Goat Chops with Maple-Balsamic Glazed Spaghetti Squash

I usually incorporate spaghetti squash as the noodles for meatballs. But we made this camping, and as I looked around my kitchen I saw cilantro, corn and avocado—not very spaghetti-like ingredients. I was trying to picture how to incorporate everything in an appealing way and I came up with placing goat chops on a fried bed of spaghetti squash surrounded by the chopped onions, tomatoes, corn, and garlic. The goat and squash have a maple-balsamic glaze that balanced perfectly with the salt and oil on the vegetables, and also with the kick I gave the dish with some roasted red pepper flakes.

Goat Chops with Maple-Balsamic Glazed Spaghetti Squash

1 spaghetti squash
1 clove garlic
2 large heirloom tomatoes
1 ear of corn
1 small, spicy pepper
1 onion
2 goat chops
2 Tbsp maple syrup
2 Tbsp balsamic vinegar
Sea Salt
Olive oil
Red pepper flakes
Cilantro
Goat Butter

Method:

 Preheat the oven to 400. Halve the spaghetti squash and place them in a pan half filled with water, seed side down. Roast until the squash is tender, about 30 minutes or so, when it’s done let it cool for a bit, and then scrape the seeds out. Scrape out the fleshy inside of the squash and set aside in a bowl.

In the mean time, chop the onion and sauté it in olive oil over medium high heat. Add the spicy pepper, corn and garlic and cook for another few minutes. Finally, add in the chopped tomatoes. Let this mixture cook for about eight minutes, then set aside.

Season the goat chops with oil, salt, and a drizzle of maple syrup and balsamic. Mix the rest of the maple syrup and balsamic in a bowl for later use.

Sear the goat on medium high heat on both sides to your desired doneness. Then, using your hands, form the spaghetti squash into rounds and set them in the same pan you seared the meat in (I just moved the chops to the side to keep them warm). Drizzle a few spoonfuls of the maple balsamic glaze on the spaghetti squash rounds. After a few minutes, flip the patty. The glaze will caramelize on the bottom, but make sure your pan isn’t too hot so nothing burns.

Assemble the squash on a plate, set the chop on top of it and spoon on the tomato corn mixture. Add a bunch of cilantro and a shake of red pepper flakes. I also made a melted goat butter, cilantro, and red pepper mix to drizzle on top of the finished plate. This tastes great and looks really nice.

Corn Flour, Yogurt + Cheddar Pancakes with Skillet Greens and Apricot Peach Preserves

IMG_1362These pancakes are all of the important things: sweet, savory, salty and simple. I love pancakes loaded with fruit and maple syrup, but they are a dessert food and often give me headaches if I eat them first thing in the morning. I’ve made these with fresh mozzarella, and I think any melty cheese would be great. You can use any greens you have on hand and these are delicious paired with quality sausage or bacon (the first time I made them I had maple blueberry sausage from the market on hand). These pancakes and my parents visit made my new cabin in the woods feel like a home. It was filled with the smells of good food and filled with the sounds of good company all week and it is good to remember how to settle into a place and make it your own. 

Corn Flour, Yogurt + Cheddar Pancakes
with Skillet Greens and Apricot Peach Preserves

 ½ cup Bob’s Red Mill Cornflour
½ cup whole wheat flour
1 tsp salt
1 cup plain whole milk yogurt
¼ cup butter, melted
1 egg
2 tbsp cheddar cheese, sliced
2 handfuls arugula (or kale, or whatever greens you have)
1 handful basil
1 squash, chopped
Apricot-peach preserves
Maple syrup
Butter
Sea salt & pepper
Lemon juice 

Method:

 Heat a skillet to medium/high and add a tbsp of butter. Add the squash and cook until slightly softened and browned. Add the arugula and the basil. Sauté until the greens are wilted. Squeeze a little lemon juice on the mix and cover to keep warm.

 In a large bowl, combine the two flours and salt. In another bowl whisk the yogurt, butter and egg together. Combine the wet and dry ingredients and add the cheese. Heat a skillet to medium/high and spoon in little circles of batter.

Cook until the pancakes are crispy on both sides. Serve on a plate, topped with the vegetable mix, a spoonful of preserves and maple syrup on the side.

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Soba bowls with Roasted Vegetables

I’ve made this dish twice now in two very different ways and it hasn’t failed to really satisfy this sweet and salty and rich and full but light quality I love in my food. The Sprouted Kitchen cookbook inspired me with the soba bowls with tea-poached salmon recipe, so I followed the sauce and soba part of the recipe and then took it in my own direction. That cookbook is absolutely filled with beautifully photographed creations. This recipe tastes better each day and is wonderful cold. I bring it to work for lunch and joyfully sit down in the sun and eat.

