Farmers Market Oat Groats with Basil + Feta

Farmers markets. My favorite part of summer. The whole "market" system makes shopping so enjoyable. I wish we had more markets in the United States. Maybe it's just that I live in New England, and besides the four warm months of summer, and what seems like two weeks of blissful fall, it's mainly cold and wet. I traveled to Italy last October, and fell in love with their open market lifestyle. There are no trips to the nearest big box store or supermarket (from what I saw), but a quick walk to whichever vendor is supplying your need for the day. It's a slower way of life, and one that I could really get used to. I suppose Massachusetts is too high-strung for a change like that. 

I love finding a quick and flavorful combination of my favorite vegetables, and then changing up a few ingredients to make completely different meals. I think I've been sautéing zucchini, summer squash, eggplant, and string beans with some garlic and onion for the past two months. They're the veggies that can always be found at my local farmers markets, and I happen to love all of them. And as you might already know, when I find something that works, I tend to eat it. A lot. I've made Asian, Indian, and Mexican meals out of basically the same ingredients. Vary the herbs and spices, alternate between cheese and nuts, and it's quite simple to give your taste buds a change of scenery.  

Here's my Italian inspired version on a farmers market stir-fry. I swapped the mozzarella in your typical caprese dish for some local feta, mostly because I like the sharp bite of the feta, and find I can use a lot less than I would mozzarella for the same satisfaction. Don't get me wrong, a classic caprese salad is one of my favorite combinations. I use the tomato, basil, mozzarella trio to inspire a lot of meals. This soup I found on Pinterest is on my must-make list. I'm also always trying out different grains, and steel-cut oat groats are my new thing. They bulk up quite a bit in water, and more is always better when it comes to eating. They have a high protein and fiber content, and are done cooking in about 30 minutes. I've used them in both sweet and savory dishes (they make a great substitute for oatmeal), and have even soaked them overnight to blend into a raw morning smoothie bowl.  

I like a lot of basil and garlic in this dish, but a little feta goes a long way to give you that creamy satisfaction. And if dairy isn't your thing, I've also made this with half an avocado mashed up with some lemon or lime and lots of sea salt. Use whatever you have on hand for vegetables, these are just delicious suggestions. Make it your own. It's hard to go wrong when you start with great ingredients. 

Farmers Market Oat Groats with Basil + Feta

Makes 1 generous bowl or 2 sides

steel-cut oat groats, or grain of choice

handful of string beans, trimmed

half of a small zucchini, sliced

half of a small summer squash, sliced

half of a small eggplant, sliced

1 carrot, cut into matchsticks

half a small onion, sliced

handful of cherry tomatoes, quartered

2-3 cloves garlic, minced

1/2 tablespoon olive oil

sea salt and pepper

1/4-1/2 cup chopped basil

a couple handfuls of spinach, chopped

2 tablespoons feta

juice of half a lemon

Cook your oat groats. I make a larger amount, and keep them in the fridge for the week. There's varying cooking methods around the web, but here's what I do... Boil 2 1/2 cups water, then add in your cup of oat groats. Add salt and let simmer on low for about 30 minutes. When the water is almost gone, shut off the heat and let sit for 5-10 minutes. 

While your oat groats cook, heat the olive oil in a frying pan over medium heat. Add in all of the vegetables except for the tomatoes, and season with salt and pepper. Saute for about 10 minutes, turn the heat to low and add in the tomatoes and garlic. Cook for a few more minutes, then shut the heat off. 

When the oat groats are ready, scoop your desired amount into a bowl, add in your vegetable stir-fry, basil, chopped spinach, feta, and lemon juice. Taste for seasoning, and enjoy! 

