Ingredient: Pumpkin Puree

Ever since I read Unplanned Cooking's blog about her post-Halloween Pumpkin Latte, I have not been able to get it out of my head. Make your own pumpkin latte at home? Why didn't I think of that? Maybe many of you have, but it just never occurred to me. Since the fam loves pumpkin waffles (with chocolate chips) and pumpkin pancakes (with cinnamon sugar), I usually have some pumpkin puree in the fridge. So, I set out to make my very own pumpkin latte....

Now, I had to tweak it a little to suit my taste. And you should feel free to do the same. Although, any combination is going to be delicious. You know another reason to love this DIY beverage? It's actually healthy. Using real pumpkin (instead of that pumpkin-y flavored syrup) gives you Vit C, beta-Carotene + potassium. Not using the syrup also gives you control over your calories. And finally, the milk adds some Calcium + protein. Not a bad way to rationalize a latte!

Here is my version for one. Note that I use the new Starbucks' Via instant coffee (it's good. really!), as no one else in my house will touch coffee. No need to make a full pot!

Lazy Pumpkin Latte
serves 1

maple syrup (to taste)
1T organic pumpkin puree
1/4t cinnamon (or more to taste)
1-2 drops Mexican vanilla
about 6oz. organic fat-free milk about
6oz. Via Coffee (medium or dark roast)

-in your BIG mug, add maple syrup to cover bottom, cinnamon vanilla + pumpkin. Stir to combine.
-add milk (about half a mug)
-microwave for 1 minute (I told you this was the lazy version)
-add Via coffee packet, and hot water to fill mug.
-stir and enjoy!

Not bad for a Monday morning....

Ingredient: Honeycrisp Apples

n. an apple cultivar from the University of Minnesota; known for its sweet, tart taste, crisp texture and two-toned skin; official state fruit of Minnesota

They're heeeere! At least, they will be on September 15th (that's tomorrow!) according to the Produce Exchange at Midtown Global Market. Some California Honeycrisp Apples have been in our stores for a little while, but I'm tellin' ya... there ain't nothing like a Minnesota Honeycrisp.

Yes, I tried the new-fangled SweeTango. It's a good apple. Pleasantly sweet and crunchy. But it's no Honeycrisp.

Buy a BUNCH and keep 'em in the fridge. They'll last quite awhile. I always stock up with a box near the end of the season so I can still enjoy these delish little gems well into winter. Seriously.

I'll post a recipe for Apple + Gouda Turnovers on Friday... after I've had my first Honeycrisp fix!

Ingredient: Rosemary

n. [rosmarinus officialnus] native Mediterranean perennial herb with evergreen type leaves; used in cooking, aromatics and medicines; member of the mint family

While you may think that Rosemary is such a commonly used herb I shouldn't bother writing about it, I contend that Rosemary is one of the most under-utilized herbs. Sure, sure everyone uses it in potatoes and marinades for pork, but where is the imagination? This herb is one of the most fragrant and long-lasting around. So, I'd like to challenge folks to use more rosemary in different ways. A few of my favorites? Why, I'm happy you asked....

Rosemary is a terrific addition to:
-tomato sauce
-cream sauce
-tomato-cream sauce (ha!)
-pie crusts
-pizza toppings
-roasted veggies of any sort
-mixed drinks
-sweet or savory scones or shortbread (really!)

Here's a quick tomato sauce recipe, perfect for time starved parents:

Molly' Quick Tomato Sauce

1 28 oz can crushed tomatoes (prefer organic roasted, such as Muir Glen)
3-4 fresh tomatoes, roughly chopped
1 small red onion, diced
2 cloves garlic, crushed with skins removed
4T olive oil
1t crushed red pepper
1T fresh rosemary, chopped
1T fresh basil or oregano, chopped
1T real maple syrup
1T balsamic vinegar
S+P to taste

-saute onion in oil until translucent
-add garlic and spices, stir and saute for about another minute
-add tomatoes, stir to incorporate
-reduce heat to low + simmer covered for 30 min, stirring occasionally
-adjust to taste with maple syrup, s+p and balsamic vinegar
-remove garlic to serve

Great on pizza, pasta or as a dipping sauce.

