I’m home! It’s lovely to be here, truly. I have one more trip to Chile the last week of August and then it looks like I might be here for six weeks. Six weeks! After the year I’ve had, that is my idea of the ultimate luxury – it will be the longest stretch of time that I’ve had at home all year. Fingers crossed that nothing changes and it actually happens.

I needed this weekend. A weekend with no work, no house projects – just hanging out with Trevor and doing summery things. I think it might be the first weekend we’ve had like that all summer – June and July were consumed with packing and moving (and a long weekend in Colombia thrown in there), plus a few trips to Maine which is one of my favorite favorite things to do but is not the same as being at home, doing home things. We checked on the garden, spent a few hours at the beach, took a long Sunday afternoon nap, and ate plenty of good, summery food. It’s really nice just to be together, too – absence makes the heart grow fonder and all that stuff.

After visiting the garden, which is sort of in disarray since it hasn’t exactly been a priority this year, we used the handful of tomatoes we picked and the eggplant my dad brought us to make a quick caponata for lunch. Caponata is a lovely way to use up August produce – it’s easy, herbal, doesn’t require you to turn on the oven, and is as good cold as it is hot. It can be tossed with pasta, or simply slathered on a good piece of sourdough along with a dollop of creamy ricotta. We opted for the latter serving method and it was perfect.

Sicilian Eggplant Caponata

Adapted slightly from Green Kitchen Travels. Serves 4.

• 1/4 c. olive oil
• 1 large eggplant, cut into 1-inch cubes
• 1 sweet red pepper, seeded and cut into 1-inch pieces
• 2 tsp dried oregano
• 1/2 tsp red pepper flakes
• sea salt
• 4 garlic cloves, peeled and thinly sliced
• 1 small onion, minced
• 1 large handful basil leaves, torn into pieces
• 1 large handful parsley leaves, roughly chopped
• 1 large handful mint leaves, roughly chopped
• 4 medium tomatoes, cut into large pieces
• 3 TBS capers, drained
• 16 green olives, cut in half
• 1 TBS apple cider vinegar
• 1 loaf sourdough bread, for serving
• 1/2 c. ricotta cheese, for serving

1. Heat the olive oil over medium heat in a large frying pan. Add the eggplant, red pepper, oregano, and red pepper flakes. Season with sea salt. Saute until eggplant is beginning to brown, about 5-8 minutes.
2. Add the garlic, onion, basil, parsley, and mint to the pan. Saute until onion is soft and herbs are wilted, about 3-4 minutes. Add the tomatoes, capers, olives, and apple cider vinegar and cook until veggies are soft and saucy, about 15-20 minutes. Taste and adjust seasoning as desired.
3. Cut sourdough into thick slices, and spread each slice with a thick layer of ricotta. Top with a heaping spoonful of the caponata and serve. Caponata will keep in the fridge for 3-5 days.

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Although I know making a big long list of resolutions is somewhat out of vogue, it’s something I still enjoy doing. Even if I don’t accomplish everything (or anything) on my list, I like to sit down and reflect on what I want out of the year, to think purposefully about change and direction. Plus, I just like making lists. I’m happy with 2013, and I’m excited for 2014, but one area of my life I’m going to need to be diligent about is fitness. I know it’s cliche to make health and fitness resolutions at New Year’s, but hey, anytime you can recommit to healthy living is a good time. Last year I was really good about exercising for the first half of the year – I was consistently working out 5 times a week, was loving my Nike Training Club strength workouts, and even got my 5K time under 24 minutes for the first time in years. Then July happened, we moved (away from my lovely bike path running route), I started going to Russia every month, and exercising just fell by the wayside. I haven’t gained any weight back since then but my fitness levels are just abysmal – doing 10 push-ups makes my ribcage ache and and I’ve been defaulting to pathetically short 2 mile runs instead of my typical 3 or 4. So, it’s time to bite the bullet and get back into it – even though I know the first few weeks are going to be torture, I also know how great being in shape again will feel.

Instead of making one big weight-loss or fitness goal for the whole year, which is an easy way to throw yourself under the bus with overly aggressive or too-distant goals, I’ve decided to commit to giving myself an achievable but challenging fitness goal every month this year. And, going against that not-so-tiny, lazy voice in the back of my head, I’m going to share them here for added accountability. Plus, I know you all like healthy recipes and this means I’ll post at least one a month. For January, my goal is to make it to the Y at least 10 times. I have a two-month trial membership there, but I have a history of paying for these things and then never using them. I’ve been an outdoor runner since I was 13, and going to the gym instead always feels a little bit like torture, but in January and February in Massachusetts, it’s really the only option, since I know from experience that convincing myself to go for a run after work, in the dark, in freezing temperatures, is much harder in practice than in theory.

