This happens each year (each season, in fact) — but it catches me off guard every time. So, in honor of my fall transition cooking, a few favorites of late: 

- “Cheese” sauce from OhSheGlows — I’ve tried both the pumpkin and butternut squash version. Both are amazing. I’ve had it two ways:  with brown rice and broccoli, and with brown rice pasta and kale. It’s like the perfect comfort food, only it’s good for you.

- Sweet potato and black bean chili from Eating Well.  This is my stand-by dish as soon as it gets cold — it’s yummy and perfect to take to work for lunch. I’ve played around with a gazillion versions of the recipe and can offer two tips:  1. add some chopped kale and 2. use Muir Glen fire-roasted chopped tomatoes.

- To satisfy my occasional sweet tooth, I’ve been enjoying the gluten-free, flourless chocolate cookies from O Cafe on 12th Street in the West Village. Nomnomnomnomnom.

But — I’ve gotta get out of my rut.  So, some recipes I’m looking forward to trying:

- Broccoli-basic mac and cheese from 101 Cookbooks

- Mushroom stroganoff from Choosing Raw

- and definitely something with tempeh. I miss tempeh.

I know I’ve been absent for a bit, but I have a good excuse:  I’ve been in Paris.  (And preparing to go to Paris.  And slowly re-adjusting to EST time and a lack of croissants after returning).

I’m usually terrible about writing down / remembering the great places I go when I travel.  But this time is different.  I’ve vowed to blog about the amazing restaurants, etc. we tried while we were there.  Some were the recommendations of friends, some of my boyfriend, and a few from blogs by food writers (notably Heidi Swanson and David Leobowitz).

My favorite new find was Rose Bakery, the brainchild of a British-French married couple. Rose has two locations:  the original in Montmartre, and the newest location in the Marais.  I visited the latter — twice.  The first time I went, I had the assiette des legume (vegetable plate), which was a giant spread of 5-6 dishes of the day. (Surprisingly, given the name of the dish, it was more grains-based).  My favorite component of the plate was a bulgur salad with currants, toasted almonds and fresh mint. It was served with freshly baked bread and a huge slab of salted butter. Yum.

I was pretty full when I left, but still managed to find room for a huge plum tart, which was incredible. In fact, my first bite was so good that I had to sit down on a corner bench to savor the rest of it.  The crust was buttery and rich, and the inner custard was light and not too sweet. It was, hands-down, the single best thing I tasted during the trip. I went back a few days later and got a raspberry tart, which was good, but not quite as good. But the bar was high.

Rose is a must for anyone who a) loves baked goods; b) is vegetarian; and/or c) is looking for amazingly delicious food that isn’t as rich and decadent as your traditional French fare.

Other places we visited that we loved:

- Le Cafe.  After Rose, this was my favorite place. I went there no less than four times. We initially went because we were told they had the best croque madames in Paris.  (I don’t know if they were the best in all of Paris, but they were damn good). I happened to walk past it a few days later, so went in for a croissant and coffee–both were excellent…. so I dragged my boyfriend back the next morning. And then we happened to be in the neighborhood the next night, so we went there for a late dinner. I don’t usually return again and again to the same places while traveling, but I really enjoyed the fact that it was a) all locals. I was the only American there each time; b) really chill and the waitress was super-friendly; and c) everything I had there was reliably good and reasonably priced.

- La Briciola, a little Italian pizzeria in the Marais.  It was super home-y and very un-touristy. The food was amazing and plentiful.

- Le Relais d’Entrecote, where you can get the best steak frites in Paris. You have to wait in line (it’s not just of tourists–there were quite a few Frenchies there too) and when you finally get a seat, the only question the server asks is:  how would you like it cooked?  You then get a salad, an amazing steak cooked to perfection and smothered in their famous sauce, and crispy fries.  We ordered a bottle of their private label red wine, which was great.  (Note:  We went to the location off the Champs Elysees.  While I generally don’t like eating anywhere in that vicinity, I’ve heard that’s the best out of the several they have around Paris).

- Candelaria – If you’re in Paris and you’re sick of French food, check out this place.  It’s a speak-easy-style bar — in the front there’s an itty bitty taqueria with maybe six seats. Walk through the back door and you enter a lovely lounge where you can order fun cocktails (and order in food from the front, if you’re hungry). I adore Mexican food–and have never once had anything remotely good in Europe–but was quite impressed by their tacos.

