It has been a crazy few months, and the BF and I hope everyone has been doing well, amidst the circumstances. How have you all been?

Today I want to give you a supremely versatile comfort food recipe that you can hopefully use with, well, as the BF would say, "ALL TEH THINGZ." [Ed. note: Can confirm.]

Everyone has their own version of comfort food. This coconut rice is a touch of sweet (but not too sweet), with a slightly creamy goodness that pairs well with spicy or salty flavorful toppings. Some of our favorite combos include:
​

• Soy Sauce Eggs (www.moveablefeast.me/blog/soy-sauce-eggs)
• BBQ Salmon Bowl (www.moveablefeast.me/blog/category/salmon-bowl)
• Korean skirt steak with bok choy
• Roasted pork belly (shown) with avocado and scallion-ginger sauce
• Vegan Coconut Rice Bowl with grilled shoyu mushrooms, fresh corn and bok choy (a favorite)

We have had fun Skyping and Zooming with family and friends, but of course are ready to ease back into a more normal swing of things. At the very least, we have been getting outside for fresh air with Marlowe (bottom picture).

Hope you all find many uses for this original recipe, have a safe re-opening wherever you are (support local businesses!), and enjoy many fun reunions with family and friends.

Number of servings: 4-6

Ingredients

• ​1 ¼ cup water
• 1 can full-fat coconut milk (not organic)
• 1 ½ cup Jasmine rice
• 1 heaping tablespoon granulated sugar 
• ¼ teaspoon salt
• Toppings: toasted sesame seeds, toasted coconut, as desired

Directions

1. Place water, coconut milk, sugar, salt in saucepan. Bring to a boil, while whisking to dissolve sugar and incorporate coconut milk.
2. Add rice and stir.
3. Cover and lower to simmer.
4. Simmer for 18 minutes. Take rice off heat and let stand 10 minutes.
5. Uncover and fluff.

NOTE:

• I have made with organic coconut milk, but find it has an unpleasantly greasy taste.

Happy New Year!

Have you heard of Veganuary? No? It's a 30-day challenge of eating plant-based foods. Won't be doing it straight for a month, but two-three times per week is great. [Ed. note: Through the NFL playoffs? Are you insane, woman?]
​
This red kidney bean curry (a.k.a. Rajma) is like a vegetarian chili, but with Indian spices. Adapted from Smitten Kitchen, this super-easy-to-make (20 minutes, start to finish), freezer-friendly and budget-conscious dish is fantastic served with rice, quinoa or naan bread. Great veggie sides include roasted yams, roasted cauliflower or sauteed greens like spinach, kale, or chard (if you're trying to be low carb).

Full disclosure, I was a little hesitant to offer this to the BF. Not because he doesn't like vegan meals, but because he's not a huge chili fan; he likes, but doesn't love beans. So I can't tell you how surprised I was that he loved this. I mean, really, really, truly inhale-a-bowl-and-ask-for-more loved this. [Ed. note: You tricked me! Curses!] #Winning

NOTES:

• Several ingredient quantities were changed, as was a bit of the method. Very adaptable recipe. You can adjust to your preferences.
• If you want less heat, leave out the serrano or jalapeno and cut back on the cayenne. You can always have minced chili that you can sprinkle on your own curry bowl.

Adapted from: Smitten Kitchen
Number of servings: 6

Ingredients

• 2 tablespoons extra virgin olive oil 
• 3 tablespoons minced fresh ginger (if you're adverse to ginger, use 2 tablespoons)
• 1 medium onion, finely chopped
• 1 plum tomato, de-seeded and diced
• 3 cloves garlic, minced
• 1 large serrano or jalapeno chili, minced (optional, if you can't take the heat)
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ¼​ teaspoon cumin seeds (if you don't have cumin seeds on hand--leave out)
• ½ teaspoon ground turmeric
• ¼ teaspoon cayenne (less if you want less heat)
• 8 ounce can or 1 cup of tomato sauce  
• 3 cups cooked red kidney beans or 2 15-ounce cans, drained and rinsed
• 2 cups vegetable broth (original recipe calls for water, I like broth, either works)
• ½ cup chopped fresh cilantro (or parsley, if you prefer)

Suggested Sides and Toppings

• Rice, quinoa, naan bread
• Roasted cauliflower or roasted yams
• Sauteed greens (spinach, chard, kale)
• Yogurt

Directions

1. Heat oil in a deep sauce pan over medium heat for one minute. Add ginger, garlic, onion, green chile, and let sizzle for one minute. Add dry spices and cook over medium low heat for five minutes, or until onion is softened.
2. Add the tomato sauce and cook for an additional five minutes, stirring frequently.
3. Add red kidney beans, 2 cups vegetable broth or water, and diced tomato. Bring it to a boil, then reduce to medium heat and let cook uncovered for 10 minutes.
4. Remove from heat. Garnish with cilantro.
5. Serve over rice or with naan. A dollop of plain yogurt (if not keeping the dish vegan) on top is heavenly.​

Should Old Acquaintance be forgot, ang nefer took da treat...

