Penne in Herbed Yogurt Sauce

Penne in Herbed Yogurt Sauce
With us having prime growing weather lately, my patio herbs are going nuts and needed a good trim, so dinner featuring fresh herbs was a no-brainer. Tangy Greek yogurt and whole wheat pasta seemed like good vehicles for an herby dish and what’s not made better by buttery garlic and onions?

This meal comes together quickly so is perfect for a week night. Add a glass of chilled rosé and any stress from your work day will melt away while you recharge with a fresh and light supper, ideally al fresco. Enjoy!
Basil and Mint

Lemon Thyme

Fresh Herbs

Penne in Herbed Yogurt Sauce

Inspired by this recipe

10 oz. penne pasta, preferably whole wheat (I love Trader Joe’s organic)

2 tablespoons butter or non-hydrogenated margarine, divided

1 tablespoon extra-virgin olive oil

1 medium onion, cut in small dice

¼ teaspoon salt (plus more salt for the pasta water)

1-2 cloves garlic, minced

¾ cup Greek yogurt at room temperature (I used 2%)

½ cup chopped fresh herbs, such as mint, basil and lemon thyme (parsley and regular thyme would work too)

Freshly ground black pepper

Heat a large pot of generously salted water to boiling. Cook pasta in boiling water according to package directions. Drain and return to pot.

Meanwhile, heat 1 tablespoon butter or margarine and the olive oil in a cast iron or other heavy skillet over medium heat. When hot, add onion and salt. Cook, stirring frequently, until onions begin to brown, about 6 minutes. Add garlic and cook for 3-4 additional minutes. Remove from heat and add remaining tablespoon of butter or margarine and stir into onion-garlic mixture until it melts.

Toss drained pasta with yogurt. Add onion-garlic mixture and pepper to taste. Mix well. Stir in fresh herbs. Transfer to a serving platter. Makes about 4 servings.



Vegan “Crab” Cakes with Lemon Dill Aioli

Crab Cakes
The last few years, Pete and I have opted for a quiet home-cooked dinner on New Year’s Eve. This year, after just returning from an especially cold (sub-zero temps, but sadly, no snow) trip to the cabin, staying in by the fire was a welcome way to celebrate.
Icy rocks on Lake Superior

Having received two new cookbooks for Christmas (my favorite gifts!), it was fitting to pull our dinner menu from them. Our entrée was the Eggplant and Three Cheese Calzone out of Deb Perelman’s The Smitten Kitchen Cookbook. Apparently traditional calzones, which originated in Naples, didn’t have a red sauce inside like most of the restaurant versions we’ve all had. This recipe, however, included a simple, but delicious garlicky tomato sauce to serve on the side. It all came together for one amazingly delicious entrée!

Our delightful appetizer, though, is what I’m sharing today. It’s a combination of a vegan “crab” cake recipe I came across years ago and a non-vegetarian Maryland-style version in my other new cookbook, Party on the Prairie, by Sarah Nasello (available in her and her husband’s restaurant, Sarello’s or online by emailing

Firm tofu stands in as the crab and finely chopped veggies and herbs combine with bold seasonings to make an appetizer that can be enjoyed by everyone from vegan to carnivore. The accompanying aioli (recipe below) brings the first course to completion with creaminess and bright lemony-dill notes. Enjoy!
Crab cake mixtureCakes cooking

Vegan 'Crab' Cakes with Lemon Dill Aioli

Adapted from a “crab” cake recipe by Sluggo’s Restaurant in Pensacola, FL and Sarello’s Crab Cakes in Party on the Prairie, a cookbook by the lovely and talented Sarah Nasello

1 14-16 oz. block firm tofu

½ half a medium organic green pepper, finely chopped

½ a medium red onion, finely chopped

1 large carrot, grated

2 stalks celery, diced

½ cup fine dry whole wheat bread crumbs

½ cup vegan mayonnaise (i.e., Earth Balance Mindful Mayo)

1/8 cup Dijon mustard

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh dill, plus extra for garnish

1 teaspoon vegetarian Worcestershire sauce (I like Annie’s Naturals brand)

Juice of half a lemon

2 tablespoons Cajun seasoning

1 tablespoon Old Bay Seasoning

1 teaspoon white pepper

Salt, to taste

1 cup Japanese panko bread crumbs

Peanut oil

Lemon Dill Aioli (recipe follows)

Remove tofu from package and wrap in several layers of a clean tea towel (or paper towels) and place on a plate. Place another place on top and weigh it down with something heavy like a large can of tomatoes for about a half hour to release excess moisture. Pat tofu dry and crumble into large mixing bowl.

Add the rest of the ingredients except for the panko bread crumbs and the peanut oil. Mix thoroughly (I use a spatula and then my hands for the final mixing). If it seems too wet, add some more bread crumbs, and if it seems to dry to hold together, add a little more mayo.

Dump the panko bread crumbs into a shallow bowl. Heat a heavy skillet (cast iron is ideal) over medium heat. Add a tablespoon or two of peanut oil, and swirl the pan so that it’s evenly coated. Once oil is hot, form tofu mixture by the ¼ cup into patties, coating each patty in panko and place in skillet (you’ll need to do this in batches), making sure not to crowd the patties. Flatten each slightly with a metal spatula once in the pan. Cook until bottoms are golden, about 3-4 minutes, flip and cook several minutes more. Remove from pan and place on a paper towel-lined plate to absorb any excess oil. Repeat with remaining tofu mixture, adding more peanut oil to pan, as needed, for each batch. Makes about 12 cakes. Serve with Lemon Dill Aioli and top with chopped fresh dill.

Lemon Dill Aioli

½ cup vegan mayonnaise

1 clove garlic, finely chopped

1 tablespoon freshly squeezed lemon juice

1 tablespoon chopped fresh dill

Salt, to taste

Mix all ingredients in a small bowl. Place a dollop on each “crab” cake and garnish with chopped dill.

Tips: Use any leftover “crab” cakes for a nice breakfast/brunch benedict. You can freeze the cakes before cooking or after for up to a couple months. If freezing before cooking, thaw completely before cooking per recipe instructions. If freezing after cooking, thaw completely and bake on a baking sheet or stone at 400 degrees F. for about 15 minutes, until hot.