I’m not doing a cleanse this year. To be honest, it’s too much work – between planning, cooking, photographing, and typing up every recipe, I always end the two week period a little worn out and seriously craving some chocolate and pasta and other good things. In general, I think I’ve found a pretty good balance between indulgence and healthfulness, both on this blog and behind the scenes in my daily eating habits, and I plan to continue that without putting too many rules around it. I’ll certainly be posting new healthy recipes in the coming weeks and months, but I’m also toying with the idea of a new “cravings” column featuring homemade versions of my favorite take-out foods, and I’m certainly not giving up dessert any time soon. So, you’ll continue to see a mix of things in these parts.

That said, if you are looking for a more structured eating plan for the new year, I’ll direct you to the last three years of two week winter cleanse plans I put together. Although each year is slightly different in its approach, the plans include two weeks worth of healthy, seasonal breakfasts, lunches, and dinners, with grocery lists and meal plans included.

• 2012: Week One, Week Two
• 2013: Week One, Week Two
• 2014: Week One, Week Two

And for my own inspiration (and hopefully yours), I’ve rounded up ten of my favorite healthy, wintery main course recipes, dishes that are easy to make, nutrient rich, and still hearty and warming enough for cold weather eating. Many of these recipes take their inspiration from Indian and Middle-Eastern cooking, two cuisines that have a knack for turning simple vegetables and grains into flavorful meals with just the right combination of spices.

Pakistani Chickpea Pulao with Sweet-Hot Date and Onion Chutney

A hearty and slightly saucy mixture of spiced chickpeas, rice, and tomatoes, served with a head-clearing chutney. Flavorful and filling and completely vegan.

Lentils, Slow-Roasted Tomatoes, and Dukkah-Rolled Eggs

From one of my favorite cookbook releases this year, A Change of Appetite, a simple, nourishing combination of eggs, tomatoes, and lentils, gently spiced with Middle-Eastern flavors.

Bangladeshi Yellow Pumpkin Curry

A vegan recipe that really amazes me – made from only vegetables, water, and spices, it results in a creamy, flavorful, and balanced curry that tastes a lot richer than it is.

Crispy Brussels Sprout, Lemon Chicken, and Brown Rice Bowl

This easy combination of shredded rotisserie chicken, crispy roasted brussels sprouts, brown rice, and lemon sauce has been one of my go-to recipes this fall.

Baked Herb and Pistachio Falafel

Baked instead of fried, wrapped in cabbage leaves instead of pita, and served with homemade pickled beets and tahini sauce, this falafel is about as virtuous as it gets.

Chickpea Crepes with Grilled Curry Chicken and Mango Salsa

This sweet salsa brightens a plate of grilled chicken and gluten-free chickpea crepes for a much needed winter-dose of bright, crunchy, fresh vegetables and fruit.

Black Bean soup with Roasted Poblanos

Simple and spicy, this soup is easy to put together but packs a head-clearing punch of flavor. It’s a good one for days when you don’t really feel like cooking but you do feel like having something warm and nourishing.

Potato-Poblano Enchiladas

These enchiladas are definitely not the lightest dish on this list, but if you’re craving comfort food, a serving of these is a great way to satisfy that craving without totally blowing your diet.

Lamb, Butternut Squash, and White Bean Chili

This chili strikes a nice balance between meat and veggies, and the lamb and butternut squash give it a unique flavor. Rich and saucy from a healthy dose of spices, cocoa powder, and dark beer.

Palestinian Couscous with Chicken, Chickpeas, and Pearl Onions

With 8 different spices and 2 pounds of onions, this feast-worthy dish is packed with warm flavor. Serve with salad or sauteed greens for a balanced plate.

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The post 10 Recipes for Clean Eating appeared first on Katie at the Kitchen Door.

I’m taking a quick break from new strawberry recipes tonight to dig up some strawberry-themed posts from the archives. It’s been a long week, and I’m feeling a little short on words, so I’m going to let the pictures do most of the talking here. Hopefully if you picked a few pounds more berries than you know what to do with, this will provide some inspiration!

Drinks

Strawberry-Lime Agua Fresca

An incredibly refreshing drink for a hot summer day, it’s also a little bit gorgeous.

Strawberry and Rosewater Lassis

Strawberries, buttermilk, cardamom, and rosewater come together for a Middle-Eastern take on a milkshake. Not too sweet, but still feels like dessert.

Savory Strawberries

Strawberry Balsamic Salad with Candied Pecans and Goat Cheese

This salad is almost like dessert, it’s so sweet and delicious. For times that you need to trick yourself into consuming raw spinach.

Fried Halloumi with Spring Veggies and Strawberry-Balsamic Gastrique

An unusual appetizer that packs a lot of flavor into a little bite. Perfect for that moment in March when you get prematurely excited about spring produce, but are still craving foods like fried cheese.

Breakfast and Baking

Waffles with Strawberry Sauce

The only acceptable breakfast on my birthday…

Strawberry-Sage Muffins

My favorite basic muffin recipe, with the unusual (but delicious) pairing of sweet juicy berries and fresh sage leaves.

