When the weather starts getting nice, I start thinking about produce. Does that make me weird? I start thinking about the calendar and what's in season. I try to plan my meals around what's being harvested nearby, what wonderful farms in the area are out picking fresh berries or squash.

Though I haven't gone the way of building my own farm just yet (I have a bit of a black thumb) I still try to support local food producers by buying direct from the source or through a local vendor. The Farmers Markets in the area are just outstanding, and loaded with local food items.

To be honest, I'm more aware of seasonal food items because of a mistake I made once - well, maybe more than once - while we were running the catering business. We had this marvelous wedding menu and whenever we catered a wedding reception, we always tried to include chocolate dipped strawberries as a compliment to the wedding cake. Unfortunately, early in the game, I was still on a bit of a learning curve, and animatedly told more than one wedding couple, scheduling a Winter wedding, that there would be chocolate strawberries. Oy, was the chef mad. I won't tell you about the mess I made when I scheduled a menu of wild salmon for a party in December.

Since then, I'm pretty up on my game as far as what's in season these days. The web has a few handy seasonal produce menus to choose from - I like this one and this one. Now, go forth and purchase seasonally!

Right, right, I know: asparagus has absolutely nothing to do with St. Patrick’s Day. But between Dave’s gorgeous corned beef and cabbage post from last week and Kate’s whiskey and beer prowess, I think you’re pretty well covered. Can I at least get a point or two for posting a greenish photo?

I do have an Irish friend named Liz who told me a few years back that St. Patrick’s Day, for all its raucous debauchery, is very much a holiday with religious roots. In fact, schoolchildren in Ireland wear fresh shamrocks throughout the day because they symbolize the Holy Trinity, not simply because they’re green. And you know the whole leprechaun obsession we have here in the States on this particular Tuesday? Not so much in Ireland, Liz said.

But I didn’t want you to think I was totally oblivious so I'm sticking with the green theme. The first asparagus appeared out of nowhere in my local farmers’ market last weekend, so I thought I’d give you a taste of what’s headed your way when spring arrives in earnest.

Though I’ve always liked asparagus every which way, I have a particular affinity for the spears served cold and dipped in something zingy or unexpected. I’d never kick warm asparagus out of bed, especially if they were drizzled with hollandaise or roasted with olive oil, but there’s something so refreshing about eating them chilled. Plus, they really perk up an otherwise yawn-inducing crudité platter.

Hand me some cool asparagus with a little aioli, or even this miso dressing, and I’m one happy lass.

Or O’lass, but just for today.
…
Recipe for Cool Blanched Asparagus with Miso Dressing and Sesame Seeds

There’s absolutely nothing Irish about this dish, but it’s a perfect harbinger of spring so I offer it (almost) without apology. My thanks to Heidi Swanson, whose recipe for miso dressing in her excellent book Super Natural Cooking served as my inspiration.

Serves 2

1/4 cup seasoned rice vinegar
1 tablespoon red miso
1 clove garlic, minced
1 tablespoon honey
Large pinch of salt
1/2 cup plus 2 tablespoons olive oil
1/2 pound medium asparagus, tough ends snapped off
1/4 teaspoons toasted sesame seeds

To make dressing, whisk first 5 ingredients in a medium bowl. Slowly drizzle in olive oil, whisking constantly, until emulsified. Set aside.

Fill a large bowl with ice water and set aside.

Fill a large, wide skillet with 1/2-inch of cold water and bring to a boil. Add asparagus, reduce heat slightly, and simmer for about 3-1/2 minutes, or until just tender but still with some bite. (I like my asparagus decidedly al dente.)

Use tongs to transfer the asparagus to the ice water. Let cool there for a good minute, then dump in a colander and pat dry with paper towels.

Arrange asparagus on a platter. Drizzle with 1 tablespoon miso dressing and sprinkle with toasted sesame seeds. (Refrigerate remaining dressing for up to several days, whisking before using.) Alternatively, you can serve the dressing as a dip and stir the sesame seeds right in.

