Vegetarian Dinner Salad

I really don't know what to call this salad but it came about the other night when i was feeling vegetarian and wanted a complete full meal salad, some thing healthy and vegetal with plant based protein.   

serves 4.

Vegetable Barley Lentil Salad

1 cup pearl barley

1 cup french lentils

1 bunch asparagus, trimmed, halved lengthwise

5 carrots, peeled, halved lengthwise

olive oil

s + p

1/4 lb peashoots, rinsed and dried (salad spinner is great for this)

1 tablespoon champagne vinegar

1 tablespoon lemon juice

1 tablespoon squash seed oil  

1 tablespoon olive oil

pinch of cayenne pepper

about 12 cilantro leaves, chopped

4 teaspoons pepitas

4 teaspoons roasted sunflower seeds (salted or not is up to you)  

Cook barley in a small pot with 3 cups water. Bring to a boil, cover and simmer 45 minutes.   Fluff with fork and set aside.

Cook lentils in another small pot by covering lentils with water, no salt, and simmering for 30 minutes.  Drain lentils and set aside. 

Meanwhile, heat oven to 400 degrees.  Toss carrots with a splash olive oil and season with salt and pepper.  Place on baking sheet and roast for 10 minutes.  Add asparagus to the sheet, toss with a splash of olive oil, season with salt and pepper and roast, carrots and asparagus for another 10 minutes.  Remove from oven and set aside.

Make vinaigrette by whisking together champagne vinegar, lemon juice, squash seed oil and olive oil.  Add cilantro leaves, pinches of cayenne and s + p to taste. 

Toss carrots, asparagus and peashoots in vinaigrette.  

To serve, portion barley into 4 dishes, top with portion of lentils, then veggies.  Top each dish with one teaspoon pepitas and sunflower seeds.   

Ramps!

I had ramps for the first time this weekend and can't believe how delicious they are.  

Ramps are a wild leek that are found mostly on the east coast.  They have a very short season of a joyous two weeks and are one of the first spring vegetables to show up at farmers markets.  They taste like a delicate garlicky onion.  The whole ramp is edible, minus the roots.  

Serves 2.

Springtime Ramp Pasta

4-5 oz dried linguini

10 fava bean pods

1 oz morel mushrooms, brushed clean and halved

2 tablespoons water

olive oil

1/4 teaspoon red chile flakes

1 bunch ramps (about 9) 

juice of half a lemon

s+p

grated pecorino cheese, for serving

Cook pasta, drain and rinse.  Set aside.

Fava beans have to be shelled twice.  First, remove outer pod, blanch beans for 60 seconds, drain and remove thin shell.  Discard shells and set clean, blanched beans aside. 

Clean ramps and remove roots.  Cut stem just under the leaves.  Set leaves aside.  Slice bulbs/stem in half lengthwise.  Set aside.

In a pan, heat a teaspoon of olive oil.  Add morels, cook about 30 seconds and carefully add 2 tablespoon of water.  (Water will hiss and splash a bit.)  Cook until morels are soft and water has been absorbed.  Push morels to on side of pan and on the other side, heat a splash of olive oil and red pepper flakes.  Add ramp stem/bulbs, combine with morels and cook about 1 minute.  

Add fava beans and ramp leaves.  Cook until leaves wilt.  Add pasta, cook until hot.  Season with salt, pepper and lemon juice.  

Serve with a grating of pecorino cheese.

Vegetable Shepherd's Pie

Something cozy to make and enjoy during this rainy day.  This one is pretty easy.  Just saute the veggies in the skillet, top with potatoes and pop it in the oven.  

Not too sure if shepherd's pie is exactly the right name for this as it's meatless.  Thoughts?  

Vegetable Shepherd's Pie

4 potatoes, peeled

splash milk

2 tablespoons butter

1 yellow onion, chopped

8 cremini mushrooms, sliced

3 carrots, peeled and chopped

2 celery stalks, chopped

3 cloves garlic

2 sprigs thyme

1 bay leaf

2 tablespoons flour

1 1/2 cup vegetable stock

s + p

grated paresan cheese (optional)

Boil potatoes.  Once soft, remove from water and mash.  Add a splash of milk or two as needed.  Season with salt and pepper.  (For richer potatoes add tablespoon of butter and/or a splash of stock.)  Set aside.  

