Caprese Pasta Salad When It's Too Hot to Cook

What's Going on Today: Heatwave continues: slow stroll to morning Farmer's Market, quick stop at Arts and Crafts show on town green.

Naptime Goals: Set garlic, olive oil and basil to marinate for salad. Pre-chop mozzarella and tomatoes.

Tonight's Menu: BBQ chicken, Caprese Pasta Salad, Peanut Butter Swirl Brownies.

Parenting Lesson of the Day: I love whomever invented the concept of sidewalk chalk.

It's been wayyyy too hot hot hot to turn on the oven this week. During summer days like this I don't steer clear of cooking altogether, I just choose dishes that don't require long hours cooking with high heat. After all, years of experience have taught me that there will be plenty of days in January when I am layering on wool socks and braising short ribs while freezing containers of ragu! On Saturday we were having our neighbors over for dinner and I decided to make my favorite caprese pasta salad. A delicious simple salad that is almost a complete no-cook affair, it is packed with a fresh summer flavor that can't be beat.

I first read this recipe years ago in the The New York Times and have been making it ever since. I've always been a fan of the traditional caprese salad (who isn't?) and it seemed only right and natural that pasta be added to give it more heft, transforming it from an appetizer to a side dish or main course. I've served it as both. My only tip for you is to make sure you squirrel away a bowl or two for lunch the next day before you present the dish to your guests, there won't be any left by the end of the meal.

The only heavy duty cooking required to make this salad is boiling the rigatoni at the end. Otherwise, the rest of the assembly can be accomplished at the lazy pace I generally prefer for summer cooking. I started assembling the salad at naptime by setting the garlic, olive oil and basil in a big bowl to marinate while I pre-chopped my mozzarella and tomatoes for later. Then I spent the rest of naptime setting the chicken in the marinade and working at my computer. After my daughter woke up she helped me dump the tomatoes into the bowl and give it another stir. I then abandoned the project for a second time, opting for a (sweltering) trip to the playground. All that was required that evening was boiling the pasta, tossing it with the garlic olive oil, cheese and tomatoes and the salad was ready. Paired with the grilled chicken, a citrusy green salad and some amazing strawberry margheritas (brought by my awesome neighbor) we all managed to enjoy a terrific, and cool, dinner on a hot summer night.

Caprese Pasta Salad

adapted from The New York Times 2007

5 large cloves of garlic, very finely chopped

1/2 c. good quality olive oil

10-12 fresh basil leaves

6 large, ripe tomatoes, chopped

1 lb. fresh mozzarella, cubed

1 lb. rigatoni or penne

Kosher salt

1. Mix together the garlic, olive oil and basil leaves in a large bowl. Set aside and allow to marinate for up to several hours. 

2. Two hours before serving stir the tomatoes into the marinade. Leave on the counter for later.

3. Right before serving, boil the rigatoni in salted water according to package directions. Drain the pasta and immediately add to the bowl with the tomato mixture. Scatter the mozzarella on top of the pasta and toss first so that the mozzarella melts a little and coats the pasta. Then, stir up the tomato and olive oil mixture from the bottom and toss well. Add a pinch or two of Kosher salt to taste. Serve.

Naptime Notes:

Naptime Variations and Ideas: This salad tastes best when made with the freshest possible tomatoes you can find. If you want more spice and heat try adding a few cranks of cracked pepper to give it a boost.

Naptime Stopwatch: This salad takes approximately 20 minutes to make in total. This time is spread out over the course of an entire afternoon.

Naptime Reviews: This is a crowd pleaser and my daughter likes it, too. Always serve extra bread for sopping up the sauce.

Mom's Thanksgiving Corn Pudding with Parmesan Crust

As you might expect, putting together our family's Thanksgiving table is quite a circus. Over the years we have all become partial to our favorite dishes and expect them to be prepared for us year after year. My husband will not sit down to eat if there isn't a fresh pan of his mother's homemade corn bread on the table, and I won't even think of celebrating without my mother's corn pudding. Fluffy, rich and creamy, it is the most perfect savory pudding I have ever tasted.

I'll readily admit, I've been eating this all my life but didn't learn how to make it until I got married. At that point, my husband and I elected to start alternating family holidays, spending our first Thanksgiving with his parents, and, the following year, with mine. The arrangement made perfect sense in every way, except when it came to planning the menus. If we both wanted to enjoy our favorite dishes, it meant bringing printed recipes with us to our respective new family's. Thus, at our first Thanksgiving with my in-law's, I had to make my mom's corn pudding and add it to their already crowded table.