In the vein of fitness and taking care of your body, I’m also gearing up for this year’s winter cleanse. Finding healthy snacks that will really fill me up in the afternoons is always a challenge, so I’ve been on the lookout for recipes that will make a satisfying replacement for my typical latte and chocolate cookie. I tried out these savory corn muffins from Vegetarian Everyday without letting my hopes get too high – while it’s a great cookbook, gluten-free baking can be really hit or miss in my experience. Luckily, these were a happy addition to the “hit” category. While certainly not calorie-free, these are pretty virtuous for muffins – no gluten, no butter, no sugar – and they have tons of flavor without being dry or crumbly. I’m warning you now that these are going to feature prominently in this year’s cleanse – as a mid-morning treat to have if my green smoothie leaves me hungry (usually), crumbled on top of hearty soups, toasted up for salad croutons, and of course, tucked away in my purse to satisfy those 3PM cravings.

So wish me luck with my exercise goals! Do you have any fitness-related goals for the new year? Please share if you do, and here’s to kicking off a happy, healthy 2014.

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Gluten-Free Olive-and-Feta Corn Muffins

Adapted very slightly from Vegetarian Everyday. Makes 15 muffins.

• 2/3 c. raw millet
• 1 c. cornmeal
• 1 c. rice flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp coarse sea salt
• 3 large eggs
• 1 c. Greek yogurt (about two 5-oz containers)
• 1/2 c. olive oil
• One 6-oz. container of crumbled feta cheese
• 25 pitted kalamata olives, halved
• 2 TBS fresh thyme leaves

1. Preheat the oven to 350°F. Bring a small kettle of water to a boil, then pour 1/2 c. of boiling water over the millet in a large bowl. Let sit for 5 minutes, then drain the millet and rinse with cold water. Add the cornmeal, rice flour, baking powder, baking soda, and salt to the millet and whisk to combine thoroughly.
2. In a separate bowl, beat the eggs until fluffy. Beat in the yogurt and olive oil until thick and smooth. Pour the wet ingredients into the dry ingredients and stir to combine thoroughly. Add the feta cheese, olives, and thyme leaves and stir to combine.
3. Grease a 12-cup muffin tin or line with paper liners. Spoon batter into cups to fill just to the top. Bake the muffins for 20-22 minutes, until golden brown and crusty on top. Best served warm.

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I’ve recently had a change of heart about sandwiches. See, I used to firmly believe that there was no way a vegan sandwich could ever taste good. Sandwiches are for cheese, and deli meat, and mayo, and bacon. Not for vegan things. Then I tried a bite of Trevor’s “Vegan Pressed” sandwich from our local bakery, The Biscuit, and now I’m obsessed. It’s got roasted sweet potatoes, portobello mushrooms, caramelized onions, and some kind of amazing tahini spread, that almost tastes better than cheese when it’s all warmed up, if you can believe that. It may even have topped Finale’s California Turkey (bacon, turkey, avocado, chipotle mayo), and Diesel’s Pilgrim (thick slices of turkey, hot stuffing, cranberry sauce, and cream cheese) on my list of all-time favorite sandwiches. OK, not the Pilgrim. But still! It’s really good.

All of this is just to prime you for the fact that I’m sharing a non-traditional sandwich here, and I want you to keep an open mind about it. Ever since I saw this on Ranjani’s blog, over a year ago, I’ve been intrigued. No, I probably wouldn’t order the “carrot panini” at a deli either, but hear me out. The carrots are thinly sliced, then marinated in a sweet, Moroccan-spiced dressing. You quickly blend up a fresh olive tapenade, layer it on bread with a few thin slices of feta cheese, stuff the middle with the carrot strips, and pan-grill it until it’s hot and melty. It’s a satisfying mix of sweet, salty, and carby, like any good sandwich, but with no bacon in sight. Take a chance on it. I don’t think you’ll be disappointed.

Moroccan Carrot Panini with Olive Tapenade

Adapted from Gourmet via 4 Seasons of Food. Serves 4.

• 6 medium carrots
• 2 TBS sugar
• 2 TBS lemon juice, divided
• 2 tsp sweet paprika
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp chile powder
• 1 tsp sea salt
• 1/4 c. + 2 TBS olive oil, divided, plus more for the pan
• 3/4 c. pitted kalamata olives
• 2 TBS capers, drained
• 1 anchovy fillet
• 1/4 tsp freshly ground black pepper
• 8 slices bread
• 4 oz. of feta cheese, thinly sliced

1. Bring a medium pot of salted water to a boil. Peel the carrots and discard the peel. Use the peeler to create thin, wide slices of the carrots. Drop the carrot slices in the boiling water and blanch for one minute – they should be crisp-tender. Drain immediately.
2. Whisk together the sugar, 1 TBS of the lemon juice, the paprika, cumin, cinnamon, chile powder, and sea salt in a medium bowl. Add 1/4 c. of the olive oil and whisk until smooth. Add the blanched carrots and toss to coat in the dressing. Refrigerate for at least 4 hours, and up to 2 days.
3. To make the tapenade, add the olives, capers, and anchovy to a food processor and pulse until finely chopped. Add the remaining 2 TBS of olive oil and pulse a few more times.
4. Assemble the sandwiches: Place 1 oz. of feta cheese on each of four slices of bread. Spread a tablespoon of the tapenade on the remaining 4 slices of bread. Divide the carrots in to four portions and layer on top of the cheese. Top with the tapenade-covered bread. Heat a thin layer of olive oil on a griddle or in a frying pan. Place the sandwiches in the pan, and cook until golden brown on each side and cheese is melty, flipping after about 3-4 minutes. Serve immediately.

