Arugula & Roasted Baby Beet Salad with Walnuts & Fried Sage

One of my favorite salads can be made all year around,  but it's particularly suited to fall and winter ~ I love the colors and deep flavors of this one. And if you've been following along with my blog for any length of time you know I love simple, delicious food preps which I can keep in my head (no actual "recipe" required!)
This is one of those:
Oven roasted (or steamed) beets ~ regular size beets (peeled and sliced after cooking) will do,  but this time I used baby beets.
Washed and drained arugula (you can use baby spinach, or romaine, butter lettuce, etc. if you like)
Crumbled Blue cheese, (can substitute your favorite cheese, or omit entirely)
Toasted nuts of your choice.  I used walnuts this time, but I've made it with hazelnuts,  or pecans before. Use the nuts you like, but do toast them lightly on a shallow rimmed sheet pan in the oven for a couple of minutes, then cool. Toasting really brings out the flavor.
Optional: shallow fry a few fresh sage leaves for a minute or two until crispy, set on paper towel to cool. Crumbled, crisp bacon works well with this one too.



Drizzle with your favorite vinaigrette ~ I particularly like this White Balsamic Vinaigrette . The dressing has just a touch of sweetness which pairs  very well with the components of this salad.
I alway finish the salads with a quick shower of  freshly ground black pepper.
If you give this one a try, I hope you like it as well as I do.
Have a wonderful week everyone!
Be blessed. ~m. xo

Happy Thanksgiving !

(Deer in the driveway ~ it's definitely Fall here in Oregon)
Happy Thanksgiving!
I'm wishing everyone a peaceful and relaxed day, whether you celebrate the US holiday or not.

Blessings and be well ! xo ~mari

Roasted Delicata Squash with Pancetta and Sage

Are you familiar with Delicata Squash?

Stock Photo

I love them because of their mild, slightly nutty flavor,  and you don't have to bother peeling them  ~ the skin is tender when cooked. And their shape is so fanciful when sliced.  (The ones I am able to find around here are the perfect size for two meals, a little bigger  than a russet potato.) There are many ways of preparing Delicata ~  steamed, sauteed, baked, in soups, etc.



This recipe is one of my favorite ways of preparing this  delectable squash and it could hardly be more simple. Just cut the squash in half from stem to blossom end, clean out the seeds* , then slice each half into 1/2-inch slices (making little half-moons.) Put the slices on a shallow-rimmed baking pan, along with a couple of peeled, smashed garlic cloves, toss with a little olive oil, sprinkle with salt and pepper and roast in a hot oven for about 6 minutes.
* You can roast the seeds, they make a tasty snack!




  Flip the slices once, bake for another 6 minutes. Then scatter some very thinly sliced pancetta over the squash along with a few fresh sage leaves and roast for an additional 5 to 6 minutes until the pancetta is slightly crisp.

Optional drizzle (see below):

  Although I could eat this roasted squash as my main course, this time I served it with glazed salmon~ (it got too dark for good pictures, but I can share the method with you.)


Whisk together 2 tablespoons whole-grain mustard 2 tablespoons real maple syrup, grade B My favorite is  Coombs Family Farms 100% Pure Organic Maple Syrup (voted #1 by 'Gourmet' magazine)
This makes enough for 2 to 4 salmon filets,  and is easily increased if you are serving more,  (as you can see, it's just equal parts syrup and mustard.)  It is soo good, I could eat it by the spoonful! And if you like your glaze spicy add a pinch for cayenne pepper, or some Sriracha Hot Chili Sauce to taste. And another optional use for it if I'm not making the glazed salmon to serve with the squash: During the last minute or two of baking you can sparingly drizzle with this sauce over the squash.
(I must say the roasted squash is perfectly delicious  without the sauce but when I'm not serving the glazed salmon, it adds a nice additional flavor dimension to the roasted squash as brings that that  great play of sweet and salty between the sauce and the pancetta to the dish.)

You can get the printable recipes for  the squash here.


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If you follow my blog you probably know how fond I am of plain white dishes and serving pieces, and this is one of my favorites because it is so versatile. I love that ~ kitchen items that can multi-task. Of course I use this one for its' intended purpose as a tart/quiche pan ~ but I use it as a serving platter/tray~ for sandwiches, appetizers, fried or carved chicken, as a shallow casserole dish, for sliced fruit, arranged salads, etc.

If you're interested, you can get more information below:
  BIA Cordon Bleu (Great price!):

Pillivuyt from France:

Thanks for stopping by today, I'd love if you would leave me a comment. And please feel free to describe your favorite way(s) of preparing winter squash.  I'm always on the lookout for new recipes to try!