I probably drive the BF crazy [Ed. note: like no one else, and for some reason I can't help myself], but I start asking him to choose his birthday cake-dessert about a month before his birthday. Usually give a choice of some great found recipe that includes either apples, caramel, butterscotch or lemon. Love hunting for the perfect recipe, with the goal of getting his eyes to bug out.

These apple pie bars are a client favorite, and whenever I make them the BF ends up in the kitchen, plaintively staring and asking if there are "extras." [Ed. note: "Oh those were for the clients?"] Needless to say the dessert has become one of his favorites, so I decided to make it for his birthday in lieu of a traditional cake. This was a very special birthday, by the way. [Ed. note: #LOLOLD]

One of the great things about this dessert is the shortbread dough is used for both the bottom crust and crumble on top. (Meaning there's no pie crust to roll out.) As the brilliant Ina Garten likes to say, "How easy is that?"

To really send it over the top, drizzle the bars with gooey caramel (optional, but recommended). Perfectly okay to eat with your hands, or dish/bowl them up with a scoop of vanilla ice cream.

In addition to offering an alternative to your everyday pedestrian cookie, these bars have another perk: they travel well. Simply wrap up the baking pan and cut the bars when you get to your destination. As for optimal portion size, Garten advises, "I cut the bars in fairly large 3 x 3-inch squares if I'm serving them on a plate with a scoop of vanilla ice cream on the side. If I'm serving them on a platter of small petits fours to pick up with your fingers, I'll cut them in smaller bite-size pieces."

NOTES:

• You can cut this recipe in half  by preparing it in an 8 x 8-inch pan.
• After baking, cool completely, wrap tightly and store at room temperature for up to two days.  Great for birthdays, every day, and is a perfect make-ahead dessert for Thanksgiving.​

PS: Speaking of Thanksgiving, a year ago we were thinking ahead with this whipped cranberry butter (www.moveablefeast.me/blog/whipped-cranberry-butter). Also, Adam Sandler sings!

PPS: Another client-approved holiday-time dessert, your friends and family won't know this yummy mini pumpkin cheesecake is sugar-free and low-carb. That is, unless you tell them. So don't. (www.moveablefeast.me/blog/mini-pumpkin-cheesecake-sugar-free-and-low-carb)

Adapted from: Ina Garten, Cooking For Jeffrey
Number of Servings: Makes one 9 x 13-inch pan

Ingredients
Crust

• 1 pound (4 sticks) unsalted butter, at room temperature [Ed. note: ROOM TEMPERATURE]
• ¾ cup granulated sugar
• ½ cup light brown sugar, lightly packed
• 2 teaspoons pure vanilla extract
• 4 cups all-purpose flour
• 1 ½ teaspoons kosher salt
• ½ cup chopped walnuts
• 1 teaspoon ground cinnamon

Apple Filling

• 3 pounds Granny Smith apples, peeled, quartered, cored, and sliced ⅛-inch thick (6 large)
• 2 tablespoons freshly squeezed lemon juice
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• 4 tablespoons (½ stick) unsalted butter

To Serve

• Vanilla ice cream
• Caramel sauce

Directions
Crust

1. Place a rack in the center of oven and preheat to 375 ºF. Line a 9 x 13-inch baking pan with parchment paper so that paper hangs over two edges of the pan by about two inches. This will make the pie bars easier to remove after it’s baked.
2. Place the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined.
3. Scatter ⅔ of the dough, in clumps, into your baking pan, and press it lightly with floured hands on the bottom and ½ inch up the sides. Refrigerate for 20 minutes.
4. Bake for 18-20 minutes, until crust is golden brown. Set aside to cool.
5. Put mixing bowl with the remaining dough back in the mixer, add walnuts and cinnamon, and mix on low speed to combine. Set aside.
6. Reduce the oven to 350 ºF.

