Saffron Risotto with Bay Scallops

This recipe is a fun little twist on risotto, a dish I'll never tire of, but let's face it- plain old risotto can be a bit blah, so why not get creative with it? The addition of saffron gives it a lovely flavor boost and reminds me of a richer, creamier version of paella. In addition to the bay scallops, I also added diced tomatoes and artichokes, two of my very favorite ingredients, to round out the meal. This one dish wonder is sure to be a hit at the dinner table!

Ingredients
1 cup arborio rice
1/2 an onion, diced
1 pinch saffron
1 tbsp butter
1/2 cup white wine
4 cups chicken stock
1/2 cup tomato sauce
1 cup tomatoes, diced
1 14 oz. can artichoke hearts, drained
1 lb. bay scallops, rinsed and patted dry
2 tbsp. flat parsley, chopped
salt and pepper, to taste
shaved parmesan cheese, for serving

Instructions
1. Heat butter over medium heat in a stockpot. Meanwhile simmer chicken stock over low heat in a separate saucepan. Add tomato sauce to stock and stir to combine.
2. Add onion to stockpot and cook until translucent, about 3 minutes. Add rice and sauté until translucent, 1 to 2 minutes.
3. Add saffron and wine, and simmer until rice has absorbed most of wine, stirring occasionally.
4. Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful.
5. Add scallops, diced tomatoes and artichokes and cook until scallops are opaque and rice is al dente, about 2 minutes. Turn off heat and stir in parsley. Season with salt and pepper.
6. Serve and garnish with cheese shavings, if desired.

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Roasted Vegetable Torte

When I worked in the wine industry in Santa Ynez Valley, natural foods store New Frontiers in Solvang was my go-to place when I wanted to eat out for lunch. Once I discovered it I was hooked- their deli case is absolutely incredible, with a variety of imaginative dishes chock full of super foods and plenty of gluten free and vegan options. And don't even get me started on the bakery!

One of my favorite things that they serve is a colorful multi-layered roasted vegetable torte that I immediately knew I would appropriate. I usually turn to it when I have leftover vegetables to use up, as I did here, but that will result in a smaller, thinner torte. For a taller (and most impressive) version, pile the layers up to the very top of your springform pan. And don't limit yourself to the vegetables I have mentioned here, feel free to use whatever is taking up space in your fridge!

Ingredients
2 zucchini, cut into 1/2 in slices
1 eggplant, cut into 1/2 in slices
2 sweet potatoes or yams, cut into 1/2 in slices
1 red onion, cut into 1/4 in slices
2 tomatoes, cut into 1/2 in slices
3 assorted bell peppers
2 golden beets, cut into 1/2 in slices (mine were leftover/pre-roasted- I also recommend the pre-roasted red beets from TJ's as a great time-saver)
3 cloves garlic, sliced thinly
1/3 cup olive oil
1/4 cup grated parmesan
3 tbsp breadcrumbs
basil leaves, for garnish
salt and freshly ground pepper

Instructions
1. Preheat oven to 400 degrees. Spread zucchini, eggplant, sweet potatoes and onion on a two foil-lined baking sheets and roast for about 20 minutes, turning once.
2. Meanwhile, roast the peppers over a gas stove for about 5 minutes (or in a 400 degree oven for about 40 minutes), turning occasionally with tongs, until skins are black and blistered. Transfer to a plastic ziplock bag to steam for about 10 minutes, then remove skin and seeds and slice into quarters.
3. Coat bottom and sides of 8-inch springform pan with oil. Spread the eggplant into bottom of the pan, then spread the zucchini,sweet potatoes, red onion, tomatoes and golden beets in alternating layers, sprinkling each layer with salt and pepper. Press the garlic slivers intermittently throughout the torte. Sprinkle the top of torte with breadcrumbs and parmesan, and drizzle with a bit of olive oil.
4. Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes and garnish with fresh basil leaves. Cut into wedges and serve.

