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Farm-Fresh and Flavorful

A miso ginger stir-fry

Story and Photograph by Jasmine Comer

The other day, I found myself perusing the meat section at the grocery store when a label caught my eye and left me scratching my head: Since when does beef need added “natural flavors”?

This isn’t a lecture on what you should and shouldn’t eat — that’s entirely up to you. But that grocery store moment made me realize just how lucky we are to have incredible alternatives right down the road. Our area is home to so many dedicated farmers and food purveyors who pour their hearts and souls into producing on a scale that’s more intimate than industrial.

For me, a trip to the farmers market is an instant mood booster. There is an unmistakable energy in walking into a space where everyone — from the purveyors behind the tables to the shoppers stuffing their totes — shares the exact same passion: real, local food.

There’s something special about knowing exactly where your food comes from and backing your neighbors who spend their lives growing and nurturing it. Because it hasn’t traveled 1,000 miles to land in your kitchen, it arrives fresh, handled with care and bursting with the kind of flavor that factory-farmed food just can’t replicate.

Right now, summer is putting on a show. Market tables are practically overflowing with peak-season squash, zucchini, sweet onions, tomatoes, corn, potatoes and vibrant heads of broccoli. Let’s not forget the incredible selection of sustainably-raised, local meats. On a trip earlier this summer, I came home with a haul of chicken, broccoli, zucchini, squash and onions to build a dish that lets that freshness shine. If broccoli is out of season by the time you’re reading this, you can easily substitute with more squash and/or zucchini.

The play here is simple but elevated: Crisp vegetables and tender chicken are quick-sautéed and tossed in a delicate, but rich miso-ginger sauce. The vibrant crunch of the mid-summer produce combined with the deep, savory umami of the miso turns a few simple market finds into an absolute knockout, no flavor enhancements needed.   OH

Miso Stir-Fry

Ingredients

Stir-Fry Ingredients

2 tablespoons olive oil

1 pound boneless skinless chicken thighs, cut into bite-sized pieces

1 cup broccoli, chopped into bite-sized pieces

1 zucchini, sliced ¼ inch thick

½ onion, sliced

2 pattypan squash, sliced ¼ inch thick

Miso Ginger Sauce

2 garlic cloves, grated

1 teaspoon fresh ginger, grated

1 tablespoon rice vinegar

1 tablespoon white miso

1 teaspoon sesame oil

1 tablespoon soy sauce

1 teaspoon chili garlic sauce (optional)

2–3 tablespoons brown sugar

2 tablespoons water

 

Directions

In a large skillet, heat olive oil over medium heat. Add chicken pieces  and cook for 5-6 minutes or until browned, stirring occasionally. It’s OK if they are not cooked all the way through.

While the chicken is cooking, stir together the ingredients for the sauce and set aside.

Once the chicken is browned, remove from the skillet and add the broccoli. Sauté just until barely fork tender, stirring occasionally. Pour sauce into skillet, add chicken, zucchini, squash and onions and simmer until sauce thickens, approximately 6–7 minutes.

Remove from heat immediately, and serve over rice if desired.

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Sweet Spring Layers

A strawberry cheesecake parfait

Story and Photograph by Jasmine Comer

I’m currently in a full-blown parfait phase. While they’re traditionally served as a dessert using ice cream, health-conscious millennials now think of them as yogurt bowls, and they’ve become my breakfast staple. But really, they’re good any time of day. I usually start with a Greek yogurt base and layer in seasonal fruits — it was apples all winter — plus granola, nuts or a drizzle of nut butter. Once you add a sweetener of your choice, something like honey or natural maple syrup, you are all set. The real draw for me is the texture and flavor play: You get that perfect mix of creamy, crunchy, salty and sweet. But the best part? How little effort it actually takes. Of course, you can go full-on indulgence and make it a true, rich and decadent dessert. Though I’m not suggesting you eat that for breakfast.

This recipe is a love letter to effortless kitchen adventures. Even for those of us who find peace in cooking, there are days when standing by the stove feels like a chore — especially as the temperature rises and the last thing you want to be is tethered to a hot oven.