Apple Filling

1. Combine the Granny Smith apples and lemon juice into a very large bowl. Add granulated sugar, cinnamon, and nutmeg and mix well.
2. Melt the butter in a large (10-inch-diameter) pot, add the apples, and simmer over medium to medium-low heat, stirring often, for 12-15 minutes, until apples are tender and the liquid has mostly evaporated.
3. Spread the apples evenly over the crust, leaving a ½-inch border.
4. Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 25-30 minutes, until the topping is browned. NOTE: I sometimes place the pan under the broiler to get the topping a little more browned.  Watch carefully so it doesn't burn.

To Serve

1. Cool completely and cut into bars.
2. Drizzle with caramel and serve with ice cream, or just pick 'em up with your hands.
   

[Ed. note: Once again, since it's Halloween, our four-pawed special-guest blogger returns.]

Okay. Hello. Marlowe here. Mom and Dad say it okay to write because I has a did last Halloween (www.moveablefeast.me/blog/mini-butterscotch-apples) and then also as well again repeated here (www.moveablefeast.me/blog/sauteed-white-beans-with-kale). Dad better give me raise of more treats or I bite him. [Ed. note: We'll talk.]

Mom say Halloween one of her favorites times of year, which I no understand because weird little people ring doorbell all night and everybody tell me to stop barking. But I guess okay since little people very nice to me and give me lots of pets and scritches. Howevers nobody let me have any of small packages that they put in their bags, maybe I need to talk to union repersentartive.

Since it Halloween, Mom and Dad dress me up. You may remember I was UPS driver last year. This year I something called Little Red Riding Hood, and also a lumberjack. Mom like Riding Hood since good story, Dad like lumberjack because he keeps singing some silly song and I no know what a Monty Python is. Also not want speculate what Dad do in spare time. [Ed. note: More treats, yes! I think we can work something out.]

Mom says to tell you this cake like "little bite of autumn on your plate," which strange since though I a dog even I know you no can put a season on dinnerware. Duh. Oh, she also say this no need frosting and what the fresh hell who are you Mom?

Besides weird little people ringing doorbell, Mom and Dad like to put on even weirder movies like Hocus Pocus, The Blair Witch Project, Shaun Of The Dead, and The Shining. Me no like when that guy puts face through the door.

Mom and Dad say wish you all Happy Halloween, and Dad say please click ads on right-hand side because that give me more minty treats that good for teeth.

Thank you for reading and hope you like bundt cake!

PS: Last year Mom also went crazy with pumpkin motif and this quote-unquote epic pumpkin bread (www.moveablefeast.me/blog/epic-pumpkin-bread).

PPS: We no just stuffing ourselves with pumpkin stuff and candy, also try be healthy with this butternut squash chickpea stew, which Dad should have more of because he taking shape of school bus I always afraid of (www.moveablefeast.me/blog/butternut-squash-chickpea-moroccan-stew).

Me also not know what up with "Amok Amok Amok."

I wish I were a kitteh, just like my dear Papa!

Adapted from: Cozy Cakes Cottage
Number of servings: 10-12

Ingredients

• 2 ¼ cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoon cinnamon
• 1 teaspoon ground allspice
• ¾ teaspoon nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 ⅓ cups canned pumpkin
• ¾ cup buttermilk
• 1 teaspoon vanilla
• 1 cup unsalted butter, room temperature [Ed. note: God yes it's back ROOM TEMPERATURE]
• 1 cup granulated sugar
• ¼ cup brown sugar
• 3 eggs (large)​
• Powdered sugar (for sprinkling)

Directions

1. Preheat oven to 350° F.
2. Spray bundt pan (10-11 cup capacity) with Baker's Joy (or butter and flour). Set aside.
3. Mix the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, cloves, and salt in a bowl. Set aside.
4. Mix pumpkin, buttermilk and vanilla in another bowl. Set aside.
5. In the bowl of a stand-alone mixer (I used a hand mixer), beat the butter and sugars until fluffy (about 3 minutes). Add eggs and beat until incorporated. Reduce speed to low and add flour and pumpkin mixtures, alternating (beginning and ending with flour mixture).
6. Pour batter into prepared bundt pan. Bake for about 45 minutes (check at 40 minutes) or until a toothpick inserted in the center comes out clean (crumbs on the toothpick are okay since it should be moist).
7. Cool about 10 minutes and remove from pan. Let cool completely. Sprinkle with powdered sugar.