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Yellow Curry with Butternut Squash and Chickpeas

Curry is one of my favorite things to make when I am craving something warm and comforting. The rich spices mingling with the sweetness of the coconut milk is just as cozy to me as a warm fuzzy blanket. This is also a great meal to make when you are looking to use up all of your leftover veggies! Here I used potatoes, butternut squash and chickpeas, but the last batch of curry I made contained pumpkin, cauliflower and eggplant. Yum! I highly suggest making your curry paste from scratch over using a jarred version, I have tried both and let me tell you, it is worth every bit of extra time spent to make it fresh. Plus you can make a large batch to keep handy for whenever the curry craving strikes!

Ingredients
For the curry paste:
1 stalk lemongrass, minced
1-2 red chilies, sliced
2 shallots, sliced
1 thumb-size piece of ginger, peeled and sliced
4 cloves garlic
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp cumin seeds
1/4 tsp cinnamon
3 tbsp fish sauce
3/4 tsp turmeric
1/3 tsp white pepper
2 tbsp brown sugar
1 tbsp lime juice
1 tbsp tomato paste
1/3 can coconut milk

For the curry:
2 tbsp yellow curry paste
1 tbsp vegetable oil
1 cup chicken or vegetable stock
3/4 cup gold potatoes, peeled and cubed
3/4 cup butternut squash, peeled and cubed
1 14 oz. can chickpeas, drained and rinsed
1 14 oz. can coconut milk
brown sugar and fish sauce, to taste
juice of 1 lime
cilantro, for garnish

Instructions
For the curry paste:
1. Place all ingredients in your food processor or blender. Add more coconut milk as needed to blend ingredients to a smooth paste. Store in an airtight container in the refrigerator for up to 2 weeks.

For the curry:
1. Heat a skillet over medium high heat and add curry paste and vegetable oil. Stir fry until fragrant, about 1 minute, then add 1 cup chicken or vegetable stock.
2. Add potatoes, squash, chickpeas and coconut milk and bring to a boil, then lower heat and simmer until vegetables are cooked through, about 10-15 minutes.
3. Adjust curry for sweetness or saltiness by adding brown sugar and/or fish sauce accordingly. Before serving, add lime juice, stirring to combine, and garnish with fresh cilantro.

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Pumpkin Whoopie Pies with Maple Whiskey Buttercream

These whoopie pies are the perfect sweet treats- full of Fall flavors. I dropped them off at my boyfriend's office and they were literally gone within seconds! The cookies have a wonderfully moist, cake-like consistency and the maple whiskey frosting is so elegant and impresive. Best of all, they are incredibly easy to make! Make the cookie batter first, and while they are baking you can quickly whip up the filling. I opted to sprinkle some crushed candied pecans on top for that extra special touch, but leaving them plain would be just as delicious!

Ingredients
For cookie-cakes:
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tspground cinnamon
1/2 tsp ground ginger 1/4 tsp freshly grated nutmeg
1 cup light brown sugar
1/2 cup vegetable oil
1 15 oz. can pumpkin
1 egg
1 tsp vanilla extract

For filling:
6 oz. cream cheese, softened
6 tbsp unsalted butter, softened
Pinch of salt
1 1/2 cups confectioners' sugar
1 tbsp whiskey
1 tbsp maple syrup

Instructions
For cookie-cakes:
1. Preheat oven to 350°F. Whisk together flour, baking powder, soda, salt, and spices in a bowl.
2. Whisk together sugar, oil, pumpkin, egg, and vanilla in a separate large bowl until well combined, then stir in flour mixture. Using a 1-ounce ice cream scoop or tablespoon measure, drop a scant scoop's worth of batter onto a baking sheet lined with parchment paper.
3. Bake until springy to the touch, 12 to 18 minutes and transfer to a cooling rack.

For filling:
1. While cookie-cakes are baking, beat cream cheese, butter, and salt in a bowl with an electric mixer until smooth. Add confectioners' sugar, whiskey and maple syrup and mix on low speed until smooth.
2. Chill filling until firm enough to hold its shape when spread, 30 minutes to 1 hour.

Assemble whoopie pies:
1. Spread 1 heaping tablespoon of filling each on flat side of half the cooled cookie-cakes, then top with other half of cookie-cakes.
2. If necessary, chill whoopie pies just long enough to firm up filling again, about 30 minutes.

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