Enter the strawberry cheesecake parfait: Think of it as cheesecake’s laid-back, sophisticated cousin. It’s a deconstructed masterpiece that layers silky cheesecake mousse with the bright, macerated sweetness of seasonal strawberries and the salty-sweet crunch of buttery graham cracker crumbs. This may be your first foray into dessert parfaits, but given the high-reward, low-effort ratio, it certainly won’t be your last.

Strawberry Cheesecake Parfait

Ingredients

Cheesecake Filling

14-ounce can sweetened condensed milk not skim, please

Two 8-ounce blocks cream cheese, room temperature

1 teaspoon vanilla extract or paste

Graham Cracker “Crust”

1 1/2 cups graham cracker crumbs

1/4 cup melted butter

2 tablespoons sugar

Pinch of salt

Cinnamon to taste, optional

Strawberry Topping

1 pound strawberries, sliced

1/4 cup sugar

1 tablespoon lemon juice

Zest of half a lemon

Directions

For the cheesecake filling: In a large bowl, using a hand or stand mixer, blend ingredients until smooth and creamy. Refrigerate for at least 30 minutes, or overnight; the longer the better.

For the graham cracker layer: Right before you are ready to assemble your parfait, using a spoon, mix ingredients until combined in a medium bowl.

For the strawberry topping: Just as you are ready to assemble your parfait, mix the strawberries with the sugar, lemon juice and zest together until combined in a medium bowl. Let sit for 20 minutes so the strawberries can release their natural juices.

Using a glass of your choice, start with a layer of graham cracker crumbs, followed by a layer of the cream cheese mixture and then the strawberries, using approximately 3 tablespoons of for each layer.

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Look, Ma! No Buns!

In a pickle? This burger bowl is the answer

Story and Photograph by Jasmine Comer

About 16 years ago when I was 14, I had a memorable cooking mishap involving an excessive amount of salt. My mom was making her famous burgers and fries one Friday when a too-close encounter with with the mandolin sent her to the emergency room. Left in charge of cooking supper while my dad took Mom to the hospital, I was determined to finish the burgers that she’d started. Having only prepared very basic meals before — think eggs and bacon — I unknowingly created the world’s saltiest burgers. That evening, my teenage enthusiasm embraced the motto on the Morton salt box: “When it rains, it pours.”

That night was a pivotal moment where I learned a hard truth: Over-salting food is almost always an irreversible error. And it’s so easy to do it. Just as quickly as a pinch can enhance a dish, too much can ruin it entirely. This experience is why many of my recipes suggest seasoning with salt and pepper to taste, acknowledging individual preferences and needs. There’s a lesson in biochemistry here, but I’ll leave that to Alton Brown.

As for these burger bowls, rest assured . . . they are not overly seasoned. This is one of those meals that you can easily customize with protein and veggies of your choice. The magic is in the sauce. As a sauce enthusiast, I’ve always leaned toward homemade — dressings, too. They can completely transform a meal. This burger sauce is sweet and tangy, and it perfectly complements the heartiness of the beef and the crunchiness of the fresh vegetables. Do me a favor and learn from my mistakes — go easy on the salt?

Burger Bowls

Makes 4 servings

Ingredients

For the beef

1 pound ground beef

1/2 small yellow onion, diced

1/2 teaspoon garlic powder

2 teaspoons Worcestershire sauce

Salt and pepper to taste

Burger sauce

1/2 cup mayo

1/2 tablespoon yellow mustard

2 tablespoons ketchup

2 tablespoons sweet or dill relish

1 teaspoon white vinegar

1/2 teaspoon sugar

For the salad

1 large head romaine, chopped

1 cup cherry tomatoes, halved

1/2 red onion, diced

1 cup cheddar cheese, shredded

½ cup pickle slices, chopped

1. Heat a large skillet over medium heat. Add the ground beef, onions, garlic powder, Worcestershire, salt and pepper. Cook for 6–8 minutes or until beef is no longer pink, stirring occasionally.

2. While the beef is cooking, prepare the sauce: Whisk all the ingredients together. Place in the fridge until it is time to serve the salad.

