The Food Matters Project: Cornmeal Chickpea Fritters

The first time I made this dish, I did what I sometimes do and later regret. I read the recipe once, forget about it for a week or two, then tried to make it from memory because I was too lazy to open the cookbook. Maybe you sometimes find yourself in this circumstance, too. Well, let's just say my first attempt was far from memorable.

This time, I took it in a new direction, blending a can of chickpeas with arugula, onion, salt, pepper, an egg, and cornmeal until thick enough to drop into a pan of oil. Paired with an herbed Greek yogurt dip, it made for a delightful supper alongside a fresh green salad.

For the original recipe, visit Lena's blog.

The Food Matters Project: Savory Tomato Crisp

My heart belongs to tomatoes. I love them raw, drizzled with good olive oil, burst in a fresh sauce for pasta, or pureed in a roasted soup with grilled cheese for dunking. So you can imagine my excitement a few days ago when I stopped by the farmer's market to pick up local, organic tomatoes for this recipe.

Today's dish lends itself to improvisation, especially when it comes to the topping. And I suppose this is the right forum to admit that, even though I posted the original recipe below, I made a few modifications myself. I just couldn't resist! I had a handful of toasted pine nuts from earlier in the day, so I added them, as well as more olive oil instead of melted butter, which I conveniently forgot because it was an extra step and extra bowl.

The warm tomatoes make the perfect vegetarian main course for a light spring dinner. I served mine with a salad of roasted asparagus, torn prosciutto, and a bright rose.

SAVORY TOMATO CRISP

From The Food Matters Cookbook by Mark Bittman (p. 423)

3 tablespoons olive oil, plus more for greasing
3 pounds ripe tomatoes (8-10 medium), cored and cut into wedges
1 tablespoon cornstarch
Salt and black pepper
1 cup bread crumbs, preferably whole grain and homemade
1 cup rolled oats
1/2 chopped pecans or walnuts
1 tablespoon minced garlic
1/2 cup grated Parmesan or crumbled feta or blue cheese
1 tablespoon melted butter

1. Grease an 8- or 9-inch square or round baking dish or a deep pie plate with oil; heat the oven to 375 degrees.

2. Put the tomato wedges in a large bowl and sprinkle with the cornstarch and some salt and pepper. Toss gently and let the mixture sit. In another bowl, combine the bread crumbs, pecans, garlic, cheese, 3 tablespoons oil, and butter, sprinkle with salt and pepper, and stir until thoroughly mixed.

3. Toss the tomato mixture again and transfer it to the prepared baking dish. Sprinkle with the bread crumb topping. Bake until the crisp is as dark as you like on top and bubbly underneath, 45 to 55 minutes. Let cool to warm or room temperature before serving. To serve, scoop portions out with a large spoon.

The Food Matters Project: Bruschetta, Rethought

Bruschetta used to be my appetizer. Once my husband and I started going out to eat more often, sharing an appetizer became standard practice and usually if bruschetta was on the menu, it's what we ordered. Like many restaurant meals, I eventually discovered how to replicate dishes at home and since then have always loved making bruschetta when tomatoes are in season.

For this week's recipe, I took my cue from Bon Appetit magazine, whose May issue happened to feature a white bean ragout spooned over toast that I couldn't resist. I had planned to make a simple bruschetta with tomatoes, basil and garlic, but the addition of white beans really makes this a meal, too.

For the original recipe, visit Laura's blog.

The Food Matters Project: Pico de Gallo

When it comes to food holidays, Cinco de Mayo is always one I look forward to. I usually make a big pot of black beans, fajitas with lots of guacamole, and blended margaritas, but this year it seemed to get away from me. My husband and I were out running errands when I realized what day it was, and although I was a bit disappointed that I hadn't planned anything, couldn't spend time dwelling on it. We'd already had plans to attend a benefit dinner that evening, so there was no changing our plans.

Instead, we made a spontaneous stop at a nearby Mexican restaurant for happy hour. Two margarits and a big bowl of guacamole was the perfect way to celebrate. I also made this pico de gallo for The Food Matters Project the next day, so it really was a perfect weekend to choose the quick dips recipes.

Pico de Gallo couldn't be simpler. To a medium bowl, I added three large diced tomatoes, 1/2 of one red onion, diced, 1/2 one jalapeno, lime juice, cilantro, salt and pepper. Try to make the dicing consistent so all the ingredients come out relatively the same size. Make more than you'll need, and you'll have a snack on hand for a couple of days.

For the original recipe, visit Alissa's blog.

The Food Matters Project: Roasted Asparagus and White Bean Soup

When the first asparagus bunches arrive at the markets every spring, I start getting excited. The bright green spears remind me of the changing seasons, and new cravings for warmer weather. When it comes to making soups, I've been obsessed with the incredible power of my Vitamix, for which I rely to ensure the creamiest consistency for soups. I made this soup very quickly, using only 4 cups of homemade white beans (made a couple of days before), 1 bunch of roasted asparagus spears, and vegetable stock.

For the original recipe, visit Adrienne's blog.