This dish makes good use of plank cooking to not only flavor the food, but to create a simple yet mildly-dramatic "one pot" meal on the grill. Don't skimp on the chipotle or cayenne. The chilies help to balance the robust woodsiness of the cedar, and provide an unexpected kick without overwhelming the meat.

Bacon-wrapped Tenderloins with Smokey Compound Butter (stolen largely from Pinch My Salt)

For the Steaks:

2 beef tenderloin steaks, 1 1/2 inches thick or better
2 slices bacon
kosher salt
freshly ground pepper

Tightly wrap one slice of bacon around each steak, securing with with a toothpick. Season both sides with kosher salt and fresh ground pepper.

For the Compound Butter:

1 stick unsalted butter (1/2 cup) at room temperature, divided in half
1 tablespoon Smoked Spanish paprika
1 teaspoon chili powder
1/4 teaspoon chipotle chili powder or cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt

Melt half of the butter and pour into a mixing bowl. Add the spices and mix until until well-combined. Let cool until mostly solid. Add the remaining butter and whisk to combine. Spoon mixture onto a large ramekin, cover with a sheet of waxed paper, and refrigerate until ready to use.

Chili Lime Scallops

2 tablespoons fresh lime juice
1 tablespoon olive oil
1 garlic clove, crushed
1/2 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon chipotle chili powder or cayenne pepper
1 lb sea scallops

Whisk lime juice, oil, garlic, chili powder, salt, and cayenne together in small bowl. Add scallops and toss to cover with the marinade. Cover and refrigerate, basting once with marinade, for about 30 minutes.

Asparagus

1 pound fresh asparagus, trimmed
olive oil
Balsamic vinegar
1 teaspoon kosher salt

Please the spears on a plate and drizzle with a little oil and vinegar. Turn to coat then sprinkle with salt.

The Cook

The goal is to put everything on the grill at the right time so that it's all done at once. It's important to work quickly, so have your mis en place, some warmed plates stacked nearby, and an oven set on low as a backup in case you need to stash a dish that finishes early.

Use a food-grade plank that’s been soaked in water for at least an hour. Set your grill up for direct cooking at high heat (about 500°F).

When the grill is up to temperature, put the plank on by itself for about 5 minutes, or until you see the first wisps of smoke coming from the board. Flip the plank over and set it beside the grill with the warm side up.

Sear the steaks for 2-3 minutes on each side. Put the plank back on the grill with the warm side up and move the steaks and the scallops to the plank. Close the lid and cook until the steaks and scallops are right around 120°F internal, about 10-15 minutes.

Add the asparagus to the grill. Leave the lid open and grill for about 5 minutes, turning frequently, until the spears begin to brown and caramelize.

Ideally, the asparagus should be done at the same time the steaks have reached 135°F internal (medium-rare) and the scallops are opaque and have just started to flake a bit. Remove everything to warm plates, top the steaks with a pat of the compound butter, and serve.

The other day I was craving lentils. What? I know, for a girl with a blog that espouses the beauty of all things delicious, especially when cased in sausage form, this is a little strange. It was all I could think about. The cookbooks looked at me forlornly--"The Whole Beast", "Meat", and "Fat" sat unopened. I had a one track mind and that track was lentils. And the woman responsible for that craving?

This woman. "Dr." Gillian McKeith. What's with the quotes? Well, she's a little controversial. Is she a doctor or not? I don't really care, Wikipedia will tell you the story. I just love her TV show, "You are What you Eat" shows here on BBC America. The shows are really rather repetitive, but I love all the elements and never tire of watching the episodes.