Heat oven to 400 degrees.  In a 10" skillet on medium heat, melt 1 of the tablespoons of butter.  Add onion and sauté 2 minutes.  Add mushrooms and cook another minute.  Add carrots, celery, garlic, bay, thyme and last tablespoon of butter.  Cook 5 minutes more.  Sprinkle with flour.  Stirring to coat.  Add stock and cook until thickened.  

Cover with mashed potatoes.  Sprinkle with salt, pepper and a grating of parmesan or a drizzle of olive oil or even chopped herbs if you like.  

Place skillet in oven and bake 20 minutes until edges are slightly browned and bubbly.  

Careful, it's hot!

Mushroom Stroganoff

A couple weeks ago, the weather was especially cold and I had a very large maitake mushroom hanging around here that needed to be used and Stroganoff seemed like the best idea.  I love stroganoff, a mushroomy, sour cream sauced egg noodle dish at I find perfect for cold days when I need something a little rich.   If you don't like sour cream, omit for a tasty mushroom sauce.  

When cleaning a maitake mushroom, use a brush and don't get it wet.  

Mushroom Stroganof

1/2 lb egg noodle

2 tablespoons butte

5 oz cremini mushrooms, cleaned and slice

5 oz maitake mushrooms, cleaned and slice

1 shallot, dice

2 garlic cloves, dice

pinch red pepper flake

1/2 teaspoon fresh thyme leave

1 tablespoon flou

large splash white win

pinch nutme

14 oz mushroom stock, warm/heate

1/4 cup sour cream

s +

Cook noodles as packaging instructs.  Set aside. 

In a pan, melt butter.  Sauté mushrooms, shallot, garlic and red pepper flakes 10-12 minutes.  Sprinkle flour and nutmeg into pan, stir to coat.  Push mushrooms to one side of pan and deglaze with wine.  Add warm mushroom stock.  Stir and once thickened, add sour cream.  Season with salt and pepper.  Toss in pasta and serve hot.  

Mushroom + Asparagus Risotto

Valentine's Day is fast approaching people!  (What happened to January?)  I make risotto every year.  What will you make for your loved one?  

If you decide to make this risotto you can either make the mushroom stock or use an already made one, it's up to you.  The Crescenza cheese is also sometimes called Stracchino cheese.  It is a soft, young cheese from Italy that tastes like milk. 

Makes 2 large servings.

Mushroom + Asparagus Risotto

for the stock

4 cups water

1/2 oz dried porcini mushrooms

for the risotto

About 12 spears asparagus, chopped

1/2 lb cremini mushrooms, cleaned, sliced

drizzle olive oil

1 shallot, minced

2 tablespoons butter

1 cup aborio rice

1/2 cup white wine

1/4 cup parmesan cheese, grated

s + p

3 oz Crescenza Cheese

For stock:

 In a small pot, bring to a boil water, dried porcini mushrooms and stems from the 1/2 lb of cremini muchrooms.  Boil for 1 minute and remove from heat.  Let sit for about 20 minutes and then strain through a fine mesh sieve.  Discard solids and set liquid aside.

For risotto:

 Blanche Asparagus for 1 minute and set aside.  

In a pan, sauté mushroom caps (stems on if you didn't need them to make above stock) in a drizzle of olive oil for 3 minutes.  Set aside with asparagus.  

In a pan, cook shallot in butter about 2 minutes until soft and clear.  Add aborio rice and stir to coat in butter about 1 minute.

Add white wine and evaporate then begin adding mushroom stock 1/2 cup at a time.  Stir slowly, letting rice absorb stock before adding more.  This will take about 20-25 minutes.  After all stock has been added rice will appear creamy and be just cooked.  