…and then we ran out of time / space in our stomachs and had to start compiling our list for next time.  At the top of the list:  Les Papilles, Spring, and–again–Rose Bakery.

The above picture in NO way conveys the delicious of the fig bars I made this weekend. I made them in a hurry, on my way to a BBQ in New Jersey–so there wasn’t a lot of time for a photoshoot. Instead, you get to see them all piled up in a Tupperware ready for transport.

I saw this recipe a few weeks ago on my friend Gena’s blog, Choosing Raw. It looked amazing — and perfect for a family-friendly BBQ. ‘Cause who doesn’t like figs!?

Well, okay, I’m not a big fan of figs. That it, I wasn’t a big fan of figs before making these. I’ve now been converted.

The first step to making them it to make the fig jam — which is a (easy) recipe in itself. You could easily stop here and happily eat the fig jam for weeks to come.

But THEN you get to make this super-simple oat dough, put it all in the oven and in 30 minutes you have yourself a feast. Despite this being a vegan recipe, as the bars were cooking, I swear it smelled like butter. ‘Cause this recipe is a keeper.

I followed the recipe almost to a T, which is a huge compliment to Gena’s baking skills cause I usually always change a few things. The only change I  made–and this was pure necessity because I was out of cinnamon–is that I swapped it for nutmeg. I loved the results, but it also tasted a little Christmas-y. I’d recommend sticking with the original cinnamon.

FIG BARS
Gena Hamshaw, ChoosingRaw.com
reprinted with permissio
vegan and can be gluten-free

For the fig filling:

About 12 large dried figs
6 pitted medjool dates
2 tbsp agave syrup or maple syrup [I used agave]
2 tbsp lemon juice (or the juice of 1 large lemon)
1 tsp cinnamon
1 tbsp brandy (if desired) [I skipped this]

For the oat dough:

1 1/4 cup oat flour (GF if following a GF diet)
1 cup rolled oats (see above)
1 tsp baking soda
1/4 cup sucanat or natural brown sugar [I used brown sugar]
*2 tbsp vanilla flavored brown rice protein powder (totally optional, but a nice way to amp up the protein if you want these bars to be a part of your breakfast) [I skipped this]
Dash salt
2 tsps cinnamon [I used nutmeg, see above]
1/2 cup almond milk
1/2 cup applesauce
1 tsp vanilla extract
1/4 cup coconut oil (or safflower oil) [I used coconut oil]

1) Pre-heat oven to 350 degrees. Oil an 8 inch square baking pan and dust it with oat flour.

2) Place figs in a small pot with enough water to cover them. Bring to a boil and lower to a simmer; simmer for about five minutes. Remove figs from the pot, drain them, and place them in your food processor along with dates, lemon juice, agave or syrup, cinnamon, and brandy if using. Process until the mixture resembles a smooth fig jam.

4) Mix oats, oat flour, cinnamon, salt, protein powder if using, baking powder, and sugar in a large mixing bowl.

5) Whisk together almond milk, applesauce, vanilla and oil.

6) Add wet ingredients to dry, and mix till just combined.

7) Layer half of the oat mixture into your baking pan. Using an inverted spatula or regular spatula, spread all of the fig paste on top.

8  ) Spread remaining oat mixture on top of the fig paste.

9) Bake for about 35 minutes, or until top is golden.

10) Let cool, and cut into 9 squares.

This weekend I was finally able to order some produce from Holton Farms, a CSA in Vermont. I’ve tried CSAs before, but a) I always forgot to pick it up and b) I was always left with 18 lbs or chard (or tatsoi. or whatever.) that there was absolutely no way I’d be able to eat.

The great thing about Holton is that you can order what you want:  they have an online store where you can go to buy your organic, freshly-picked produce. You don’t have to order every week; you can order what you want, when you want.  And the best part is, they bring it to a neighborhood near you.

I thought it was all genius and eagerly signed up — but wasn’t around enough this summer to actually eat all the produce the $25 minimum would get me.

Until this week, when I committed to eating all of the yummy produce I got (corn, tomatoes, potatoes, cucumbers, and carrots. All beautiful).