Copyright 2007, Molly L. Herrmann

Ingredient: Yogurt

n. [yoh-gert] cultured milk with a custard like consistency


Okay, this might not seem like the sexiest of ingredients, but I have come to appreciate all that yogurt can do in the kitchen. First off, let's cut to the chase. You need to use full fat, plain yogurt when cooking. You just do. It holds up better to heat and provides the fat that most dishes need to taste yummy. So, get over the fat-free stuff. It doesn't fill you up when you eat it by itself, and it's not going to do the job in the kitchen.

Now that we have that out of the way, here are some fantastic uses for yogurt in cookery....

baked goods (can replace some liquid and the fat)
dressings (better than mayo as a base)
sauces (creams up a sauce nicely)
marinades (acts as a tenderizer for meats and keeps them moist, even while grilling)
smoothies (duh)

So, start experimenting with yogurt in your kitchen and let me know what you think. I'll be posting a recipe on Friday for one of my favorite ways to use yogurt. BTW, last Friday's recipe was for an Indian Yogurt Dressing that is sooo good!

Ingredient: Beets!

n. [beet] the edible root and leaves of the biennial crop plant

Beets are here! We just enjoyed some nice red beets from our CSA box. Beets can be a bit divisive on the veggie front, although I think that folks that don't like them have never had them cooked properly. They are delicious and nutritious, being high in folate, manganese and potassium. They do have a high sugar content (the most of any vegetable), but remain low calorie. Several studies have also proven them to be effective in fighting heart disease, cancer and inflammation.

Beet greens are often overlooked, but as with their cousing Swiss Chard, they can be eaten in a variety of ways including raw. I recently added to some to a stir-fry with excellent results!

As for the beets themselves, I prefer them roasted. And for our dragon-slayer 3 year old, they have become 'Roasted Dragon Hearts'. A little disconcerting, but effective.

Simple Roasted Beets

-Pre-heat oven to 450˚
-Remove greens and save for later use. Scrub beets clean, leaving skin intact
-Quarter large beets, halve smaller ones, and place on a baking sheet
-Toss with olive oil, salt + pepper
-Roast for approximately 30 minutes or more, until beets are just tender when pierced with a knife (turn 1-2 times during cooking to ensure even roasting)
-Remove from oven and let beets cool
-Once cool enough to handle, use a paring knife to remove softened skin
-Use the beets as a side dish, in salads or even in ice cream!

I like to use them in a salad, topped with an Indian Yogurt Dressing. I'll post the recipe on Friday!

Ingredient: Chrysanthemum Greens

n. /krɪˈsænθəməm/ Show Spelled Pronunciation [kri-san-thuh-muhm] edible leaves + stems of the garland chrysanthemum plant; popular in Asian cooking; also known as edible chrysanthemum or chop suey greens.

Who knew? A friend gave me a bag of chrysanthemum greens that had been passed to her by a neighboring gardener. Chrysanthemum greens? Hmmm. I didn't know they were edible. Turns out they are pretty tasty and easy to use. The leaves are small and tender, and must be used before the plant has flowered. Once it has bloomed, the leaves become bitter. Chrysanthemum greens have a nice herbaceous zing when eaten raw, and turn slightly nutty once cooked. I popped a handful on top of a pita with pesto + goat cheese for a tasty grilled supper.