Here's the show, in summary for those of you without cable: First the morbidly fat person shovels food into face, then they're told they're going to die. Gillian inspects tongues and poop (windows to the organs) and criticizes. Mostly uses the word 'poo' which I love. Especially when she talks about "Floaty Poo". Sometimes it is one person, on other episodes whole families are featured. A table is loaded down with their weekly consumption. It is what we call a "hot mess." The only color I've ever seen in these things is potato chip bags (I'm sorry, crisp wrappers). Then they get shown their new diet weekly consumption. Oh, it's beautiful. Vegetables, fresh and bright, whole fish and bean stews. Here's the money shot. The look of horror as the person realizes they may have to eat a bite of... dare I say it... Quinoa! Um, I love quinoa. Does that make me crazy? To boot, they use fun British words and measure everything in "stones," which I clearly had to Google immediately after getting hooked. It's 14 pounds. It's a very fun show and I would recommend watching an episode or two if you get the channel. You'll start to think about your own diet pretty carefully. My diet is definitely not something Ms. McKeith would approve of, though it certainly isn't one of the tables of the enormous fry-fests from the show either. However, watching the show constantly reminds me of just how much I love certain foods that are also extremely healthy. Which is how I came to be craving lentils. For any of you similarly inspired, here's my personal favorite lentil recipe, which I made this week. I would share a photo with you, but I was too busy shoveling it down my cakehole like it was French fries and I was on the beginning of an episode of You are What You Eat.

Masoor Dahl
1 pound Red Lentils
1 White onion, chopped
1 Jalapeño sliced thinly
1 Tbsp. Ghee, N'ter Kibe, clarified butter or any oil
1 Tbsp. Garam Masala
1 Tbsp. Curry Powder
Water
Salt and pepper to taste
Cilantro for garnish

Sauté onions and jalapeño in your fat of choice in a medium saucepan. I adapted this recipe from a Bengali friend of mine, he used ghee. I live in a neighborhood full of Ethiopian shops, so I had n'ter kibe on hand, otherwise clarified butter or really any oil will do. When they just get translucent, add the lentils and give a shake so they get a little heat and fat as well. Add enough water to cover the lentils by a fair bit (similar to the amount of water you would add for the same amount of rice), and bring to a boil, then reduce to a simmer and and cover. Just like making rice, except you want to stir occasionally. When it is almost done, add the spices. When all the water is absorbed and the whole thing is kind of a mush, serve it up and garnish with cilantro. This will serve 3 people as a main dish or 5 as a side dish.

Wrapping Up The Holiday

I love the holidays for one simple reason: food and family. All of the women in my family are fabulous cooks, so I admit, I am really spoiled during the holidays. I'll miss the creamed corn, the butter beans, the candied sweet potatoes, and the deviled eggs this year because it's time for my first Thanksgiving with the future in-laws!

Laura's parents are wonderful, and the food we had during Christmas last year was delicious. But I can't help but crack up when she tells me things like "I never liked creamed corn when I was a kid, because my mom got it from a can." [said after having fresh creamed corn at my grandma's] or "I never liked butter beans when I was a kid because my mom didn't cook them long enough." [said after having butter beans cooked southern style]. :-)

It will be an adventure for sure. Just to be safe, we're stashing some organic sweet potatoes in our bags and making some of my grandma's famous candied yams. Gotta show those yankees how it's done, right?

This is the last article of the holiday meals series. Next month's feature will be vegan desserts, after which my time is up! I hope you all have enjoyed my articles here over the last 5 months.

Vegetarian "Meat" Loaves

Besides turkeys and hams, one other centerpiece of holiday meals is the meat loaf. I can't show you how to make a veggie turkey or a veggie ham, but I can show you some great recipes for vegetarian "meat" loaves. The recipes below are the most outstanding that I could find. Each one has something unique to offer. As a bonus, I have included my grandma's recipe for candied yams at the end of the article. Enjoy, and happy holidays!

Meatloaf with Beef-Like Mushroom Gravy -- Requires TVP (textured vegetable protein) which may be hard to find if you don't have a natural foods store or a Whole Foods nearby. All other ingredients are standard.

