Tomato Corn Skillet Pie with Cheddar Biscuit Crust

OLYMPUS DIGITAL CAMERA
With the bonanza of tomatoes our garden is producing, I’ve been searching for recipes beyond sauces, jams, and chutneys, looking for a main dish where the tomatoes could be the star of the show.

101 Cookbooks, one of my go-to sources, had my mouth watering with this Tomato Tart Tatin recipe. I imagined it with the addition of fresh sweet corn and easily topped with packaged puff pastry from my freezer. The harissa and lemon zest options intrigued me, as well, and I went to bed Sunday night excited to make this after work on Monday.

Fast forward to Monday, 5:00 PM, apron on and ready to get cooking, and I pull the box of puff pastry out of the freezer. Damn! It’s not puff pastry! It’s phyllo dough. Shoot—that’s just not going to work. I didn’t feel like driving to the store either. My sails were totally deflated!

I thought about making a homemade pie crust, but that’s more butter than I wanted in my dinner (yes, I know the puff pastry probably had just as much, but I wouldn’t have seen it all by itself sitting in front of me). Then I remembered in the notes of Heidi’s recipe, she mentioned this would be good with a biscuit crust. Bingo! How about a cheddar biscuit crust!?! Yes, please!

I haven’t made enough biscuits to be able to pull a batch together without a recipe, but after a quick Google search, I had a plan to adapt the biscuit crust from this Epicurious recipe. Subbing half the all-purpose with whole wheat pastry flour would make it a little healthier, and I decided to reduce the butter a bit too. Skim milk with a little apple cider vinegar would replace the buttermilk I didn’t have, and all was once again right in my culinary world.

Considering all my starts and stops, this came together quickly and we were eating before evening starvation mode set in. Enjoy!
OLYMPUS DIGITAL CAMERA

Tomato Corn Skillet Pie with Cheddar Biscuit Crust

Adapted from these 101 Cookbooks and Epicurious recipes

1 large yellow onion, chopped

1 tablespoon extra-virgin olive oil

Kernels cut from one ear fresh sweet corn

1 1/2 pounds (24 oz. small tomatoes)—I used larger cherry tomatoes from our garden)

1/2 teaspoon fine grain sea salt

2 tablespoons harissa (or 2 teaspoons balsamic vinegar)

1 tablespoon flour

Zest of ½ a lemon

Cheddar Biscuit Crust (recipe follows)

Garnish with chopped fresh herbs (optional)

Preheat the oven to 400 degrees F (205 C).

Heat the olive oil in a large oven-proof skillet over medium heat. Sauté the onions and a couple pinches of salt, stirring regularly, until the onions are deeply golden and caramelized, 10-15 minutes. Stir in corn during the last minute or two of cooking. Remove from heat.

While the onions are cooking, cut any larger cherry tomatoes in half. You can leave the extra small cherry tomatoes whole. Add to the caramelized onions and corn, along with the ½ teaspoon sea salt and harissa. Stir in the flour and sprinkle mixture with lemon zest.

Plop spoonsful of biscuit dough over the tomato mixture, until it’s evenly covered and you’ve used all the dough. Bake until the crust is deeply golden and the tomatoes are bubbling a bit at the sides, 25 – 30 minutes. Serves 6-8.

Cheddar Biscuit Crust:
1 cup all-purpose flour

1 cup whole wheat pastry flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup coarsely grated extra-sharp cheddar cheese

1/4 cup shredded parmesan

5 tablespoons cold, unsalted butter, cut into 1/2-inch pieces

1 1/4 cups well-shaken buttermilk (I used skim milk mixed with a tablespoon cider vinegar; let stand 5 minutes after mixing)

Whisk together flour, baking powder, baking soda, salt, and pepper in a medium bowl. Add cheeses and toss to coat. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms.

Swiss Chard and Mushroom Galette

OLYMPUS DIGITAL CAMERA
2016 was the first summer Swiss chard has graced our garden, but it certainly won’t be the last. I’ve had fun incorporating it into many dishes, but my favorite is to pair it with mushrooms. After recently cutting several large bunches of chard and enjoying it with mushrooms in pasta, I decided to look for a little different recipe for this delicious combination. The one that rose to the top after googling “Swiss chard mushroom recipes,” was a savory galette from Epicurious.

