Category Archives: what we’ve been eating lately 2013

Cherry Tomato + Squash Crumble

I have been making this easy summer squash and cherry tomato recipe about once a month for the past two summers and although it’s technically fall you can still find a summer squash and some (or a giant bowl full) of cherry/grape tomatoes at a store or farmers market. Right? Right.20131020-220306.jpg

This recipe is simple and can either be a main dish (as I eat it) or a side. It’s a little cheesy and has a crispy breadcrumb crust, so what’s not to like. I make this on days where I only feel like going through a few steps to cook dinner. I’d categorize this as one of our “what we’ve been eating lately” dishes.

Tomato & Squash Crumble
serves 4-6 // adapted from Vegetarian Times
1 small yellow onion, chopped (1 cup)
½ lb. small yellow crookneck squash, diced (2 cups)
3 cups cherry tomatoes
2-3 cloves garlic, minced
½ cup grated parmesan or Gruyère cheese
Salt + Pepper

1 ¼ cups fresh breadcrumbs
2 Tbs. finely chopped parsley

1. Preheat oven to 400°F. Spray 9-inch square baking dish with cooking spray. Mix breadcrumbs and parsley together. (If you don’t have parsley, you can also use Italian seasoned breadcrumbs… I do this often.)

2. Spray a non-stick skillet with some cooking spray, add a little olive oil if you want and put the heat on medium-high. Add onion, and cook 7 to 9 minutes, or until beginning to brown.

3. While the onion is cooking, chop the squash into small pieces. Stir in squash, and cook 4 minutes. Add tomatoes and garlic, and cook 2 minutes more, or until tomatoes are warmed through. Season with salt, if desired and add about half of the cheese. Mix and then transfer mixture to prepared baking dish.

4. Sprinkle the rest of the cheese on top. Spread breadcrumb mixture over cheese. Bake 30 to 35 minutes, or until golden and bubbling. Serve hot.



So delicious. So easy.

Farmers Market Summer Orzo

We decided not to get a CSA share this year because we were really missing waking up early and heading to the farmers market during the weekend. There are so many farmers markets in the Twin Cities (more than 50!) and we’ve been trying new ones a few times a month.

When we were in Santa Barbara on vacation a few weeks ago, we went to the best farmers market we’ve ever been to. It was amazing and now I want to live there, but this weekend we tried the Downtown St. Paul farmers market and it’s a close second.

VIP treatment for these veggies at brunch: in the new market basket we bought in Santa Barbara and hanging out on a chair at brunch!

VIP treatment for these veggies at brunch: in the new market basket we bought in Santa Barbara and hanging out on a chair!

My plan of attack at a farmers market is to see what looks good and figure out the weeks meals off of what we buy. We wound up with zucchini, summer squash, cherry tomatoes, basil, fingerling potatoes, green beans, broccoli, cauliflower and eggs that were allegedly laid the day before.

There is a 100% chance I will at some point in the week throw some veggies into a pasta dish for an easy weeknight dinner. And that is exactly what this Farmers Market Summer Orzo dish is; something I threw together that wound up looking pretty and tasting delicious.

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Farmers Market Summer Orzo

1 cup dry orzo
1 cup frozen peas, thawed
1 large zucchini
1 large yellow summer squash
1/2-1 cup cherry tomatoes
1 handful basil (10-15 leaves), chiffonaded
1 tsp olive oil
1/4 cup shredded parmesan cheese
Garlic Salt, Pepper to taste

1. Cook orzo according to package, set aside. Try to do this while you are preparing all other ingredients so it doesn’t get too cold.
2. Chop zucchini squash and yellow squash either in half moon shape or circle shape (try to get them all the same size)
3. In a large skillet, heat up 1 tsp of olive oil. Saute squash until it is fork tender.
4. Chop cherry tomatoes in half, roast them in the oven on 350 for about 7-9 minutes, throw them in the skillet.
5. Add cooked orzo and peas, garlic salt and pepper to taste and stir.
6. Finish with basil and parmesan market summer orzo

See, really easy. This tasted really good with the orzo, it made the flavors of the veggies stand out a bit more than typical pasta. But overall, just take whatever you find at the Farmers Market (or store, or even your freezer), saute it up, add some pasta and boom: dinner.

This also works really well with pesto stirred in. Not that we had the exact same thing (plus broccoli and pesto) two nights later or anything….

Cabbage Salad

It’s been a few months… we’ve been eating, but I haven’t been blogging. Here is an easy, summer dish that doesn’t require an oven or stove and is something we’ve been eating lately. Thanks, heat wave!cabbage salad 1

Cabbage Salad with Raman Noodles
1/2 head of cabbage
4 green onions
¼ cup toasted almond slivers
1 sheet of dry, crushed Chinese Raman Noodles (Ty Ling has the best raman noodles, don’t use those Top Raman ones, they are fried and bad for you!)