It took me a couple of tries to get the pudding right, but now I can practically make it in my sleep. In fact, these days I make it during my daughter's naptime on an almost weekly basis. After all, why limit a favorite dish to the Thanksgiving table when it can be enjoyed all year long?! Pulling it together is a simple affair, merely requiring careful stirring over low heat and the careful addition of ingredients. Then the whole dish is put in the oven to rise into a fluffy pillow of egg pudding chock full of creamy corn, topped with a thin and crisp parmesan crust.

When I first served this to my in-law's a few years ago I wasn't worried in the least. They are a family of foodie's, so I knew they would appreciate this classic Thanksgiving dish. They loved it's rich texture and flavor, agreeing that it was a great addition to their menu. Last year, when my daughter had finally graduated to solid foods, she enjoyed it too. In many ways it is perfect toddler food. The light, almost spongy texture is easy to chew and has a palatable flavor that is the perfect balance of savory and sweet. The recipe also allows for a bit of flexibility, sometimes I add diced jalapeno peppers to give it an extra kick.


I don't know about you, but I am thrilled Thanksgiving is right around the corner. For us, being married means we've been able to combine the best of both family's menus to create feasts that are hard to beat. This year we will be with my in-law's on Martha's Vineyard so I'll be making the corn pudding. It will be situated on the table right next to my mother-in-law's perfect roast turkey, to the right of my husband's favorite corn bread and south of my father in-law's oyster stuffing. And everyone will be happy.

Mom's Corn Pudding with Parmesan Crust
3 T. unsalted butter
3 T. all-purpose flour
1 T. sugar
1 t. Kosher salt
3/4 c. whole milk, hot
1/2 t. nutmeg
3 eggs
1 12oz. can creamed corn
3/4 c. regular canned corn (not creamed)
1 small jalapeno, seeded and diced (optional)
1/2 c. freshly grated parmesan cheese

1. Preheat oven to 350. Butter a 1-quart casserole dish, set aside.
2. In a medium saucepan, melt butter over medium heat. Add flour, sugar and salt, stir to make a roux. Cook for 1 minute, stirring constantly. Slowly stir in hot milk and stir until thickened.
3. Remove sauce from heat and stir in nutmeg, eggs, creamed corn and regular corn until just incorporated. Add jalapeno if using.
4. Pour into butter 1 qt. dish and spread parmesan cheese evenly over the top. Bake for 1 hour, or until set and golden brown around the edges. It will be poofed in the top when it comes out of the oven, but sink a little in the middle pretty quickly. Don't worry, that is how it is supposed to look!

Naptime Notes:
Naptime Recipe Props: This is a classic corn pudding recipe that is sure to please everyone. If you want to give the flavor a kick add the jalapeno, but, don't worry, the pudding is just fine without it, too. Play with it and have fun!
Naptime Stopwatch: Making the sauce takes about 15 minutes, then all that is left is the baking time.
Naptime Reviews: Everyone loves this pudding because it is so rich, without being overly heavy. My daughter loves this too, it is great for young kids as well as adults.

Carrot Souffle for Kids & Adults

My daughter is a great eater, but feeding her still comes with a few challenges. Although she enjoys most of the food we do, it is only just recently that she's gotten most of her teeth and can handle chewing heavier foods. Before she had molars I often had to mince her food into small pieces so that it wouldn't be a choking hazzard.

One day last winter, watching me break up my daughter's steamed vegetables into itty-bitty pieces, my friend Nicole offered up a recipe for Carrot Souffle. Since carrots definitely fall into the category of hard-to-chew food for small children, this souffle was the perfect solution. It is soft and malleable, well-suited for a toddler's palate, but adult enough that the whole family can enjoy it. Given that my food philosophy is exactly that - we all eat "adult" food and I refuse to be a short order cook - I knew it was right up my alley.


