Cro-quinoa-ettes with corn relish, parsley pesto, and zucchini

A fabulous farmer's market meal! Bonnie and I adapted this recipe from the amazing http://herbivoracious.com. It is definitely a bit labor-intensive, but it's basically one of the most delicious things I've ever eaten. The cro-quinoa-ettes (get it?) are crispy and savory, and they get topped with spicy-and-sweet corn relish, zucchini that's pan-fried so it's sweet and caramelized, a lemony tomato-and-cuke salad, and a tart parsley pesto sauce.

For the parsley pesto: 

6 tablespoons olive oil

1 large garlic clove, peeled and chopped

2 cups parsley leaves, lightly packed

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon lemon juice

Combine all ingredients in a food processors and process until it forms a thin paste. Taste and add a little more olive oil and/or lemon juice if you need more liquid.

For the cucumber and tomato salad:
1 large cucumber, diced
1 large ripe tomato, diced
1-2 tsp lemon juice
salt to taste

Combine all ingredients in a bowl.

For the corn relish:
2-3 earns of corn, shucked and kernels sliced off
4 scallions, chopped
2 teaspoons red chili flakes (or less, if you don't like spicy foods)
1 teaspoon salt
1 tablespoon canola oil
zest of 1 lemon and 1 tablespoon of lemon juice.


Combine the scallions, chili flakes, corn, and salt in a bowl. Heat the canola oil in  a pan over medium high heat. Add the corn mixture and cook for about 3 minutes, until the corn is just cooked through. Remove from heat, add lemon zest and juice, and stir well to combine.

For the zucchini:
4 small zucchini, cut into 1/4-inch slabs
2 tablespoons canola oil
salt and pepper to taste

Heat oil in a large frying pan over a high flame. Lay the zucchini in a single layer (this part is important!). Cook until the side touching the pan starts to form dark brown spots, then flip and do the same with the other. Remove and season with salt and pepper.

For the cro-quinoa-ettes:
4 cups cooked quinoa (start with 2 cups dried)
2 teaspoons salt
2 tablespoons paprika
1 tablespoon cumin power
1 teaspoon dried oregano
1 teaspoon soy sauce
1-2 teaspoons rice vinegar (or other vinegar)
1/4 tsp liquid smoke (Note: if you don't have this ingredient in your pantry, don't worry. There's so much flavor in all the other ingredients that it will be ok if you don't include it).
4 eggs
canola oil

Combine all ingredients except the oil. The mixture should feel almost like dough that you can form a wet ball with. (If it's dry, add another egg). Heat a large nonstick skillet, and add a few tablespoons of canola or other cooking oil. using about 1/4 cup of the quinoa mixture each time, form little balls and then smush them into thin patties with your hands. They should be about 1/4-inch thick. After you add them to the pan, smush them with a spatula to flatten them further. (The thinner they are, the crispier they'll be!). Cook on one side until golden brown, about 3-4 minutes. Flip, then do the same on the other.

To serve:
Spoon some parsley pesto into each bowl. Top with two of the cro-quinoa-ettes, and little piles of the zucchini, corn relish, and salad.

Red Lentil Soup with Coconut and Lime

This soup is amazing - savory from the veggie broth and lentils, spicy from the curry power, and THEN you end up with little bursts of sweetness from the golden raisins that have been simmering away in the broth. The squeeze of lime at the end gives it a hint of tartness, as well. Adapted from 101cookbooks.com.

(Note to raisin-averse readers: I usually hate raisins with a fiery passion, but they are delicious in this recipe. Don't let their presence here deter you!)

1 cup yellow split peas
1 cup red lentils
3 cups water
4 cups veggie broth

1 medium carrot, chopped
3-4 tablespoons fresh peeled and minced ginger
3-4 tablespoons curry powder (depending on how much you enjoy spiciness)
2 tablespoons butter
8 green onions (scallions), thinly sliced
1/3 cup golden raisins
1/3 cup tomato paste
1 14-ounce can coconut milk
Salt to taste
one small handful cilantro, chopped
1-2 limes
2 cups pre-cooked brown rice

Rinse the split peas and lentils. Place them in an extra-large soup pot, cover with the water and broth, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/2 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.  Place the butter in a pan over medium heat, add the green onions, the remaining ginger, and raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two. Add the curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk. Simmer, uncovered, for 20 minutes or so (or simmer longer for a thicker consistency). Taste and adjust the seasoning. I added some extra curry powder here for more flavor.