3. Assemble the salad starting with the romaine, followed by the other toppings and the ground beef. Drizzle with burger sauce.  OH

Jasmine Comer is the creator of Lively Meals, a food blog where she shares delicious, everyday recipes. You can find her on Instagram @livelymeals.

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What's for Dinner?

This zesty one-pan chicken-and-orzo dish, that’s what

Story and Photograph by Jasmine Comer

We’ve all faced the dreaded dinner dilemma: You know the one, where no one can agree on what to eat. Before I could even reach the counter, lured by the wafting smells tickling my nose and colorful palate of veggies, I was curious about what my mom was cooking in the kitchen — and always had a strong opinion on whether it would be one of my favorite dishes. When I was in middle school, Mom would always have a warm, home-cooked meal waiting for me after school or basketball practice. Back in my early 20s when I was living with my parents, I graduated to becoming the designated decision-maker when we were faced with the dinner dilemma. That’s because I had gained my family’s respect from my love for cooking. But I was just following in my mom’s footsteps, and she never prepared a bad meal.

During the week, I crave simplicity in the kitchen. No one wants to clean up a mountain of dishes and pots after a long day of work. A one-pan meal is a perfect solution for the dinner dilemma, allowing you to maximize flavor while minimizing time at the kitchen sink and dishpan hands.

Lemon garlic parmesan chicken and orzo to the rescue. The first layer of flavor starts with a buttery base of aromatic shallots and garlic. White wine and lemon juice then harmonize with the richness of the butter, creating perfect balance. It all comes together with tender chicken and flavorful broth, with a perfect touch of saltiness from parmesan cheese. Lastly, fresh parsley brightens up the dish, making it a sensory smash. With so much flavor, no one will even guess you only spent 30 minutes in the kitchen. Dinner dilemma solved — easy peezy, lemon squeezy.

Lemon Garlic Parmesan Chicken and Orzo

Ingredients

1/2 teaspoon kosher salt 

1 teaspoon oregano

1 teaspoon garlic powder

1/4 teaspoon ground black pepper

1 pound boneless, skinless chicken thighs

2 tablespoons olive oil

4 tablespoons butter

1/2 small shallot, diced

2 garlic cloves, minced 1/4 cup white wine

1/4 cup freshly squeezed lemon juice

2 1/4 cups chicken broth

1 1/4 cups orzo

1/4 cup grated parmesan

Chopped parsley for garnishing 

Directions   

1. Preheat oven to 350F. In a small bowl, mix together salt, oregano, garlic powder and pepper. Season both sides of the chicken.

2. Heat the olive oil in a large, oven-safe skillet over medium heat. Sear the chicken on both sides until brown, about 3–4 minutes per side. Once the chicken is browned, remove it from the skillet.

3. Reduce the heat to low and add the butter, shallots and garlic cloves. Sauté for 1–2 minutes. 

4. Deglaze the skillet with the white wine, making sure to scrape the brown bits from the bottom. Simmer for 5 minutes or until the wine is reduced by half. 

5. Add the lemon juice, chicken broth and orzo to the skillet. Stir to combine. Then stir in the grated parmesan.

6. Add the chicken thighs back into the skillet. Cover and bake for 30 minutes or until the orzo has absorbed most of the broth. Uncover during the last 10 minutes of baking.

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Meltdown Turned Masterpiece

A brown-butter sugar cookie and raspberry ice cream sammie

Story and photography by Jasmine Comer

My sister’s devotion to ice cream is legendary. Once, years ago at a family gathering when she was 5, she dropped her ice cream cone on the ground and immediately had a, whoops, meltdown. You would’ve thought her cone had been the very last frozen treat in the world. Even today, her passion for ice cream still goes unrivaled in our family. She’s the inspiration behind this recipe.

There’s truly something about homemade ice cream. Unlike store-bought varieties, it is made with love — often with someone special in mind. You get to customize everything from flavors and textures to mix-ins. Watching the churner work its magic, transforming ingredients into a cool, creamy confection is pure summertime satisfaction. And that first bite of ice cream you made with your own hands? Sweetness that goes beyond flavor.