The popularity of this dish in my house is evident when I say that I started making this a year ago and am still doing so to this day. When I made it last week I was able to find a big fat bunch of organic carrots at farmers market since it's peak root vegetable season. After that, making the souffle while my daughter napped was a snap. It helped that I recently got a new Cuisinart Mini-Chopper, a gift from the BlogHer Food conference. As you can see below I didn't actually need one - the antiquated chopper on the right still worked like a champ - but I wasted no time introducing it to my kitchen. It has a bigger work bowl (4 cups!) and is easier to clean - both things any busy home cook can stand by. (Also, don't worry, I merely put the old chopper in storage, I couldn't bear to throw it out in such perfect working condition).


Making this is so easy that the hardest part of the assembly is pressing the chop button on the food processor for a minute or so. Then, I mix the remaining ingredients with the carrots in a big bowl, pour it in the baking pan and pop it in the oven. Over the course of the baking time the souffle puffs up slightly and turns a beautiful burnished orange. When I take it out the edges are slightly pulled away from the sides and the corners lightly browned. My husband and I agree that the souffle tastes like candied carrots, along the same lines as candied sweet potatoes. It is not overly sweet, but the touch of sugar in it makes the carrot flavor pop, along with the delicious addition of cinnamon and nutmeg.


This dish is such a regular staple in our house I can't believe it has taken me this long to write about it. In addition to the adults and toddlers loving it, it is fantastic food for babies or teething toddlers with sore gums. One mother I know even made it for her daughter after she'd had a particularly painful braces tightening! Although we are mostly finished with teething these days, I know this dish will remain in my family menu repertoire for quite a while. It is food that transcends age and rank, appealing to everyone in my household. And that is something every Naptime Chef can stand behind.

Carrot Souffle for Kids & Adults
1 lb. carrots, finely chopped
8 T. unsalted butter, melted and cooled
2 eggs, lightly beaten
2 c. whole milk
1 c. all-purpose flour
3/4 c. sugar
1/2 t. cinnamon
1/2 t. vanilla
1 dash of nutmeg

1. Preheat oven to 350. Grease a 9x13 pan and set aside.
2. Peel carrots and trim the ends. Finely chop them in a food processor.
3. In a separate bowl add the butter, eggs and milk, stir well. Add in the flour, sugar and spices and mix to combine. Then add the carrots and mix well until everything is incorporated.
4. Pour carrot mixture into a 9x13 pan and bake for 1hr 10 min, or until the edges are browned and pulled away from the side.

Naptime Notes:
Naptime Recipe Props: This is a great way to serve your family carrots, a wonderful vegetable loaded with important vitamins, in a form that is easy for even the tiniest mouth to consume. I like to play with the spices from times to time and you should too, there are endless variations to the basic souffle.
Naptime Stopwatch: Other than chopping the carrots, this souffle takes about 5 minutes to make, plus baking time. It is well worth the time for such a large dish that will feed the family for a few days.
Naptime Notes: As noted above, this is a family favorite.

Napping in the Apple Orchard: Apple Mania 2009 Recipe #1

Welcome to "Apple Mania 2009," my new seasonal food focus. Similar to the format of last summer's ice-cream festival, this fall I will be highlighting delicious recipes made with my favorite seasonal fruit, apples. Look for new recipes all this season showcasing delicious ways to incorporate apples into your everyday cooking and baking!

When the seasons change so does my cooking style. Though I love the sunshine and warmth of summer, fall is truly my favorite season. Maybe it is because I was born in September (my birthday is - hint hint - a week from today), but there is something about the crisp air, cooler breezes and autumnal colors that make me feel alive and inspired. Just this weekend I tucked away my light summer salad recipes to hibernate for the winter. In their place I pulled out ones for hearty cold weather fare like stews, lasagnas and dishes loaded with root vegetables and fall fruits.


New York State is one of the top five leading producer of apples in the country and, since I grew up right smack in the middle of the state, it is no surprise that I love to incorporate apples into just about everything I make. For the next few months I'll be Naptime Chef-ing many of my favorite apple foods from sweet cookies, pies, breads and muffins, to savory pork with homemade applesauce, tart salads, and these, my favorite scalloped apples. When I came across this recipe a few years ago I was immediately drawn to the way it echoed a favorite childhood snack, apples slices with cheese. In this dish the apples are baked until soft, with only a pinch of sugar and spice for flavor, and topped with a light layer of sharp cheddar cheese. It is a snap to prepare and is a wonderful addition to any fall lunch or dinner.


