Sides: Spring Succotash and Cherry Tomato Bruschetta

Thanks to my exceedingly talented friend Suzanne, things are going to be looking much different (and better!) around here. She has taken some stunning photographs and is working up a more functional template, as well. Now on to the overdue entry:

I generally love to go to the grocery store. I love wandering through the aisles, picking out just what I need, and perusing any new and exciting products that catch my eye. But sometimes? Sometimes the grocery store makes me want to cry. When I can't find something I really, really need (read: want) at my regular market, I become a petulant, pouty child. When I can't find what I want at a second grocery store? Well, I become downright angry.


The source of my ire? Fava beans, and the lack thereof in North Knoxville. I am nearly sure that The Fresh Market, or maybe even Earth Fare, has the little devils, but I was in a hurry and there was no time to truck across town. And so, I had to settle for Lima beans. Lima beans! I was despondent.

Luckily, the other vegetables in this tribute to Spring flavors were crisp and perfect, and almost made up for the disappointing Limas. Next time, I'll just leave them out if I can't find favas. The "bruschetta" is just heartbreakingly simple and delicious, especially on a slice of fresh brioche. This vegetable-heavy plate makes it a perfect candidate for SweetNick's ARF/5-A-Day weekly event, so check it out on Tuesday for a swell round up of healthy recipes.


Spring Succotash
adapted from Martha Stewart's Healthy Quick Cook
serves 3-4

1 smallish red pepper, chopped
.5 cup fava beans (about 10 pods)
2 ears of corn, kernels cut off
1 shallot, chopped
.5 English cucumber, sliced into half-moons
olive oil
sea salt
freshly ground pepper
fresh tarragon, chopped

Heat some olive oil in a large non-stick skillet over medium-low heat. Add the shallot and cook until soft, but not browning, 3-4 minutes. Raise heat to medium, add the corn, pepper, fava beans, and cucumber, saute for 5 minutes. Season with salt and pepper, and stir in the tarragon. Cook 1-2 minutes more, until you reach desired doneness (some people like things a bit crunchier than others). Serve warm, cold, or at room temperature.


Cherry Tomato Bruschetta
serves 2
2 slices brioche
handful small cherry tomatoes, halved
olive oil
sea salt
freshly ground pepper
goat cheese crumbles*
fresh basil

*I used some grated Parmesan for Chris, who is not a goat cheese enthusiast.

Toss the halved tomatoes in a drizzle of olive oil, and a good sprinkling of salt and pepper. Set aside.


Toast the brioche until golden and crunchy. Immediately crumble the goat cheese over the warm bread, let sit for 30 seconds. Spread the now softened cheese just slightly to adhere to the toast, then top with tomato mixture. Sprinkle a chiffonade of fresh basil over the top, and serve. This is wonderful with a small salad as a light lunch, as well.


I served these lovely sides with some lemon roasted trout, recipe to come in the next entry. Spring is finally here, people, it's time to celebrate!

Cremini, Eggplant, and Escarole Saute

Cate at SweetNicks hosts a weekly food blogging event called ARF/5-A-Day Tuesday, which focuses on bringing more Antioxidant-Rich Foods (ARFs) to your dining table every day. I always work to incorporate at least one vegetable side dish or main course to all of our dinners, but I've never submitted a recipe...until now.


I did some homework on today's three main ingredients--escarole, eggplant, and cremini mushrooms--and I was happy to find that each is a source of one or more vital antioxidants. As we should all know by now, antioxidant-rich foods are thought to slow the chemical process of oxidation, which can lead to cholesterol deposits, the narrowing of arteries, and other various heart-related problems. The best way to add antioxidants to your diet is not through vitamin supplements, but through the many delicious fruits and vegetables they are found in.


This is a simple, flavor and texture-full dish that has an Asian flair. We had this tonight alongside Chris' favorite Crispy Shrimp, served with its sauce on the side, for dipping.


I typically eat escarole raw, in salads, but it is getting harder to find the small, tender, less bitter heads as the weather gets warmer. Wilting the escarole helps foil the bitter flavor, and the sturdy leaves hold up to heat well.


Cremini, Eggplant, and Escarole Saute
serves 4

heaping cup eggplant, coarsely chopped
1 medium head escarole
6 oz cremini (Baby Bella) mushrooms
olive oil
toasted sesame oil
crushed red pepper flakes
1 clove garlic, minced
soy sauce
sea salt

Toss eggplant generously with salt, and set aside. Wash and dry the escarole, removing the core and tough outer leaves. Slice into large, coarse pieces. Brush mushrooms clean, then slice.


Rinse the eggplant well in a colander to remove salt, pat dry. Heat about 2 Tbsp olive oil in a large, non-stick pan over medium-high heat. Add garlic, cook for 1 minute, then add mushrooms and cook for 2-3 minutes. Add eggplant, and another splash of olive oil, if necessary. Saute for about 5 minutes, until beginning to brown and release liquids.


Add escarole to pan and drizzle with toasted sesame oil and soy sauce. Toss well to coat and mix with mushrooms and eggplant. Sprinkle with crushed red pepper and cook until escarole is wilting. Serve with a wedge of lemon alongside, if desired.