Go ahead and pull out all the stops by sandwiching raspberry ice cream between brown-butter sugar cookies. The crisp, buttery cookies cradle the velvety, tart-and-sweet raspberry ice cream for a symphony of balanced flavors and textures. To achieve a perfectly creamy texture, I use equal parts milk and cream in the ice cream base. The beauty of this recipe lies in its endless possibilities. You can replace the raspberries with any soft seasonal fruit. Just make sure to puree before stirring it into the base. And there’s nothing wrong with vanilla or chocolate ice cream. This recipe might be a labor of love, but it’s totally worth it. I can’t promise you won’t have a meltdown after the last of your ice cream sandwiches are gone, though.

Raspberry Ice Cream

(Recipe adapted from Buttermilk By Sam)

Ingredients

4 large egg yolks
1/2 cup granulated sugar
1 cup whole milk
1 cup heavy cream
12 ounces fresh raspberries
Pinch of salt
1/2 teaspoon vanilla extract

Directions

  1. In a pot over medium-low heat, add and mix the egg yolks, sugar, whole milk and heavy cream. Simmer until the mixture thickens and reaches a temperature of 165 degrees Fahrenheit.
  2. Transfer the mixture to a bowl.
  3. Meanwhile, puree the raspberries in a food processor.
  4. Stir the raspberries into the cream mixture. Place the mixture in the fridge overnight.
  5. Follow the instructions on your ice cream machine. Then transfer to a freezer safe container. 

Brown-Butter Sugar Cookies

Ingredients

1/2 cup butter, cubed
1/2 cup brown sugar
1/3 cup cane sugar
1 egg
1 teaspoon vanilla extract
1 cup flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cornstarch
Pinch of salt

Directions

  1. Place the butter in small pot over medium heat. Stir continuously. The butter will start to crackle and then it will stop. It will then become foamy. Keep stirring until you see brown bits in the bottom of the pot. Pour the butter into a glass bowl to cool.
  2. Once the butter is cooled, add it to a large bowl with the sugars. Whisk until combined. Then whisk in the egg and vanilla extract.
  3. Fold in the flour, baking soda, baking powder and cornstarch. Divide into eight balls.
  4. Refrigerate for at least 30 minutes, preferably overnight.
  5. Preheat the oven to 350 degrees Fahrenheit and place the chilled dough balls on a baking sheet lined with parchment paper.
  6. Bake for 8–10 minutes or until the edges are golden brown and the tops of the cookies are slightly puffy.
  7. Cool on the baking sheet for 5–7 minutes. Then transfer to a rack until completely cooled.
  8. Before assembling the ice cream sandwiches, it may be necessary to let the ice cream soften a bit. Let it sit out at room temperature until it is soft enough to scoop. Place a generous scoop of ice cream on one cookie. Then place another cookie on top and smash the ice cream until it spreads to the edges of the cookie sandwich.
  9. Enjoy!  OH

Jasmine Comer is the creator of Lively Meals, a food blog where she shares delicious, everyday recipes. You can find her on Instagram
@livelymeals.

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When Winter Gives You Lemons . . .

Make savory salmon with tangy citrus butter

Story and Photograph by Jasmine Comer

Years ago, I had a culinary revelation — citrus fruits reign supreme in the depths of winter or when it simply won’t go away in March. How could a season so dark and chilly yield fruits so bright and tangy? How could such vivid sweetness thrive in a season painted in shades of gray? I had always associated lemons with summer and my seasonal childhood fav — ice-filled fresh lemonade. Nature never ceases to amaze me and, while I can’t explain why things are the way they are, I do know that every savory dish needs a dash of acidity. When I was preparing this recipe, I was reminded of a book by Samin Nosrat called Salt Fat Acid Heat. Nosrat believes that if you can master those four elements, you can master the kitchen. The trick? Balance — that delicate dance of flavors and textures. When done right, balance creates unforgettable meals, the kind your senses recall at their very mention. This recipe reminds me of that profound truth.