 Ladle the soup into bowls over the brown rice. Sprinkle cilantro over each bowl, then squeeze some lime on top.

Kale and Black Bean Enchiladas with Green Sauce

I'm not gonna lie - this recipe takes a little bit of time and effort. However, it's worth every minute, AND you can make a big tray of these enchiladas and enjoy them throughout the week. They're packed with good-for-you kale, and the creamy cilantro-scallion-coriander-cumin sauce is so good that I had to stop myself from eating it with a spoon! Adapted from epicurious.

Sauce

• 1/2 16-ounce package frozen chopped kale, available at Whole Foods. You could also use fresh kale for this - just wash and chop it into small pieces first. Alternately, you can easily sub in other green ingredients, like spinach.
• 1 tablespoon butter
• 1 tablespoon all purpose flour
•  2 cups whole milk
• 1/2 cup chopped fresh cilantro
• 3 green onions, minced (I included the white parts)
• About 2-3 tablespoons sliced jalapenos from a jar. (Can be upped or decreased based on your spice preferences)
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/4 teaspoon dried crushed red pepper

Enchiladas

• 12 6-inch corn tortillas
• 1/2 16-ounce package of frozen kale or spinach (again, it's fine to use fresh - just wash and chop first)
• 1 cup grated cheddar cheese
• 1 can black beans, rinsed and drained
• 2 tablespoons chopped fresh cilantro
• 1 green onion, minced
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander

• 1/2 cup nonfat Greek yogurt, or extra milk

For sauce:
Warm the frozen kale or spinach until it's just melted, but not hot. (I usually dump it in a pan with a little water, heat it for a few minutes, then drain it well. If you're using fresh, you can use the same method - just stir it around in a pan with a little bit of water over medium heat until it wilts). Set aside. Melt butter in heavy medium skillet over medium heat. Add flour and stir mixture 2 minutes; do not brown. Gradually whisk in milk. Simmer until slightly thickened, about 10 minutes. Stir in half the kale/spinach, the 1/2 cup cilantro, 2 green onions, chilies, cumin, coriander and red pepper. Puree in batches in processor until almost smooth. (If it's a little dry, you can add more milk at this stage). Season with salt and pepper. 

For enchiladas:
Combine the rest of the kale or spinach with the black beans, cheddar, and the rest of the cilantro, green onion, cumin, and coriander. Warm the tortillas so they're a little more flexible (I stuck mine in the microwave). Place a few spoonfuls of the filling (about 1/4 cup) in the middle of each tortilla, then roll it up. Place seam side down in large glass baking dish. Repeat with remaining tortillas.

Preheat oven to 375°F. Stir sour cream into sauce, and pour over enchiladas. Bake until cheese melts and enchiladas are heated through, about 25 minutes.

Guest Post: Bonnie's Sweet Potato Faux-Rizo Stew

Drool.

Hello fellow lovers of vegetarian food! Since Lisa and Laurel are busy doing other things, I've snuck in to give you all a fabulous guest post. You've seen my recipes on here before, but this time I've fully commandeered the rig. So let's get to it.

This recipe is one of my Grammy's favorites, albeit I tweaked it a bit to fit my particular taste profile, which is spicier and more robust. I call it faux-rizo sweet potato stew. I hope you like it!