Preparing this meal it not time consuming so I am always able to complete it while my daughter naps and re-heat it later in the evening. Or, sometimes, I make it a half hour prior to dinner and let it bake while I get everything else on the table. Everyone I've ever served this to loves the savory sweet contrast between the baked apples and sharp cheese. It is slightly reminiscent of another favorite, apple pie with cheddar cheese crust, only without the heavy butter pastry. Last week I served this with roasted sausage from the farmers market and a slice of rustic bread. I was pleased, but not surprised, to discover that my daughter loved it, and I was more than happy to serve it to her since it contains high-quality fresh ingredients with nothing extra. Watching her enjoy the food made me excited that fall cooking season as arrived, I can't wait to see what inspires me next.


Scalloped Apples
adapted from A Recipe Repertoire
4 large tart apples, cored and sliced
1 t. cinnamon
1 1/2 T. flour
3 T. sugar
1/4 c. water
1 T. lemon juice
2 T. unsalted butter
1 1/2 c. sharp cheddar cheese, grated

1. Preheat oven to 350.
2. Core and slice apples and place them in a large bowl. Sprinkle cinnamon, flour and sugar over the apples and toss them with your hands until apples are evenly coated.
3. Arrange apples in a 1 1/2 quart casserole dish so that they are slightly overlapping. Mix water and lemon juice together in a bowl and pour over the apples (this prevents the apples from browning). Top apples with dots of butter.
4. Cover casserole dish with foil and bake for 35 minutes.
5. After the time is up remove the foil and sprinkle cheese evenly over the apples. Recover the dish and return it to the oven. Bake for 6-8 minutes, or until cheese is melted.

Naptime Notes:
Naptime Recipe Props: It is essential to have a simple savory apple dish on hand for fall cooking, and there is nothing better than apples with cheese. Feel free to experiment with any cheese or spice you like - the flavor possibilities are almost endless! This works well served alongside pork loin, tenderloin or roast chicken. I've even served it as a Thanksgiving side dish.
Naptime Stopwatch: Coring and slicing four apples takes about 5 minutes and then rest of the time is just baking. It took me about 35 minutes (including baking time) to make this dish - that can't be beat!
Naptime Reviews: My daughter has joined my apple-loving ranks and happily gobbled this up. It is also proved sophisticated enough for her father, who devoured it as well. It is always nice to have dishes that everyone loves, especially when they are healthy and easy to make.

Napping with Disaster Soup

This summer I've been having a great time working with my friend Cheryl at A Tiger in the Kitchen, and several other fantastic bloggers, writing Friday fun posts. The first post was our "BLT Lunch" where I shared my recipe for Prosciutto, Lettuce and Tomato with Balsamic Syrup. The next recipe was for our "Burger Friday" where I shared the amazing recipe for Uncle Will's Burgers. Today's post was supposed to be about cold soup. However, mine is not.

I will confess, I put my daughter down for her nap, followed the recipe for my avocado soup to a "t" and... it tasted like...nothing. It was easily the worst soup I've ever made and I have no idea why since I've made it many times before. So, I'm going to keep working on the recipe (more salt? more cream?) but, in the mean time, will leave you with another treat. This basic recipe for Cantaloupe with Avocado is one of my most favorite summer dishes and I hope you love it as much as I do. I'd also like to extend a special thank you to my friend Peggy W. who served this when she had us over for lunch at her country house (pictured above) earlier this month. Happy Friday!

Naptime's Cantaloupe with Avocado
1 medium size ripe cantaloupe
2 Haas Avocados

Dressing:
3 T. fresh lemon juice
3 T. good olive oil
Pinch of Kosher salt

1. Quarter cantaloupe and discard all seeds. Make hatch marks in the cantaloupe so that it can be easily plucked off with a fork.
2. Cut avocados into bite size chunks and pile evenly onto top of cantaloupe quarters.
3. Whisk together dressing in a bowl and immediately pour on top of avocado and cantaloupe. Serve.

Napping in Corn Fields

I know it may be hard to believe, but I actually have slept in a corn field. No, it wasn't during my crazy college years. I was 11 years old and attending my friend's sleepover birthday party. Since it was August, and we were in Cooperstown - a place where there are more corn fields than dwellings - it made perfect sense for us to sleep under the stars in the field next to her house.

