incorporate them in my cooking as often as possible. For instance, leeks are a great addition to a winter soup or in a vegetarian quiche. But in this simple and scrumptious dish, they take center stage. It's a great side to pork chops or white fish. I also like to use it as an unexpected topping on baked potatoes. Give it a try!

Serves 2-4

• 1 tablespoon olive oil or butter = 1 cuillère à soupe d'huile d'olive
• 4 to 6 leeks (white and light green parts only), rinsed and thinly sliced = 4 à 6  poireaux, rinsés et coupés en fines rondelles
• 4 tablespoons heavy cream = 4 cuillères à soupe de crême fleurette
• 4 tablespoons crumbled goat cheese = 4 cuillères à soupe de fromage de chèvre émietté
• Salt & pepper = sel et poivre

Heat oil in a large heavy skillet. Add leeks and cook, uncovered, over medium heat for about 10 minutes, stirring a few times.

Preheat oven to broil.

Add heavy cream to leeks, sprinkle with salt and pepper and transfer to a buttered baking dish. Top with crumbled goat cheese. Broil for 4-5 minutes. Serve right away. Enjoy!

Note: In an effort to keep the dish somewhat healthy, I have cut back on the heavy cream. For a creamier, more decadent version, you can definitely double the amount stated in the recipe.

Ginger Pear Sauce

I always make big batches of applesauce in the fall but this pear sauce is a nice alternative. Just as much as I love apple and cinnamon together, I think pear and ginger complement each other perfectly.

You can serve this as a side dish with pork or chicken. You can also use it in place of applesauce in any recipe you have. My son and I enjoy eating it by itself or swirled into Greek yogurt for a healthy dessert or snack.

Serves 4

• 8 ripe pears, peeled, cored and diced = 6-8 poires, épluchées, épépinées et coupées en morceaux
• 1 tablespoon grated fresh ginger = 1 cuillère à soupe de gingembre frais râpé
• ½ cup water or juice (pear or white grape) = 120 ml d'eau ou de jus de poire ou de raisin blanc

Place pear chunks in a large pot. Add ginger and water or juice. Bring to a boil over medium-high heat, reduce heat and simmer covered until fruit is soft, about 10 minutes. Remove from heat, cool slightly and purée with an immersion blender. Serve at room temperature. Enjoy!

Oven-Roasted Potatoes and Veggies

This is a great, flavorful, healthy side to any fall meal. You can swap any veggies that you have on hand. Just make sure you chop everything to about the same size for even roasting.

Serves 4-8

• Combination of any of the following: = Mélange de plusieurs légumes suivants:
• Sweet potatoes, peeled and diced = Patates douces, épluchées et coupées en morceaux
• Baby potatoes, cleaned and halves or quartered = Petites pommes de terre, nettoyées et coupées en deux ou quatre
• Pumpkin or butternut squash, peeled and diced = citrouille, potimarron ou butternut, épluchés et coupés en morceaux
• Red or sweet onions, peeled and quartered = oignons doux ou rouges, épluchés et coupés en quatre
• Brussels sprouts, halved = choux de Bruxelles, coupés en deux
• Turnips, peeled and diced = navets,épluchés et coupés en morceaux
• Rutabaga, peeled and diced = rutabaga, épluchés et coupés en morceaux
• Parsnips, peeled, and chopped into chunks = panais, épluchés et coupés en morceaux
• Carrots, peeled and chopped into chunks = carottes, épluchées et coupées en morceaux

• 2 tablespoons olive oil = 2 cuillères à soupe d'huile d'olive
• 1 tablespoon balsamic vinegar = 1 cuillère à soupe de vinaigre balsamique
• 1 tablespoon honey = 1 cuillère à soupe de miel
• 1 teaspoon dried rosemary = 1 cuillère à café de romarin (séché)
• 1 teaspoon dried thyme = 1 cuillère à café de thym (séché)
• 1 teaspoon dried oregano = 1 cuillère à café d'origan (séché)
• Coarse sea salt = sel

Preheat oven to 400°F/200°C.

Grease the bottom of a shallow roasting pan or line it with parchment paper. Arrange the potatoes and vegetables in a single layer in the roasting pan.

Combine olive oil, balsamic vinegar and honey in a small bowl and pour evenly over the potatoes/veggies. Sprinkle with dried herbs and sea salt. Toss with your hands to make sure all the chunks get coated.

Cook for 40 to 55 minutes until potatoes and veggies are nicely roasted and caramelized. Enjoy!

Orzo with Feta and Sun-dried Tomatoes

Sometimes, I get tired of jasmine rice and brown rice (both staples on our dinner table) and I like serving orzo pasta instead. Those rice-shaped pasta cook fast and feel lighter than a big bowl of spaghetti. Here, I jazz them up with sun-dried tomatoes and feta. I find that cooking the orzo in a small amount of liquid without the need for draining makes the whole dish smooth, almost creamy. While it's a great side dish, I don't mind it as a main dish, alongside a big plate of mixed greens.

