I have never, in my 44 years, craved or even given much thought to, squash casserole. To begin with, I don’t find those two words, ‘squash’ and ‘casserole’ very appealing, but it is also a traditionally southern dish and I am a yankee– it simply has not been part of my food landscape. Until now.

I was in Charleston, SC with a group of great friends, having lunch at the most fabulous, Hominy Grill restaurant. Eating at Hominy Grill is like eating at your deeply southern aunts house who happens to be a remarkable cook. Everything is good. Even the squash casserole, which I didn’t order because of the aforementioned, unappealing recipe title. But, my vegetarian friend, Emma did order it and let me try a bite. Sweet peaches was that some good grub! It defied it’s name and has made it into my cooking rotation.

Even if you don’t like squash or casseroles, give this one a try.

5 yellow squash, ends trimmed

5 small to medium zucchini, ends trimmed

3 tablespoons olive oil

1 medium sweet onion, chopped

3 fat garlic cloves, minced or pressed

1 small bunch kale or collards, about 3 cups chopped

1 box frozen (or fresh!!) baby lima beans

3/4 cup chopped, fresh basil

1 cup Parmesan cheese

Salt and cayenne pepper to taste

3 eggs, whisked

1/2 sleeve Ritz crackers, crushed

1) Chop squash and zucchini small. Place a very large sauté pan or Dutch oven over medium high heat and pour in olive oil, when the oil looks as if it is quivering, add in the onion and garlic and sauté until soft. Add in the squash, zucchini and kale or collards and sauté, stirring regularly, until the vegetables begin to get very soft, about 10-15 minutes (you may need to adjust the heat). After 5 minutes of sautéing, add in the frozen lima beans and carry on cooking.

2) Once the vegetables are soft and smell delicious, take them off the heat and remove half of the cooked vegetables to a food processor and purée. Tip all of the vegetables, whole and puréed, into a large bowl and stir in basil. Allow to cool, then add in the Parmesan and taste– add salt and/or cayenne if desired. Now add in whisked eggs (don’t add this to hot vegetables or the eggs will cook). Mix well and pour into a buttered 9X13 baking dish. Top with cracker crumbs and bake in a 375F pre-heated oven until bubbly, about 45 minutes.

Serves 8

I saw a picture of this salad in a magazine and it reminded me of my expat days.  I learned early on in our time abroad that a Greek salad served virtually anywhere except the USA does not include lettuce. I like both versions very much, but appreciate the nutritional punch that the truly Greek version gets from all those veggies. This is a great salad to make when you have ripe tomatoes (which we are now getting in North Carolina!!!), but will work equally well with sweet, grape tomatoes.

3 picking cucumbers, or 3/4 English cucumber, cut into spears

2 ripe tomatoes, cut into wedges (or 1/2 container grape tomatoes)

1/2 small red onion, sliced very thin

Handful of oil cured olives or kalamata

4 anchovy fillets, chopped (yes, this is optional)

Juice of 1/2 lemon

1 clove garlic, minced or pressed

2-3 tablespoons good quality extra virgin olive oil

Pinch of sea salt chards

Fresh cracked black pepper

Handful of chopped parsley

Small handful of chopped, fresh dill weed

1/4 cup feta cheese (original Greek or fat free)

Arrange the vegetables on a plate, scatter olives and chopped anchovy fillets. Mix the lemon juice with minced garlic and pour over, then drizzle with olive oil and sprinkle sea salt. Top with fresh herbs and feta. Serve at once.

Serves 2

1 thick slice red onion, roughly chopped

1 fat garlic clove

14 oz can canellini or navy beans, drained

5 oz can white tuna packed in water, drained

1 teaspoon fresh thyme

2 tablespoons extra virgin olive oil

1/4 teaspoon sea or kosher salt

1 tablespoon lemon juice

1-2 teaspoons crushed red pepper flakes

2 tablespoons capers

Purée everything in a food processor. Store, covered for up to three days.

Just sayin.

I’ve tweaked this recipe very little, just gave it a spicy kick and a lemony zip.

This recipe serves one, but can easily be doubled, tripled, etc.