NOTE: do not use ornamental chrysanthemum greens from the plant your mother gave you. These are not edible. the 'garland' variety is what you need. this has been a public service annoucement. :-)

Ingredient + Recipe: Tamari

n. [tuh-MAH-ree] a type of Japanese soy sauce (or shoyu) that has a rich, dark color and complex flavor; made from the liquid drained from fermenting miso (soybean paste); naturally wheat-free

Tamari is a wonderful addition to your pantry for a number of reasons:
-the taste is richer and more rounded than your regular soy sauce
-it is naturally wheat-free for those on a gluten or wheat free diet (traditional soy sauce contains wheat)
-it is easy to use as a dip, marinade or replacement for table salt
-it blends well with other flavors

I've been using Tamari quite a bit lately to plow through our CSA veggies. It's great on stir-fried grrens, added to rice or pasta and makes a super quick + easy 'refrigerator sauce'. What the heck is a refrigerator sauce? It's what happens when I look in the fridge, throw some ingredients together and create a sauce that requires no cooking or extra effort. I love it when a plan comes together! Here's the fridge sauce we've been using lately for veggies and spring rolls...

Measurements are VERY approximate, just mix to taste. It's hard to mess this one up!
Asian Fridge Sauce
approx. 1/4c

1T orange marmalade
1T tamari (or more to taste)
2t brown rice vinegar
juice of 1/2 a lime

whisk all ingredients together and start dipping!

The recipe is a bonus today, as we'll all be celebrating the start of a long weekend on Friday. Happy 4th of July! (geesh, that was fast!)

Ingredient: Arugula

n. [uh-roo-guh-luh] edible plant native to the Mediterranean; blongs to the mustard family; leaves have a pungent, peppery flavor



I do love me some arugula! Good thing Driftless Organics keeps sending some in our CSA box! I really love the peppery flavor that it adds to salads + pasta, as well as making one heck of a pesto. My affinity may also stem from the fact that it is one of the few vegetables I have had some success in growing. Perhaps. If you have never tried it, start with adding it to your salad greens. It punches it up nicely. Sauteed (quickly) with a little garlic, it makes a great side or addition to pasta.In fact, you can just stir it into just cooked pasta, as it wilts quickly. And that pesto I mentioned? I'll be posting a recipe on Friday. Good stuff.

Ingredient: Chive Blossoms

n. edible flower of the chive plant; a member of the allium family

One of my favorite things about Spring: Chive Blossoms!
They're pretty, they're springy and they are delicious! It's a super easy way to add a little pep and color to almost any dish. Their flavor is a little bit pepper, a little bit garlic and a whole lot of rockin'. I clip my blossoms (and shamelessly clip friends blossoms, too!) and place them in a mason jar or plastic bag with a slightly damp towel without washing them and store them in the refrigerator until ready to use. They will keep like this for at least 2 weeks. When you are ready to use, simply rinse, pat dry and pull the petals off to scatter in your dish. Or use the whole blossom to jazz up a salad. Chive blossoms make for an impressive garnish, too.

Check back on Friday for a chive blossom recipe...

Ingredient: Copper River Salmon

n. species of migratory fish that can live in both salt + fresh water, found in the Copper River of Alaska

Right now, and I mean NOW, is the time to get some Copper River Salmon. It is only available for about 1 month per year, and the time is nigh. The season typically runs from mid-May to mid-June.

I purchased some very fine specimens at our local fishmonger this past week. So very tasty. What makes Copper River Salmon so special? The Copper River is a chilly, rapid filled river that runs through Alaska and produces a particularly strong and hearty salmon, chock full of healthy oils and fat. The meat has a distinctive deep, rich orangey-pink color... much more vibrant than other varieties of salmon. Copper River Salmon is also wild-caught, which makes it a better choice for you and the environment. Try it. You'll love it.

Ingredient: Lemongrass

n. (lěm'ən-grās') a tropical grass native to Southeast Asia; used in cooking, medicines and aromatics.

Lemongrass is a key ingredient in Thai + Indian cooking. Look for stalks that are firm and unblemished, with no browning and a white to yellow lower stalk. To prepare, you can cut the lower stalk into pieces and 'bruise' them by bending them or crushing with your knife to release aromatic oils. You can also slice with a sharp knife and pound with a mortar + pestle (or heavy frying pan) or chop finely in a food processor. In a pinch, most Asian groceries offer finely chopped lemon grass in tubs int he freezer section. Use in dressings, marinades and soups. It adds zip to marinades for all kinds of meats + seafood to be grilled!