 Soba bowls with Roasted Vegetables (inspired by The Sprouted Kitchen) 

Sauce:
3 tbsp sesame oil
2 tbsp tahini
1 large tbsp honey
Zest and juice from 1 lemon
3 tbsp tamari
1 tsp grated fresh ginger
Whisk all ingredients together in a bowl and set aside

 1 package soba noodles
½ acorn squash, skin removed and sliced
1 japanese eggplant, diced
1 red onion, chopped
1 handful green beans
1 handful kale
1 handful shitake mushrooms
1 bunch broccoli
½ jalapeno, chopped into small pieces
1 ear of corn sliced off the cob
Cilantro
Avocado
Sesame seeds
Olive oil
Salt & pepper

Method:

Oven 425. Place the butternut squash and eggplant on a baking sheet, drizzle with olive and salt & pepper. Bake for about seven or so minutes. While the vegetables roast start heating up water in a large pot on the stove. Remove the eggplant and squash from the oven, add the onion, broccoli, green beans, corn and mushrooms to the baking sheet (I used two baking sheets) and return to the oven for another few minutes until they look softened and slightly browned. For the last few minutes add the kale and jalapeno to the baking sheets and cook until the kale is slightly crispy.

Cook the soba noodles according to package instructions and drain thoroughly. In a large bowl mix the noodles with the sauce. Place the noodles in the bowls and top with a generous scoop of the variety of vegetables. Finish the dish with a cilantro garnish, some slices of avocado, a drizzle of sesame oil and a sprinkle of sesame seeds.

Lentil Wrap with Broccoli, Kale, Asparagus and Queso Fresco

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This is a really easy spring wrap recipe. I make some variation of this year round and this is the early spring variety. It’s light, uncomplicated and fresh tasting. I can’t wait for farmer’s markets to start in about a month here. This is such an exciting time of year as all of my favorite foods come into season.

Lentil Wrap with Broccoli, Kale, Asparagus and Queso Fresco

1 sprouted wheat tortilla
1/4 cup cooked lentils
1 small head broccoli, chopped
8 small asparagus, chopped
5 leaves of kale, chopped
1 green onion, chopped
Queso Fresco
Cilantro
Cilantro-lime dressing
Salt & lemon pepper
Olive oil
Lemon juice

Method:

In a large skillet heat a few teaspoons of oil. Add the broccoli and asparagus, cover and cook for a minute or so. Add the kale, season with lemon juice, salt & pepper and more oil if needed. Cover and let the vegetables cook down for about 3-4 minutes. Add the cooked lentils to the skillet to heat. Cover and cook for another minute or so. Remove the vegetables from the skillet, add more olive oil, and place the tortilla in the pan. Spread the vegetables on one half of the tortilla, top with green onions and queso fresco and cover for a few minutes, or until the tortilla is nicely browned.

Remove the tortilla from the skillet and finished the dish with a big handful of fresh cilantro and cilantro-lime dressing.

Broiled Eggs with Cherry Tomatoes, Parmesan and Gruyere

This dish was inspired by one of my best friends who makes huevos rancheros in tortillas fitted into a muffin cup. The result is a delicious and beautiful little huevos ranchero package filled with egg, black beans, and cheese topped with fresh herbs, avocado, and salsa. These are a little bit different, but basically follow the same idea with a few different ingredients. I didn’t have any fresh herbs on hand, but I would definitely add cilantro or basil and some chives to this dish as a finishing touch.

Broiled Eggs with Cherry Tomatoes, Parmesan and Gruyere

1 sprouted corn tortilla
1 small eggplant
1 small zucchini
½ red onion
1 clove garlic
Handful of chopped kale and spinach
A few stems of broccoli
Lemon
Sea salt
Olive oil
1 egg
Gruyere
Parmesan
Several cherry tomatoes
Avocado
Crème fraiche or Greek yogurt

Method:

Turn the oven onto broil. Chop the eggplant, zucchini, and red onion. Sauté in a skillet on medium high heat for several minutes, until slightly soft and browned. Add the garlic, kale and spinach. Drizzle olive oil over the greens, and add salt and a squeeze of lemon juice. Cover the pan for a few minutes and let everything cook and brown, mixing occasionally.

When the greens are wilted and the other vegetables are nicely browned, remove the mixture and place in a bowl. Add a little more oil to the skillet. Warm the tortilla so it becomes pliable. Mold the tortilla into a ramekin or muffin cup and scoop some of the vegetable mixture into the center.

Crack an egg on top of the vegetable mix, place halved tomatoes and cheese on the egg and broil until the egg is cooked to your preference (I have a weak broiler, but I like my eggs runny, so I let them broil for about 5 minutes). Top with chunks of avocado, crème fraiche or Greek yogurt, and good salsa if you have it on hand.