Serves 4

• 2 cups vegetable broth = 470 ml de bouillon de légumes
• 1 cup water = 235 ml d'eau
• 1 cup dry orzo pasta = 225 g d'orzo ou risoni (à cuire)
• ¼ cup oil-packed sun-dried tomatoes, minced = 80 g de tomates séchées (en bocal avec de l'huile d'olive), émincées
• ¼ cup crumbled feta cheese = 60 g de feta émiettée
• Black pepper = poivre

Bring broth and water to a boil, stir in orzo. Return to a soft boil and cook, uncovered, stirring occasionally, until all liquid is absorbed (about 8-10 minutes). Remove from heat.

Stir in sun-dried tomatoes and feta. Season with pepper. Enjoy!

Creamy Fresh Corn Salad

So glad I got back to VA just in time for an earthquake (on Tuesday) and a hurricane (for this week-end)! Yesterday was gorgeous though and I made this quick corn salad after returning from the pool.

Sweet summer corn does not require any cooking and therefore makes a great hot-weather side dish. Just shuck the ears, rinse with water and carefully run a knife through to cut the kernels off. Of course, in a pinch, frozen (and thawed) sweet corn will work too.

You can spice it up by adding some diced jalapeños or a dash of Tabasco sauce.

Serves 6-8

• ½ cup light sour cream = 60 g de crême fraiche (allégée)
• 1 ½ teaspoon Worcestershire sauce = 1 ½ cuillère à café de sauce Worcestershire
• Salt & pepper to taste = Sel et poivre
• About 3 cups fresh corn kernels (from 6 ears) = 350 g de maïs frais (environ 6 épis)
• 1 small red bell pepper, finely chopped = 1 petit poivron rouge, émincé
• About 6 green onions, finely chopped = 6 oignons verts, émincés

Combine sour cream, Worcestershire sauce and salt/pepper in a large bowl. Add corn, bell pepper and green onion and stir. Cover and refrigerate at least 2 hours before serving. Enjoy!

Cucumber Soup

All I can say is “it's HOT”!!! Heat index forecast for today: over 115°F (46°C)! In anticipation, I made this refreshing soup last night and stuck it in the fridge... and that is probably all I will eat for lunch!

Makes 4 servings

• 1 small sweet onion, diced = 1 oignon doux, coupé en morceaux
• 2 garlic cloves, minced = 2 gousses d'ail, émincées
• 1 large cucumber, peeled and diced = 1 gros concombre, épluché et coupé en morceaux
• Juice from one lime = jus d'un citron vert
• 2 cups low-fat Greek yogurt = 450 g de yaourt grec (ou fromage blanc) allégé
• ½ cup sour cream = 60 g de crème fraiche
• ½ teaspoon sea salt = ½ cuillère à café de sel
• Freshly ground black pepper = poivre noir moulu

Heat 3 tablespoons of water in a pan on low-medium heat; add onion and garlic. Cook, stirring, about 6 minutes, until onions are soft and translucent.

Reserve 4 tablespoons of cucumber for garnish.

Add cucumber, onion, garlic, and lime juice to food processor; pulse 10 times. Open lid, scrape sides and add yogurt, sour cream, and salt. Puree until smooth and frothy, about 30 seconds. Cover and chill at least 1 hour or overnight.

Ladle soup into bowls and top each portion with finely dice remaining cucumber and freshly ground black pepper. Enjoy!

Summer Tian

Tian is a traditional dish from the beautiful region of Provence. It typically consists of layers of vegetables, roasted in a shallow dish. Think of it as a healthy casserole or gratin!

When I spotted some zucchini, summer squash and tomatoes at my local Farmers Market, I couldn't wait to come home and make this easy-as-can-be side dish.

Serves 4

• 1 tablespoon olive oil = 1 cuillère à soupe d'huile d'olive
• 1 onion, chopped = 1 oignon, coupé en morceaux
• 2 garlic gloves, minced = 2 gousses d'ail, émincées
• 2 zucchini, cleaned and sliced = 2 courgettes (vertes), lavées and découpées en tranches
• 2 yellow squash, cleaned and sliced = 2 courgettes jaunes, lavées and découpées en tranches
• 2 or 3 tomatoes, cleaned and sliced = 2 ou 3 tomates, lavées and découpées en tranches
• salt & pepper = sel & poivre
• 1 to 2 teaspoons Herbes de Provence or dried thyme = 1 à 2 cuillères à café d'herbes de Provence
• ¼ cup grated parmesan cheese = 45 g de parmesan en poudre

Preheat oven to 400ºF / 200ºC.

Heat olive oil in a skillet, add the onion and garlic and sauté for a few minutes.

In the meantime, arrange the zucchini, yellow squash and tomato slices in a baking dish by overlapping and alternating them. Drizzle or brush a little olive oil on the veggies. Sprinkle with salt, pepper and herbs, and top evenly with the onion/garlic mixture.

Bake for 45 minutes. Remove from oven and top with grated parmesan. Let stand for 5 to 10 minutes before serving. Enjoy!

Note: I like the veggies a little on the “dry” side, if you don't, cover the baking dish with foil to keep them moist and remove only for the last 5-10 minutes of baking.