Stir in mushrooms and asparagus, reserving some asparagus tips for garnish.  Add parmesan cheese and an optional 1/2 tablespoon of butter.  Season with salt and pepper.  

Spoon into bowl and top each with asparagus tips and crescenza cheese.  

Chantrelle + Mahon Pizza

Sadly, I don't have a wood burning oven for perfect pizza making at home.  (Luckily, Motorino and Forcella both do and are not more than ten minutes away.)  

So, how to make great pizza at home?  I have some suggestions:  use very good ingredients, make your own sauce, heat oven to its highest setting, aim for a thin crust and use a pizza stone to keep the temperature high and consistent.  

Someone told me about this crust recipe and I didn't believe them but it's the quickest and my new favorite for at home pizza making.  Makes two small thin crust pizzas.  (The crust in the above photo is not this crust, it was a portion of whole wheat dough I had in the freezer.)  

Quick Pizza Crust

1 cup self rising flour

1 cup plain greek yogurt

Chantrelle Pizza

4 cloves garlic, diced, divided

olive oil

1 shallot, diced

fresh thyme leaves, about 1 teaspoon

1 cup chantrelle mushrooms, brushed clean

s + p

1 1/2 cup mahon cheese, grated

1 inch cube parmesan cheese, grated

1 large tomato, sliced

For the Crust:  In a bowl combine yogurt and self rising flour with your hands until it comes together.  Should resemble playdough.  Adjust with more yogurt or flour as needed.  Knead for 5 minutes.  Form two discs and roll out on a floured surface very thin.

For the Pizza:  Place a pizza stone in oven and heat to 500 degrees.  Saute 2 cloves garlic, shallot, thyme and chantrelle mushrooms in a tablespoon of olive oil until shallot it clear and chantrelles are soft, about 5 minutes.  Season with a pinch of salt and pepper.  Rub each pizza with a drizzle of olive oil and rub with 1 clove diced garlic.  Top each pizza with half the cheeses, tomato slices and mushroom mixture.  Bake for 8-10 minutes.  You may have to cook the pizzas one at a time.  Serve hot.

I used a pizza pan that is circular and has holes in it. (Usually called a pizza crisper)   I place this on the pizza stone (extra crisp) or place the stone on one rack and the baking sheet on a rack right above it (crisp).   

Green Curry Puffs

I've been making these little things for years with a potato filling but after a little experimenting I am sold on this celery root filling.  Feel free to substitute some or all of the celery root with potato for a more traditional taste.  

The puffs can be folded in half as triangles or into cute pointed pillows.  Just fold opposite corners together pressing the seams together to seal.

The green curry paste I use is by Thai Kitchen.  It's easily found in the international food aisle of most grocery stores.  

Green Curry Puffs

1 celery root, peeled and chopped into large pieces

1/4 cup diced carrot (about 1 small)

1/4 cup diced edamame (without shell)

3 teaspoons tamari sauce

2 teaspoons green curry paste

dash fish sauce

about 30 wonton wrappers

oil for frying (vegetable, canola...)

Soy Lime Dipping Sauce

2 tablespoons fresh lime juice

2 tablespoons soy

dash sesame oil

red pepper flakes to taste

For Puffs:  Boil celery root until very soft and smashable, about 30 minutes.  Drain water and smash.  Add carrots, edamame, tamari sauce, green curry paste and fish sauce.  Stir until evenly combined.  Spoon onto curry wrappers and fold in desired way.  Use a small brush or finger to swipe edges with water to help tightly seal.  

Heat about 2 inches of oil in a pot to 350 degrees.  Fry puffs about 1 minute on each side until crispy and toasty brown.  Transfer to towel to drain. Work in batches if needed.  Serve warm.

For Dipping Sauce:  Stir together soy, lime juice, sesame oil and pepper flakes.  

Roasted Garlic

These are great for casual dinners or anytime there is crusty warm bread to smear the roasted cloves all over.  Also put to good use on pizza or in sauces or salsas.  I love garlic and it is always on my shopping list.  I put it in everything I cook and would even eat these little things as is if no one was looking. 

