Sunflower Butter

I feel bad for peanuts.  Everyone's just so annoyed with them now.  Though a jar of peanut butter will always be found in my kitchen, I've become open to other butters, like almond and sunflower.  Though lower in protein they could be considered more nutritious, with higher concentrations of Vitamin E and iron and lower in the unhealthy fats (whatever "unhealthy" means....you scientists keep arguing about fats).  I've actually had quite a crush on sunflower seeds lately and decided I'd make some home made butter with a bag I had.  While I read I shouldn't use roasted seeds and instead do this step at home, I used roasted seeds and the butter came out just fine.  If you like sunflower seeds you will love sunflower butter.  Making it was so easy I doubt I'll ever buy a jar.  Enjoy it on bread or crackers, on apples, bake with it, you get it.  

~ 1 cup roasted, salted sunflower seeds, or raw, if that's you're thing
~ 1 T olive oil (or oil of your choice)
~ 1 t agave (or sweetener of your choice)

In a high power blender or food processor, grind seeds until the oils start releasing and the texture begins to clump.  Add agave and drizzle in oil and blend until smooth and creamy.  The agave does not make the butter sweet but just balances out the saltiness perfectly.  You could easily make a more sweet butter and add honey, vanilla and cinnamon, etc.  Store butter in the fridge.         

Banana Ice Cream

I've always been in awe of the banana, but when I saw this piece on Food52 about one ingredient banana ice cream, I shook my head in amazement.  How are bananas such total rock stars?  I'm not a dairy free kind of a girl, but if you are, you will surely love this treat, and I'm sure it comes as no surprise that it's completely kid friendly.  All you need to do is slice up some nicely ripe bananas, freeze, and blend.  The texture will turn into soft serve ice cream, and you can jazz it up with some peanut butter, or chocolate.  This isn't the best addition to an outdoor BBQ as it needs to be served immediately after blending, and it melts fast.  But you can refreeze and reblend until your heart's content.  I used a Vitamix, but the original recipe uses a food processor and I am sure the only difference is in timing, as the Vitamix coaxed the bananas into ice cream in just a few seconds.

Banana Ice Cream

3 large, ripe bananas

Slice up bananas and freeze on a plate, overnight, or for several hours.  Blend in a high power blender or food processor until smooth and creamy.     

Sweet Potato Pancakes

Kid friendly, dog approved (of course everything that falls from the high chair is dog approved).  These pancakes were made for my daughter, approaching ten months and often self feeding.  I wanted to make a big stack so I could freeze them and pull one out at a time for breakfast for her.  I used millet (a whole grain) flour for its nutritional value, but you could easily use any other kind of flour, like spelt, whole wheat, or all-purpose.  Even though the millet has a nutty taste to it, I found the sweet potatoes came out on top with their natural sweet flavors.  Smeared with butter and maple syrup and older kids and adults will love them.  The smell of making them made me excited for fall.  And that stack totally made me think of....

Who wants a pancake,
Sweet and piping hot?
Good little Grace looks up and says,
"I'll take the one on top."
Who else wants a pancake,
Fresh off the griddle?
Terrible Theresa smiles and says,
"I'll take the one in the middle."

- Shel Silverstein

      

Sweet Potato Pancakes, makes about 12

2 small sweet potatoes

1.5 c flour

1.5 c buttermilk

3 1/2 t baking powder

2 eggs

1/4 c butter, melted

cinnamon, to taste

dash of ground cardamom

dash of freshly grated nutmeg

Steam sweet potatoes in a small pot with a thin layer of water.  Peel the skin off when cool and place in a blender, or Vitamix.  Pour in buttermilk, add eggs, and blend.  Add spices, flour, baking soda and butter and blend again.  Heat non stick skillet and cook up a stack.  

Tomatillo Salsa

Both my parents are incredible gardeners, but it is my father who has a true passion for growing vegetables.  My childhood memories are filled with summers picking tomatoes and cucumbers from his vegetable beds, running into the kitchen, slicing them up and snacking on them immediately.  In the 90's, my father had a three bin compost system, before composting was, well, trendy, like it is today.  This year he had a worm farm.  I know.  But I swear his tomatoes have never tasted better.  Those worms, they do powerful things for the soil.  His garden has become comprehensive, with squash and lettuce, beans and chilis, tomatoes, banana peppers, eggplant, bitter melon, cucumbers and adorable little tomatillos.  These mini green fruits make a lovely salsa.  Tangy and citrusy, when blended with some heat it goes well with crunchy tortilla chips or on tacos, which is how I served it.  