Halloween looms [Ed. note: OoooOoOooOooo], and I love making this soup every October. Recently, the BF and I had a good friend over for dinner, and she specifically requested it. I served biscuits with jalapeno butter, a crispy green salad, and various soup toppings for everyone to add what they like. 

If you're familiar with the blog, you know I don't like super thick, heavy soups, so I lightened this up to my liking. The recipe also calls for ham, which I left out. Usually I prepare this vegetarian, but this time included crispy pancetta as a topping. You can leave it out, of course.

The pumpkin is really a nice background flavor. Key word is "background," as both the BF and guest did not realize pumpkin was one of the main ingredients. 

Speaking of ingredients, I made a ton of changes to the original recipe:

• Left the majority of beans whole. 
• Added one more cup of broth, to make it lighter. If you prefer a thicker soup, don't add it.
• Subbed pancetta for ham and only used it as topping. Did not add meat back in the soup as our guest does not eat pork or red meat. 
• Subbed chicken broth for beef broth, only because our guest does not eat red meat.
• Cut back on the butter.
• Replaced onion with shallots.
• ​Nixed the sherry vinegar at the end.
• Added cayenne pepper. It will not be too spicy. It's just a little kick.

My favorite stress-free kind of dinner party.

[Ed. note: Chef Jacquie loves her Halloween. How much? ↓↓↓]

​A very vintage Steiner Halloween (Portland, 1966).

Adapted from: Smitten Kitchen
Number of servings: 9 cups, approximately 6 servings

Ingredients

• ½ pound pancetta, diced small (you can find diced pancetta in your grocery store)
• Three 15 ½ ounce cans black beans (about 4 ½ cups), rinsed and drained
• 1 ¼ cup canned diced tomatoes
• 2 cups shallots, minced
• 4 garlic cloves, minced
• 1 tablespoon plus 2 teaspoons ground cumin
• 1 teaspoon salt
• ½ teaspoon cayenne pepper (if you're heat averse, use less)
• 2 tablespoons unsalted butter and 2 tablespoons extra virgin olive oil
• 4 cups beef, chicken or vegetable broth (Add one more cup broth if you like a brothier soup like I do)
• One 16-ounce can pumpkin puree (about 1 ½ cups)
• ½ cup dry Sherry

Topping Suggestions

• Crispy pancetta
• Avocado, chopped
• Sour cream
• Jalapeno, Fresno or Serrano peppers, thinly sliced
• Scallions, thinly sliced
• Pumpkin seeds
• Cilantro leaves
• Shredded cheddar or jack cheese
• Corn or tortilla chips

Directions

1. In a food processor, coarsely puree ¾ cup black beans and 1 ¼ cup diced tomatoes.
2. In a 6-quart heavy pot, cook the pancetta (if using) until slightly crispy, rendering out most of the fat. With a slotted spoon, remove pancetta, place on plate and set aside. Pour the rendered fat out and wipe pot with a paper towel.
3. Place pot back on burner. Heat butter and extra virgin olive oil until shimmering. Throw in shallots, garlic, cumin, salt, and cayenne. Cook over moderate heat, stirring until shallots are softened and beginning to brown.
4. Stir in beans and tomato puree.
5. Stir in broth, pumpkin, Sherry, and the rest of the whole black beans, until combined. Simmer, uncovered, stirring occasionally, for 25 minutes or until thick enough to coat the back of a spoon.
6. Season soup with salt and pepper.
7. Serve soup garnished with toppings of your choice.

Soon. The guest blogger returns.

“It looked like the world was covered in a cobbler crust of brown sugar and cinnamon.”
-Sarah Addison Allen, First Frost

As much as the BF is a California Boy, the Oregon Girl in me loves autumn and the color orange. [Ed. note: Well too much orange reminds me of bad 1970s-era San Francisco Giants baseball.]

These golden babies are a marriage of crispy, sweet and slightly spicy flavors. Super healthy, and great for breakfast, lunch, dinner, or a late-night snack.

Enjoy!

PS: Last year our beloved chocolate rescue lab Marlowe made her blogging debut with these tasty mini-butterscotch apples (www.moveablefeast.me/blog/mini-butterscotch-apples).