3 cups kale, cut into large, bite size pieces, unwashed or washed and dried completely

2 tablespoon olive oil

Sea or kosher salt

2 tablespoons white vinegar

2 large eggs

1/4 lemon

1) Pre-heat oven to 375F. Spray a large baking sheet with non-stick spray and lay the kale on top, drizzle with oil and a bit of salt. Roast for 10 to 15 minutes, stirring once, until each kale leaf is half crispy (I find, if the leaves are entirely crispy it’s too dry).

2) While the kale is roasting, bring a medium size pot of hot water to a boil. Add in vinegar. Crack both eggs into a cup. When the water boils, stir vigorously in a circular motion to create a vortex and quickly but carefully pour the eggs into the vortex. Keep stirring in circles– this will help hold the white of the egg together. Once the water comes back to a simmer, set a timer for 3 minutes to 3:30 (for a runny to just soft yolk).

3) Arrange the roasted kale in a nest on a plate, dot with sriracha sauce and squeeze with lemon. Pull eggs from the water and drain on paper towels, then place in the center of the nest, squeeze the egg with a bit of lemon juice and sprinkle with freshly cracked pepper.

Serve at once.

My friends Jen and Courtney have been horrible influences on this decades-ingrained breakfast behavoir of mine; you see, they not only have the audacity to exercise daily, they eat all sorts of healthy foods, all the time. I eat healthy some of the time, but all the time seems a bit over the top.

Jen is pretty relaxed and balanced about what she eats– healthy, but carbs, etc are not off limits. Courtney, on the other hand, is more methodical in her dietary habits. She told me to stop eating cheese. While I was at it, she said, ‘Why not stop eating wheat, sugar, most carbs and all dairy, too’.

As stupid a command suggestion as this was, I did. For the next few weeks, I’m treating this new diet like a scientific experiment– I can do anything for a couple of weeks– just don’t make me give up my unsweet ice tea (or wine), because that ain’t happening.

Courtney (who is unwavering in her dietary beliefs) told me to eat avocado in place of cheese. I chuckled condescendingly at this idea.

Damn her if she wasn’t pretty close to the mark.

Breakfast now consists of a number of Finn Crisps (which I have always loved), slathered with a ripe avocado (about 1/4 per meal), a few dribbles of lemon juice and several sea salt nuggets. I inhaled 6 this morning and I am so full– seriously, the old me never would have believed that one could be satiated by rye crackers and 1/4 an avocado– but I am. Just don’t touch my morning iced tea– that’s going too far.

I love farro’s texture; chewy like barley but slightly stiffer like brown rice. It is a wonderfully satisfying side or main dish. This version is vegetarian, but can easily be vegan– just eliminate the Parmesan.

1 large leek, timmed of dark green, washed well and chopped

4 oz shiitake mushroom caps, sliced

2 tablespoons olive oil

2 cups farro

3 cups vegetable stock

1/2 cup Parmesan (or vegan Parmesan)

1) Sauté leeks and shiitakes in olive oil until soft. While that is cooking, rinse the farro under running water and drain well. Once vegetables are soft, add in the farro, stir and sauté for 1 minute.

2) Add the vegetable stock, cover and bring to a simmer, then reduce heat to medium-low (or low, depending on the stove), so it is very gently bubbling. Cover and cook until all liquid is absorbed, about 30-40 minutes. When done, remove from heat and stir in Parmesan (real or vegan) and serve at once.

Makes 6 side dishes

1 and ½ pounds baby new potatoes

1 cup finely grated Manchego cheese

2 bulbs fresh spring garlic (find it at farmers’ markets) or 2 fat garlic cloves, minced

Extra virgin olive oil (evoo)

Salt and pepper

1) Pierce the potatoes then roast at 400F for about 30 minutes, until tender. Allow to cool, then slice in half and scoop out the flesh. Mash potato flesh with garlic, Manchego and plenty of evoo, season with salt and pepper. Scoop cheesey potato filling back into potato skins and top with more cheese (the potatoes can be held in the fridge at this point).

2) When ready to serve, bake in a 375F pre-heated oven until the cheese melts. Serve hot, warm or room temperature.

Preparing for a cooking class tonight with a great group of ladies! They wanted to do a tapas menu— Love munching through a class : ) I thought it would be nice to have something ready for the gals as they arrive– this recipe fit the bill. It’s great to make for a party because it’s served at room temp, but also makes a nice side dish.