I’ve made dessert galettes several times, using pre-packaged puff pastry, for an easy and impressive (looking and tasting) fruit-filled treat, but a savory galette with homemade crust was new to me. No stranger to pastry from scratch recipes, this didn’t intimidate, but excited me, especially because it included whole wheat flour—that always makes me feel a little less guilty about a butter crust. And if pastry from scratch intimidates you, a galette is a great way to hone your skills because the rolled shape needn’t be exactly round like a pie.

The dough needs to chill for at least two hours and can be kept in the fridge for up to two days, an ideal make-ahead aspect to this recipe. I made the dough in the morning for a same-day supper.

Don’t be tempted to skip the little herb salad topping after the galette is cooked—it adds another layer of flavor and really boosts this to rock star recipe status. Enjoy!OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA
OLYMPUS DIGITAL CAMERA
OLYMPUS DIGITAL CAMERA
OLYMPUS DIGITAL CAMERA

Swiss Chard and Mushroom Galette

Slightly adapted from this recipe

Dough:
1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon kosher salt

8 tablespoons (one stick) chilled unsalted butter, cut into pieces

1 tablespoon apple cider vinegar

Galette:
3/4 cup ricotta

¼ cup Boursin cheese

3 tablespoons olive oil, divided

4 ounces maitake mushrooms, torn, and/or crimini mushrooms, thinly sliced

1 garlic clove, finely chopped

1 large bunch Swiss chard, ribs and stems removed, leaves cut into bite-size pieces

1/4 cup grated parmesan cheese

All-purpose flour (for parchment)

1 large egg, beaten to blend

Salt and freshly ground black pepper

1 cup mixed fresh tender herbs (such as flat-leaf parsley, cilantro, dill, and/or chives)

1 teaspoon finely grated lemon zest

1 teaspoon fresh lemon juice

Flaky sea salt (such as Maldon)

For whole wheat dough:
Pulse all-purpose flour, whole wheat flour, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.

Transfer mixture to a large bowl; drizzle with vinegar and 1/4 cup ice water. Mix with a fork, adding more ice water by the tablespoonful if needed, just until a shaggy dough comes together; lightly knead until no dry spots remain (do not overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.

DO AHEAD: Dough can be made 2 days ahead. Keep chilled.

For galette:
Preheat oven to 400°F. Mix ricotta and Boursin; set aside.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms; season with salt and pepper and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Transfer to a small bowl.

Heat 1 tablespoon oil in same skillet over medium heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add half of chard, season with salt and pepper, and cook, tossing, until slightly wilted. Add remaining chard and cook, tossing occasionally, until completely wilted, about 4 minutes. Remove from heat; season with salt and pepper. Set aside.

Roll out dough on a lightly floured sheet of parchment to a 14″ round about 1/8″ thick. Transfer on parchment to a baking sheet. Spread three-fourths of ricotta/Boursin mixture over dough, leaving a 1 1/2″ border. Top with reserved chard, then mushrooms. Dollop remaining ricotta over vegetables. Sprinkle with parmesan. Bring edges of dough up and over filling, overlapping as needed, to create a 1 1/2″ border; brush crust with egg. Bake galette, rotating once, until crust is golden brown and cooked through, 35–40 minutes. Let cool slightly on baking sheet.

Toss herbs with lemon juice and remaining 1 tablespoon oil in a small bowl; season with pepper. Top galette with herb salad, zest, and sea salt. Makes 4-6 servings.

Creamy Sriracha Potato Salad

OLYMPUS DIGITAL CAMERA
Scrambled eggs and grilled cheese sandwiches have been the extent of my culinary adventures lately as I recuperate from total hip replacement surgery. Until my appetite and agility return and I dive back into cooking escapades worth sharing, here’s a potato salad recipe I came up with last month. A little creamy, a little tangy, and subtly spicy. I hope you like it. Enjoy!
OLYMPUS DIGITAL CAMERA

Creamy Sriracha Potato Salad

½ pounds Yukon gold potatoes

1 cup sliced radishes

¾ cup sliced scallions

¼ cup sour cream or plain Green yogurt

1 tablespoon fresh squeezed lemon juice

1 teaspoon lemon zest

1 tablespoon dill pickle juice

1-2 tablespoons sriracha sauce (depending on how much heat you’d like)

1 tablespoon extra-virgin olive oil

½ teaspoon garlic powder

¼ cup chopped parsley or dill

Cut potatoes into bite-sized chunks. Place in a pan and cover with water and throw in some salt. Cover pot and bring to a boil. Reduce heat, and cook potatoes until just tender, about 10 minutes. Drain, and dump into a large serving bowl. Add radishes and scallions and toss.