Roasted Garlic 

Whole heads of garlic (as many as you need)

olive oil, about 1 tablespoon per head

s + p

Heat oven to 400 degrees.  Remove outer layers of papery covering, leaving individual cloves in their skins and chop off tops of the garlic to expose the cloves.  Place garlic heads each on a piece of aluminum foil and drizzle with olive oil and sprinkle with salt and pepper. Wrap up in foil and roast/bake for 30-40 minutes.  Head will feel soft when pressed and will have become very fragrant.  

Spicy Lentil Soup + Parmesan Toasts

Perfect soup for a snowy day, hearty and healthy with a spicy kick.  Also good served with rice or a side of sautéed leafy greens.

Spicy Lentil Soup

1 cup french green lentils

1 cup red lentils

drizzle olive oil

1 medium onion or leek, diced

2 carrots, peeled and diced

2 celery stalks, diced

4 garlic cloves, minced

1 poblano pepper, seeded and diced

2 bay leaves

few sprigs fresh thyme

1 dried guajillo pepper, sliced in 1/2 and seeded

2 quarts vegetable stock

2 teaspoons cumin

1 teaspoon ground coriander seed

1 - 2 parmesan cheese rinds

s + p

splash red wine vinegar, as needed

Parmesan Toasts

baguette bread, sliced

olive oil

parmesan cheese, grated

black pepper

For the Soup:  Rinse lentils thoroughly in cold water and carefully pick through for stones and other debris.  Set aside.  In a large soup pot sauté onion, carrot and celery in a drizzle of olive oil over med high heat until onions are clear, about 5 minutes.  Add garlic, poblano, thyme and bay.  Cook, stirring frequently for 2 minutes.  Add stock, guajillo, cumin, coriander, parmesan rind and lentils.  Wait to add salt until the lentils are almost done.  Bring to a boil, reduce heat and simmer until green lentils are soft, about 30 minutes.  Adjust seasoning with salt, pepper and maybe a little red wine vinegar.  Serve hot.  (Chopped fresh parsley and a small drizzle of olive oil are nice garnishes.)

For the Toasts:  Slice as many pieces of bread as you like.  Brush with oil and toast in a dry pan over medium heat.  Flip once and sprinkle with parmesan cheese.  Turn off heat.  Season with a turn or two of fresh black pepper.  Remove from pan.  Serve with soup.  

Chickpea Salad

My husband, Cameron, is very good at making smart, healthy things to eat and I wanted to share this tasty chickpea salad he made. 

I wouldn't tell anyone else to do this but after the chickpeas were cooked I went through and removed what I call the 'pants' off almost each individual chickpea.  The 'pants' are the soft, clear skins.  I hate them so I remove them (do you do this?)  but feel free to leave them with their pants on.  

Chickpea Salad

12 oz dried chickpeas

several sprigs fresh thyme

zest of 1 orange

1 teaspoon mustard seed

1 teaspoon caraway seed

1 bay leaf

2 shallots - one, peeled, ends trimmed and one diced

3 cloves garlic, peeled, lightly crushed

1 carrot, peeled, halved

small bunch fresh mint, chopped

small bunch fresh cilantro, chopped

juice of 1 lime

drizzle olive oil

1 shallot, minced

1 red bell pepper, seeded and diced

1 carrot, blanched, peeled, diced

s + p

Soak dried chickpeas over night in plenty of water.  Drain and transfer to a large pot.  Create a bouquet garni by tying thyme, orange zest, mustard, caraway and bay up into a cheese cloth pouch.  Place in pot along with peeled shallot with ends trimmed, garlic cloves, and carrot halves.  Cover with lots of water (chickpeas will soak up a lot of water while cooking.  Bring to a boil and simmer mostly cover with lid slightly ajar for about 1 hour until cooked through and soft but still with some firmness.  Drain and discard everything but chickpeas.

Toss chickpeas with mint, cilantro, lime juice, olive oil, shallot, bell pepper and carrot.  Season with salt and pepper to taste.