Guacamole

Guacamole could be my most requested dish. Whether I'm going to a cookout, a hangout, flopping with some friends, or throwing a party, I'm usually asked to make guacamole. And not to toot my horn or anything, but (toot toot) it's good. I'm actually not sure why I can't find great guacamole anywhere except my own kitchen, and I'm sure everyone else here on the east coast has had similar experiences. I'm always so jealous of the Mexican food that must be served closer to the border (and in the country itself) . The one and only time I visited California, I couldn't get enough of San Francisco's Chinatown, and basically survived on sushi. I need to go back to the west coast dreamland to give my food consumption another shot. I seriously have had maybe one successful experience with ordering this creamy dip at a restaurant. It's always the same...avocados, onion, and the tiniest amounts of lime and garlic, if any. My favorite part, tons of cilantro, is usually left out. For some reason, restaurants aren't into adding fresh herbs and spices. It's always so bland, and usually more like an avocado hummus, than a chunky guacamole. 

How good are avocados, by the way? I mean basically a butter substitute, right? Pretty much any dish can be escalated with the addition of some sliced avocado - stir-fry, curry, eggs, toast, chili, soups in general, salad, smoothies, pasta, and my most recent experience, chocolate mousse. A good rule to follow in the kitchen might be this: always add avocado. I'm trying to think of something that would be totally gross with avocado added to it. I was going to say maybe oatmeal, but scratch that. I used to eat my oatmeal (and yogurt) every morning with some mashed up banana, avocado, and cinnamon mixed in. I think I might get back into that like right now. Or maybe I'll make some avocado banana bread. That sounds incredible. Add chocolate? I mean I guess. And while you're dreaming up all the different things you can add this creamy, green superfood to, make some guacamole to feed your brain...

Guacamole

4 ripe and ready avocados, pits removed

1/4-1/2 small onion, diced

1/2 cup grape tomatoes, diced

2 cloves garlic, minced

1/2 cup (or more) chopped cilantro

2 limes, juiced

1/2 teaspoon cayenne pepper

1/2 tablespoon cumin

sea salt, to taste

Mix and mash everything in a medium size bowl. Taste for seasoning (my favorite part). It's better when the flavors have a chance to meld, so I'd recommend letting it sit in the fridge for an hour or so - room temp is fine too. I add a good amount of lime juice, so if I put some plastic wrap directly onto the guacamole before sticking it in the fridge, it usually lasts me a couple days. Just give it a good mix, and any brown spots should go away. 

We ♥ Guacamole!

White Bean Dip with Pita Chips

Did You Know? The "pocket" in pita bread is made by steam. The steam puffs up the dough and, as the bread cools and flattens, a pocket is left in the middle.

This dip has become my signature recipe at neighborhood get-togethers. It's always expected to be put out before our main course with some homemade pita chips, and the leftovers (which I usually have to set aside) are always requested by my friend Ali. It's smooth and creamy, fruity from the olive oil, and really filling. The cannellini beans are rich in protein and fiber, and the oil provides a good dose of heart-healthy fats. The fresh parsley provides a nice pop of green, and the garlic gives it a nice bite along with a good amount of disease-fighting compounds and manganese.

This dip is excellent as is, but it also lends itself to a handful of variations. I love it with plump sun-dried tomatoes and basil, with roasted red and jalapeno peppers, with caramelized onions, the list goes on. I'd love to hear some other suggestions you may have, or maybe a favorite dip that you serve. I'm always looking for new recipes to break out at parties. Until then, here's the original...

White Bean Dip
1 (15-oz) can Cannellini beans, drained and rinsed
2 cloves garlic
Juice of 1 lemon
1/4 cup fresh parsley
1/4 cup Olive Oil
Salt and Pepper

Puree all ingredients in a food processor. Season with salt and pepper to taste. Enjoy with homemade pita chips, as a sandwich spread, or with raw veggies.

Pita Chips
6 Whole wheat pitas
Olive oil cooking spray
Herbes de Provence
Salt and Pepper

Preheat oven to 400.

Split the pita rounds all the way along the outer seam, so that you have a total of 12 circles. Cut each round into 8 wedges, like you would a pizza.

Lightly spray a few baking sheets with cooking spray, and arrange pita wedges on the trays (do not overlap). Spray the wedges, and sprinkle with herbs, salt, and pepper.

Bake in the preheated oven for about 10-15 minutes, flipping halfway through, until golden and crunchy. Enjoy warm or cooled with the white bean dip.