Blessings ~ Mari xo

Tomato-Zucchini Soup 2 ways, with Cheese Toasts

~Tomato Zucchini Bisque with Cheese Toasts~

Recently I've been sampling recipes from the  Clinton St. Baking Company Cookbook:  Breakfast, Brunch & Beyond from New York's Favorite Neighborhood Restaurant   
authored by the owners   DeDe Lahman and Neil Kleinberg.

After collecting cookbooks for so many years,  these days I am particular about any that I add to my  (groaning) bookshelves.   However after reading the reviews on amazon.com,  and reading through the book in person ~   I'm really happy I decided to get this one.  I'm currently working my way through some of their fantastic recipes. It's a beautiful cookbook with plenty of gorgeous full page photos of many of the recipes.


(Click the link to take a free look inside the cookbook)

While their bakery and restaurant are noted as being  New York's number one breakfast spot by many fans  (and famous for their long waits to get in the door)  attesting to their popularity. 
And the bonus is the cookbook also includes recipes  for many items from their lunch and dinner menu.  
The first thing I cooked from the book that isn't a breakfast/brunch  item was this Tomato Zucchini Bisque, which I tweaked just a little bit.  And if you're eating Dairy Free, you can simply omit the milk or cream, and it's still delicious.
To make the bisque, first you cook the vegetables, then smooth it out by running the mixture through the blender in two batches; at this point you add the cream if you're using it.  I did ~ and yum!!
And since this recipe yields  8 to 10 servings, I only processed half of the recipe;  the rest I servedas a Chunky Tomato-Zucchini soup,  without the cream. I garnished with shaved Parmesan  and a sprinkling of fresh thyme leaves.   I'm not sure they serve it chunky-style at the restaurant (it's not mentioned in the book)   it was delicious as well!
I used a creamy goat cheese to make the Cheese Toasts, but you can substitute any cheese that melts well.


~Yummy Chunky Tomato Zucchini Soup~


Since we couldn't decide which version we preferred~ 




I served both!
  This made a hearty, and delicious dinner on a dark, stormy night.  (And great lunch the next day as well!)

If you would like my version of these recipes with my own tweaks, hop on over to my recipe blog.
To learn more about Clinton Street Baking Company you can take a look at their website (and their menus.)
Do you have a favorite comforting cool weather soup? I'd love to hear about them!
Thanks for stopping by, friends. xo ~Mari

Haricot Verts with Dijon Mascarpone and Lemon

Here's a delicious way to serve up green beans,  either the slender Haricot Verts, or any kind of string beans.   Regular string beans will take just a minute or two more to cook,  but the flavor will be just as pleasing.
I first saw this recipe from renown Michelin-Starred Chef Michael Mina  on Cook Taste Eat
The original recipe used horseradish (from the jar) to flavor the creamy, rich mascarpone ~ but since one in our house doesn't  care for the flavor of horseradish, I improvised and substituted Dijon mustard instead.  I'm thinking this would also be fabulous with whole grain mustard as well.
The flavored mascarpone is as rich as butter, but has more substance. Instead of pooling at the bottom of your plate as butter seems to do ~ it clings beautifully to the hot beans, enrobing each one with it's tangy richness. Fine shreds of lemon zest add another high note to this yummy combination. 



This one received solid thumbs up ~ I would definitely consider this for a holiday side dish... (and I admit I've made a  lunch of a plate of these.)  :D



If you give this way of preparing string beans a try,  I hope you'll love it as much as I do.
Click here for a printable copy of the recipe ~ and thank you for stopping by today and for leaving me a comment!
Wishing you a good week ahead. Blessings,  ~mari

The Best Recipe for Steamer Clams!