Ingredient: Coarse Grain Mustard

n. mustard made with whole mustard seeds


I love mustard. Really good mustard, with the coarse seeds in there for texture + heat.
With grilling season upon us, I implore you to try some of these heavy-handed mustards with your meats + veggies. Perfect with brats and burgers, and equally good with veggies, they are especially delish with a cheese plate. Yum-yum.


My favorite coarse grain mustard is Grey Poupon Harvest Coarse Ground Mustard, which was also highly recommended by the folks over at Cook's Illustrated. Others that received high marks included Grey Poupon Country Dijon Mustard and Trois Petit Cochons Moutarde a l’Ancienne Whole Grain Mustard.


Some to stay away from (according to Cook's Illustrated):Westbrae Natural Stoneground Mustard, Inglehoffer Original Stone Ground Mustard, Raye’s Old World Gourmet Mustard.


A recipe for an easy Mustard Sauce to come on Friday....

Ingredient: Asparagus

n. [uh-spar-uh-guhs] the shoot of a native Eurasian plant of the lily family; eaten as a vegetable; known for its dietary and medicinal properties


Now that the weather is finally warming up, I am all about the asparagus. Most folks steam their asparagus, but it can be eaten raw, grilled or roasted. I love to grill mine in the spring + summer. Just toss with some olive oil, salt + pepper, then grill on a pan over med-high heat until the asparagus is tender and browning in spots. Use it for salads, sides or wrap with prosciutto for a light main course or appetizer. Delish.


When choosing asparagus, look for tightly closed buds and uniform stalks. When you get them home, wash gently and pat dry. You can wrap them a moist paper towel and saran wrap or place them upright in a glass with few inches of water. Use within 2-3 days.

Ingredient: Vidalia Onion

n. [vĭ-dāl'yə] a sweet, yellow onion grown in specific counties of Georgia as defined by state law.


Ah, Vidalia Onions. Growing up in Florida we had an abundance of them. And Sunday Dinner wasn't complete without some Vidalia Onion Relish to slather on meat + veggies. Vidalias are just starting to make their appearance in Minnesota this week, so I would assume the rest of the country will be seeing them pop up soon. These onions are so sweet and mild, you're not soon to forget them. Great on burgers, they also make for some spectacular caramelized onions. Be forwarned: Vidalia Onions don't store well, so use them quickly!


Check back for a recipe on Friday....

Ingredient: Quinoa

n. [keen-wah] an ancient grain native to South America, namely Peru


Quinoa is an exceptional grain that has been around for about 6,000 years or so. It is highly valued for its nutritional content, as it is a complete protein (contains all essential amino acids). It is relatively quick-cooking and can take on loads of flavors. Perfect for vegetarian meals, salads and sides! Quinoa is also gluten-free and can be used in baking.

Ingredient: Cumin

n. [KUH-mihn] An aromatic spice with a distinctive bitter flavor and strong, warm aroma due to its abundant oil content. Available in ground or as whole seeds, the "seeds" are actually the small dried fruit of an annual plant in the parsley family. Native to the Mediterranean, cumin is a popular ingredient in Middle Eastern, Asian, Mediterranean and Latin cuisines, and is one of the main ingredients in curry powder.

I love to use cumin when I cook black beans. We'll post a yummy recipe on Friday!

Ingredient: Crystallized Ginger

[n.: strips of ginger root cooked in syrup and coated with granulated sugar]

I have always been a fan of ginger. I love its sweet + spicy kick. Of late, I have been infatuated with the crystallized version. Adding a yummy exotic twist to baked goods, it can just as easily be eaten on its own... which is why I always buy two boxes. Crystallized Ginger can be pretty pricey, so look for it in the Asian food section of your grocery store. I found it for a full $8 (!) less than on the spice aisle! Add it to your favorite chocolate chip cookie or banana bread recipe, or jazz up your oatmeal. It's super versatile!

Stop back for a delicious recipe using Crystallized Ginger on Friday!