While potatoes are cooking, combine sour cream, mayo, lemon juice & zest, pickle juice, sriracha, olive oil, and garlic powder in a small bowl. Whisk until smooth and creamy.

Pour dressing over potato mixture and toss to coat. Sprinkle in parsley or dill and toss again. Cover and chill for a couple hours before serving. Makes 4-6 servings.

 

Salted Radish Toasts with Superfoods Cheese

OLYMPUS DIGITAL CAMERA
Since we started harvesting this year’s bumper crop of radishes from our garden, they’ve been used raw in salads, on sandwiches, in omelets, and cooked with garlic and mushrooms over pasta (yum!). Last year I found out how good they are on pizza. If you don’t have garden radishes at your disposal, the local farmers’ markets are overflowing with them and those will have much more flavor than the ones you’ll find at a grocery store.

When I post a recipe, it’s because I love it and want to share the foodie love with everyone and that is especially the case with this radish toast with superfoods cheese creation. I wanted to do something a little different with our radishes and I’ve heard so much about butter and radishes being such a great combo. Thing is, I’ve got a lot of radishes, so that means using a lot of butter, which I certainly don’t need.

Then I remembered the superfoods cheese I made a few weeks back and had a couple rounds left in the freezer. It’s a tangy, vegan cheese made with macadamia nuts, probiotics, and nutritional yeast. From the cookbook Superfoods Snacks by Julie Morris, it was the recipe that caught my eye and made my decision to buy the book. Oh my, what a delicious combination!

The cheese is a little labor intensive and with the 1-2 day “aging,” it’s not something you’ll whip up at a moment’s notice, but it’s worth the effort. This is truly a worthy substitute for a soft dairy cheese, and bonus, it packs a big nutritional wallop.
OLYMPUS DIGITAL CAMERA

If you would rather not make the time commitment, you could make the radish toasts with another soft cheese, such as chevre or boursin, or a vegan cream cheese to keep it plant-based, but if you opt for the superfoods cheese, I promise you will love it! And splurge on a box of quality, flaky sea salt like Maldon, the taste is amazing and you’ll find tons of uses for it, in both savory and sweet recipes. Enjoy!
OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA
A few notes about the superfoods cheese recipe:

  • As an alternative to cheesecloth, a nut milk bag can be used. If you have one, use it. Much easier than cheesecloth. I got mine a couple years ago from Amazon (this one). I’ve also seen them at my local co-op.
  • Trader Joe’s is a good source for the macadamia nuts and hemp seeds, and their prices are great. Buying from the bulk section of your grocery or natural foods store would also save money.
  • For the probiotic powder, you can find the capsules in the refrigerated area of the natural foods section at large grocery stores or at a natural food store. You can also order them online. Pull the capsules open and dump the powder into a small bowl until you have the amount listed in the recipe.

Salted Radish Toasts with Superfoods Cheese

Cheese recipe from Julie Morris’ Superfood Snacks

2 cups macadamia nuts

¼ cup hemp seeds

1 ¼ cups filtered water

1 teaspoon probiotic powder*

1 tablespoon nutritional yeast

¾ teaspoon sea salt


Thick slices of good quality fresh bread (sour dough is extra good!) or your favorite gluten-free version

Thinly sliced radishes

Fresh chopped herbs such as basil, parsley, tarragon (optional)

Flaky sea salt, such as Maldon

Place the macadamia nuts in a bowl and add enough water to cover them by an inch. Refrigerate and let the nuts sit for a minimum of 4 hours up to overnight to soften and slightly swell.

Drain the nuts and place in a blender. Add the hempseeds, water, and probiotic powder. Blend until very smooth, stopping the blender and scraping down the sides, as needed. This may take a few minutes to blend the mixture to a super smooth consistency. If needed, add a little more water (up to ¼ cup) just to get the mixture blending–the less water you use, the better.

Put two 12-inch square layers of cheesecloth (or use a nut milk bag) inside a colander. Place the colander inside a large bowl or tray to catch excess liquid. Use a silicone spatula to scrape all the nut mixture from the blender into the center of the cheesecloth. Gather up the ends of the fabric to create a bag, hold it over the bowl, and gently squeeze all of the mixture in a downward motion into a ball at the bottom of the bag. Squeeze the cheese ball lightly to encourage excess milky liquid to be pushed through the cheesecloth, but not too hard, or else the nuts will begin to push through the cloth as well. Twist the ends of the cheesecloth together to wrap snugly around the cheese ball and set it inside the colander. Place a heavy weight—such as a water-filled mason jar in a small pot—on top of the cheese. Cover the whole thing with a towel, and let it rest at room temperature for 24-48 hours.