Ingredients:
2 Tbs olive oil
1 medium onion, chopped
3 garlic cloves, chopped or pressed
1 tsp ground ginger (original recipe calls for fresh. I also used more.)
1 1/2 C sweet potato, peeled and cut into 1/2 inch cubes
2 bell peppers (I used red and yellow), chopped
1 tsp garam masala (I used more)
Cayenne or your favorite powdered heat, to taste
1/2 C vegetable broth
1 can black beans, drained
1 package soy chorizo (I used tofurky's just to try it, but trader joe's is just as good and much cheaper)
Salt and pepper
Tortillas
Lime for garnish, as you like

Method:
In a soup pot or large skillet you can cover, saute onion, garlic, ginger, and bell peppers in oil for about 5 minutes, stirring frequently. Add sweet potatoes, garam masala, and cayenne and mix well. Add veggie broth, then cover and cook on low heat for about 10 minutes, or until sweet potatoes are tender. Add beans and soyrizo and cook another 5 minutes until heated through. Add salt and pepper and adjust other seasonings to your liking. Serve immediately with hot tortillas, garnished with lime. Enjoy!

Roasted Vegetables with Walnut Gremolata, a la Bonnie

As most of us vegetable fiends already know, roasted veggies are amazing. However, when you top them with this delicious walnut-lemon zest-parsley-parmesan paste, the amazingness gets upped significantly! Also, the leftovers are fabulous served cold. Adapted from epicurious.com.

4 carrots, peeled and sliced into 1-inch rectangles
4 parsnips, peeled, cut in half lengthwise, then crosswise
2 medium turnips, peeled, halved, cut into 1-inch-thick wedges
1 pound brussels sprouts, trimmed, halved
1 head cauliflower, cut into florets
About 4 tablespoons olive oil
3/4 cup walnuts
1/4 cup grated Parmesan cheese
1/4 cup fresh parsley
2 tablespoons fresh lemon juice, divided
zest of one lemon
1 small garlic clove

Preheat oven to 425°F. Toss carrots, parsnips, turnips, brussels sprouts, and cauliflower in a large bowl with 3 tablespoons oil, or however much you need to make them slightly shiny. Transfer to rimmed baking sheet (or to multiple baking sheets, as it's best if all your veggies have at least one side touching the pan); sprinkle with salt and pepper. Roast until vegetables are tender, shaking the pan every 15 minutes so they don't stick. It'll be about 1 hour. Basically, you want them to be soft, and for at least one side of each veggie to be browned - that means that they'll be sweet and delicious.

Now, for the gremolata! Pile the walnuts, parmesan, parsley, garlic, 1 tablespoon lemon juice, 1 tablespoon olive oil, and lemon zest into the food processor. Add some fresh pepper. Process for just a few seconds, until everything is coarsely ground together. The paste should be fairly dry; if it's wet, add some more walnuts.

Drizzle vegetables with remaining 1 tablespoon lemon juice and toss. Sprinkle gremolata over vegetables just before serving.

Arugula and Edamame Crostini

A light and tangy summertime dinner. These ingredients can really create two separate recipes. If you use a blender, the result will be a smooth and creamy edamame dip/spread. Lacking a blender, however, I chopped all the ingredients as finely as I could, with a much chunkier but delicious result. I think it would be great either way. Adapted from epicurious.com.

1 cup shelled edamame (I used frozen from Trader Joe's)
a few tablespoons extra-virgin olive oil
1 1/2 cups packed baby arugula
3 tablespoons grated parmesan
1/4 teaspoon grated lemon zest
2 tsp fresh lemon juice
1 baguette
16 mint leaves

Cook edamame in boiling water, uncovered, until just heated through, 1-2 minutes, then drain.

If you're using a blender or food processor:
Pulse edamame beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl. Add a few tablespoons of oil, 1/2 cup arugula, cheese, lemon zest and juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper to edamame in processor and purée until smooth. Add to bowl. Coarsely chop remaining cup arugula and fold into edamame mixture.

If it's just you, your knife, and your cutting board:
Chop edamame as finely as possible. I then transferred some to my little mortar and pestle so I could smash it into a smoother paste - this helped keep the mixture together. Chop the arugula and the mint very finely as well. In a big bowl, combine the chopped veggies and herbs with the parmesan, lemon zest and juice, and olive oil. Add salt and pepper to taste.

Cut 16 diagonal slices (1/3 inch thick) from baguette (you can toast these in the oven for a few minutes if you like). Spread mixture over bread and enjoy!