Strawberry Cornmeal Breakfast Cake

A quick one bowl cornmeal cake, perfect for snacking on or for serving mid-morning with a steaming cup of tea.

Strawberry Bourbon Bread Pudding with White Chocolate Sauce

Ridiculously rich and addictive dessert. Carb-y and boozy, it’s terrible for you but oh so satisfying.

Other Sweets

Strawberry-Rhubarb Meringue Pots

A quick and simple spring dessert, lighter than a pie and without the hassle of making crust.

Strawberry Sour Cream Ice Cream

Still the best ice cream I’ve ever made, and maybe the best I’ve ever eaten. Incredibly rich, but worth every calorie.

Strawberry, Chocolate, and Whipped Mascarpone Parfaits

Layers of creamy sweetness, fresh sweetness, and crunchy chocolate sweetness. Pretty and elegant.

Strawberry Almond Cream Tart

A classic, and deservedly so. All your friends will ooh and ahh when they see it, as an added bonus.

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The post Ingredient of the Week: Strawberries // Strawberry Recipe Round-Up appeared first on Katie at the Kitchen Door.

Drinks

Rhubarb Prosecco Spritzer

Rhubarb is one of the first plants to poke out of the ground, and its small pink buds are certainly a welcome sight. This cocktail celebrates the return of color to the earth with a simple rhubarb syrup and a splash of bubbly, a pretty pink drink for early spring.

Green Pea Rum Cooler

A mix of fresh peas, cucumber, and tarragon muddled together with rum, this vibrant green cocktail is an unexpected departure from typical spring drinks. It’s vegetal yet still sweet, and great for mixing things up a little.

Strawberry-Lime Agua Fresca

This non-acoholic drink is the ultimate refreshing drink for a hot day. When you see perfectly red, juicy sweet strawberries at the market, this is the thing to make with them. Sweet and citrusy, you’ll never go back to lemonade.

Salads and Mains

Cacio e Pepe with English Peas

This recipe was inspired by our trip to Italy last spring, where we had a wonderfully creative version of Cacio e Pepe served on a black bean puree at Il Santo Bevitore in Florence. Instead of black beans, we used fresh English peas to recreate the recipe and celebrate spring.

Green Pea and Wasabi Soup

A head-clearing recipe for early spring, this soup plays on the concept of wasabi peas, using fresh peas and wasabi to make the base and then topping the soup with the classic crunchy snack.

Strawberry Balsamic Salad with Candied Pecans and Goat Cheese

This salad should almost be in the dessert section, with its super-sweet strawberries, crunchy sugared pecans, and creamy soft goat cheese. But, if you promise to eat all the spinach, too, I’ll let you count it as a healthy meal instead.

Smashed Pea, Dill, and Feta Crostini

These bright little appetizers are a little sweet, a little salty, a little lemony, and a little herbal. On a warm spring evening, you might find that these crostini and a glass of white wine make a perfect dinner all on their own.

Pea, Fava Bean, and Asparagus Risotto

Come April and May, I start throwing English peas, fava beans, and asparagus into pretty much every recipe I make. So why not risotto too? The fresh bite of the green vegetables is a perfect counterpoint to the creamy richness of the mascarpone-laced rice.

Fresh Snap Pea and Radish Salad

This salad uses three quintessential spring ingredients – snap peas, radishes, and mint – to create a nutritious and light dish that’s packed with freshness and flavor.

Asparagus and Arugula Pasta with Almond Parmesan Crumble

You should be warned – if you make this recipe, you’ll become addicted to the almond parmesan crumble that goes on top. It’s the most delicious. The buttery sauteed asparagus and wilted arugula don’t hurt either.

Desserts

Rhubarb-Ginger Bars

These tangy bars are a favorite of mine – with a peppery, gingery shortbread crust topped with tart pink custard, they’re basically dressed up lemon squares. I think these might be first on my list for rhubarb season this year.

Lilac and Blackberry Pavlovas

Did you know that lilacs are edible? While a bit painstaking to clean, infusing desserts with their delicate color and scent is totally worth it. These super light pavlovas with lilac blackberry syrup are a very elegant addition to the spring dessert table.

Strawberry Almond Cream Tart

A very traditional pastry, strawberry cream tarts are always sure to please a crowd. They’re at their prettiest when made with those perfect market strawberries, the ones that don’t need any sugaring, mashing, or macerating to be tasty.

The post 13 Recipes for Looking Forward to Spring appeared first on Katie at the Kitchen Door.

I’m not gonna lie, I’m excited to go back to posting non-health-food recipes here. I’ve been enjoying a lot of delicious, good-for-you food, with a handful of not-so-good-for-you indulgences, and I plan to keep eating well, but writing solely about salads and soups etc. is getting a little boring. But before we jump ahead to brownie sundaes and boozy milkshakes (can you tell what I’m craving?), I have the plan for the second week of this year’s winter cleanse to share with you.

You can read a bunch more about the idea behind this cleanse, why I even call it a cleanse, and find the plan for week one over on last week’s post. I should also note that this second week plan relies heavily on leftovers from week one, so if you’re going to play along, you’ll probably want to start there anyways. In the link below, you’ll find the daily menu, grocery list, and prep tips for week two, and at the bottom of this post links to all the new breakfast/lunch/dinner recipes for this week. And if you’re one of the stalwart few who plans to continue your diet resolution into February, you can find four more weeks of meal plans in these cleanse posts from 2012 and 2013 (also, good for you!).