Peel away the cheesecloth and place the cheese inside of a bowl. Add nutritional yeast, sea salt, and lemon, and mix to combine. Taste and adjust seasoning as needed. Put a quarter of the mixture onto a piece of plastic wrap and shape it into a 4-inch compact cylinder, rolling it gently inside the plastic wrap to form a symmetrical shape (or you can use a small ring mold to create the rounds). Repeat with remaining cheese.

The cheese will last for up to 2 weeks and continue to firm up slightly in the refrigerator. It will also become slightly sharper with age. Alternatively, wrap the cheese tightly in plastic wrap and then in aluminum foil and store in the freezer for up to 6 months. Before serving, defrost the cheese for a couple hours.

If your bread is super fresh, by all means, skip the toasting step if you’d like. Otherwise, toast bread slices, spread a thick slather of superfoods cheese on each slice and top with radish slices. Dust with fresh herbs, if using, and sprinkle with sea salt. Mmm…you’ll be in heaven!

*Simply open probiotic capsules and empty the powder into a small bowl. A teaspoon is usually equivalent to 6-8 capsules. Probiotics are friendly bacteria that are often taken as a health supplement. The powder is used here as the “starter” for culturing the nuts that will improve the cheese’s flavor and texture. The remaining probiotics will keep in the fridge for your next batch of cheese.

Yeasted Belgian Waffles

OLYMPUS DIGITAL CAMERA
Waffles didn’t used to be a food that excited me. They just seemed a little blah compared to their pancake and French toast cousins. But then I discovered the Belgian waffle. Of course I had heard of Belgian waffles before, and it’s rather ironic I hadn’t had one given my 50 percent Belgian ancestry, but for some reason they had never made it onto my plate.

My interest grew after seeing a New York Times Food recipe for yeasted waffles. Certainly yeast would automatically take them out of the blah zone. And the Belgian waffle seemed to be thicker and lighter than the more conventional round variety. Then I saw a recommendation for the All-Clad Belgian Waffle Maker on Heidi Swanson’s website 101 Cookbooks, and I plunged into the waffle world.

From Amazon (it was the cheapest), I ordered the smaller two-square version of the four-square model Heidi swore by and lo and behold, I received the four-square one. I looked back at my order to check and it clearly showed the two-square listed and the two-square price, so I had somehow been blessed by the waffle gods with a bonus. It was around $150, which may seem pricy for a kitchen gadget with only one use, but it’s substantial, easy to use, and should last for many years.

My parents coming to visit for the weekend was the perfect time for a first foray into the yeasted Belgian waffle-making ranks. It’s nice you can mix the batter the night before, cover the mixing bowl, and put it in the fridge until you’re ready to go the next morning. Just whisk in the eggs and baking soda.

Served with warm, pure maple syrup, fresh raspberries and Field Roast Grain Meat Company’s Smoked Apple Sage Sausage (my favorite veggie sausage with breakfast), this was a truly scrumptious family meal. Everyone had seconds on the waffles and I think Pete may have even had thirds.

If you have leftover waffles, which we did, just toss them in a zip-lock bag and freeze. Warm them in your toaster and they are damn close to freshly made. My Belgian waffle breakfast sandwich was one of the best breakfasts I’ve ever had, leftover waffles, homemade buttermilk ranch dressing, sliced tomato, an egg over-easy then topped with a sprinkling of fresh parsley. I’m craving this again as I type and I can truly now say Belgian waffles excite me. Enjoy!

OLYMPUS DIGITAL CAMERA

waffle

Yeasted Belgian Waffles

Slightly adapted from this New York Times Recipe

1 ¼ cups milk (I used skim)

1 cup low-fat buttermilk

1 stick (1/2 cup) unsalted butter, cut into cubes, plus more for the waffle iron

1 tablespoon organic sugar (15 grams)

1 teaspoon sea salt (5 grams)

1 package active dry yeast (2 1/4 teaspoons)

2 cups all-purpose flour (240 grams)

3/4 cup whole wheat flour (90 grams)

2 large eggs

¼ teaspoon baking soda

In a small pot over medium heat, combine milk, buttermilk and butter until melted and hot but not simmering. Stir in sugar and salt; remove from heat and let cool to lukewarm.

In a large bowl, combine 1/2 cup warm water and yeast. Let stand until foamy, about 5 minutes.