The morning after the party, while we waited patiently for our parents to pick us up, we were each allowed to pick a few ears of corn from the stalks and take them home. Naturally, when I approached the car with an armful of ears, my mother looked at me and remarked "Well, looks like we're going to have to make some more corn salad!" I did not protest, corn salad is one of the most delicious summer dishes of all-time.


One of my favorite things about summer salads is that they are basically foolproof. The basic formula of combining fresh vegetables, dressing and cheese always yields a delicious dish for any table. This corn salad definitely falls into this category, it is simple, tasty and easy to assemble. And, since it is currently the height of corn season in the northeast, there is no better time for me to share this recipe with you. It also feels especially appropriate since this salad has pretty much been the most popular food in my kitchen for the past two weeks.


What I like about preparing this, apart from the ease with which I can do it while my daughter naps, is how the flavor improves over time. Since I usually make this during the daytime I allow it to sit in the refrigerator until dinner which allows the flavors to meld and ripen. I also love that, like all good salads, the ingredients are flexible. If there are additional vegetables or herbs at my fingertips I simply throw them in and, voila, I have a whole new variation. I suggest that you feel free to do the same. Lately I've served this salad to guests, my family and even added it to a summer buffet. It also doubles or triples well if you need to make it for a big crowd. I hope you enjoy this summer vegetable salad as much as I do. And, for the record, I procure my corn at the farmers' market these days, not at sleepovers.

Naptime's Summer Corn Salad
8 ears of corn, cooked and kernels stripped
1 c. cherry tomatoes, halved
1 medium red onion, sliced thin
1/3 c. basil, chopped

For dressing:
1/3 c. olive oil
4 T. red-wine vinegar
Zest of one lemon
Juice of 1/2 lemon
Salt & Pepper to taste


1. Boil corn in a pot of salted water for 7 minutes, or until kernels are fully cooked. Cut kernels off the cob with a sharp knife. Place in a large bowl. Add tomatoes, onions and basil, mix to combine.

2. Whisk together dressing in a separate bowl and pour over corn, stir to combine. Adjust seasonings to taste. Serve warm or at room temperature. Can be made ahead of time and stored in the refrigerator until serving.

Naptime Notes:
Naptime Recipe Props: It is always helpful when salads can be made ahead of time, especially when the flavor gets better after it sits.
Naptime Stopwatch: The longest part about making this is the boiling the corn. After that it is simply a matter of assembling the ingredients and giving it a good store.
Naptime Reviews: Everyone loves this salad, especially people looking for a great gluten-free dish. Even my daughter seems to adore this, though the last time she ate it she picked out the onion.

Napping with Mimi's Real Tex Mex Guacamole

My friend and neighbor Mimi Torchin is an incredible woman. Growing up in Laredo Texas she dreamed of living in New York, and moved here the moment she graduated from college. Wasting no time, Mimi took Manhattan by storm, acting on Broadway and writing theater reviews, until she became the Editor-in-Chief of Soap Opera Weekly.

After an accomplished career in publishing Mimi retired to devote herself to her longtime passion, photography. Did I mention she was our wedding photographer? I invite you to view Mimi's gorgeous work on this post, and on her site - www.mimitorchinphotography.com - and enjoy her delicious recipe for guacamole (below). I promise you, Mimi knows how to cook and makes a killer guacamole. After all, just because she's lived in Manhattan for her adult life, doesn't mean she's forgotten her Texas roots. Let's all hope that the next recipe Mimi loans to me is her four-star Texas chili, it's easily the best I have ever tasted.

1. How did you become a photographer?: I just started taking pictures when I was a kid. I stopped when I became a teenager through my first few years of college. Then, when I went to St. John on vacation about 30 years ago, it was so beautiful I became inspired again. Bought better equipment, took a couple courses at the International Center for Photography and got some used darkroom equipment. It was really when digital became available that I got serious because I could do all the processing and printing literally from my bed! Coming to Martha's Vineyard 20 years ago was the final inspiration. It was so endlessly gorgeous. It was just the thing I wanted to do.

2. What is your most favorite subjects to photograph?: I love landscapes and, especially, seascapes and water views. Sailboats make my heart skip a beat. In the city, I like to photograph people interacting with the urban environment and the juxtaposition of all that steel and concrete with the natural beauty in our parks. I adore Coney Island. I love fog and mist anywhere. I have taken more pictures of my cats than there are paintings in the Met!