Adapted from: Eat Delicious, By Dennis The Prescott 
Number of servings: 3-4 side servings

Ingredients
Sweet Potatoes

• 2 pounds sweet potatoes (garnet yams used here), scrubbed and dried well
• 2 tablespoons extra virgin olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon ground coriander
• ¼ teaspoon cayenne pepper
• ½ teaspoon sea salt

Curry Mayo Dip

• ¾ cup prepared mayo
• 2 tablespoons fresh lime juice
• 1 ½ teaspoons mild yellow curry powder
• ¼ teaspoon ground turmeric
• ¼ teaspoon cayenne pepper
• Pinch of sea salt

Directions

1. Preheat oven to 400 °F. Line a large baking sheet with parchment paper or foil.
2. Halve potatoes lengthwise, then slice into thick cut wedges (about 8 total per potato).
3. Transfer wedges to large bowl, add remainder of sweet potato ingredients, and mix well.
4. Arrange the wedges in a single layer on prepared baking sheet. Bake 40-45 minutes, turning halfway through, until cooked through on the inside and crispy/slightly charred on the outside.
5. Combine all the mayo dip ingredients in a small serving dish and mix well. Taste and adjust the seasonings, stir, and refrigerate until ready to serve.

Recently my siblings and I were passing online messages about my father. At one point, my older brother Mike said, "Dad's cooking broke down into two categories: it either tasted good, or it was healthy, but generally not both. Or more that his thinking was, if it's healthy, there's no reason to be concerned with it tasting good or not."

This was the 1970s and "health food" was not what is today. Besides my father's tendency towards "more is more" ("Dad, raw oats in the hamburger? Really?"), his Sunday specialty was, no lie, seaweed-soybean waffles. Good God, that was dreadful. [Ed. note: That sounds worse than disco in bell-bottoms.]

Truth told, he was ahead of his time, very disciplined about exercise and nutrition. During WWII, as a teenage Austrian refugee in Shanghai, he took up boxing and sparred with US Marines stationed there. Growing up with my siblings, we never witnessed him missing a workout, no matter the weather or how late he came home from work. He'd jog a couple miles, hit the punching bag, skip rope double-time while running in place, do countless push-ups. Something. Every single day.

We ate 14-grain bread (which tasted like brick and mortar back then), when all I craved was that soft, white Wonder bread that was popular at the time. Now, this is not to say that we didn't have delicious food and sweets at home, just not on Sundays.

​Dad passed away on September 23, 1979. Forty years gone. If he could only see us now. See, Dad, we were listening! I'd like to think that he would have loved these veggie burgers.

These days, the BF and I eat healthy, but it has to taste good. [Ed. note: Oh hecks no, inject those soybean-seaweed waffles directly into my veins. :-/ ] And we both love a healthy veggie burger. Am not trying to make this taste like a beef burger, it's not a beef burger, but I will say that I've made hundreds of variations of veggie burgers and the BF and I absolutely adore this one from the talented women at Pollan Family Table.

PS: A year ago I lamented the scourge of jury dury and the terror of a broken refrigerator, survived both, and made Mom's apple cake (www.moveablefeast.me/blog/moms-apple-cake).

Adapted from: Pollan Family Table
Number of servings: 4

Ingredients

• ¼ cup quinoa, rinsed and drained
• ½ cup low-sodium vegetable broth
• 1 cup organic canned black beans, rinsed and drained
• 1 tablespoon finely chopped scallions
• 1 serrano pepper (optional, I added it)
• ½ cup peeled and finely chopped carrots
• ¼ cup plain breadcrumbs (Panko used here)
• 1 large clove garlic, minced
• Kosher salt
• Freshly ground black pepper
• 1 large egg 
• 2 tablespoons extra virgin olive oil
• 4 multigrain hamburger buns
• 1 ripe avocado, thinly sliced (optional)
• Your favorite burger toppings for serving (tomatoes, lettuce, pickles, onion, etc.)

Directions

1. Combine the quinoa and vegetable broth in a small saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the liquid is absorbed, about 10 minutes. Remove from heat, set aside and let cool slightly.
2. In a large mixing bowl, mash the beans with a potato masher, making sure to leave a few chunks. Add the scallions, carrots, breadcrumbs, garlic, ½ teaspoon of salt, and ⅛ teaspoon of pepper. Mix well. Add the cooked quinoa and the egg and combine all. Using your hands, form the mixture into four individual patties and place on a platter. Put in fridge for 10 minutes.
3. Heat a large nonstick skillet over medium-high heat. Add the oil and heat until shimmering. Reduce heat to medium, place the patties in the pan, and cook until golden brown, about 5 minutes per side.
4. Assemble the burgers and buns on a platter with your favorite toppings (I went heavy on avocado).