A Very Fruity Salad + Pomegranate Vinaigrette

This past Christmas we served this salad with pasta and a hearty bolognese meat sauce.  So for me, it will always be called the 'Christmas Salad' but for everyone else this can be an anytime salad.  Or maybe a fruity salad to eat in winter?  

There's a good thing happening in this salad between the fruit and the bitter raddichio and the crunch from the pomegranate seeds and jicama.  

Jicama is an odd little root vegetable.  Super crunchy and similar to a very starchy apple or pear but only a hint of sweetness.  Peel of its thick skin with a knife and chop it up.  It's also a great snack drizzled with lime, sprinkled with salt and chili powder or a vehicle for dips and salsa.  

Christmas Salad

2 baby romaines or 1 head of romaine lettuce, rinsed, dried and chopped

1 raddichio, halved, cored and sliced

1 blood orange, peeled and cored and sliced into half moons

1 navel orange, peeled and cored and sliced into half moons

Seeds of 1/2 of a pomegranate

1 small jicama, peeled and sliced into sticks

Pomegranate Vinaigrette

1 tablespoon pomegranate juice

1 tablespoon lemon juice

1/2 tablespoon red wine vinegar

4 tablespoons olive oil

s + p

1/4 - 1/2 teaspoon brown mustard

For Salad:  Combine all ingredients in a large bowl.  Right before serving toss or drizzle with vinaigrette.  

For Vinaigrette:  Pomegranate juice can be freshly made by squeezing pomegranate seeds through a citrus press.  It will take about 1/4 of a fruit or slightly less.  (Or if out of season, bottled juice may be used but look for ones without added sugar.)  Set aside.  

In a small bowl, mix lemon juice and vinegar, add salt pinch by pinch until well balanced.  It shouldn't taste too salty or too sharp.  Add a couple turns or black pepper, olive oil and pomegranate juice.  Whisk vigorously.  If it doesn't come together add a bit of brown mustard.  Whisk more and make any final adjustments.  (more salt, more lemon, more pepper...)

Curry Falafel + Pickled Onions

If you live in nyc then you must already know and love the cheap vegetarian delight known as the falafel sandwich.  I know I do.  I decided to make falafels for dinner the other night using my new food processor and while delicious, standing over a pot of hot frying oil I did ask myself 'why am I going to all this trouble when I can just pop down the street and get a tasty one for 3 dollars?'     

I don't know why.  But I did go through the trouble and they were great.  

(I got a little lazy and purchased an already made tzatziki sauce from whole foods.  Poor decision.  Next time I'll make my own with plain greek yogurt, lemon juice, garlic, dill, salt, pepper and cucumbers.  Silly me.)  

Curry Falafels

1 onion

2 garlic cloves

1 tin chickpeas, drained

1/4 cup fresh parsley

2 tablespoons curry powder

s + p

juice of 1/2 lemon

1/4 teaspoon red pepper flakes

1/2 teaspoon baking powder

1/4 cup flour

Oil for frying

Pickled Red Onions

3/4 cup apple cider vinegar

1 tablespoon sugar

1 teaspoon kosher salt

1 red onion, thinly sliced

For Serving:  shredded cabbage, lettuce, diced tomatoes, tzatziki, hot sauce, hummus, pickled jalapenos and pita bread are all great

For the Falafel:  In a food processor, coarsely chop garlic and onion.  Mix in chickpeas, parsley, curry, lemon, pepper flakes, s + p and baking powder.  Add flour.  (The flour is going to help hold the mixture together.  If during frying the balls start to flake off or come apart then you will need to add more flour.)

Heat 2 inches of oil in a pot to 350 degrees and remember to BE CAREFUL (it's hot).

Form falafel mixture into ping pong sized balls.  Gently place them in oil and fry about 8 minutes until crispy and dark brown.  Transfer to a paper towel to drain.  

For pickled onion, In a small bowl, stir vinegar, sugar and salt until dissolved.  Add onion and let sit at room temperature for 45 minutes.  