3. What are your passions other than photography?: I am a complete TV addict. I mostly watch dramas; they fulfill some kind of an emotional need I guess! I’m a former actress and a theater critic and admire great acting. Films are a miracle to me and I have been an avid filmgoer since I was a child. Love the theatre and wanted to be a stage actress, but the fates had other plans for me. I love animals; I have 3 cats and as soon as I move to the country will have dogs, too. I am a complete foodie, but dieted most of my life. I don’t worry as much about that any more. Food is good; life is short. I love almost any kind of cuisine. I remember every meal I ever ate I think! I find cooking both creative and relaxing and am passionate about it. Eating and cooking go and in hand (hand and mouth?). I love both. I’m in love with nature, but I crave my creature comforts.


4. How did you become such an accomplished cook, what are your cooking inspirations?: My mother was a brilliant natural cook and she encouraged me to help in the kitchen. I inherited her natural ability. I’m a really good cook, but I’m not a fancy cook. And I don’t bake because she didn’t bake. Also, baked goods are really fattening! I cook all the time. I don’t cook much from cookbooks, but I love to read recipes and use them as a starting point. I like to try to make dishes I eat in restaurants. Fresh vegetables and herbs are inspirational. On the Vineyard, I eat huge amounts of seafood. It’s so fresh and available.

5. What are the 5 things in life you could never live without?: Can it be six, please???? Television, my mate, my cats, my cottage on Martha’s Vineyard, my computer, my camera ¾ in no particular order (but why did TV come out of my mind first??). I can’t do without any of them, though I have done so in various times in my life, of course.

6. What other people/photographers and/or artists do you most admire?: There are SO many, but let me pick the ones who come to mind first. I worship Edward Hopper as a contemporary artist. He connects with my eye and my soul. Alfred Eisenstaedt’s people, Helen Levitt’s distillation of New York City and her photos of children, Ansel Adams’s sweeping landscapes, Margaret Bourke-White’s muscular style, Henri Cartier-Bresson’s immediacy, Walker Evan’s heart, Annie Leibovitz, and all the French Impressionists! Of the Vineyard photographers, I’ve always loved Allison Shaw’s work. Obama for his courage and inspiration; Spielberg, Streep and Streisand for their artistry; and everyone who is selfless, courageous and giving in the way I wish I could be.

Mimi's Real Tex Mex Guacamole
an original recipe by Mimi Torchin

3 medium, ripe Haas Avocados

1 medium ripe tomatoe

1 vidalia onion, chopped

1/2 fresh jalapeno, seeded and finely chopped

Juice of one lime

1 t. chopped fresh cilantro

2 t. salt

1 T. sour cream

Optional: 2-3 Dashes of hot sauce

1. Peel and scoop avocados into a large bowl. Mash with a fork and immediately add lime juice. Keep one avocado pit, set aside for later.

2. To the avocados add the tomato, onion, cilantro, sour cream, jalapeno and salt. Mix together and taste ingredients for saltiness. If it needs more salt add a dash or two and taste again.

3. Serve with fresh tortilla chips. If you make the guacamole ahead, nestle the saved pit in the dip to prevent the avocado from turning black. Cover dip tightly with plastic and keep in the fridge until ready to serve.

Mimi's Guacamole Tips: When shopping for avocados always choose ones that "give" just slightly. Only black Haas avocados will do, either smooth-skinned or pebbly. If all you can find are bright green Florida avocados, skip the guacamole and make stuffed mushrooms instead! If you must make a choice between buying over ripe or under ripe avocados, always choose over rip. The under ripe ones have no taste. To ripen an avocado at home put it in a brown paper bag with a banana for one day.

Napping with Vegetable Roasting Rules

With the northeastern farmers' markets in full-swing I thought I would stop in today with a quick tidbit about vegetable roasting. At this time of year there are dozens and dozens of amazing vegetable recipes at our fingertips. Everywhere I look I am inspired by wonderful ideas for exciting new preparations. But, sometimes I just want to make simple traditional roast vegetables. This means, putting them in the oven and letting the heat draw out their delicious flavor. To that end, here are some of my favorite ways to roast summer vegetables. If you ideas on how to roast vegetables that you'd like to share, please let us know!