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Here I am, January 31st, squeezing in the cookbook of the month post!  It’s been a busy, but good month.  It only seems appropriate that the cookbook of the month be Louisa Shafia’s “Lucid Food: Cooking for an Eco-Conscious Life,” as so many of the recipes from my cleanse (which pretty much consumed the first two weeks of my January) came from it.  In fact, this is probably the single cookbook that I own that I’ve cooked the most recipes from, coming in at a total of 12 I’ve tried in the year that I’ve owned the book.  For someone who usually bookmarks 20 recipes per cookbook and then makes one, maybe two of those 20, this feels like quite an accomplishment.  Maybe it’s because it’s lightweight and paperback and easy to tote back and forth to the kitchen, or maybe it’s because the recipes are consistently healthy and intriguing, but for whatever reason I keep coming back to this book.

That’s not to say that this book has the best recipes I’ve encountered – in fact, I would say that in general the recipes in Lucid Food are solid but not mind-blowing.  Which is a little disappointing, as I really want to love this book.  This is one of two cookbooks I ordered as a present for myself to celebrate accepting my job offer last spring (I know, I really live it up, right?)  I had flipped through this in a bookstore and was intrigued by both the recipes (all of which were unique and fresh) and the theme that ties the book together – that living and eating eco-consciously can be easy and delicious, while still helping the environment.  Truth be told, I’m not one of the “greenest” people out there, and I don’t think I’ll ever be an extremist of any sort, but I do think that there are great benefits to eating in season as much as possible, even if only because it makes our food taste better.  So I like this book a lot in theory, and am repeatedly drawn to the style of eating – hearty grains, roasted veggies, interesting and flavorful sauces – but in practice the quality of the recipes is inconsistent.  Examples?  I’ve tried the raw kale and avocado salad and absolutely loved it, but the roasted fennel with cranberries and chestnuts didn’t do it for me.  Also good were the indian spiced scrambled eggs with cilantro-jalapeno sauce, and gold beet barley risotto, but the indonesian corn fritters and grape and ginger chicken were mediocre.  I’ve also tried the apple pomegranate sangria, the nutty banana shake, the green smoothie, and the rhubarb and pistachio yogurt, with mixed results.  Still, I’ve found a few favorites in this book, and I still have a dozen or so recipes I’ve bookmarked to try, so it’s definitely a book that I consider worth having – it’s just not perfect.

One recipe from this book that truly is a gem is this recipe for new potato, egg, and green olive pesto salad.  I actually had this on my list of posts for this past summer, as it’s perfect picnic food, but I kept making it and eating it all before I got a chance to take pictures.  The fact that my friends with whom I shared this on my summer picnics loved it so much that I never had leftovers to bring home didn’t help the photo-taking aspect either.  When I was flipping through Lucid Food the other day though, noting which recipes I’d tried and which ones were on my short list, I realized that this recipe really doesn’t have any ingredients that are particularly seasonal – olives, potatoes, eggs, walnuts, celery… they’re all either available year round or you really can’t get them locally in the Northeast, so I figured I’d share my favorite recipe from the book even though it’s lighter, summery fare and we’re in the middle of the winter.  It’s been a mild winter anyway – I got a sunburn visiting DC last weekend.  Maybe I’ll even take this on a winter picnic.

Eggs and New Potatoes with Green Olive Pesto

Adapted slightly from Lucid Food.  Serves 3.

• 6 eggs
• 1 TBS white vinegar
• salt and pepper
• 1 1/2 c. cubed new potatoes
• 1/4 c. packed fresh parsley leaves
• 3 anchovy filets
• 6-10 green olives, pitted
• 1/4 c. walnuts
• 1 TBS lemon juice
• 3 TBS olive oil
• 1 large celery stalks, trimmed and cut into small cubes

1. Make the pesto: combine parsley, anchovies, olives, walnuts, and lemon juice in a food processor and pulse until coarsely chopped.  Add olive oil (in a drizzle while food processor is running if you have a food processor that does that, otherwise all at once) and process until pesto is uniform in texture but not completely smooth.
2. In a small saucepan, cover eggs with cold water, add vinegar and a generous dash of salt, and bring to a boil over medium-high heat.  Cover pot, reduce to a simmer, and simmer for 1 minute, then turn heat off and let pot sit, covered, for 15 minutes.  Drain hot water off eggs and rinse under cold water until cool enough to handle, then peel, discarding shells, and chop hard-boiled eggs into small pieces.  Add to a large bowl.
3. Cover the potato cubes with cold water and add a dash of salt, then bring to a boil over medium heat.  Reduce heat to a simmer, cover, and simmer for 3-4 minutes, until potatoes are tender.  Drain and toss with eggs.  Add celery pieces and pesto to bowl and toss together.  Serve at room temperature or cold.  Keeps for 2-3 days in fridge.

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