Salmon, rich in omega-3 fats, salted and seared, then basted in citrus butter, creates a melody of acidity and fat — and, of course, salt and heat —  that will delight your tastebuds. Even though this recipe is specifically for salmon, the citrus butter would also add a rich, zesty flavor to any type of vegetable, or even your favorite poultry or fish. Imagine roasted broccoli bathed in melted citrus butter or succulent roasted chicken with a tangy twist. I’m drooling already! Don’t be afraid to add fresh herbs such as earthy rosemary, which would also play nicely with the acidity of the citrus. Experiment — Meyer lemons would add a sweeter flavor, while grapefruits pair perfectly with rosemary, which happens to be readily available throughout the Southern winter. Rosemary salmon with grapefruit butter? Yes, please. This recipe is an invitation to let your creativity sizzle. You can’t go wrong, no matter how ya slice it.

Salmon with Citrus Butter

Ingredients

1/2 tablespoon olive oil

1 pound salmon with skin attached, cut into 4-ounce filets

Salt and pepper to taste

Fresh herbs for serving

Citrus Butter

1 stick salted butter, softened

1 teaspoon lemon zest

1 teaspoon lime zest

1 teaspoon orange zest

2 teaspoons fresh lemon juice

2 teaspoons fresh orange juice

Pinch of cayenne pepper, optional

Directions

Heat the olive oil in a large skillet over medium heat. Season the salmon lightly with salt and pepper.

Place the salmon skin side up in the skillet and cook for 3-4 minutes. Then flip and cook for 2-4 more minutes depending on the thickness of the salmon.

Meanwhile, place all the ingredients for the butter in a small bowl and mix until thoroughly combined.

Once the salmon is almost done cooking, reduce the heat to low and add a couple tablespoons of the citrus butter to the skillet, basting the salmon with the butter as it finishes cooking for about 2 more minutes.

Top with fresh herbs of your choice (I used cilantro). Serve immediately.  OH

Jasmine Comer is the creator of Lively Meals, a food blog where she shares delicious, everyday recipes. You can find her on Instagram @livelymeals.

 

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A Bowlful of Comfort

Chilly weather calls for chili cooking!

Story and Photograph by Jasmine Comer

There’s more than one way to skin a potato, even a sweet potato — and there are just as many different ways to make chili. No matter the region, I think we can all agree that it’s the perfect cozy meal for those chilly wintry months. Some insist that chili requires specific ingredients like beans, or ground beef, or chicken, but I beg to differ. For me, the only requirement is the right combination of warm spices to exhilarate your palate — and a recipe tested by time (and your family). 

My sweet potato chili has some of your typical seasonings such as chili powder and cumin. But the addition of the fiery cayenne pepper and savory cinnamon along with silky sweet potatoes will make your tastebuds dance the salsa . . . and maybe even sing along. For me a pot of sweet-potato chili on the stove brings me right back to my childhood seat at the family table. I can see my mother stirring the pot at the stove while the rest of us sit around the table listening to my granddad’s jokes followed by his contagious laughter. On these cold evenings, the house is filled with the fragrant scent of exotic spices and boisterous laughter, though I wasn’t always sure of just what was so funny. But it doesn’t even matter. I just enjoyed seeing everyone having a good time while anticipating a sweet-and-sour-and-spicy bowl of momma’s chili, which I have only slightly modified. 

And the best news about this recipe? You probably have most of the spices in your pantry already. Have a little fun with it — doctor the flavors to your liking or try different combinations. I, for instance, add tamari or soy sauce to my chili instead of salt. It adds depth of flavor and umami to the dish. Not a fan of red meat? Use ground turkey instead of beef. Or omit the meat altogether and add your favorite beans or some Impossible Burger. Go ahead and play with your food. Whatever you do, just don’t forget to cook with love. That’s exactly what my family does and, inevitably, it means no leftovers. A sign of a delicious meal? When everyone wants a bowl to go.