Chana Masala (Chickpea curry)

A delicious, fragrant, spicy chickpea stew. Yes, this recipe has a long list of ingredients (mostly spices), but it's very easy and comes together in about 30 minutes. This is great right out of the pan, but gets even better the next day as leftovers after the flavors have had time to meld. Adapted from Smitten Kitchen (http://smittenkitchen.com), which, by the way, is a fantastic recipe site.

1 tablespoon vegetable oil
2 medium onions, minced
1 clove garlic, minced
1 tablespoon minced fresh ginger
1 tablespoon ground coriander
4 teaspoons ground cumin
1/4 - 1/2 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
2 teaspoons paprika
1 tablespoon garam masala
2 cups tomatoes, chopped small or 1 15-ounce can of whole tomatoes, chopped small
2/3 cup water (you can also substitute juices from the tomatoes or liquid from the canned or cooked chickpeas for extra flavor)
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
lemon juice, optional

Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until golden brown, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, paprika and garam masala. Cook onion mixture with spices for a minute or two, then add the tomatoes, scraping up any bits that have stuck to the pan. Add the liquid you're using and chickpeas. Simmer uncovered for 10 minutes, then stir in salt. You can finish with a squeeze of lemon juice if you like, though I didn't and it was still delicious!

Perfectly Pink Roasted Beet Hummus

Brilliantly pink. Ultra creamy. With that deliciously earthy flavor that only comes from beets and a slight smokiness from the addition of cumin. How in the world did I not think of this sooner?!?!?

This recipe will make a party-sized batch. Feel free to reduce it...or just plan to consume large quantities of hummus over the next couple of weeks! It's a real hardship, I know...

3 medium-sized beets
3 C cooked garbanzo beans (I start with dried...you could also use canned)
1/3 C tahini
1 or 2 cloves garlic, pressed or finely grated
zest and juice from 1 lemon
1/2 - 1 tsp cumin
sea salt, to taste
1/4 C plus 1 TBSP olive oil

Preheat your oven to 425 degrees. Place your beets on a large piece of aluminum foil, drizzle with about 1 TBSP of olive oil, and fold up the foil to make a nice secure packet around your beets. Roast the beets in their foil packet for about 45 minutes, or until they are tender and can easily be pierced with a fork. When they have cooled, gently use your fingers to slide off the skins. Quarter the beets and toss them into your food processor with the cooked garbanzos, the tahini, the grated garlic, the lemon juice and zest, the cumin, and several nice pinches of sea salt. Turn your food processor on and let it do it's thing while you slowly drizzle in 1/4 C of olive oil. Stop the food processor, scrape down the sides, and taste for seasoning. Adjust your salt, cumin, garlic, and tahini levels to suit your taste and process a little longer. Use your best judgement with the oil and if it seems like you need more to get a nice creamy consistency, add more.

Dip into it with chips and veggie sticks, scoop it onto a big green salad, spoon it on pita, spread it on crackers topped with thinly sliced veggies...ohhhh the possibilities are endless!

(See the pretty pink hummus in the back there? Topped with cucumber? SO GOOD! Also, those crackers in front with goat cheese, sliced peach, and balsamic? Not so bad either!)

NOTE: If you are waiting around while your beets are roasting, consider using that time to pop each and every one of your garbanzos out of their skins. I read somewhere a couple of years ago that this made the smoothest and creamiest hummus...but figured that only a crazy person would intentionally put herself through that variety of torture. Well, I had time to kill while my beets were roasting and figured I would give it a shot. The verdict: I felt ridiculous while I was doing it and it was definitely time consuming AND Chris made fun of me a whole lot BUT holy crap this is the creamiest hummus I have ever made!!!

Aloo Gobhi (Potato and Cauliflower Curry)

After many failed attempts to make North Indian food, this one finally turned out brilliantly! This is courtesy of the blog "Sanjha Chulha" ("Common Oven"), at http://sanjhachulha.blogspot.com - with a few adjustments.