Feelin' Fancy Tempeh Loaf -- If you can find tempeh at your local grocery, I guarantee you this loaf is fantastic.

Happy Herbivore: Vegan Meatloaf -- Requires a commercial product "Gimme Lean Beef Style" (fake ground beef) and soy milk, which may be hard to find depending on your grocery options.

Method: Vegan Meatloaf -- All ingredients are standard and should be available at any supermarket.

Gluten-Free Meatless Loaf -- There are two recipes presented here. The first version requires fake ground beef or seitan, while the second requires TVP.

Vegetarian Meatloaf -- Regular ingredients, with a chick pea base.

Thanksgiving Tofu Loaf -- Requires arrowroot powder and agar flakes, which are thickening agents found at natural food stores. This recipe is an interesting diversion from the others.

Lentil and Mushroom Loaf -- In my world, this is the perfect veggie loaf. Mushrooms... mmmm.

MaeMae's Candied Yams

Ingredients

4 medium sweet potatoes
1/2 cup brown sugar
1/2 cup white sugar
1/2 stick of butter
1 cup water
1 tsp vanilla extract

Directions

Preheat oven to 350 F. Cut sweet potatoes into 1/4 inch thick slices (lengthwise so they are big). Melt sugar, butter, water, and vanilla extract together. Place layers of sweet potatoes in a lightly greased baking dish, then pour liquid ingredients on top. Bake for 45 minutes until done.

Note: I have not tried this recipe. As with many grandma recipes, the secret is usually the cook herself, and not the instructions. This is what she told me to do from memory; you may have to make your own adjustments as needed.

Thanks to Flickr user chiffonade for the following photo of her Thanksgiving Tofu Loaf (see linked recipe above).

See you next week!

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Now Playing: Strangeways, Here We Come by The Smiths.

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Ben is a graduate student at NCSU studying Crop Science with an emphasis on Sustainable Agriculture. Official foodie credentials are non-existent, other than the fact that he has been cooking for himself since he was 12 years old. You can find his personal blog at bengarland.com, photos and videos at bengarland's Flickr photostream, and his plans for a self-constructed earthen home and organic farm over at Our Farm Adventure.

Pot Pies

The "pot pie", with its pastry crust and thickened meat-and-vegetable filling, has a long history in western Europe. It was common in the Middle Ages to fill a pot pie with meat, vegetables, and fruit (usually berries). As this dish migrated to America, the fruit disappeared and carrots, peas, onions, potatoes, and celery became the staple ingredients. Whatever the composition, the pot pie is often found at holiday meals and is a great wintertime comfort food.

I searched the web for some of the best vegetarian pot pie recipes I could find and picked a few of the most outstanding. If you have to accommodate a vegetarian at your dinner table in the coming weeks, a pot pie makes a delicious and hearty main dish that can be made using familiar ingredients and techniques. As always, if you have a favorite recipe please post it in the comments!

Tofu Pot Pie

Everyday Thanksgiving Tofu Pot Pie -- This recipe uses common vegetables, plain tofu, and even suggests a store-bought crust. Instructions call for individual pies and they look absolutely delicious. Yum. Preparation time is less than 1 hour.

Tofu Pot Pie -- Another great looking recipe that is a bit more basic than the first. Preparation time is also less than 1 hour.

Veggie-Only Pot Pie

Meg's Best Veggie Pot Pie -- This is about as simple as it comes. The comments give it rave reviews. Preparation time is less than 1 hour.

Cheesy Pot Pie

Goat Cheese Vegetable Pot Pie Recipe -- If you require a gluten-free pie, check out this recipe. It's a little bit more involved but I like the addition of goat cheese and the biscuit-style crust. Preparation time is less than 1 hour.

Fake Meat Pot Pie

Vegan Chickn Pot Pie -- For the more adventurous cook, see this recipe. It calls for some less common ingredients, but the upside is that they walk you through the entire process step-by-step with pictures. The results look absolutely marvelous. If you're looking to really delight the vegetarian in your household this is the recipe that I would recommend. Preparation time about 90 minutes.