 

Sweet Potato Chili

Ingredients

1 pound ground beef

1 yellow onion, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

4 garlic cloves, minced

1/2 teaspoon each: smoked paprika, black pepper, oregano

1/4 teaspoon cinnamon

1 teaspoon cumin

1 teaspoon salt

2 tablespoons chili powder

Pinch of cayenne pepper

2 tablespoons tomato paste

2 cups sweet potatoes, peeled and cubed

15-ounce can fire-roasted tomatoes

15-ounce can corn, drained

1 1/2 cups beef broth

Directions

  1. In a Dutch oven or heavy-bottomed pot, brown the ground beef over medium heat, using a wooden spoon to break into crumbles. Once the ground beef is browned, remove it from the skillet and set it aside. If using a fatty meat, drain all but 1 tablespoon of oil from the pot.
  2. Add the onion and peppers. Cook until softened, stirring frequently. Add the chopped garlic and cook until fragrant, about 1 minute or so.
  3. Add the remaining spices and stir to combine. Cook for two more minutes, reducing a the heat a little so the spices don’t burn.
  4. Stir in the tomato paste and cook for 2–3 more minutes, or until slightly caramelized. 
  5. Stir in the sweet potatoes, fire-roasted tomatoes, corn, beef broth and the cooked ground beef. 
  6. Bring the mixture to a boil, then reduce the heat to low and simmer for 25–30 minutes or until the potatoes are tender.

Suggested toppings: sour cream, lime juice, corn chips and cilantro OH

Jasmine Comer is the creator of Lively Meals, a food blog where she shares delicious, everyday recipes. You can find her on Instagram @livelymeals.

 

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A Slice of Summertime

A savory “fruit” tart

Story and Photograph by Jasmine Comer

I used to think that all produce was the same. But when it’s grown on local farms or even in your own backyard with a lot of love and care, you definitely can taste the difference.

When I was growing up, I didn’t particularly care for tomatoes. My mom would make BLTs and she had to watch me peeling them off the sandwich. They say your taste buds change every seven years. I’m not sure how true that is, but as I get older, I’m learning to love what my mother knew was one of nature’s sweetest, yet savory fruits. Sure, eat them raw, but roasting them, as in a tomato tart with Gruyère cheese, brings out their sweet, robust flavor. Either way, you can’t lose.

When it comes to summer meals, I want something light and refreshing. This crispy tart checks those boxes, with basil adding a sweet, peppery note. And the addition of three kinds of cheese — buttery Gruyère, cream and Swiss — helps balance the sweet and sour of the tomatoes. I’m all about having the perfect combinations of textures and flavors when it’s time to eat. After all, a winning recipe is all about balance. And, please, adapt it to your own taste with your choice of cheese and herbs. Trust your intuition and go with what the heart wants when you’re in the kitchen.

There’s no right or wrong way to do anything when it comes to cooking. My only rules? Don’t overthink and have fun. I hope this recipe will be something you can enjoy creating — and eating! — in your kitchen this summer.

Roasted Tomato Tart with Gruyere

Ingredients

1 puff pastry sheet

1 egg, beaten

3 ounces cream cheese, brick style, softened

1/3 cup shredded Gruyère cheese

1/3 cup shredded Swiss cheese

3/4 teaspoon dried basil or 1 tablespoon chopped fresh basil

2-3 medium tomatoes, sliced

Grated parmesan and basil for serving

2 tablespoons fresh basil for serving

2 tablespoons grated parmesan for serving

Salt and pepper to taste

Directions

Preheat oven to 400°F. Place the puff pastry on a baking sheet lined with parchment paper. Cut into six pieces. Use a sharp knife to score the edges of each piece of the puff pastry leaving about an inch all the way around.

Brush the border of each piece of puff pastry with the egg wash.

In a small bowl, combine the cream cheese, gruyère cheese, Swiss cheese and dried basil. Add salt to taste.

Spread the cream cheese mixture onto each piece of puff pastry, using about a tablespoon per piece.

Slice the tomatoes about a quarter of an inch thick. Place them on a plate or surface of your choice lined with paper towels. Salt the tomatoes. This will draw the moisture out of them and intensify the flavor. Let them sit for six to seven minutes.

Layer the tomatoes onto each piece of puff pastry. Season with pepper. Bake for 20–25 minutes or until the edges of the puff pastry are golden brown.

Top with fresh basil and parmesan if desired.  OH

Jasmine Comer is the creator of Lively Meals, a food blog where she shares delicious, everyday recipes. You can find her on Instagram @livelymeals.