The result of which was the Corn Tomato Basil and Mozarella (CTBM) Salad. Light, crunchy, creamy, yummy. It takes under 10 minutes from start to finish and is certain to satisfy everyone.

CTBM SALAD
(serves 4, as a generous side dish)

2 ears of corn, cut off the cob
about 1.5 cups tomatoes,  roughly chopped
1/4 c basil, chopped
1/4 c fresh mozarella
glug of olive oil
salt to taste

Combine everything and stir. Let sit for 2-3 minutes. Eat. Enjoy.

As a side note, I’m very proud to report that my recipe for corn risotto was featured in the Liberty Lake Farmers Market newsletter.  I hope everyone enjoys it! I know I have, again and again and again.

Have I mentioned yet what a huge fan I am of fresh summer corn? It’s true.

I went to visit family down in Delaware this weekend and came back laden down with corn, tomatoes (real Southern tomatoes! The very best!), and cherries.  And some gluten-free cheese biscuits to freeze and enjoy later.

I’ve been busy making good use of my produce. Dinner last night included an abundance of sliced tomatoes, with only salt and pepper to spruce them up. Tonight’s dinner included corn sauted in a bit of butter and finished off with smoked paprika. The sweetness of the corn is a lovely contract to the tartness of the paprika. Yum.

PAN-SAUTED CORN
Serves 2

2 cobs of corn, cut off the cob
1 tsp butter (could also use olive oil)
1/2 tsp smoked paprika
salt to taste

In a saucepan, bring water to boil and add corn. Cook for 2-3 minutes. Drain with a fine mesh strainer. Heat a large skillet over medium heat. Melt butter and add cor. Stir around to coat with butter and then create one single layer of corn. Cook for 2-3 minutes. Stir again and then create one layer. Cook another 2-3 minutes until the corn starts ‘popping’. (Not like pop corn, but you’ll see/hear it!). Cut off the heat and sprinkle the paprika over the corn. Stir and cook for one minutes ot release the flavor.

Serve hot or warm, as a side dish.

I like to serve it on hot nights as the main dish with an array of veggies — this time with steamed asparagus and sliced tomatoes.

Why is this particular recipe so good? Well, I doubled the amount of corn and added some cheese. And not just any cheese, but Trader Joe’s blend of smoked cheeses. Which sounds weird, but it’s oh so good. The result was creamy and cheesy — almost mac and cheese-esque.

I failed to get a great picture of it, but hopefully you get the gist and will be inspired to try it too!

THE BEST-EVER CORN PUDDING
(gluten-free and vegetarian)
serves 4

5 organic eggs
2 cups milk (2% or whole)
5 ears of corn, cut off the cob
3/4 c shredded cheese (smoked gouda or sharp cheddar are best)
salt and pepper to taste

Pre-heat oven to 375 degrees.  In a large mixing bowl, beat eggs. Whisk in milk until blended. Add corn and stir. Pour into a baking pan (6×6? 6×7? Basically, half the size of a regular casserole dish). Bake for 20 minutes. Remove and sprinkle cheese on top. Bake for another 20 minutes, until top is bubbly and slightly browned. Remove and let cool for 10 minutes before serving.

Here’s the thing about summer:  It’s waaay easier to fit fresh fruits and vegetables into your diet — sometimes, without really trying.  But it’s also way easier to fit in more BBQs, cook-outs, picnics, after-work cocktails, etc. So for many of us, by the end of the summer, our bodies need a break.

Sound familiar?

Enter the Spark! Wellness Reboot, a 5-day detox designed with YOU in mind.  Well, to be fair, it was originally designed by me and fellow health coach Andrea Moss so that we could gently detox a few times a year. But it worked so well that we decided to make it available to all. (Good thing, cause it was named one of the top three cleanses in NYC!)

When I said “detox,” I don’t mean one of those crazy diets where you have nothing but lemon juice and cayenne pepper or are hungry all the time. Au contraire. I, along with everyone else I know, really enjoy eating. So for this detox, that’s what we do: eat lots of whole, healthy foods. Your body (and your skinny jeans) will say thank you.

Don’t want to take my word for it?