1 small head of cauliflower, cut into small pieces, making 2 cups of cauliflower florets
2 tbs vegetable/canola oil
1 large onion, cut into small pieces
2 garlic cloves, chopped into small pieces
potatoes, chopped into small pieces - about 2 or so cups total (I used about 8 small red ones)
2 tsp turmeric
2 tsp ground cumin
2 tsp ground coriander
1 tsp salt
2 tsp garam masala (I love MTR brand)
cayenne pepper, to taste
1 tbs butter
1 tbs peeled and finely grated ginger


1. Wash the cauliflower by swishing it around in a bowl full of cold salted water. This adds a little bit of salt before you begin frying.
2. Heat the oil in frying pan and add the onion, garlic and potatoes and fry untill the color of onions is deep yellow and its translucent (approx. 10 min.)
3. Add the cauliflower and fry till the onions are now brown (approx. 3-4 min.)
4. Add the turmeric, cumin, coriander, cayenne, salt and garam masala, stir and fry. (approx. 5 min)
5. Mix well.
6. Add the butter and mix, add 6-7 tbs cold water and simmer. (approx. 5-10 min. but it depends, so keep checking till the potatoes are done. if they're taking a while, cover the pan and let it hang out for a few minutes).
7. Stir in the ginger and cook for a minute or two.
8. Serve with rice or roti (flatbread - the naan you can buy at trader joe's is pretty tasty!)

Cilantro Pesto

A summertime favorite...equally delicious when mixed into a bowl of pasta, slathered on some grilled veggies, or thinned with water/oil/vinegar and drizzled on a garden salad. This recipe is straight out of Mama Steinhauser's repertoire...


2 C packed cilantro (thin stems are ok)
1 clove garlic, squashed or finely grated
1/2 tsp salt
1/2 C olive oil/canola oil/peanut oil
4 TBS unsalted peanuts

In the bowl of a food processor, combine your cilantro, garlic, salt, about half of the oil, and about half of the peanuts. Turn the food processor on and let it run until well blended, slowly drizzling in the rest of the oil as you go. Scrape down the sides of the bowl and run the food processor for another couple of seconds. Add in the remainder of the peanuts and pulse 7-10 times or until the peanuts are broken up a bit.

One batch will make about a cup of pesto. It will last in the fridge for a week or so but if you plan to store it longer it keeps great in the freezer! Just pour it into an 8 oz mason jar, stir it and tap it a bit on the counter to get out any air bubbles, top it off with about a 1/2 tsp of olive oil (to keep the color from changing) and pop it in the freezer. Thaw it in the fridge the day before you plan to use it.

Beet (or other) Greens with Caramelized Onions

Pretty much exactly how it sounds. Slightly sweet and delicious.

2 onions, sliced thinly
2 cloves garlic, minced
1 small bundle dark leafy greens (I used beet greens, but am sure it would also work with kale or other greens), washed and cut into ribbons.
a handful of chopped walnuts (optional)

Heat a small amount of oil in a wide saute pan over medium heat. Add the onions and stir fairly constantly until they begin to turn golden brown (about 5-10 minutes). Turn the heat down to medium-low and continue to cook, stirring fairly constantly, until they're very brown and smell sweet and delicious. Add the garlic; cook for about 1 minute. Add the greens and cook just until wilted. Add salt and pepper to taste, and toss in walnuts if using.

Kale, Kalamata Olive, & Sundried Tomato Pasta Salad

Salty and crunchy. Matt: "Mmmm. This has a great mouthfeel." (We've been watching lots of Master Chef in our downtime).

A few handfuls of whole wheat pasta - I used fusilli
2-3 cloves garlic, minced
2 small summer squash (I used golden zucchini - so pretty!), sliced into half-moons
A few handfuls of kale, stripped off the stems and sliced into thin ribbons
Good-quality feta, packed in water (this is important - the water goes into the dressing! I used this amazing Bulgarian sheep's milk feta I found at Whole Foods. Creamy, not too salty, and not too expensive - all my favorite things).
5 sundried tomatoes (the kind packed in oil), coarsely chopped
3-4 tablespoons coarsely chopped kalamata olives, plus some olive juice from the jar.
3-4 eggs
Olive oil
Red pepper flakes (optional)

Cook the pasta according to package directions until it's al dente.

To hardboil the eggs: put them in a small pan, cover them with water, bring to a boil, then turn it off and leave it for about 9 minutes. When they're done, take off the shells and slice them.