Add warm milk mixture to yeast and stir. Whisk in flours. Cover with plastic wrap and let stand until doubled in volume, 2 to 3 hours at room temperature or overnight in the refrigerator.

Heat waffle iron. Whisk eggs and baking soda into waffle batter. Using a pastry brush or paper towel, lightly coat iron with melted butter.

Cook waffles (using about 1/2 cup batter per waffle, or per manufacturer’s instructions) until golden and crisp. Butter the iron in between batches, as needed. Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve (on a wire rack set on a baking sheet). Makes about 12-16 waffles.

Quinoa Crust Pizza

OLYMPUS DIGITAL CAMERA
A few weeks ago one of my healthy-food-loving friends tagged me in a link on Facebook to a Cooking Light video for quinoa pizza crust and asked what I thought of it. I’ve done the labor-intensive cauliflower crust pizza with good results, but had never considered quinoa an option.

Intrigued, I opened the link and had to try it. The original recipe uses a 9” round pan and looked to produce a crust thicker than my preference, so the first time I followed the recipe, but used a 10” cast iron skillet. It wasn’t thin enough, so next time, I upped the amount of quinoa to a cup and did the round free-form on parchment over a pizza stone, resulting in a bigger and thinner crust that gets perfectly crisp. You could do it the same way on a parchment-lined baking sheet.

The outcome is a nicely-thin 11-12 inch pizza, just right as a full meal for two or a lighter meal for three. You’ll have to plan ahead a bit because the quinoa needs a good eight hours or more soaking time (I start the soaking in the morning before leaving for work), but once that’s done, the recipe is quick and incredibly easy. Sometimes I add flavor-enhancers like nutritional yeast, garlic powder, and/or dried oregano before whirring the batter up in the food processor, but it’s good without as well.

Having recently come across and made some recipes for vegan, nut-based cheeses, a few vegan quinoa crust pizzas have come out of my kitchen and that’s the kind of frequent pizza eating I can get behind. Regardless of whether you use conventional toppings, go gourmet, or do a vegan pie, you’ll like this recipe and it just happens to be gluten-free.

It’s not going to 100% replace the authentic yeast-risen, flour laden, carb bombs I so love, but this protein and fiber filled version has us eating homemade pizza more often and more pizza is always a good thing! Enjoy!OLYMPUS DIGITAL CAMERA


OLYMPUS DIGITAL CAMERA
OLYMPUS DIGITAL CAMERA
OLYMPUS DIGITAL CAMERA
OLYMPUS DIGITAL CAMERA
A quick mention on the quinoa—any color works. I first made a white quinoa crust, after that used red quinoa and then got all excited when I saw multi-colored quinoa at Trader Joe’s cuz I knew it would make a pretty crust.

Quinoa Crust Pizza

Adapted from Cooking Light

1 cup uncooked quinoa (any color)

1/3 cup water

1 ¼ teaspoon baking powder

½ teaspoon salt

1 tablespoon nutritional yeast (optional, but gives a bit of a cheesy taste)

½ teaspoon garlic powder (optional)

½ teaspoon dried oregano (optional)

Place quinoa in a bowl and add enough water to cover it. Cover bowl with a tea towel or paper towel and let soak at least 8 hours.

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and spray paper with cooking spray.

Drain quinoa and rinse thoroughly (rinsing removes any bitter taste from the quinoa).

In the bowl of a food processor place quinoa, 1/3 cup water, baking powder, salt, and if using, nutritional yeast, garlic powder and oregano.

Run the food processor for several minutes (2-3), stopping to scrape the sides down a few times, until you have a smooth batter.

Pour batter onto parchment and, using a spatula, form the batter into an 11-12 inch round. Bake for 15 minutes, remove pan from oven and invert the crust onto baking sheet and peel off parchment. Return to oven for about 5 more minutes.

Remove from oven and add toppings of your choice (you may want to turn the original top side of the crust up, it will be prettier). Return to oven for 5-7 minutes until desired level of doneness/crispness. You can turn your oven to broil the last minute or two, but watch it carefully if you do.

Remove from oven and cut into wedges. Serves 2-3.

Orange Tofu Tacos with Tomatillo Pineapple Salsa

OLYMPUS DIGITAL CAMERA
With Cinco de Mayo this week, Mexican recipes have been on my radar. Particularly a tomatillo pineapple salsa in New York Times Cooking from an organic farmer who operates just down the road from us in Stillwater, MN.