Dad's boxing gloves, 2019.

Dinner guests who visit the house often have some form of dietary restriction: carb-, gluten-, grain-, or sugar-free, vegetarian, vegan, flextarian, only white-meat chicken-eater, allergies (shellfish, nuts, dairy), etc. You know what I'm talking about. I understand. Am a selective eater myself. [Ed. note: Run away run away run away do not comment I want to live...]

However, this summer has been about streamlining, making things as easy as possible. This dinner is the perfect solution. Have to give props to the BF, who suggested that kebabs would be a good accompaniment. [Ed. note: I can't help myself. I like good food, ok?]

This is especially effective for a dinner-party menu. Serve your favorite hummus for appetizers, follow up with two entrees: Roasted Harissa Spiced Ratatouille and Chicken Kebabs. The ratatouille will satiate the vegan guest and be a nice side dish for the carnivores. FYI, this dish is gluten free, grain free, Paleo and vegan.

Have been on a harissa kick lately, adding it to shrimp skewers, lamb patties, and roasted Japanese eggplant. Harissa is a spicy aromatic North African chili paste made out of hot chili peppers (which are often smoked), roasted red bell peppers, tomatoes, garlic, olive oil and spices like cumin, coriander, caraway and mint. It comes in sauce form or paste, as you can see in photo below. I used a mild harissa sauce for this dish, but next time might opt for the paste, which is spicier and more concentrated. 

Adapted from: Gourmande in the Kitchen
Number of servings: 4-6

Ingredients

• 2 medium zucchini, cut in half and again into thick slices (about 2 inches long)
• 2 red peppers, seeded and cut into big chunks
• 1 medium eggplant, cut into big chunks (Japanese eggplant used here, but use whatever you can get)
• ½ red onion cut into chunks
• 1 teaspoon fine sea salt
• ⅛ teaspoon freshly ground black pepper
  
• 2 tablespoons/30ml extra olive oil
  
• 2 garlic cloves, thinly sliced
• 1 ½ tablespoons harissa paste (harissa sauce used here)
• ¼ teaspoon ground coriander
• 1 pint cherry tomatoes. halved
• 2 tablespoons parsley, roughly chopped
• Rice, quinoa, couscous or cauliflower "rice" to serve

​Directions

1. Preheat oven to 425 ºF.
2. Place the zucchini, bell peppers, eggplant, garlic, salt, pepper, 1 ½ tablespoons of the olive oil, harissa, and coriander in a large bowl and toss to combine. Spread the vegetables on a baking sheet. Place tomatoes with remaining ½ tablespoon olive oil in a separate bowl and set aside.
3. Roast vegetables for 15 minutes, remove from oven, add halved cherry tomatoes and return to oven for another 15 minutes.
4. Remove from oven and serve vegetables over whatever starch you desire. Sprinkle with chopped parsley.

So this week marked the official return to school and, sniff, a signal that summer is coughing up its last gasp.

Time for dessert!

This sweet-tart, vibrantly colored crumble was a last-minute request for a recent dinner party. Pressed to come up with something quickly, I tried to steer away from more complicated desserts (i.e., no pie crusts to roll out, chill, crimp, blind bake, etc.), or even complicated fruits to steam, peel, or pit (cherries would have made this arduous). The nectarine, plum and raspberry triumvirate immensely simplified the process. No food processor or pastry cutter required. Prior to baking, it literally took ten minutes to prepare. [Ed. note: Damn, woman.]

I decided on a crumble as opposed to a streusel topping [Ed. note: Am so triggered by this I do not know what I should be triggered by], because I felt this particular fruit combo would have been overpowered by a spicy oatmeal and nut topping. Love streusel for apples, pears, blackberries and even blueberries, but this fruit combo needed something simpler, more delicate.

What is the difference between a crumble, crisp and cobbler? A crumble has a shortbread cookie-like topping. A crisp's topping is streusel based, typically made with spiced oatmeal and nuts, and a cobbler has biscuit dough dolloped on top.

​Don't get me started on the Betty, pandowdy, or buckles, grunts and slumps!

PS: A year ago we broke out the Spiralizer for some healthy chicken parmesan with veggie noodles (www.moveablefeast.me/blog/healthy-chicken-parmesan-with-veggie-noodles).