Seitan Pot Pie -- Another recipe for a fake meat pot pie, this one calls for mixed frozen veggies and fresh asparagus and mushrooms. An interesting twist of flavor from a straightforward recipe. Preparation time is less than 1 hour.

Mushroom Pot Pie

Portobello Pot Pie -- I'm a big fan of mushrooms, so I had to add a separate category just for this one. It includes not one but two varieties of shrooms. De-li-cious. Preparation time is less than 1 hour.

Variations

Pot pies are very forgiving. In addition to the standard ingredients mentioned in traditional recipes, don't forget to try adding any of the following: tempeh, lentils, garlic, leek, green onion, corn, broccoli, cabbage, spinach, kale, chard, sweet potatoes, beets, green beans, chickpeas, okra, squash, your favorite cheese(s), thyme, sage, basil, cumin, oregano, or nutritional yeast. Invent your own pot pie and have fun :D

Thanks to Flickr user QuintanaRoo for the pot pie photo below.

See you next week!

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Now Playing: Gira: Me Verás Volver by Soda Stereo.

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Ben is a graduate student at NCSU studying Crop Science with an emphasis on Sustainable Agriculture. Official foodie credentials are non-existent, other than the fact that he has been cooking for himself since he was 12 years old. You can find his personal blog at bengarland.com, photos and videos at bengarland's Flickr photostream, and his plans for a self-constructed earthen home and organic farm over at Our Farm Adventure.

Ever since I had carrot ginger soup at Samuel's, I've had a hankering for the dish. Samuel didn't have a firm recipe but he told me he swapped green pepper for celery in the mirepoix, thickened it with a rouxe and then added full cream.

I was sorely tempted to do a full-on, ginger-laden, high-fat version like Samuel's. But when Jackie Newgent's The All-Natural Diabetes Cookbook hopped off my shelf and suggested I try a gentler, more waistline-friendly version I listened. Half my family can't take any heat beyond a nod towards the pepper grinder, and we are learning to make healthier versions for the dieters and diabetics in our midst. I'd like to complain but there will be plenty of sweets and gooey, drippy, cheesy appetizers as we march towards the holidays.

So, I gave Carrot-Ginger Potage a try. Potage is the French term for a thick pureed soup. This one is thickened with potatoes, not the usual cream. I would use chicken stock instead of water for a more layered result, but realize the author was keeping the sodium content down.

(Confession time: Being a ginger junkie with ingredients to spare, I also made a quick ginger and carrot saute as a side dish that would have been too much for unnamed family members. Drop by if you're a serious ginger fan.)

As suggested in the cookbook's sidebar, I added a half tin of fat-free evaporated milk. For the spice-fearing members of my family, I skipped the hot sauce, but highly recommend it for people who like a bit of warmth. The recipe produced a delightfully smooth soup that's light and fresh. After a month of sugar cookies and baked brie, this dish will be a more than welcomed change of gastronomic pace.

Carrot-Ginger Potage
Serves 4

2 tsp unsalted butter
1 lb baby carrots
1/2 cup sliced celery
1 1/2 cups sliced yellow onion
1 tbsp grated fresh ginger
2 medium Yukon gold potatoes, peeled and sliced
5 cups spring water
1/2 tsp sea salt, or to taste
1/4 tsp hot pepper sauce, or to taste

Directions
1. Melt the butter in a stockpot or extra-large saucepan over medium heat. Saute the carrots, celery, onion and ginger for 5 minutes.

2. Increase the heat to high and add the potatoes, water and salt. Bring to a boil. Reduce the heat to medium and simmer, uncovered for 25 minutes, or until the potatoes and carrots are very tender.

3. Use a hand blender to puree the soup right in the pot. Or puree the soup in batches in a blender, reheating in a clean pot over medium heat. (See the "hot fill" line on your blender container for guidance, if available.) Add hot pepper sauce to taste and serve hot.