Happy eating!

Winter Cleanse 2014: Week Two – Grocery List, Meal Plan, and Prep Tips

New Recipes for Week Two

Baked Herb and Pistachio Falafel

Roasted Broccoli and Kale Caesar Salad

Bulghur with Butter-Roasted Almonds and Cinnamon Chicken

Roasted Carrot and Tahini Soup with Chickpeas

Greek Egg and Lemon Soup with Brown Rice and Chickpeas

Quinoa Puttanesca

Kale and Pecorino Salad

Strawberry Balsamic Salad with Candied Pecans and Goat Cheese

Whole Wheat Fruit and Nut Pancakes

Apple Pie Oatmeal

The post Winter Cleanse 2014: Week Two appeared first on Katie at the Kitchen Door.

Welcome to the 2014 winter cleanse! This is the third year that I’ll be creating, following, and sharing a two-week plan for healthy, seasonal, “clean” eating here on the blog. The first year, I was inspired in part by the Bon Appetit Food Lover’s Cleanse and in part by my parents’ experience following the eating plan in the book Clean. I started out ambitious: no gluten, no dairy, no alcohol, no coffee. Mostly salad. All those changes at once sustained for two weeks proved to be a little bit too much for me, and I quickly gave in to dairy and gluten cravings.  I also learned that preparing 3 healthy meals and a healthy snack for 14 days in a row is a lot of work, and requires making a game plan ahead of time. Armed with this knowledge, I tackled last year’s cleanse a little differently, and had better results sticking with it. I’ve built in even more flexibility for myself this year, and there’s more on those adjustments below, but first, why do I call this non-scientific, not that diet-y, healthy meal plan a “cleanse”?

Every year, I write that I hesitate to call this two-week healthy eating plan a “cleanse.” And it really does make me a little bit uncomfortable. Especially at this time of year, the media is so full of cleanses and health tips and detoxes and diets that I find it super overwhelming. I read things like “I’m a really indulgent eater – I start every day with a green smoothie and an egg white omelette, and I eat an entire bowl of sorghum with my poached salmon and mustard greens at dinner. The 17 day juice cleanse that I do every other month really helps me press the reset button.” and I want to scream a little bit. Who eats like that?? Are you real people?? What do you you do when you want, say, an entire pint of New York Super Fudge Chunk? Just have a single dried fig and feel satisfied? I feel like these people must be lying, and are secretly eating an entire pizza every day at lunch. Am I the only person out there who has, oh, say, infinity less self control than these people? This introduction/loosely-disguised-rant is just to warn you that my “cleanse” is not based on re-balancing your acidity levels or drinking only fresh juices or raw foods for two weeks. It’s much, much less hard core than that. Really, it’s just a collection of common-sense healthy recipes – more veggies, less fat, whole grains, but still with the occasional sprinkling of cheese or piece of bacon. I like eating. I like flavor. And I like feeling good. But I don’t like denying myself. So that’s what these recipes aim to give you – a flavorful, satisfying, sustainable approach to healthy eating. Hopefully, you’ll find healthy recipes that might even make it into your all-year dinner rotation.

I’m approaching the cleanse a little bit differently this year. Instead of forcing myself to adhere to a strict schedule, I’m outlining the breakfasts, lunches, dinners, and snacks that are on the menu for the week, and then I pick and choose from these options based on what I feel like. This helps me look forward to each meal – instead of dreading going home to a salad on a 20° day, I can decide at lunchtime that I’m going to make a hot pot of soup and anticipate it for the rest of the day. It also allows me to be flexible with the excess of leftovers I find myself with when doing all this cooking – if my fridge is full, new recipes get put on hold and leftovers (pre-approved on the week’s menu) get put to good use. I do find it helpful to outline dinner, lunch, and an afternoon snack the night before, so that I have a plan of action for packing my bag in the morning. I’ve still included a daily plan in the document below for those of you who prefer a schedule, but you should feel free to mix it up. Also included in that little document is a shopping list, and some tips for how to plan ahead for the extra time in the kitchen.

So, without further ado, here’s the goods: in the body of this post, the 5 breakfasts, 7 lunches/dinners, and 4 snacks on week one of the cleanse menu, and in the attached word document, your shopping list, daily meal plan, and prep tips. Get cooking, friends!

