Beautiful Virginia and Zucchini Bread

Wow, what a wonderful day! Blake is in Idaho visiting his family so I planned many social events to fill my long Memorial Day Weekend. Kate and I met for breakfast at Bluegrass Grill and a trip to the Charlottesville City Market. Baby Gracie is due next weekend and Kate looks absolutely stunning (I can say without a doubt that she is the most beautiful mom-to-be that I have ever seen)! It was such a special treat to spend the morning with her and I am counting the days until I can meet the newest member of our Charlottesville family.

After filling my cooler with nature's bounty (strawberries, squash, zucchini, asparagus, baby red potatoes, salad greens, and raw honey), I met Sean, Pepin, Emily, Kelly, and some new friends for lunch and an afternoon at the vineyard. Sean (and Everette) have raved about the Batesville Store located in you guessed it, Batesville, a very small town 30-minutes from Charlottesville through the beautiful Virginia countryside. We sat outside in perfect 70 degree weather and enjoyed our phenomenal lunch. They are known for their down home cooking (mac and cheese, jambalaya, pork barbecue) and I treated myself to four kinds of salad beautifully assembled on bibb lettuce leaves. I enjoyed a sampling of their wild rice salad, lentil salad, cauliflower and apricot salad, and tuscany bean salad.  After lunch, we enjoyed a few hours of sunshine at Veritas Winery sampling sparkling Moussex, sweet Viognier, and dry Rose. It was a perfect day in Virginia!

After sampling delicious local fare throughout the day, I was inspired to bake succulent Zucchini Bread.

Zucchini Bread
3 eggs
1 1/2 cups raw sugar
2 cups shredded zucchini
1/2 cup canola oil
2 teaspoons vanilla
3 cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cups pecans or walnuts (optional)
1 cup raisins (optional)

Beat together eggs, sugar, zucchini, oil, and vanilla.
In separate bowl, combine all dry ingredients.
Add dry ingredients, pecans and raisins (if using) to wet ingredients and combine.
Bake in two bread loaf pans sprayed with cooking spray at 350 degrees for 1 hour.

Enjoy!

Fiesta Pizza

This pizza combines two of my favorite things...latin flavors and pizza...and uses a black bean dip as the base of the sauce. This dish is very versatile and would be delicious with any combo of veggies and cheese that you prefer. I make my own pizza dough but if you are pressed for time, any fresh pizza dough will work wonderfully.

                                                                                    
Black Bean Base

1 can black beans (rinsed)
1/2 cup salsa
1 clove garlic
2 T cumin
2 T fresh cilantro
1 jalapeno or 6 pickled jalapeno slices
Juice of 1 lime

Process all ingredients in food processor. Roll out pizza dough and spread with sauce (if you have leftover sauce, it would be delicious with chips or rolled into a tortilla).

Toppings
1 cup corn
1 cup chopped bell peppers
1 cup cherry tomatoes (sliced)
1/2 cup chopped red onion
1/4 cup fresh cilantro
2 cups cheddar cheese

Bake pizza for 500 degrees for 20 minutes or until pizza is golden brown.

Strawberry Freezer Jam

One of my earliest childhood memories is picking strawberries in the middle of the Idaho summer with Frank. We would pick for hours, eating most of them,  and then bring the leftovers into the house for Mom to make into jam. I absolutely love homemade jam on toast, biscuits, pancakes, and ice cream. It is strawberry season in Virginia so it's the perfect time for this fantastic recipe!

Here is an easy step-by-step process for making delicious freezer jam.

                                    1. Buy fresh strawberries. I used 4 quarts to make the jam.

2. Pulse strawberries in food processor. You will need 8 cups of strawberry puree.

3. Heat 2 packets of Sure-Jell (Pectin), 2 cups of water, and 3 cups of raw sugar over medium high heat stirring frequently. When sugar mixture begins to boil, stir for 1 minute and remove from heat. Add strawberry puree and stir for another minute.

4. Add jam to 8 oz freezer containers leaving 2 inches at the top for expansion. I had enough jam to fill 16 containers. Let sit uncovered for 2 hours, cover with lids and let sit at room temperature for 24 hours to set up. 

5. Share with friends and family! Jam will last 3 weeks in fridge and up to a year in the freezer. 

The Road Home

Our lives are defined by special moments.  I just spent time in Idaho with family/friends and it was a week of celebrations! Here are some of the highlights of a wonderful journey home.

     1.   Frank’s graduation: My brother joined me as a University of Idaho Alumni when he graduated with a Bachelor of Science in Biology. I was skeptical of the outdoor ceremony on the football practice field (the Kibbie Dome is being renovated) but as the sun and clouds rolled over the Idaho water tower and my brother gave us a thumbs up on the big screen, it turned out to be a very good day. Not only did I have the opportunity to return to my alma mater but I was able to give Becky (one of my bridesmaids and KD sisters ) a big graduation hug, spend quality time with Trevor, my best friend from high school (can you believe we have been friends for a decade?), and meet Whitney’s wonderful extended family.