Heat a few tablespoons of olive oil in a wide saute pan. Add the garlic and stir for about 1 minute. Then, toss in the summer squash. Cook until it's just beginning to soften - you want it to still have a bit of a crunch, and it'll continue cooking even after you take it off the heat.

When the pasta is done, run some cold water over it to cool it down. Then, put it in a big bowl. Stir in the squash and garlic (once it's cooled a bit), the kale, the olives, the sundried tomatoes, and the eggs. Crumble the feta on top and stir. Pour in some of the water from the feta, then add a few tablespoons of olive juice. Drizzle on some olive oil, then add black pepper and red pepper flakes to taste (you probably won't need any additional salt). Stir everything together. Enjoy!

Lemony Minted Watermelon Salad

Simple but brilliant. This is all I want to eat now that it's consistently 95 plus and humid here in Delaware.


1/2 medium sized watermelon
juice from 1 lemon
pinch of sea salt
1-2 TBSP extra virgin olive oil
a nice fistful of mint leaves
1-2 tsp sugar, optional

Carefully remove and discard the rind from your watermelon and cut the fruit into into bite sized pieces. Chop your mint into nice thin ribbons. In a large bowl, combine the melon with the mint, the lemon juice, just a drizzle of olive oil and a little pinch of sea salt. Gently mix until the mint is evenly distributed. Taste test. If your melon is nice and sweet on its own, skip the sugar. If your melon isn't as sweet as it ought to be, add just the tiniest sprinkle of sugar to give it a boost. Mix again and serve immediately.

Ok, go make this now. For real. You can thank me later!

Spicy Coconut Spinach

Easy-peasy and absolutely delicious South Indian-style spinach. Takes 10 minutes to throw together and is sweet, spicy, and savory all at the same time. From 101cookbooks, with adjustments.

1 shallot, minced
1 large clove of garlic, minced
1/4 teaspoon fine-grain sea salt
1-2 tablespoons canola oil
1/2 teaspoon yellow mustard seeds
1/2 teaspoon whole cumin seeds
1/4 teaspoon red pepper flakes
3-4 big handfuls spinach
4 tablespoons unsweetened coconut, lightly toasted (you can toast the coconut by putting it into a pan, with no oil, then gently heating it until it starts to turn light brown and smells delicious)

Heat the oil in a big pan. Once it's nice and hot, add the mustard seeds. When they start popping all over the place (BE CAREFUL! they're hot!), add the cumin seeds and stir so they don't burn. Cook for about 20 seconds, then sprinkle in the red pepper flakes and cook for another 10 seconds or so. Add the garlic and shallot and saute for about 1 minute, or until it starts to turn translucent. Then, add the spinach and sprinkle on the salt. Cook just until it wilts but is still bright green. Sprinkle on the coconut before serving.

Ann's (Bonnie's Mom) Famous Stuffed Mushrooms

This is a family recipe that is sure to make you the celebrity of any potluck you attend. While absolutely vegetarian, these mushrooms come out savory and "meaty" because of the walnuts and breadcrumbs. They are also quite easy, making even the most amateur cook look like a seasoned chef :)

20 white button mushrooms
3 tbs butter
1 clove garlic, minced
2 shallots or 1/2 red onion, finely chopped
1 cup bread crumbs (you can make these by putting stale or toasted bread in the food processor)
1/2 cup finely chopped walnuts
2 tbs dry sherry (always buy Spanish sherry)
1 tbs worchestershire sauce
3 tbs grated parmesan cheese
1/2 tsp thyme
salt and pepper

Remove the stems from the mushrooms, cut away tough or dark ends, and chop the stems into 1/4 inch cubes or so. Melt butter in medium skillet. Add stem pieces, onion, and garlic. Saute until starting to brown slightly. Add the rest of the ingredients. Stir until everything is moist and hot. Use more sherry if it's too dry. Arrange the caps open-side up in a baking pan. Mound stuffing on top of each cap. It's OK to really mountain it up above the top of the cap. Bake 15-20 mins. at 400, until the mushrooms start to give up their liquid (they will look wet and a little shrunken instead of dry and stiff).

Serve hot. Yum.