Winter Cleanse 2014: Week One – Grocery List, Meal Plan, and Prep Tips

Breakfast/Brunch Recipes

Shakshuka

Green Smoothie

Baked Blackberry Oatmeal

Raspberry Maple Breakfast Quinoa

Brussels Sprout and Sweet Potato Hash

Lunch/Dinner Recipes

Roasted Beet and Spinach Salad with Goat Cheese, Almonds, and Pomegranate

Sesame Chicken Bowl

Mushroom and Olive Veggie Burgers (served with 1/2 roasted sweet potato)

Roasted Brussels Sprout and Bacon Salad with Avocado Vinaigrette

Roasted Poblano and Black Bean Soup

Quinoa and Black Bean Stuffed Peppers

Soba Noodles with Kale and Slivered Brussels Sprouts

Snack Recipes

Gluten-Free Corn Muffin with Feta and Olive

“Snack Bag” – 1/4 c. nuts, 2 TBS chocolate chips, 1/4 c. dried cherries

Avocado Tartine – 1/2 an avocado mashed on one piece whole wheat toast

Apple Quinoa Cake

One disclaimer: I am not a dietitian, nutritionist, doctor, or medical professional of any sort.  I simply wanted to share my personal menu and goals for healthy eating, so please realize that I have tapered this plan to what I feel my own nutritional needs are, and carefully consider your own health needs/consult your doctor before following any diet, cleanse, or detox plan!

The post Winter Cleanse 2014: Week One appeared first on Katie at the Kitchen Door.

It’s that time of year again. Time for decorating and cookie-baking and holiday parties and racking your brains for inspiration for the perfect present. I know some people find gift-giving overly stressful and materialistic, but I actually love trying to find something that will be well loved by the people I love the most, something that will make them smile. So even though everyone and their mother seems to be writing a gift guide (or 6) this week, I’m throwing my picks into the ring, too. All of the items I’ve included here are related in some way to food, because this is, after all, a food blog. And really, do you know anyone who doesn’t like food? I mean, I actually do know a couple of those people, but I certainly don’t understand them, so I can’t really tell you what they want for Christmas. Also, all my gift suggestions are themed, because I like themes. And organizing things. Anyways, I hope you find some inspiration below, and if not, check out last year’s gift guide, or these ones from Ashley, Joanna, and The Every Girl.

Shopping doesn’t get you into the holiday spirit? How about baking? Yeah? OK, good. Because I just made my first batch of Christmas cookies and I think you’ll like them. I thought I was being really creative when I thought of chopping up homemade peppermint bark and putting it in cookies, but, as with most recipes, a quick google search revealed that lots of people had this great idea well before me. Heidi made plain and chocolate versions of these way back in 2003, and hers were based on an apparently famous Neiman Marcus recipe. Still, the thought of these was too tempting to ignore, so I forged ahead and made my own version. They’re fudgey in the middle and just minty-sweet enough, and if you temper the chocolate correctly while making the peppermint bark, it should taste really smooth even when baked into the cookies. Scroll down for the recipe!

1) For the brewer

This has been a big food DIY experimenting year for us, and for many other food-focused Americans. (I don’t really want to self-identify as a hipster, but I’m worried that that’s kinda what that last sentence means…). Home-brewing has been our most successful form of experimentation, and our interest was kickstarted by Emma’s book, True Brews. Once we realized that home brewing is actually pretty easy and very rewarding, we were on a roll, with watermelon soda, blackberry wine, homemade sake, and cranberry mead all gracing our cabinets. Anyone with a back-to-basics ethos and an abundance of fresh fruit will appreciate being able to turn it all into booze.

1) Fruit Wine Brewing Kit; 2) Cookbook: True Brews; 3) Fruit Straining Bag; 4) Bottles for Serving; 5) Champagne Yeast (for Sodas, some Ciders, some Meads); 6) Fruit and Wine Press

2) For the grillmaster

Personally, I like the idea of grilling more than I actually like grilling, but maybe all I need are some cool gadgets (like a smoking box!) to motivate me. There were a lot of great grilling cookbooks released this year, and the concept of cooking with live fire seems to be getting more popular in the food world. Bonus: if you get any of the below for someone you see frequently, you might even get treated to some really excellent hickory-smoked burgers.

1) Smoker box; 2) Apple, Mesquite, and Hickory Smoking Chips; 3) Cookbook: Where There’s Smoke; 4) Barbecue Pit Gloves; 5) Himalayan Salt Block; 6) Grill Tools Set; 7) Cookbook: Wicked Good Burgers

3) For the ice cream fanatic

A few years ago for my birthday, my parents got me a cute red ice cream maker, and I love, love, love being able to make ice cream that’s ten times better than store-bought (well, not than Ben & Jerry’s, but that would be impossible) whenever I want. I use it all year, for treats like Pumpkin-Maple Ice Cream in the fall, Peppermint Stick in the winter, Strawberry-Sour Cream in the spring, and Cherry-Chocolate in the summer.

1) Cuisinart Ice Cream Maker; 2) Zeroll Ice Cream Scoop; 3) Cookbook: Sweet Cream and Sugar Cones; 4) Sundae Glasses; 5) Sundae Spoons; 6) Paper Cups; 7) Sandwich Maker

4) For the healthy food lover

To make up for the times when I’m indulging in Creamy Chicken Pot Pie, Braised Lamb Shanks with Blue Cheese Polenta, and other blog treats, I try to stick to the lighter side of the food world when I’m not blogging. Green smoothies are a favorite of mine (and I really love that smoothie water bottle pictured below), and just generally eating more vegetables and farmer’s market produce is a huge step in the right direction. Make that easier for someone you love with some healthy cookbooks, a cute market tote, or a CSA subscription!