     2. Brian’s new job: My brother and sister-in-law and niece will be returning to Moscow (Blake’s hometown and our college town) when Brian begins a new job in Annual Giving at Washington State University. I am very proud of his patience and perseverance as he followed his true passion for writing.  I also spent a few days with my in-laws before graduation and had a wonderful time lunching, cooking, and walking with my mother-in-law;  playing tea party and dancing ballet with Reese; and enjoying long conversation with Kristi.

3.     Spending quality time with family:  I have the best family in the world! We did the grand tour of Idaho and spent a total of 30 hours in the car. While I could do without the constant sitting, I cherish these moments together and we have the best conversations. I had a blast in my hometown rabbit hunting (I was the paparazzi), taking long walks with my Mom, chatting with my Dad about everything from nuclear energy to genetically modified food, creating gourmet meals using goodies from the Food Co-op, and spending hours around the table beer tasting and belly laughing. Also, since I am sharing good news, my 91 year-old Grandpa looked amazing (while his balance needs improvement, he could pass for 70 and was in the best spirits that I have seen in years).  I also spent the night with my Uncle Curt and Aunt Stephanie who were instrumental during my childhood. Thank you so much for letting me stay for weeks at a time as I attended conferences and sporting events, cooking countless meals and hosting friends, and driving me all over Boise.  The saying “It takes a village to raise a child” rang true for me and I thank everyone who supported me along the way.

4.      Great friends:  My best friend and college roommate, Christina, hosted Ladies Night when I was home. It was wonderful to spend time with her, my other best friend Jennell (congratulations lady!), and KD sisters (Norma, Robin, and Rebecca). We spent the evening reminiscing about college, sharing dreams for the future, dining on Christina’s fine cooking, and laughing so hard we cried. Does life get any better?

As you can probably infer, I had a wonderful time! Even though I moved 3,000 miles away and love my life in Charlottsville, this week confirmed that no matter what happens, my family and friends will always welcome me with open arms and a huge hug! As we all continue this journey called life, we must never forget the road that leads us home.

Mother's Day (Rhubarb/Strawberry Crisp and Bok Choy Salad)

It's Mother's Day and I get to see my mom and mother-in-law this week for Frank's graduation. The only downside of living 3,000 away from my hometown is not seeing family.  My mom and I have a very special bond (thanks to Facebook, email, and cell phones we have been able to maintain our close friendship) and I am looking forward to our morning runs and hours in the kitchen. Plus, I get to see her in Denver in June and San Francisco in July so this will be a wonderful summer!


My mom is truly someone to emulate. She is a giver and has been a high school teacher/coach for over 30 years. Do you know what they pay teachers in rural Idaho? Not much so my parents clearly don't do it for the compensation but instead to make a positive impact in this world. She is a farmer (her raised vegetable beds are very cool, her lambs/chickens/beef are grass fed and taste delicious, and her hops infuse various flavors of delicious homemade brews...Pumpkin Porter is my favorite!); an athlete (she religiously completes her daily runs and yoga practices); an artist (the sheep's wool rugs that she creates are breathtaking); and an amazing cook (I get severe cravings for freshly caught salmon, biscuits and gravy made with deer sausage, dutch oven potatoes and pork ribs, and homemade chocolate ice cream). I love you mom! Thank you for being an amazing woman, wife, mother, and friend!

In the spirit of Mother's Day, we had a wonderful lunch with our neighbors Joe and Katherine, Katherine's brother, and Andy.  Our mothers live in Idaho, Tennessee, and Ohio so we toasted them from afar (and called them of course!) and dined on a grilled london broil, asparagus, cheesy squash,  rosemary red potatoes, bok choy salad, and a rhubarb/strawberry crisp. I brought the latter two dishes because I received bok choy, strawberries, and rhubarb in our CSA from Horse & Buggy.

Strawberry/Rhubarb Crisp

Filling
1 cup strawberries
2 cups rhubarb
1/2 cup raw sugar (more if rhubarb is bitter)
1 tablespoon flour
2 teaspoons cinnamon

Topping
1 cup oatmeal
1/2 cup whole wheat pastry flour
1/4 cup chopped pecans
2 tablespoons melted butter
2 tablespoons real maple syrup
2 teaspoons cinnamon


Cut strawberries and rhubarb in bite-sized pieces and mix together with sugar, flour, and cinnamon.
If you have time, let filling sit in fridge for an hour to let the flavors incorporate.
Mix together topping ingredients and spread evenly over fruit filling.
Bake at 350 degrees for 30 minutes or until topping is golden brown.
Serve with vanilla yogurt or ice cream.

Bok Choy Salad

When I was in college, there was a wonderful little store called the Moscow Food Co-op that had the most amazing deli salads, breads, and cookies. This was one of my favorite salads and when I graduated, I bought their cookbook to I could continue to enjoy the tastes of Moscow and my time at the University of Idaho. Bok Choy is an asian cabbage and makes delicious salads and additions to stir fry. This recipe is full of nutrients and color which are perfect for a special spring/summer meal.