Recipe is © 2007 American Diabetes Association
From The All-Natural Diabetes Cookbook
Reprinted with permissions from The American Diabetes Association
Available at all leading book stores and on-line retailers.

My roommate and I share this odd habit of going to the grocery store and not actually buying anything to eat. Sure, we stock up on staples like pasta, canned beans and corn, yogurt and frozen veggies, but when it comes time to actually make breakfast in the morning (or even dinner on some nights), we end up staring into the fridge, wondering how it is that we both went to the store, and neither one of us has anything to eat.

This tends to mean that when it's time to make breakfast, I end up making something suitable for lunch. One of my standbys is cooking a pot of pasta, cracking an egg into it, adding salt and pepper, and having something akin to a vegetarian carbonara. Other times, I'll throw together this corn dish, which is essentially the Corn and Scallion Pasta I posted about a few days ago, but without the pasta and with one of my fancy whole cayenne peppers thrown in.

I'm always embarassed when other people catch me eating potatoes or Top Ramen for breakfast, but I've gotten used to the routine. My morning yogurt has moved to become my afternoon snack, and, for now at least, I'm eating lunch at breakfasttime.

It's finally election day. I see that Kate has begged you to vote and posted some fun videos. As a Canadian, all I can do is bite my nails and holler encouragement from the sidelines.

Since I don't expect to have your full attention today, I'm offering distraction in the form of food porn and recipes. Feel free to browse while you wait for the polls to close and the results to trickle in.

Those who like to keep their hands busy can click on the link to access the recipe. Others can just look. If you need a smile, you can read my food-inspired tribute to the late George Carlin, a most politically-refreshing comedian.

Ready? I'm starting with dessert, because let's face it, we all deserve a sweet treat after months of listening to campaign speeches and reading poll results.

This is my homemade Coconut Cream Pie Ice Cream. My sister helped me salvage an experiment and left family members asking for more.

Not an ice cream fan? How about Zabaglione?

Sticking with the Italian theme, a savory Butternut Squash Risotto might do the trick?

Ten-Minute Salmon is delicious and quick. You can skip the guilt if you buy wild salmon from a reputable fishmonger.

Or would you prefer a bowl of Black Bean Soup?

No veggies today. It's all about comfort, not nutrition.

Kale (Brassica oleracea var. acephala)

Last week, I talked about collard greens. Since kale and collards are very similar botanically, they have basically the same history. Kale, however, is more varied and is available in varieties that significantly differ by leaf shape, texture, and color. There are even types bred purely for their aesthetic, ornamental value. See the end of the article for pictures that show the diversity of shapes and color.

That being said, let's get to the recipes. Once again I have looked at many kale recipes around the web and found these to be the most unique and/or interesting that feature kale.

If you have a favorite use for kale, please post it in the comments.

Recipes

FatFree Vegan Kitchen: Kale and Toor Dal

VegCooking: Braised Kale with Caramelized Onions

Kath Eats Real Food: Kale Chips

The Raw Chef Blog: Wilted Kale Salad w/ Chipotle Dressing

Vegan YumYum: Kale and Sun-Dried Tomato Hummus

Simply Recipes: Kale with Seaweed, Sesame, and Ginger

Nature Moms Blog: Kale, Carrot, and Flax Smoothie

Pictures

Here are three pictures of kale, showing the great variation between types. The first two are edible kale, the last is an ornamental variety. Thanks to the respective Flickr users for use of their photos (click photos for more info).

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Now Playing: X's On Your Eyes by Plus/Minus.

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Ben is a graduate student at NCSU studying Crop Science with an emphasis on Sustainable Agriculture. Official foodie credentials are non-existent, other than the fact that he has been cooking for himself since he was 12 years old. You can find his personal blog at bengarland.com, photos and videos at bengarland's Flickr photostream, and his plans for a self-constructed earthen home and organic farm over at Our Farm Adventure.