PPS: Channeling the late Anthony Bourdain, things got a little NSFW with this sinful mac and cheese (www.moveablefeast.me/blog/anthony-bourdains-macaroni-and-cheese).

Crumble topping inspired by Smitten Kitchen
Number of servings: 6-8

Ingredients
​Fruit Filling

• 1 pound nectarines, halved, pitted, cut into ¾-inch-thick slices 
• 1 pound red or purple plums
• 6 ounces fresh raspberries
• ¼ cup sugar
• 2 tablespoons tapioca flour
• Pinch of salt
• Vanilla ice cream 

Crumble Topping

• ½ cup unsalted butter, melted
• 6 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1 ⅓​ cups all-purpose flour
• Two pinches of salt

Directions
Crumble Topping

1. In a medium size bowl, stir sugar, baking powder, flour, salt and melted butter  together with a fork until crumbs form. Set aside.

Fruit Filling

1. Position rack in center of oven and preheat to 375 ºF.
2. Combine nectarines, plums, raspberries, sugar, and tapioca in large bowl; toss to blend.
3. Transfer mixture to a 11 x 7 x 2-inch baking dish. Sprinkle topping evenly over fruit.
4. Bake until fruit mixture is bubbling and topping is golden brown, about 40-50 minutes.
5. NOTE: the crumble topping will brown before the fruit is finished baking. Once it reaches the brown color that you want (this might take 25-30 minutes), take a piece of foil and lay it very loosely over the crumble.
6. Cool 30 minutes.
7. Serve at room temperature [Ed. note: Oh boy the return of ROOM TEMPERATURE] with vanilla ice cream.

Give me nothing but eggplants and tomatoes until summer ends! This meal embodies everything I love about summer produce. Minimal prep and cooking, with exploding flavors. The BF loved it with saffron rice as a complimentary side dish.

Today, we honor both our mom's birthdays (his was the 3rd, mine the 4th), and this weekend we celebrate Marlowe's recovery from cancer surgery. Life is good.

Adapted from: Feasting at Home
Number of Servings: 2-3
​
Ingredients
Gremolata (Zesty Italian Herb Sauce)

• 1 cup packed Italian Parsley (small stems are fine)
• 1–2 garlic cloves
• Zest of one small lemon, plus 1-2 teaspoons lemon juice (Meyer Lemon is good)
• ½ cup olive oil
• ⅛ teaspoon kosher salt and pepper, more to taste
• Pinch chile flakes (optional)

Eggplant

• 1 large or 2 medium/large eggplants, sliced into ½-¾ inch thick slices (see notes)
• Olive oil, salt and pepper for grilling
• 3–4 tablespoons Gremolata
• 1 pint cherry or grape tomatoes, halved
• Drizzle olive oil
• Crumbled goat or feta cheese (optional, but highly recommended)

Directions
Gremolata (Zesty Italian Herb Sauce)

1. Place parsley, garlic and zest in a food processor and pulse until chopped.
2. Add oil, salt, pepper and lemon juice. Pulse again, until uniformly combined but not too smooth.
3. Add chili flakes for a touch of heat, if you like.
4. Store in a jar in the fridge for up to 1 week.

​Eggplant

1. Preheat grill to medium-high (stovetop grill pan was used here. You can also roast them.
2. Slice eggplant into ½-inch thick slices. (If sensitive to bitterness, salt both sides and let sit for 15 minutes, then rinse with water and pat dry.)
3. Brush both sides with olive oil (and salt if not previously) and grill each side for 4 minutes, or until good grill marks appear. Stack in a baking dish or bowl and wrap up tightly in foil so they cook all the way through and become translucent.
4. Toss tomatoes with a pinch of salt, fresh herbs (if you like), and a little drizzle of olive oil.
5. Lay eggplant steaks down on a serving platter. Spoon a little gremolata over each one. Top with the tomatoes.
6. Add crumbled goat or feta, if desired. 

NOTES:

• Gremolata: If you don't have a food processor, you can chop everything very finely and place into a bowl.
• I usually serve ½ of one whole eggplant per person, 2-3 slices.
• Alternatively, you can roast the eggplant steaks, although grilling gives them lovely flavor. To roast, prepare the same way, brushed with oil and place them on a parchment-lined sheet pan, in a 425 °F oven for 20-25 minutes, or until tender and golden. 

She's back.