1) Compact Juicer; 2) Great Water/Smoothie Bottle; 3) FitBit; 4) Cookbook: Vegetarian Everyday; 5) “Oh Kale Yeah” Market Tote; 6) Olive Oil Mister; 7) Cookbook: Eat Your Vegetables; 8) Local CSA Subscription

So now that we’ve promised ourselves we’ll be healthy when we’re not indulging… let’s indulge. Christmas cookies!

Chocolate Peppermint Bark Chip Cookies

Base recipe adapted from In the Sweet Kitchen. Makes 18 cookies.

• 1 c. plus 2 TBS AP flour
• 1/4 c. cocoa powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1 stick (1/2 c.) salted butter, at room temperature
• 1/2 c. packed dark brown sugar
• 6 TBS sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1/4 tsp peppermint extract
• 1 1/4 c. (about 8 oz.) peppermint bark bits, recipe below

1. Preheat the oven to 350°F. Sift together the flour, cocoa powder, baking soda, and salt in a medium bowl, then whisk together until evenly combined. Set aside.
2. In a medium bowl, beat the butter with the brown sugar and regular sugar until light and fluffy. Add the egg and beat until thoroughly combined. Beat in the vanilla and peppermint extracts.
3. Add the flour mixture to the butter mixture in two additions, stirring to fully moisten the flour between additions. Stir batter until fully moistened, but don’t overmix. Stir in 1 c. of the peppermint bark bits until evenly combined.
4. Line a large baking sheet with parchment paper, and place rounded spoonfuls of batter on the cookie sheet placed at least 2 inches apart. Place one or two pieces of the remaining 1/4 c. of peppermint bark bits on top of each cookie. Bake the cookies for 10-12 minutes, until the outside edges have begun to crack slightly and the center is set. Cookies will still be very fudgy in the middle when you take them out of the oven, but will firm up as they cool. Let cool for 3-5 minutes on the cookie sheet before transferring to a cooling rack.

Peppermint Bark

Recipe adapted slightly from Sara Moulton. Makes 2 lbs.

• 12 oz. semisweet chocolate chips
• 12 oz. white chocolate chips
• 1/2 tsp peppermint extract
• 12 candy canes, crushed (about 1 c. of crushed pieces)

1. Bring a large pot of water to a simmer. Line a baking sheet with tinfoil, making it as smooth as possible on the bottom. Place the semisweet chocolate chips in a metal bowl, and set the bowl over the simmering water. Stir the chocolate chips until they are all just barely melted and the chocolate is thick and shiny, then use a spatula to scrape onto the lined baking sheet. Use the spatula to smooth the chocolate into an even layer of about 1/4 inch thickness – the chocolate will probably not fill up an entire baking sheet, which is fine. Place the baking sheet in the fridge until the chocolate has just started to set and is no longer shiny, about 10 minutes. You don’t want to let the chocolate get too cold, or it will not adhere to the white chocolate. On the other hand, if it’s still too warm when you add the white chocolate, you will not get clean layers but the two will marble.
2. Clean out and dry your metal bowl, then add the white chocolate chips to it. Melt over the double boiler in the same manner as the semisweet chips. Once melted, stir in the peppermint extract. Remove from the heat. If your semisweet chocolate layer is not cool enough yet, alternate keeping the white chocolate over the double boiler and off to the side every 60-90 seconds to keep it about the right temperature. Once the semisweet chocolate is ready, pour the white chocolate on top and smooth out into an even layer. Sprinkle the candy canes on top of the white chocolate, pressing them in lightly with your fingers. Place the baking sheet in the fridge until the chocolate is fully set, at least 30 minutes. Stick a sharp knife into the chocolate in several areas to break up into smaller chunks. If it gets difficult to break up, put it back in the fridge until it becomes brittle again. Store in the fridge.

The post Food Lover’s Gift Guide 2013 // Chocolate Peppermint Bark Chip Cookies appeared first on Katie at the Kitchen Door.

Soups and Stews

Roasted Chestnut and Potato Soup with Goat Cheese

I really love soup, but this one might be my all time favorite. (Or at least tied with Portuguese Kale Soup and Corn and Potato Chowder). I only get to make this once or twice a year because fresh chestnuts can be hard to come by in Boston, but when I do make it, I savor every smooth, comforting spoonful.

Mushroom and Farro Soup

Here’s a light and healthy soup that’s perfect for fall. It’s very quick to put together (think, 30 minutes, total, with only 10 of that involving being in the kitchen), and satisfying without being too rich.

Roasted Carrot and Tahini Soup with Spiced Chickpeas

It took me a long time to find a carrot soup that I really loved, but this one is a winner. Roasting the carrots makes them sweeter as well as making it easier to achieve a super smooth puree. A few spoonfuls of tahini gives this soup an intense, nutty depth. Topped off with a handful of crunchy, spicy chickpeas, it’s a slightly exotic-tasting but extremely comforting meal.

French Beef Stew with Red Wine

This beef stew, adapted from Home Made Winter, is the most popular recipe I’ve ever posted on this blog, by a long-shot. Beef stew is a favorite meal for many, and adding a sophisticated French twist in the form of red wine, oranges, and olives elevates this to a company-worthy dinner. Serve over super-smooth garlicky mashed potatoes with a nice bottle of red wine and everyone will be satisfied.