1 pound button mushrooms

½ cup extra virgin olive oil

1/3 cup dry white wine

2 garlic cloves, sliced thin

1 shallot, minced

1 dried red chili pepper, like an Arbol

3” long piece of lemon zest

large pinch dried thyme

large pinch dried oregano

Sea salt to taste

2 tablespoons lemon juice

1) After wiping the mushrooms clean (do NOT wash) if they are anything other than tiny, cut in half or quarters, so that they are bite size.

2) Place everything, except mushrooms into a large sauté pan or wok. Set over medium-high heat then reduce to medium so that the marinade is just simmering (not boiling). Cook for 2 minutes, then add in the mushrooms, toss to coat all the mushrooms in marinade, cover and reduce heat to medium-low. Cook gently for 5 minutes, stirring occasionally. The mushrooms will release loads of yummy juice, adding to the flavor of the dish.  Remove from the heat and stir in lemon juice.

3) Pour everything into a pretty serving bowl and hold at room temperature for up to 8 hours, or cover and refrigerate for up to two days—bringing the mushrooms to room temp before serving.

Day 21 of 25.

25 days to test 25 recipes for a book about cooking with coffee. I feel like a caffeinated Bubba from Forest Gump, “Coffee-rubbed steak, coffee-infused pork chop, coffee cupcakes, coffee pancakes, coffee ice cream, coffee-grilled salmon, coffee chili…”

The very idea of drinking a cup of coffee at this point incites my gag reflex.

Just 4 more days. Just 4 more days. Just 4 more days.

In the meantime, I find that I am not cooking much else, and feel that I am neglecting Finding Tasty. I apologize.

So, I am reposting a recipe that I made up a couple of years ago. I rarely repost, but truly, it’s the best I can do.

Just 4 more days.

Carnivores Coffee Rub

2 tablespoons ground decaf coffee

2 tablespoons brown sugar

2 teaspoons sea salt

2 teaspoons freshly cracked black pepper

Mix together and rub on a flank, skirt, tri-tip, flat iron, london broil or any cheap cut of steak. Place in a zip top plastic bag in the fridge for 1-3 hours. Grill until rare to medium-rare and slice thin.

Fish en papillote is that classic, French method of preparing fish by sealing it in paper and baking it, as it steams in its own juices. It is über healthy, so very delicious and very impressive to serve. However, since way back in my culinary school days, I have not had the knack for rolling/folding the paper so that it stays put: the curve of the paper is always compromised at some point, releasing steam and deflating the pretty packet.

So I use foil.

After dinner, rinse the foil and toss in the recycle bin– dishes done : )

4 pieces of foil 24″ each

4 tablespoons butter or olive oil

1 leek, white and light green part

1 large baking potato, peeled

2 medium carrots

1 stalk celery

4 large mushrooms

4, four oz filets fish (flounder, cod, grouper, salmon, whatevah’)

Sea salt, pepper, dill or other fresh herbs

2 tablespoons dry Vermouth or white wine

1) Pre-heat oven to 400F. Slice leek, potato, carrots and celery into matchstick size pieces– uniformity is important so that all veggies cook at the same rate. Slice mushrooms thinly. Smear 1/2 tablespoon in the middle of one side of each piece foil and lay 1/4 vegetables on the buttery part of each piece foil, leaving a 2-3 inch frame of foil around each veggie bed. Season with salt, pepper and fresh herbs. Lay the fish filets on top of each veggie bed and season with more salt and pepper. Dot each fish filet with 1/2 tablespoon butter.

2) Fold foil over veggie/fish bed and firmly fold two of the sides three times over. Carefully pour 1/2 tablespoon Vermouth or wine into each packet then, fold up the remaining side, folding three times firmly.

3) Place in the oven and bake for 20-30 minutes depending on thickness of fish (a thin flounder filet, for instance will take just 20 minutes, while a thick cut of grouper or cod will take 30 minutes.

Place each foil packet on a dinner plate and allow guests (or kids!) to open up their packet at the table. Serve with crusty bread to soak up the yummy broth.

Serves 4