10-12 tomatillos, cut in half
2 cloves garlic
1 medium onion, cut in half
2 chilis, either whole or with seeds and ribs removed
juice of half a lime
fresh coriander leaves (optional)

Place everything except lime in a small roasting pan, drizzle with olive oil and bake at 425 for 15 minutes.  The tops of everything should get a bit charred.  If the tomatillos are really juicy and too much water is coming out, remove them and let onion and chilis finish roasting.  Slide everything into a food processor and pulse until desired chunky texture (adding coriander if desired).  Add some salt, pepper and juice of half a lime.  Keep stored in fridge.

Potato Gratin with Kale Pesto

I'll make pesto out of anything green, basil, broccoli, asparagus, swiss chard, and kale.  I love the texture and I love how I can pulverize some rough greens into a smooth paste and incorporate it into anything, like a potato gratin.  Some local, yukon gold potatoes came in our farm box this week and I wanted to make a dish that would really pay homage to those starchy rounds.  I was also thrilled to use my new mandoline.  How I have survived this long without one I have no idea....I think I was just terrified of them.  With good reason, of course, I mean, with bare hands those things are death.  I also bought an incredibly cheap one as I've heard the fancier blades are scary.  So back to this gratin.  Slice some potatoes up, skin on, layer them in a baking dish with some kale pesto mixed with cream, a little salt, a little pepper, some parmesan cheese, and bake.  This is a decadent side, I'm not going to lie.  I didn't want it too come out to dry, so I had a heavy had with the cream, but you could easily use milk, and hold back.  I served this with some grilled salmon, and not the creamy farm raised stuff I often love, but some fishy wild sock eye, and it was a nice contrast.  My husband and I agreed that a grilled steak would pair perfect with this.  BLT, take note.      

Kale pesto

large bunch kale (I used some lacinato)
salt, pepper
olive oil
2 cloves garlic
1 T toasted pecans

Tear kale leaves off center rib and toss into a food processor or Vitamix.  Salt, pepper, add garlic and toasted pecans.  Pour about 1/4 c of olive oil and puree until smooth, or chunky, really, whatever you prefer, adding more olive oil if needed.  

Gratin

6 medium yukon gold potatoes (1.5 - 2 lbs)
~ 1/4 c parmesan cheese
1 1/2 c cream, half and half or milk
kale pesto (about 1/2 cup or all that was made)
salt, pepper

Wash and dry potatoes.  Slice to desired thinness (about 1/8 inch) with knife or mandoline.  Stir cream into kale.  In a medium baking dish layer potatoes and season just a bit with salt and pepper, and sprinkle some cheese, then pour in some of the kale pesto and cream, and repeat until potatoes are all stacked.  Pour the last bit of kale pesto and cream and dust a layer of parmesan for that chewy top (that's kind of the best part).  Bake at 350 for about an hour or until top is brown and crisp.  Let the dish rest in the warm oven for about an hour.

Grilled Tomato and Cheese

Ladies and gentleman, I give you.....the grilled tomato and cheese sandwich.  So simple, so satisfying.  Don't you dare make this in December.  Don't you dare.  It's gotta be a juicy August tomato, or cherry tomatoes as in this case.  Some sharp cheddar cheese (and not the shredded kind).  Don't go with anything too fancy here.  A little salt, some pepper, two pieces of sourdough, a spread of butter on the outside and slap it onto a hot panini press or cast iron skillet.  I love August tomatoes.  I wanted to write a song about them while eating this sandwich, and you will too.         

Drink Your Veggies

I know, I'm sounding like a broken record these days, but seriously, drink your veggies!  And buy a professional grade blender.  As summer's bounty is at its peak and your kitchen is packed with fruits and vegetables, use them up by making a smoothie every morning.  I threw in a huge tomato in this one and it was delicious.  I drank a tomato!  Carrots are also my new favorite addition as they provide a smooth sweetness without any tart and are insanely good for you.  Blueberries and blackberries are also favorites as they quickly mask the green of lots of kale and spinach.  And of course I've been throwing in lots of peaches lately.  Even melon is a great addition this time of year as nothing beats the sweetness of a local cantaloupe.  Just do it, buy that Vitamix and start making daily vegetable and fruit smoothies and your health will thank you.  Generally speaking, here is what I throw in:


- almond milk
- coconut water
- chia seeds
- Greek yogurt
- banana
- greens (either kale or spinach)
- carrots
- blueberries, strawberries or peaches
- ice/water


and if I've thrown in a particularly large amount of kale, I'll often add a few drops of agave