White Bean, Kale, and Pesto Soup

This is another quick-and-easy favorite for me. If I have any leftover pesto on hand, I’ll almost always make this soup. I love how decadent the pesto and grated pecorino make it taste, when really, I’m mostly eating vegetables. This soup is not too heavy, but is filling enough to make a meal on its own.

Salads and Mains

Curried Apple Couscous

This is a favorite quick meal for me – I love the contrast of the curry butter, the sweet apples, and the crunchy almonds. It’s great on a busy Saturday when you only have a few minutes for lunch but want a real meal.

Pear and Pomegranate Salad

This pretty salad is sweet and crunchy, which are my two requirements for salads that don’t contain bacon. Of course you probably could add bacon to this – it would be delicious.

Sage Pesto, Apple, and Goat Cheese Flatbreads

When the basil plants finally give in to the cold, I like to make a nutty pesto from hardier sage leaves instead. Mixed with sliced apples and goat cheese as a flatbread topping, it’s a pleasantly different combination of flavors.

Pumpkin and Sweet Potato Moussaka

While this autumnal re-interpretation of the Greek classic is admittedly labor intensive, it’s worth the effort at least once a season. Adapted from The Country Cooking of Greece, the sweetness of the potatoes and pumpkin are a great counterpoint to the salty meat and the rich bechamel sauce.

Brussels Sprout, Sweet Potato, and Chorizo Hash

This recipe has three of my favorite fall foods – brussels sprouts, sweet potatoes, and chestnuts. Topped with a runny fried egg and a sprinkle of goat cheese, it’s super satisfying at breakfast, lunch, or dinner.

Baking

Pumpkin and Cheddar Muffins

Pumpkin and cheddar may seem like an unusual combination, but these muffins, from the genius guys at Baked, prove that pumpkin can successfully straddle the sweet-savory divide. A twist of black pepper really ties these together, and I think they’re perfect for breakfast or an afternoon snack.

Fig and Almond Custard Tart

Figs are one of fall’s fleeting treasures (and the few we picked from our new tree this year were so perfect). I made this tart for Trevor since figs are one of his favorites, and he devoured every bite. It’s a little bit fancy, but great for company or a special occasion.

Quinoa Apple Cake

I love this recipe, another one from Home Made Winter, because it really tastes like a cake (you know, sweet, and moist and all that) but I know it’s healthy so I don’t feel bad having a big slice. It’s also quite filling, and I love the fall spices in it.

Overnight Cinnamon-Pumpkin Rolls

Cinnamon rolls get a fall makeover with a pumpkin-based dough in this recipe, which is actually fairly simple to put together. Made the night before, everyone will love you (or you’ll seriously love yourself) in the morning when you pop them in the oven and the house starts to smell amazing.

Cider Doughnut Cake

Once October starts, I pretty much lose the ability to turn down any cider doughnut that is offered to me (or that I purposefully walk by at the farmer’s market). I love this cake because it allows me to consume cider doughnuts en masse without breaking out a fryer or a doughnut pan. It’s also a great one to bring to parties or brunches because it’s made to serve a crowd.

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This year’s International Food Blogger Conference in Seattle was the first major blogging conference I’ve attended. I’d gone to some smaller, local events, but when I saw the price (only $95 for active bloggers) and location (new home of my little brother) of this year’s IFBC, I decided it was time to give it a try. Events like this can be overwhelming, so I thought I’d share some thoughts on how to make the most of your experience:

1. Be friendly. I would not be particularly surprised if someone did a study that said that the majority or bloggers are introverts – I mean, we write things on the internet in our free time. But even if you’re super outgoing, walking into a room full of strangers can be daunting. Just remember, you and everyone else in this room have at least one thing in common, and it’s an easy conversation starter. Be friendly and introduce yourself to lots of different people. Ask about them, their blogs, the conference, or whatever hot food or blogging news is on your mind. But be genuine – don’t introduce yourself only to sell your blog for 5 minutes and walk away.
2. If you’re not naturally friendly, go to the wine events. Or really, go to the wine events whether or not you’re outgoing; they’re always the most fun. But seriously, there’s nothing like putting yourself in a smaller group full of people drinking wine to loosen you up. Case in point: on the bus ride to Ste Michelle Winery this year, I didn’t say a word for the whole 30 minutes and began to dread the upcoming weekend. On the way back, I chatted with almost everyone on the bus, and left with lunch plans for the following day.
3. Don’t be cliquey. Once you have all these great new friends, don’t decide that you’re done meeting people. There’s nothing worse than the groups of bloggers who meet three other people in the first hour and spend the rest of the weekend glued at the hip. Spend time with the people you know and like, but do yourself a favor and branch out.
4. Only do as much as you want to. You don’t have to do everything. Yes, you should try and get out of your comfort zone, and yes, you should get as much value as you can out of your hard-earned money, but if you’re going to be miserably tired in a session or just aren’t interested in any of the topics? Skip it. And don’t feel bad about it.
5. Be smart when you talk to brands. When you approach a brand representative, know what you want out of the conversation, and ask them why they are here and how they are hoping to work with bloggers. Surprisingly, I found some brands that weren’t really prepared to answer this question, while others had specific reasons for wanting to build relationships with food bloggers. If you can, segue into a real conversation for at least a few minutes, and don’t forget to follow-up a few days later so you’re more memorable.
6. Take time out. If you’re getting tired or not having fun, take a break. Go for a run. Explore the city. Head out to take photos on your own. Or just wash TV in bed for a while. You’ll come back to the sessions rejuvenated and actually wanting to talk to people again.
7. Don’t go swag crazy. Especially if you’re flying. It can be easy to get greedy when faced with a room full of goodies, but are you really going to be able to fit 8 bags of chia seeds into your luggage? And do you really want 8 bags of chia seeds, or are you just taking them because everyone else is? I let this situation get away from me a little bit and ended up leaving 90% of my swag with my little brother. Certainly, take what you’re interested in, but try not to be too aggressive about it, and leave enough for other bloggers.
8. Follow-up. Whether it’s with brands or with new-found blogger friends, send an email within a few weeks of the conference to follow-up. A twitter follow is nice in the moment, but distinctly forgettable. Especially if you’re hoping to work with someone, an email allows you to set up your future relationship, even if you won’t end up working together for a few years.