1 Tbsp cup canola oil
1.5 Tbsp. Rice Wine Vinegar
2 Tbsp Red Wine Vinegar
1.5 tsp. Sugar
Dash salt and pepper

1.Wash the cabbage half, then shred cabbage by just slicing it as you would lettuce or anything else (this is a super easy process).

2. Chop up the green onions, root to tip.

3. Mix dressing, taste, add more of what you think you need (I like this very vinegar-y!) and then pour over and mix to coat cabbage. Add green onions, crushed raman noodles and almonds, mix again!

3. Let it sit in the fridge for about 1 hour. The noodles get a little less crunchy and soak up the dressing.IMG_0408

SO EASY, right? If you have both a regular green cabbage and a red cabbage, this would look very pretty with both colors, so use 1/4 of each. This is such an easy and very budget friendly side dish to bring to a summer party, but we usually have this for dinner. We often eat this as the main dish with whatever is around as a side dish. OR just eat a bowl of this and walk somewhere for an ice-cream desert. Genius.


In this edition of ‘what we’ve been eating lately,’ I am bringing you a dish that we eat at least once a week. Sometimes a few times a week. To say we are obsessed is putting it lightly. I think we ate this every Saturday for a few months.

It is one of the easiest recipes ever; so easy I kind of want to put ‘recipe’ in quotes.

2 corn tortillas
1/3 cup Refried beans (our favorite= Whole Foods brand Lime + Roasted Chile)
1/4 cup cheddar cheese
1/8 cup mozzarella cheese
Jalapeños (jarred or fresh)
Lime wedges, salsa for serving

1. Preheat the oven to 415°
2. Spray a cookie sheet with cooking spray, place corn tortillas on the cookie sheet and crisp up in the oven for about 5 mins
3. Take the tortillas out of the oven, spread each tortilla with an even amount of refried beans.
4. Top with cheese (feel free to use as much cheese as you like, and different kinds too)
5. Top with jalapeños or whatever kind of peppers you like.
6. Cook in the oven for 8-10 minutes, until the cheese is melted.
7. Serve with lime wedges, squeeze on top of the tostadas. Also good with some salsa or whatever other hot sauce you want.

As mentioned in the directions, these tostadas can be made with anything you like: different kind of beans (refried black beans, etc.), different cheeses, different peppers on top to add some heat (Brent adds banana peppers), add avocado/guac/sour cream/different crazy hot sauces on top.

These work for lunch or dinner… and I’m fairly sure Brent has eaten them for breakfast too. I should really do a series of Brent’s “if I put an egg on it, it’s breakfast” recipes. Maybe one day…

Tuscany Bread

A few pals pointed out my lapse in blogging (6 or 7 months, whoops) over the weekend, and my excuse was that I feel like I haven’t been cooking anything all that interesting. We’ve been eating a lot of the same few things in recent months; things that are so easy and quick to make that I don’t think are all that exciting or recipe worthy… but maybe they are… so in the next few weeks I’ll try to post some ‘what we’ve been eating lately’ recipes.

First up is actually a copy cat recipe of an appetizer that I used to get at Uno’s years and years ago. They called it Tuscany Bread, so I will too. It’s no longer on their menu, but I like to make it every now and then. This is not a very healthy dish, but it’s tasty every once in awhile.tuscany bread
Tuscany Bread

Baguette (or French loaf, Ciabatta, etc.)
Baby spinach
Diced tomato (roma is great for this recipe)
Lemon wedges

1. Preheat oven to 400º
2. Determine how much bread you want to eat, then take that amount and cut it in half lengthwise and toast it in the oven for about 3-4 minutes.
3. Spread a layer of pesto on both sides. Use however much you want, but pesto goes a long way so you don’t need too much.
4. Add a lot of baby spinach. I like to add 2-3 layers.
5. Cover the bread with munster. If you don’t have (or like) munster, mozzarella cheese is just fine.
6. Add some diced tomatoes. In my opinion, the more tomatoes on this, the better.
7. Bake until the cheese is melted. I like to also broil this right at the end for 30 seconds.
8. When you sit down to eat, squeeze some lemon on top.

Although those fools at Uno’s called this an appetizer, I often eat it as the main dish, with a salad or some other vegetable on the size. It’s kind of pizza-like, so it’s totally a main dish. And in the picture above, I served it on my great-grandmothers china that my grandmother gave some of to me, so that makes this fancy. Don’t let anyone tell you any different!