SHITAKE MUSHROOM + LENTIL ASIAN TACOS

I know. The title already has you confused and curious about what on earth I was thinking when I shoved all this stuff into a corn tortilla. I'm going mexican-asian fusion without apology. I fell in to a baking habit recently and realized I hadn't really been experimenting with any savory foods. The only way to shake a tunnel visioned baking habit is to get crazy with produce and legumes. For now, at least. 

In defense of the asian taco, you could very well use any type of tortilla. I find the white corn tortillas to be slightly more mild tasting, so you could try that if you prefer to calm down the corn flavor, but I have seen small whole wheat ones at well stocked health food stores. Yes, there are a number of ingredients going on here, but I think you'll find most to be pantry staples. If anything, just make the sauce. We've made a few batches recently and it's just nice to have a jar in the fridge when you need a bit of extra flavor on a rice bowl or some steamed greens etc.

SHITAKE MUSHROOM + LENTIL ASIAN TACOS // Serves 2 (about 6 tacos)

As I always say, let this recipe serve as more of a base than a set of rules. If you don't like mushrooms, triple the amount of lentils, or try tofu or Hugh also suggested some steak if you're into that sort of thing ;) Shitakes are not a beginner mushroom, I find them very "mushroomy", so use any type you like really. The same things can be put in rice paper for a great spring roll too.

// miso herb sauce //

3 garlic cloves

2 Tbsp. white or yellow miso

1 Tbsp. honey

1 Tbsp. soy sauce

pinch of red pepper flakes

3 Tbsp. orange juice

1/4 cup rice vinegar

2 packed cups basil leaves

1 packed cup cilantro

3 Tbsp. toasted sesame oil

1 1/2 Tbsp. extra virgin coconut oil, divided

half of a yellow onion, diced

6 oz. shitake mushrooms (halve any large ones)

3/4 cup cooked lentils (I used de puy)

2 tsp. apple cider vinegar

sea salt + pepper

small tortillas

1-2 super ripe avocados

3/4 cup fresh grated carrots

micro greens, for garnish

For the sauce, pulse the garlic cloves through the rice vinegar in a food processor to blend. Once mixed, add in the herbs and give a few more pulses to chop. You want it slightly textured. With the motor going, drizzle in the oil. Taste and adjust as you prefer. Cover and set aside.

Heat 1/2 Tbsp. of the coconut oil in a large saute pan. Add the diced onion and saute until just translucent. Add the mushrooms and a pinch of salt and just leave them to heat up and start to release moisture*. Once they have reduced in size, about 4 minutes, add the remaining coconut oil and saute to mix. Add the lentils and another pinch of salt and pepper and saute to warm through. Lastly, add the vinegar and stir to scrape up any brown bits in the pan.

For the assembly line of the tacos, heat the tortillas over a stove flame until a bit charred. Smash about a quarter of an avocado down the center. Top it with a few pinches of grated carrots, a portion of the mushroom mixture, a generous dose of the sauce (don't be shy, it's all the gusto here) and top with the micro greens. Enjoy warm.

* So, I read this hint about mushrooms that you don't immediately cook them in a bunch of fat. If you cook them in just a teeny bit and some salt, they release a lot of their own water and concentrate the flavor and THEN you add some fat (oil, butter or what not) and it finishes off the flavor and texture instead. Maybe this is not news to you nor explained scientifically, but I'm into it.

SAUTEED CHARD + GRUYERE GRILLED CHEESE

First off, my Dad wanted a personal aknowledment for cleaning all the dishes I used to cook with at their house last night. Here it is, Dad! Thank you. As long as we get to share dinners together, I will likely be the one cooking and you will likely be the one cleaning. It's our team. I'll be waiting for my thank you on your non-existent blog whenever your ready. 

We also got to spend some time this weekend with our nearly-three-year-old niece. She picks up on the slightest details and her cuddles make me want to stop time, but it's always refreshing to hear how she takes life in with such fresh eyes. Through her, I witnessed a more life-like example of how inhibited we become as we grow up. She runs without fear, wants to pet every dog, easily expresses sadness, approaches other children without hesitation, certain they will be quick friends. That state of mind takes you by surprise when you are coming from a stage of life without kids, and spend most of your time with friends who don't have kids yet either. I admire her. I just watch her, hoping that she stays so precocious, and for myself, curious about when I started to let fear creep in and judgement manage the things I do and say. I'm not going to go too far down the rabbit hole, but every now and then the older are not always wiser. 

This grilled cheese satisfies the need for something warm and tasty. The greens and apple keep it on the fresher side, and the gruyere is mixed with some chopped shallots (a tip from Ruth Riechl at Gilt Taste) to add just enough kick to that perfectly melty, nutty cheese. Why people choose cold over hot sandwiches, I'm still not sure. We teamed up with the people at Wisconsin Cheese to compose a video of our grilled cheese sandwich recipe. You can watch it here. They are also hosting a recipe contest to enter an idea of your own with a pretty nice prize!