1 head bok choy (thinly sliced)
2 cups red cabbage (thinly sliced)
1 red pepper
1 yellow pepper
1/4 cup apple cider vinegar
1/4 cup canola oil
1/4 cup raw sugar
1/4 cup tamari (or reduced sodium soy sauce)
1/2 cup toasted almonds

Chop and toss veggies together in large salad bowl.
Whisk together vinegar, canola oil, sugar, and tamari and toss with veggies.
When ready to serve, top with toasted almonds.

Roasted Tuscan Asparagus

Spring is in the air! I am sitting out on my front porch, drinking a citrus spritzer (sparking water with lots of fresh squeezed grapefruit, lime, and lemon juice) and staring at my beautiful pink flowering bush. Blake is at a charity poker tournament benefiting the UVa Cancer Center and I just returned from a very relaxing morning of shopping at the Farmer's Market, practicing yoga outside, and taking a nature walk. Tonight we are going to open a bottle of Proscecco (as I always say, every day is a reason to celebrate so open the sparkling wine!) and make our own calzones.

Last night, after a very busy week of work and social events, we spent a special evening at home sharing a bottle of wine, recreating one of our Tuscan pasta dishes, and chatting for hours about our hopes for the future. As our appetizer, we made a Roasted Tuscan Asparagus dish with fresh local asparagus that I picked up this week from our CSA. Enjoy!


Roasted Tuscan Asparagus

1 pound fresh asparagus
4 tablespoons olive oil
2 cloves garlic
1/2 cup halved cherry tomatoes
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 tablespoons parmesan cheese
2 tablespoons toasted pine nuts
salt and pepper



Toss together asparagus, 2 tablespoons olive oil, minced garlic, cherry tomatoes, and salt and pepper.
On baking sheet, arrange asparagus in one layer and roasted at 400 degrees for 20 minutes.
While asparagus is baking, whisk together 2 tablespoons olive oil, lemon juice, lemon zest, and cheese.
When asparagus is done, toss with vinaigrette and sprinkle with pine nuts.

Cinco de Mayo and Citrusy Lime Bars!

I love Cinco de Mayo... in fact, it's my favorite holiday which sounds strange coming from a girl from Idaho of Danish descent but I LOVE it. As I've mentioned in previous posts and many of my recipes reflect, I enjoy latin flavors, salsa music, and the bright decorations. Blake and I throw an annual Cinco de Mayo party and Saturday night, 20 of our closest friends joined us for a fiesta. In previous years, I took a vacation day on May 5 and cooked up a storm. However, we moved the party to April 30 this year because I am planning the Darden Cinco de Mayo party as a member of Staff Council and the Admissions staff is having an evening party at Katherine's house. Therefore, in 2011 I get to celebrate Cinco de Mayo three times! Wow, that makes me happy!

In other news, this week has been packed with social events...
-- Dinner at The Local with the Second Year Admissions Committee (delicious Mushroom Ragu and awesome conversation about everyone's go-to karaoke song)
--Happy Hour with Everette, Sally, Pam, KK, and Blake at Belmont Pizza (beautiful day with wonderful people)
--Dinner at Fry Spring's Station with the First Year Admissions Committee (pizza, prosecco, and gaining approval from my big boss to go on the Amazing Race...yes, our application will be in the mail soon!)
--Teaching Jammin' Jambalaya at the Boys & Girls Club (Rex, one of our high schools breaking into an awesome dance move after tasting our Creole Concoction)

I had the opportunity to plan a 50th birthday party at work for Margaret, one of my closest colleagues and friends at Darden. She is an amazing woman with two beautiful daughters whom she adopted from Vietnam, Kylie and Macy. Margaret is an educator, caregiver, mother, and friend to many. Today,  people around the Darden Grounds joined us to celebrate this very special lady. Angela took her out to lunch so we could set-up the surprise party and I made lime bars and chocolate chip cookies while Fred and KK helped by making brownies and mint cookies (thank you all for your help!) Jack also passed down the inflatable walker to Margaret for safekeeping...Everette, are you next??

Citrusy Lime Bars

This dessert is perfect for birthdays, picnics, Cinco de Mayo parties, or anytime you are craving something sweet (no, this is not one of my traditional healthy recipes but it's for a party!)

Crust
1 cup butter
1/2 cup powdered sugar
2 cups flour
pinch salt

Filling
4 eggs
2 cups sugar (I used raw sugar)
6 tablespoons flour
1/2 cup lime juice (freshly squeezed is best)
2 teaspoons lime zest

To make crust, begin by beating sugar and butter until creamy.
Add flour and salt until combined.
Press crust into a sprayed 10 by 13 glass pan.
Bake at 350 degrees for 20 minutes and allow to cool.

To make filling, cream together eggs and sugar.
Add flour, juice, and zest until combined.
Layer over crust and bake for 20 minutes at 350 degrees.
Dust with powdered sugar.

*Adapted from a Pat and Gina Neely recipe