“The reboot is a great way to restart your healthier eating patterns. It reminds me how well my body does with extra vegetables and less sugar and caffeine. I feel satisfied because there are three meals that involve real foods, not just juices. By the end of the reboot I’d lost 5 lbs.” - Spring 2011 Reboot Participant

So here’s the deal:

September 12 – 16

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RESERVE YOUR SPOT HERE

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Our 5-day Reboot is a a gentle, guided 5-day cleanse. Benefits of a Reboot include:

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• Shedding unwanted “fluff” weight

Your 5-day Reboot includes:

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RESERVE YOUR SPOT HERE

Yesterday I made a brave decision.  I decided to make pasta for my boyfriend the day after we went to Babbo for his birthday dinner. For those of you unfamiliar with the restaurant, it’s one of the best places to get pasta in the city. (I wasn’t able to eat it, but based on the ‘nomnomnomnom’ I heard from his mouth while eating it–and the comment from the guy next to us–’woah… it’s like an orgasm in my mouth!’–I assume it was amazing.)

Nonetheless, I found some organic heirloom baby tomatoes from Trader Joe’s and knew it they’d be perfect in a light summer pasta. Together with sweet corn and arugula, it just had to be good. Super summer-y. I loved the contrast between the al dente pasta, the fresh raw vegetables, and the sausage. All enrobed in a light white wine sauce. Yum.

SUPER SUMMER-Y PASTA
(gluten-free)
Serves 4

2.5 c brown rice pasta
2 fully cooked chicken sausages [I used TJ's basil sausages]
1 lb baby tomatoes, cut in half
1 cob corn, cut off the cob
1 large handful arugula, rinsed well and dried
1 c white wine [I used sauvignon blanc]
3/4 c chicken stock
1/2 tsp sriracha
salt and pepper to taste
shaved parmesan for garnish

Bring a large pot of water to boil.  Cook pasta according to directions on box (usually 7-10 minutes).

In the meantime, cut the sausages into 1/4 in pieces, diagonally. In a frying pan, heat a bit of olive oil and saute the sausage until lightly browned, about 4-5 minutes. Add wine, chicken stock, and sriracha and cook on high until it has reduced quite a bit — about 5 minutes.You want about 1/4 c total sauce.

Drain pasta. Pour the sausage and sauce into the pot with the pasta. Add the rest of the ingredients and mix well. Salt and pepper to taste and serve with a bit of shaved parmesan on top.

Most people complain that it’s hard to cook for one.  Well, over the years I’ve gotten that one down pat. I can quickly whip up something that’s perfect for my mood at the moment, often with plenty of leftovers to eat for another meal.

For the past week, though, I’ve been cooking for two.  I’ve also been cooking in a kitchen that’s not my own.

At first, this frightened me. The idea of taking someone else’s food preferences into account seemed daunting. I cringed at the thought of having to make do in a less-than-perfectly-appointed kitchen. (Specifically, the kitchen wares I’ve been using include one frying pan, one sauce pan, a paring knife, and a spatula). Could I still make rice without my trusty rice cooker?! Would I still be able to chop vegetables without my santoku knife!?What if I needed more than two pans at once!?

At least there’s always take-out.

BUT I’m happy to report back that I have prevailed. Well, mostly. The first night I mis-estimated the amount of food we’d need and we were both a little hungry at the end. (In fact, my boyfriend supplemented his dinner with leftover homemade Pad Thai).

Aside from that misadventure, everything was okay. I just had to be creative. I managed not to burn my brown rice, despite the fact that the saucepan top had steam vents. I discovered that sauted mushrooms + a lot of white wine + some vegetable broth all cooked down for a while resulted in a delicious mushroom ragout that was perfect over coconut rice. I figured out that a saucepan can also be used as a mixing bowl for pancake batter. And a frying pan can be used to steam asparagus.

A lot of my clients find healthy cooking and eating daunting because it’s complicated. But it’s really not — and this week has forced me to re-prove it to myself. Healthy cooking is simple. It’s easy. A typical dinner for me is It’s a whole grain and lots of veggies and some sort of protein–usually all mixed (if not cooked) together.

But you do have to be brave enough to try. And to accept that you’ll probably make a few mistakes. I can’t tell you how many times I’ve burned rice, even though I always follow the same procedure. But that’s okay — it’s all part of the fun.

For all of you cooks out there, what are some simple shortcuts or tips you have for the newbies among us?

The generous folks at Good Habit will be in touch soon via e-mail to set up the delivery. Congrats! I hope you love the deliciousness as much as I did.