Naptime's Vegetable Roasting Rules

Slow-Roasted Tomatoes
1 dozen tomatoes (plum, beefsteak or heirloom), quartered, stems removed
6 cloves garlic
Olive oil
Kosher salt

1. Heat oven to 250. Line a 18x13 jelly roll pan with aluminum foil.
2. Place tomatoes skin side down and drizzle with olive oil until all tomatoes are covered.
3. Drop unpeeled garlic cloves randomly around the cookie sheet, drizzle with olive oil.
4. Sprinkle a dash of salt over all the tomatoes and garlic.
5. Roast for 3 hours or until tomatoes are shriveled, but still juicy.
6. Serve with fresh mozzarella and basil, or however you like.

Roasted Eggplant with Pine Nuts
1 large eggplant, cubed
1/4 cup pine nuts, toasted
Olive Oil
Kosher salt

1. Preheat oven to 400. Line a 18x13 jelly roll pan with aluminum foil.
2. Toss cubed eggplant with olive oil and spread evenly on the pan. Roast for 45 minutes or until eggplant is soft and brown. Toss once during roasting.
3. Remove from sheet, toss in a bowl with pine nuts and a little more olive oil and salt. Serve.

Roasted Zucchini
2 lbs. large zucchini, cut into quarters
Olive Oil
Kosher Salt
Balsamic Vinegar

1. Preheat oven to 450. Line a 18x13 jelly roll pan with aluminum foil.
2. Toss zucchini with olive oil and place skin side down on pan. Sprinkle with Kosher Salt.
3. Roast for 10 minutes. Flip the zucchinis over and roast for another 10 minutes or until zucchinis are browned and softened.
4. Season with a drizzle of balsamic vinegar and serve.

Napping with Zucchini Spoonbread

I am a loyalist by nature, especially when it comes to food. Over the years I have tried almost everything on my grocer's shelves, determined what works best for me, and declared allegiance to my favorite brands. My favorite baking chocolate? Ghiradelli. Never expect me to buy anything otherwise. Favorite breakfast food? Quaker Oatmeal. I've been eating it for years on end, and have no intention of stopping.

When it comes to vegetables I express my loyalties in a more seasonal fashion. Sure, I buy vegetables year-round at my local grocery store, but there is nothing like being presented with big fat bushels of produce fresh from a local farm. There are certain vegetables I simply adore, and, when they are in season, I obsessively cook with them until they are no longer available. This month my obsession has been zucchini. I have already written about it here, and here, and here since they became available, and fully intend to take advantage of the remaining two months of the season.

(a glimpse of my sacred recipe binder)

Earlier this week I posted my recipe for Baked Zucchini with Tomatoes, a newer dish that has been added to my permanent repertoire. Today I am going to share an old favorite from my binder (pictured above), zucchini spoonbread. My mother has made this for years, it is the perfect way to use any surplus from the garden, or the fridge. I love it because it is a light meal that showcases the true flavors of summer.


Making spoonbread is incredibly easy and perfect for Naptime Chef-ing. While my daughter sleeps, I chop the vegetables and assemble the simple batter. Once it has been poured into the pan I place it, covered, in the fridge. In the evening I put in the oven before dinner, and wait for the delicious hot meal to be ready. We all love how it is packed with the flavor of fresh vegetables in a light cheesy bread, almost like a savory pudding. I like to serve it with a simple green salad and a fresh crusty roll. Needless to say, given my unwavering devotion to fresh zucchini, I have been serving this a lot lately and, luckily, nobody seems to have tired of it. Yet.

Naptime's Zucchini Spoonbread
loosely adapted from Better Homes & Gardens, July 1996
1 c. fresh corn, off the cob (you can substitute frozen corn if necessary)
1/2 c. yellow onion, chopped
1/2 c. red pepper, seeded, cored and cut into strips
1 c. chopped zucchini
1 c. chopped tomato
4 oz. cheddar cheese, shredded
1/2 c. cornmeal
1/2 c. water
2 eggs
1/2 c. whole milk
7 dashes Tabasco sauce
Salt & Pepper to taste

1. Preheat oven to 350.
2. Bring 1/2 c. water to boil in a medium sauce pan and add corn, onion, and peppers. Reduce heat and simmer for 5 minutes. Stir in zucchini, tomatoes, cheese and cornmeal. Set aside.
3. In a seperate bowl, add eggs, milk, Tabasco Sauce and salt and pepper to taste. Stir egg mixture into the vegetable mixture in the saucepan.
4. Pour into a greased 1 1/2 quart casserole. Bake for 50-55 minutes or until top is set. Remove from oven and let stand for 6 minutes, then serve.