Delicata Squash Salad + Sherry Vinaigrette

HAPPY NEW YEAR!  I did a lot of indulging over the holiday but, like most, am ready to get back to a normal routine of exercise and healthier eating.  (With the occasional baked good or treat, of course.)  

Here's a salad to start 2013 off right.  Delicata squashes don't require peeling, just a quick rinse and scrub to remove any dirt.  Substitute any salad green for the arugula if you prefer.  Serves 2.

Delicata Squash Salad + Sherry Vinaigrette

2 Delicata Squashes

drizzle of olive oil

2 garlic cloves, smashed

salt + pepper

 1/2 cup pomegranate seeds

4 cups arugula, or other salad greens

1/4 cup pecans, coarsely chopped

1 oz hard, salty cheese, like aged mahon

For the sherry vinaigrette

1 tablespoon sherry vinegar

4 tablespoons olive oil

salt + pepper

1/2 teaspoon mustard (optional)

Heat oven to 425 degrees.  Cut squashes in half lengthwise and scrap out seeds.  Slice into half moons.  Place slices in baking pan and toss with garlic, olive oil, salt and pepper.  Roast 10 minutes and toss again. Roast about 10 minutes more or until done.  Let cool slightly.  Discard garlic (or smear it on a piece of toasted bread or two and serve with salad.)

Toss arugula with vinaigrette, divide into 2 bowls and top each with squash, pecans, pomegranate seeds and a grating of cheese.  

To make vinaigrette:  Start with the vinegar, adding pinches of salt to taste until acid is balanced (not too salty or too sharp).  Then add oil and mustard.  (Mustard adds flavor and helps everything hold together as a dressing/vinaigrette.)  Whisk together or shake in a small jar.  

Cameron's Bowl of Health

If you ate as much as I did over the thanksgiving holiday you might be craving healthier fare.  My husband makes this often as something healthy to have for lunch.  

Bowl of Health Salad

4 beets

1 medium shallot, minced

1 bunch kale, or mustard greens, swiss chard, collard greens...

juice and zest of 1/2 an orange

juice and zest of 1/2 a lemon

red wine vinegar

olive oil

s + p

1 cup toasted pecans

1 bunch fresh parsley

2 large carrots, sliced thin

2 - 3 celery sticks, sliced thin

1 large apple, cored and chopped

5 radishes, sliced thin

Goat Cheese (optional)

Heat oven to 350 degrees.   Roast the beets whole in a dish, covered with foil, with 1/4 inch water, a drizzle of olive oil and a squeeze of juice from the orange.  Roast for 1 hour or until tender.

In a small dish, combine shallots, a pinch of salt, dash of pepper and a teaspoon of red wine vinegar.  Set aside.  

While the beets are roasting, blanche the kale by bringing a pot of water to a boil over the stove.  Submerge kale for 1 minute.  Transfer kale from boiling water to an ice bath.  Once kale is cool, ring it out in 2 or 3 separate bunches, squeezing into tight rolls.  Chop rolls into 1 inch rounds.  Place in large bowl and set aside.  

Remove beets from oven, once cool enough to handle rub off skins, halve lengthwise and slice thinly.  Toss beets in a couple tablespoons of red wine vinegar and let rest for 10 minutes.  

Combine beets, shallot mix, kale, pecans, parsley, carrots, celery, apple and radishes.  Season to taste with citrus juices, zest, olive oil, red wine vinegar, salt and pepper.  Top with pinches of goat cheese if you like.  Serve cool.  

how to roast a red pepper

Lovely on a sandwich with melted cheese or on an antipasto plate.

Roasted Red Peppers

1 red bell pepper, washed and whole

drizzle of olive oil

pinch of salt

Have a pair of BBQ tongs handy for this one.  At the stovetop turn on a gas burner to high and place bell pepper directly on the range.  Rotate occasionally to cook all sides.  Pepper skin should be black and flaky all over. Remove from flame and place in ziplock bag and close.  Let rest about 10 minutes before removing from bag.  Skin should peel off very easily.  Remove stems and seeds.  Slice to your liking or leave whole.  Drizzle with olive oil and season with a pinch of salt.