Besides grilling them or making Clams Casino, this is absolutely my favorite way of preparing clams.
For this dish, I like to find the smallest clams available in  the market. These are Venus clams, farmed in the cold waters of Baja Mexico ~ they are a sustainable crop and generally available year round where I live.
Here's what you need to make the BEST steamed clams you've ever tasted:
live, fresh steamer clams dry white wine good butter a small amount of finely diced onion plenty of fresh, minced garlic (not the stuff from the jar)  some finely chopped fresh parsley Optional: a couple of sprigs of fresh thyme a bay leaf or two
To finish:  a generous shower of chopped fresh parsley lemon wedges freshly cracked black pepper (optional)  I would usually add a sprinkling of fresh chives as well, but the recent rains have taken their toll and the chives are looking sad.
 The recipe could hardly be easier. After allowing the clams to purge themselves of any sediment* place them   in a pot, pour the wine over them**, enough to just barely cover. Add the butter, onion, garlic, thyme, and parsley. Cover the pot and bring to a boil until the clams pop open (usually about 5 minutes.)
Discard any clams that have not popped open after cooking ...
A TIP I recently learned from a seafood expert: When the clams have cooked, you may find a couple that don't pop open; using tongs remove the open clams and shells then cover the pot and boil for another 3 to 5 minutes. Check the remaining clams, and you may be surprised that some stubborn ones have now popped open. But again, discard any that don't open upon the 2nd round of cooking ~ discard them, and add the cooked clams back to the pot for serving. 
*To purge the clams of any sand that might be present: soak them overnight in a pot or bucket of cold salted water (1 Tablespoon salt to 2 quarts of water), they will die in fresh water. You may add a tablespoon or two of cornmeal to the water.  (This acts as an irritant & encourages the clams to expel any grit, along with the cornmeal.) Discard any with cracked or broken shells, as well as those that don't close when rapped on a hard surface.
** No need to cover them completely with the wine, as those above the liquid level will steam cook, hence the name "steamers".
And most importantly!


Don't forget some sturdy sourdough bread for dipping up the buttery nectar! Actually, as with escargot, the sauce (or in this case broth)  is the best part of the dish, in my opinion.  ;)
To serve:  I usually serve them right from the small copper pots, otherwise ladle a portion of clams into bowls, along with some of that irresistible buttery nectar, sprinkle generously with additional minced parsley. Add cracked black pepper if desired, some people also like to have a little Tabasco or other hot sauce to spice things up. Pass the bread basket and get ready to feast! 

These also are wonderful served as an appetizer ~



If you would like a printable copy of the recipe, you'll find it over on my recipe blog: Click here.

Have a blessed week. Those enduring the devastation of Hurricane Sandy remain in my thoughts and prayers.
xo ~mari

Cannoli ~ Deconstructed Plus Winners Announced :)

If you ever get a craving for the fabulous Sicilian treat . . .

Photo credit: Paolo Piscolla

Cannoli! :)

But you either don't have the time to  make them yourself, or you don't happen to live near a wonderful Italian bakery.  You may want to keep this recipe in mind.




All of your favorite flavors as in a traditional Cannoli but very easy to assemble. We can't really call this dessert Cannoli, because Cannoli means "little tubes", but if you don't mind bending the rules a little bit ~ it's a very satisfying dessert.





In this version lightly fried wonton triangles stand in for the pastry "tubes" but the filling and some of the accompaniments remain true to the original. The fun part is you can add "extras" if you wish ~ I had a basket of raspberries (which I prefer over the Maraschino Cherries) so I added them as well.  Later I remembered I had put up some Bing Cherries in Cognac earlier this past summer and could have offered  those instead. Oh well . . . next time!
Mini Chocolate Chips work in place of grated  chocolate and I added some chopped pistachios, as I have had in some versions. But actually, since we're already taking liberties with the authentic recipe, almost anything goes. 
And the good news is ~ it all can be made ahead; fry the wonton triangles and keep them in an airtight container. (You can fry the wonton triangles a couple of days ahead.) To fry: heat a couple of inches of vegetable oil in a deep saucepan or pot, drop  the triangles into the hot oil, a few at a time.



  They only take a few moments to turn golden brown; remove with a slotted spoon (or spider) and place them on paper towels to help drain any excess oil. Cool completely, then store in an airtight container. You can mix up the dip hours  ahead and keep it covered and refrigerated.
When it comes time to serve just put the filling in a bowl, garnish, arrange the crisp wontons around and dust the triangles  with confectioner's (powdered) sugar and enjoy.
If you would like a recipe for the cannoli filling,  there is a good one HERE.
I hope you enjoy!
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And NOW the two winners of the Ariosto Natural Herb Seasoning Blends Library  ~  from the Ariosto Spa Buccinasco company in Italy!!

Congratulations to:

Kathy from "Sweet Up-North Mornings"

Melanie Montgomery from "Oh Slow Down ~ Life as a Newlywed"

Ladies, if you'll be so kind as to email me your shipping addresses, I'll pass the information along to the Ariosto Spa Buccinasco company so they can mail your winnings to you.
onceuponaplate (at) gmail  [DOT] com

Thank you everyone for participating in this  drawing ~ please check back often, as we'll have another giveaway coming up soon.

Blessings,  Mari xo