SAUTEED CHARD + GRUYERE GRILLED CHEESE // Makes 2

A few fine tuning notes. First of all, you want to let the moisture out of the chard so it doesn’t get soggy in the sandwich, so keep your sauté moving to release the pockets of steam. To get nice melty cheese, do not use pre shredded kinds. It has a coating on it to keep from sticking that tends to leave the cheese a bit dry. Fresh grated cheese will give you the best possible meltiness which we all prefer in a grilled cheese. Keep in mind, the measurements are all rough, so give and take as you wish.

1 tablespoon extra virgin olive oil, divided

4 leaves of swiss chard, stem removed and thinly chopped

1/3 cup fresh grated gruyere

1/4 cup fresh grated mozzarella

1 heaping tablespoon finely minced shallot

4, ½’’ slices fresh whole grain bread

roughly 1/4 cup thinly sliced apple such as braeburn, honey crisp or pink lady

1 1/2 tablespoons whole grain mustard

sea salt

While preparing the sandwiches, start preheating your cast iron or grill pan over medium heat.

Combine both grated cheeses and the finely chopped shallot.

On two slices of the bread, divide the mustard and spread to all edges of the bread. Lay two to three slices of thinly sliced apple on top. Divide the shredded cheese on top of the apple slices in an even layer. Lastly, divide the sautéed greens on top of the cheese and top with the remaining slice of bread.

Drizzle olive oil on the top, an optional sprinkle of sea salt and put it in the pan, oiled side down. Cover with a press if using and cook for two minutes. Drizzle oil on top and flip the sandwich over, cook for another two minutes until the cheese is melted through.

Cut in half and serve warm.

SWEET POTATO CAKES

I am inspired by cookbooks. I appreciate the beautiful pictures; most make me want to cook and they can remind me of the vegetables I haven't picked up in awhile. I still like to play around with recipes a bit (I have a strange aversion to following directions). The neat thing about the book that I pulled this recipe from (which is actually a marriage of two of Ottelenghi's recipes with a bit of Sara thrown in), is the random act of kindness of how this book ended up on my bookshelf. I had admired the book in a bookstore months ago, and filled my phone with photos of some of the recipes. I didn't buy the book then, but I couldn't stop thinking about it. Lo and behold, the book ended up on my doorstep a few days later from a dear friend who had picked up on a twitter comment. A kind note and a high five for finishing a big step in the book process. That sort of thoughtfulness is the inspiration I am after. Not just thinking how I can help someone or noting a quiet compliment, but DOING something to pass on compassion and encouragement. I can't look at the book without thinking of Kelsey's gesture, so I figured it was worth mentioning how loudly one single act of kindness can speak.

I really liked how these turned out, especially the sauce, but I won't tell you they are the most attractive meal you'll ever make. My first mistake is that I was too shy with the coconut oil/butter when cooking the patties, and they stuck to my cast iron pan. I'm not much for frying in general, but I suggest you be generous with the oil in the pan to get a good clean crust. You can serve them with some dressed greens, with black beans or poached eggs on top. Just finish them with a good douse of yogurt sauce on top and it won't matter what they look like underneath. Sauce is always the answer...and kindness. Sauce and kindness.

SWEET POTATO CAKES // Serves 4

Potato cakes adapted from Yotam Ottelenghi's Plenty

1 3/4 lbs peeled sweet potatoes, cut in large chunks

2 tsp. butter or coconut oil, plus more for cooking

1 leek, halved and thinly sliced

2 tsp. tamari or soy sauce

1 clove garlic, minced

3/4 tsp. salt

pinch of red pepper flakes

1/2 cup oat flour or unbleached all purpose flour

1 egg, well whisked

yogurt sauce

1/2 cup greek yogurt

2 Tbsp. lemon juice

1 Tbsp. extra virgin olive oil

3 Tbsp. chopped cilantro or basil

2 Tbsp. finely chopped lemongrass*

pinch of salt and pepper

* I know it's unlikely that most people just have lemongrass lying around, and while it adds a ton of flavor here, don't bust your buns if it's not easy to get a hold of. You could also substitute in chopped shallot.

Steam the potatoes until tender throughout. Set aside to cool.

While the potatoes cook, warm the butter or oil in a cast iron pan. Saute the leeks until softened, about 4 minutes. Set aside to cool.

Meanwhile, blend all of the yogurt sauce ingredients, besides the cilantro or basil, together in a mini blender or food processor. Lastly, add the herbs and give it one or two more whirls just to blend in the herbs. Set aside.

When the potatoes have released most of their moisture (steam), transfer them to a bowl and mix them with the tamari/soy sauce, garlic, salt, red pepper flakes and flour to combine. You want the mix to be tacky not wet, add more flour if it seems too moist to hold shape. Add the leeks and egg and mix to combine.

Add enough coconut oil, butter or a mix of the two (which i prefer), to your nonstick/cast iron pan to generously coat the bottom, and warm over medium high heat. Dont be shy. Make small, two tablespoons patties and drop them into the hot pan, pressing down to flatten. Cook until well browned on each side, about 7-8 minutes, adjusting heat as necessary if they start to burn. Remove to a paper toweled lined plate to absorb excess fat while you cook another batch.

Serve with some lightly dressed greens and a generous portion of the sauce. These would be so wonderful with a poached egg on top or other protein of your choice.