The only ingredient I was worried might be hard to find was the padrón or shishito peppers. Not sure what either type looked like, I relied on the signs at the best-stocked grocery store near me. No padrón peppers, but there was a good supply of peppers with a sign that said shishito on the bin. The cashier had trouble finding the code for the habanero pepper so she had to call a manager. The manager then told her the other peppers were anaheims. I said no, the sign said shishito. He then broke the news to me that they were out of shishitos and replaced them with anaheims and hadn’t changed the sign. Disappointed, I said I couldn’t use the anaheims, and asked if they could put them back. Sure, they said.

On my way out the grocery store door, I was trying to figure out where to go for the peppers and the produce guy comes running out with the bag of anaheims saying that for the inconvenience of having the peppers labeled wrong, I could have the peppers I had bagged up, at no cost. He said they would make a suitable substitution for padrón or shishito peppers. Not one to turn down free produce, I accepted the offer and thanked him.

Turns out I couldn’t find the right peppers after checking two other stores, so I decided to go ahead with the salsa using my free anaheims. It’s delicious and I’m not so sure it would be better had I found the right peppers.

To incorporate the salsa into a full meal, I pan-fried some tofu and simmered it in orange juice before adding some of the salsa to make a flavorful “meat” for some vegan tacos that had a lot going on. But all the components came together for the best tofu dish I’ve had in years.

The salsa was the only putzy part of the process, but if you make it a day or two in advance, dinner will come together fast enough for a weeknight. The recipe makes a lot more than you will need for this one meal, so feel free to half it. I’ve also found tomatillo salsa freezes well.
OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA
While the tofu is frying/simmering, you can get your taco accompaniments ready, using whatever you prefer or have on hand.
OLYMPUS DIGITAL CAMERA

A few days ago I used up some macadamia nuts and cashews lurking in the back of the freezer and made this macadamia nut ricotta and a vegan parmesan cheese from the awesome Minimalist Baker blog. Great vegan substitutes and believe me, you won’t miss the dairy.

I rounded things out with whole wheat flour tortillas and lettuce, radicchio, scallions, tomato and radish. Avocado would be great too. Enjoy! And happy Cinco de Mayo!

Orange Tofu Tacos with Tomatillo Pineapple Salsa


Salsa recipe from Eduardo Rivera, as published in the New York Times

1 pound tomatillos (about 6 medium)

6 Padrón peppers or shishito peppers), stems removed, or 3 anaheims, cut in chunks

1 tablespoon olive oil

1 cup diced pineapple

1 habanero pepper, stem removed

2 cloves garlic, smashed

1 teaspoon dried oregano

½ teaspoon salt, more to taste

1 cup diced onion

½ cup fresh cilantro, finely chopped

Juice of 1 lime

Remove the husks from the tomatillos and rinse well. Halve the tomatillos and Padrón or shishito peppers (if using anaheims, cut them in big chunks).

Set a skillet over medium-high heat and add olive oil. When the oil is hot, add the tomatillos, peppers, pineapple, habanero pepper, garlic, oregano and salt. Cook, stirring occasionally until everything starts to char, 6-8 minutes.

Once charred, transfer the contents of the skillet to a blender or food processor and add 1/2 cup water. Blend until almost puréed. Pour mixture into a bowl and chill for 1 hour.

Stir in onion, cilantro and lime juice. Season with salt to taste.

Orange Tofu
1 pound extra-firm tofu

2 tablespoons extra-virgin olive oil

½ cup orange juice, fresh squeezed, if possible

Whole wheat flour tortillas or corn tortillas for a gluten-free version

Toppings such as lettuce, radishes, tomato, scallion, vegan or dairy cheese, avocado

Unwrap and place block of tofu on a plate lined with several layers of paper towels. Put more paper towels on top of tofu place a small cutting board on top. Weigh down the cutting board with a large can or books for 20-30 minutes. After tofu has been pressed, blot it dry and cut it into bite-sized cubes.

Heat olive oil in a heavy skillet over medium-high heat. Toss in the tofu and cook for about 10 minutes, turning occasionally for even browning. Reduce heat to medium and add orange juice. Let simmer for several minutes until orange juice has mostly simmered away.

Stir about 1/2 to 3/4 cup of the salsa into the tofu. Let simmer for several minutes until it thickens up a bit.

Warm your tortillas in a damp tea towel in the microwave or, in batches, over low heat in a medium pan.

Place orange tofu mixture on warm tortillas and add toppings of your choice. Makes 3-4 servings.