Naptime Notes:
Naptime Recipe Props: This recipe is wonderfully flexible, feel free to add any kind of vegetables you would like. Just keep the portions of dairy consistent.
Naptime Stopwatch: It takes about 25 minutes to prepare this batter, then another 40-45 minutes to bake.
Naptime Reviews: People love this dish because it is like eating a light pudding. It is a great way to use up vegetables and it doesn't weight too heavily in your stomach after eating.

Napping in Vineyard Haven Harbor

I firmly believe summertime should be spent on the water. Whether it is on Lake Otsego or the Atlantic Ocean, I love all types of aquatic sports, especially those involving boats. It just so happens that my father-in-law is in the boat business, an unexpected benefit to marrying my husband. He commutes to work by boat, has his Captain's License and has taught me how to drive a Boston Whaler. But, I will readily admit, not all of my boat trips are spent practicing navigation rules. While I am happy to drive, I am also happy to be the passenger. Especially when we embark on our weekly dinner cruises around Vineyard Haven Harbor.

During our Martha's Vineyard vacation we held several picnics on our boat. We have gotten pretty good at coordinating these over the years, always packing unbreakable utensils and extra sweaters. When it comes to the food, we have learned to keep it basic. Much like the philosophy of The Yachting Cookbook, boat food should be easy and delicious. We never make anything that needs to be served piping hot, or stored in a fridge until consumption. Instead, we opt for the simple and tasty route, sandwiches, salads, chips and hot dogs. Everything can be carried aboard with ease, and consumed without concern, which is why my cous-cous salad is always perfect to bring.


My husband once called this "kitchen sink" salad, due to the variety of ingredients. It is great for picnics because it can easily be made ahead of time - I make it during my daughter's naptime - and served at room temperature. The hardest part about the entire preparation is fixing the cous-cous, which is about the easiest thing in the world to do. Once the cous-cous is completely steamed I simply fluff it with a fork, stir in the ingredients, and mix in the tangy dressing.

It is a gorgeous salad to look at, and equally as delicious to eat. I love how the sweet craisins contrast with the tangy blue cheese, both of which are highlighted with the subtle flavor of vinegar and scallions. I started adding the pecans a short time ago, after tasting them in a similar salad from a nearby farmstand. They add a nice texture and nutty flavor. Last Friday I brought this salad on the boat to accompany our grilled hot dogs. It was the perfect thing to serve as we enjoyed our leisurely trip around the harbor, savoring the taste of summer.

Naptime's Cous-Cous with Blue Cheese, Craisins and Pecans
1 10 oz. box plain cous-cous
1 c. craisins (dried cranberries)
1 c. blue cheese, crumbled
1/2 c. scallions
3/4 c. pecans, roughly chopped
1/3 c. good olive oil
1/4 c. red wine vinegar
1 t. lemon zest
Juice of 1 lemon
Kosher salt to taste

1. Prepare cous-cous according to package directions.
2. In a small bowl whisk together olive oil, vinegar, lemon zest and lemon juice. Set aside.
3. Pour prepared cous-cous into a large bowl and fluff with a fork. Add craisins, blue cheese, scallions and pecans. Stir well until completely combined.
4. Add dressing and mix until salad is completely coated with dressing.
5. Add 2 pinches of salt, or more, to taste.
6. Serve warm or at room temperature. Can be stored, covered with plastic, in the fridge.

Naptime Notes:
Naptime Recipe Props: Like all good salads, this one is flexible. I have added dried cherries in lieu of cranberries before, as well as other ingredients like chopped apples or garlic scapes instead of scallions. I encourage you to find your own preferred flavors to make this salad your own.
Naptime Stopwatch: This salad usually takes me about 25 minutes to make, from start to finish. Preparing cous-cous only takes five minutes, the rest of the time is just spent pouring and mixing the ingredients. It is perfect to make during naptime, it keeps well until dinner. Or, the next day.
Naptime Reviews: A few times people have made this and added more vinegar since they prefer a tangier taste. I like to keep it subtle so I can prefer all the nuances of the nuts and fruits. When I have served this at a large party the bowl is always empty by the end of the night.