I enjoyed my time at IFBC this year, but I don’t think I’ll be returning next year. Between the flight, the hotel, and the conference itself, it ended up being a pretty expensive weekend. It’s always fun to meet and talk shop with other bloggers, and some of the sessions (particularly Andrew Scrivani’s session on food photography) were really educational, but overall, I wish I had learned more. That said, I may still try out some other conferences – I’ve heard great things about BlogHerFood – and seek out opportunities to make in-person connections with other bloggers.

Note: In order to received the discounted active blogger rate at IFBC, all participating bloggers were required to write three posts about their experience at the conference.

The post IFBC 2013: 8 Tips for Attending a Food Blog Conference appeared first on Katie at the Kitchen Door.

Spicy Grilled Pea Pods with Chili Soy Glaze and Mint from The Kitchy Kitchen

When I first spied a picture of these fabulously blackened grilled pea pods on Pinterest, my mind was a little bit blown. Grilling pea pods whole? Genius! Claire Thomas, author of The Kitchy Kitchen, is the one behind this brilliant idea to treat shelling peas like edamame – cook, season, and then suck the peas out of the pods with gusto, being sure to lick your fingers clean of all the spicy-salty goodness left behind. Also, I’m extra grateful to Claire for helping me prove to Trevor that peas are interesting enough to be the star of a recipe. Head over to Claire’s for the recipe, and to find more super-creative ideas (like roasted pineapple butterscotch pudding. Yum.)

Spring Vegetable Potstickers with Sweet Chili Soy Dip from The First Mess

These aren’t really a pea-specific food – they have lots of other veggies in them, like cabbage and asparagus and shallots – but they’re so cute and so clever that I just had to share them. When I think potstickers I always think meat, but these veggie ones that Laura made look just as satisfying and tasty as those really-bad-for-you-but-really-addictive pork filled ones.

Home Made Pea and Ham Soup from Souvlaki for the Soul

When I think of pea and ham soup, I usually think of a bowl of muddy green, overly salty, overly watery, and generally unappetizing soup reserved for days when there’s not much else in the cupboard than dried peas. I never even considered the possibility that it could be classed up with fresh peas and high quality smoked ham until I saw Peter’s photograph. What a difference! This soup looks thick and hearty and flavorful, a complete departure from my mental image. I’ll for sure be breaking this recipe out on the next chilly day we have.

Savory Quinoa Muffins with Peas and Spinach from Rachel Cooks

This is another recipe where you perhaps can’t call peas the star – but it’s certainly a unique use for them! Other than the occasional grated carrot or zucchini, vegetables don’t find their way into my baked goods very often, but I love the idea of having these healthy, veggie-packed muffins around for an easy and filling snack.

And… I’m going to cheat a little bit and include a few of my favorite pea recipes that I’ve posted here over the past few years as well. They’re worth sharing again, I promise.

Mint Ravioli with Sweet Pea and Goat Cheese Filling

I remember really loving these. Rolling the chopped mint out into the pasta dough makes for such a pretty green-flecked raviolo, and it’s certainly impressive if you want to serve these to friends. And apparently I’ll never get tired of pairing sweet fruits and veggies with tangy goat cheese. It just works.

Pea and Wasabi Soup

This is a recipe I put together for Greatist last year (adapted from Radically Simple). It has a short ingredient list, but the combination of sweet peas, tangy buttermilk, and head-clearing wasabi is intriguing and unique. And topping the soup with dried wasabi-peas is a fun use of an ingredient typically relegated to the snack bowl.

Lemon Broccoli Pasta with Peas

Last but not least – peas and cream and pasta. I know it’s overdone, but seriously, it’s so good. Quick to make, comforting to eat, and at least there’s a little bit of green on your plate. Peas are good for that.

The post Ingredient of the Week: English Peas // Around the Blogs appeared first on Katie at the Kitchen Door.

