The sudden Washingtonian turn from 80 degree summer weather to 60 degree rainy autumn-esque graydom the past couple of days led me to crave comfort food this weekend. For me, the idea of comfort food immediately conjures visions of childhood. This time around I settled on twice baked potatoes, something both Granny and Mom had their own delicious versions of throughout my kid and teen years. I decided to pair them with a veggie side and simple salad in an attempt to counterbalance the gluttony just a bit.

Asparagus and Mushroom Sauté

Serves 4

This dish was inspired by a demonstration I watched in community cooking class in Portland, Oregon a few years ago. When the season allows morels in the place of brown mushrooms take it to another level. Fresh peas are also ideal when in harvest. Additionally, the dish benefits by being topped with a bit of crumbled goat cheese just prior to serving. I chose to skip it this time around due to the dairy heaviness of my main dish.

INGREDIENTS

1 medium yellow onion, cut into thin rings (about 2 cups)

1/4 pound brown mushrooms, destemmed and sliced (about 2 1/2 cups)

1/4 cup drinking quality dry white wine

1 bunch asparagus, woody ends removed and halved on the diagonal (about 3 cups)

1 cup high quality frozen organic peas, thawed and drained

2 tablespoons olive oil

kosher salt and fresh ground black pepper to taste

INSTRUCTIONS

Step One: In a large skillet, heat 1 tablespoon olive oil over medium-low heat. Add onions and season with salt. Cook, stirring frequently, until onions are lightly caramelized—about 40-45 minutes.

Step Two: Remove onions from skillet and set aside. Add mushrooms to pan and season with salt and pepper. Sauté, stirring occasionally, until water has released from mushrooms and evaporated—about 15 minutes. Add wine and continue to cook until wine has reduced. Remove from pan and combine with onions.

Step Three: Add remaining 1 tablespoon olive oil to pan over medium heat. Add asparagus and cook, stirring occasionally, until bright green and tender—about 5-7 minutes for medium diameter stalks.

Step Four: Add peas and onion/mushroom mixture to asparagus. Cook until peas, onions, and mushrooms are heated through. Season with additional salt and/or pepper if needed. Serve immediately.

Source: A Robot Heart Recipes Original.

Easy Herb Salad

Serves 4 as a side salad

This salad has been a favorite of mine for a long time. I first learned to love fresh herbs in this type of salad from a Trader Joe’s packaged mix. Using a store bought herb salad mix makes this ditty even more of a snap. However, even without a mix, it is quick and easy to throw together and was often my friend when dining alone while cramming for finals during college, but is equally suitable as part of a dinner prepared for guests.

INGREDIENTS

4 tablespoons olive oil

2 tablespoons balsamic vinegar

kosher salt and fresh ground black pepper to taste

4 tablespoons chopped hazelnuts

4 cups mixed spring or Italian greens

1/2 cup fresh dill, stems removed

1/2 cup Italian parsley leaves

4 tablespoons dried unsweetened cranberries

INSTRUCTIONS

Step One: In a shaker bottle, combine olive oil, vinegar, salt, and pepper. Shake well to combine, set aside.

Step Two: Add hazelnuts to a small dry pan and warm over low heat, shaking occasionally, until lightly golden and toasted.

Step Three: In a large bowl, combine greens, dill torn into pieces, and parsley. Add dressing (you may not need all of it) and toss to combine. Divide greens mixture among four small salad plates. Top each plate with 1 tablespoon hazelnuts and 1 tablespoon cranberries. Serve immediately.

Source: A Robot Heart Recipes Original.

Twice Baked Potatoes

Serves 4

I really have not met many potatoes that I don’t like, and twice baked potatoes combine two of my favorite forms—the classic baked with mashed—what’s to complain about? Not much! Certainly not a diet-friendly dish, but it is okay to indulge now and then.

INGREDIENTS

2 medium russet potatoes, scrubbed

1 tablespoon butter

1/2 cup light sour cream

1/2 cup Greek yogurt

1/2 cup sharp cheddar cheese, grated

1 1/2 tablespoons fresh chives, diced + more for garnish

2 cloves garlic, minced

kosher salt and fresh ground black pepper to taste

paprika for garnish

INSTRUCTIONS

Step One: Preheat oven to 400F. Prick each potato a few times with a fork. Place on baking sheet and bake until easily pierced with a paring knife—about 50-60 minutes. (For potatoes that are thick in diameter, it may be helpful to turn them over halfway through the baking process). Remove from oven and allow to cool for about 10 minutes (a cookie cooling rack works well).

Step Two: Using a potholder or towel to hold potatoes, cut in half lengthwise with a serrated knife. Use a spoon to scoop flesh into a medium bowl, leaving 1/4-inch border inside of each potato skin.

Step Three: Add butter to potato flesh, followed by sour cream, yogurt, 1/4 cup cheese, 1 1/2 tablespoons chives, garlic, salt, and pepper. Combine well using a potato masher. Refill skins with potato mixture. Top with remaining 1/4 cup cheese. Cook until potato is soft and cheese is bubbly and golden—about 35-45 minutes. Remove from oven and top with chives and a sprinkle of paprika for garnish. Serve immediately.

Source: A Robot Heart Recipes Original.