Danish Buttermilk & Rhubarb Summer Bowl from A Tasty Love Story

I was fascinated to read Josephine’s post about koldskål, a Scandinavian summer treat she describes as falling somewhere in between ice cream and yogurt. Once she continued to explain that it’s made from pretty much all of my favorite dairy products – buttermilk, yogurt, heavy cream, and egg yolks – and flavored with sugar, lemon, and vanilla, then served with “sweet butter biscuits,” I was drooling. Her twist on this summertime specialty includes a drizzle of fresh rhubarb syrup and a bowl full of fresh red berries.

Quinoa Porridge with Almond Milk, Rhubarb, Apple, Nuts, and Coconut from Finger Fork Knife

I am definitely a fan of breakfast porridges. Although simple cream of wheat served with butter and sugar will probably always be my favorite, I occasionally dabble in healthier recipes, and Kate’s Quinoa and Rhubarb breakfast bowl just moved to the top of my list. Not only is this recipe packed with healthy and filling ingredients – quinoa, nut milk, fresh fruit, nuts, coconut, and yogurt – it also sounds amazingly flavorful. The rhubarb is cooked down with orange and ginger, the quinoa is cooked in milk and cinnamon, and it’s all topped off with plenty of crunchies and a drizzle of honey. I’ve added all the ingredients to my shopping list for next week – just saying.

Indian-Style Sweet-and-Sour Pickled Rhubarb from A Brown Table

Most rhubarb recipes published these days are some form of dessert or sweet drink, but rhubarb can definitely hold its own in savory preparations as well. Nik’s sweet-and-sour rhubarb pickles are a perfect example – they take a week to age, but when you open up your jar you’ll have a sweet-tart condiment filled with the flavors of ginger, chili, cumin, turmeric, and fenugreek. Nik suggests using the pickles on sandwiches with roast lamb or beef, or in a simple bowl of rice and fish, and now that I’m thinking about it I can’t seem to get the idea of an Indian-spiced lamb burger with rhubarb pickles out of my head…

Strawberry Rhubarb Meringue Tartlets from Completely Delicious

A classic strawberry rhubarb pie is really one of the best uses of rhubarb there is, balancing sweet and sour and buttery for a nearly perfect spring dessert. But sometimes even classics can benefit from a little updating. These miniature pies from Annalise bring just enough novelty to the table with their pretty meringue topping. Plus, they’re so cute and little that it’s hard for me not to envision picking one up in my hands and taking a big bite (what a fun way to eat pie!).

Rhubarb Swirl Ice Pops from Hungry Girl por Vida

I have yet to give in to buying a popsicle mold (my kitchen is so full), but this might be the summer that does me in, especially if Cindy keeps posting delicious popsicle recipes like this one (and like these honeydew mint ones too!). Besides being pretty to look at, these make use of coconut milk for the base, which makes them that much more intriguing for me. Get me one of these and a sunny spot on a front porch and summer will be mine for the taking.

Strawberry Rhubarb Tiramisu from The Tart Tart

I love this fresh (and pretty!) take on tiramisu by Linda, via her friend Luzia. I’m imagining that between the ladyfingers, mascarpone cream, and sweetened fruit it almost tastes like an elegant strawberry shortcake – but with a healthy splash of booze to make it more grown up. Bonus: Linda just posted another delicious rhubarb recipe for Strawberry Rhubarb Ginger Crumb Bars tonight… it’s also worth drooling over.

Rhubarb Week Part One: Rhubarb-Prosecco Spritzer
Rhubarb Week Part Two: Rhubarb Custard Fool
Rhubarb Week Part Four: Persian Rhubarb and Beef with Rice
Rhubarb Week Part Five: Rhubarb-Ginger Bars

The post Ingredient of the Week: Rhubarb // Around the Blogs appeared first on Katie at the Kitchen Door.

I’ll be back with a recipe (and a new cookbook!) on Monday, but before I head to Philly for the weekend, I wanted to wish you all a Happy St. Patty’s Day Weekend and to share some delicious/interesting/lovely things.

First up, I did a round-up of 12 great recipes that use beer for Life’d this week, and you should really go check out some of the awesome bloggers that contributed. You’ll find links to recipes like the Slow-Cooker French Onion Soup from SixtyOne45 (made with beer instead of wine) and the Beer Cheese Potato Bites from Culinary Cool pictured above, both of which are a way better way to celebrate St. Patrick’s Day than with corned beef and cabbage, IMHO.

Personally, I’m not much of a beer drinker, and it turns out that I’ve only ever shared one recipe with beer in it… but that recipe, for my mom’s Vegetarian Chili, is a total winner, one of the few recipes that I make over and over again.

I finished reading State of Wonder this week, and I really enjoyed it. I loved the somnambulant quality of the writing, and the feeling of darkness and heaviness that the jungle gave to the book. Recommended.

Two great cookbooks that came out this week: The Chef’s Collaborative and Vegetable Literacy. Both heavily produce-focused, full of great ways to use local ingredients that you could plausibly grow yourself in creative and flavorful dishes. I’ll be reviewing both in the next couple of weeks, so stay tuned!

And that’s all for now! I hope everyone has a great weekend.

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