Category Archives: Meatless Monday

Red, White and Blue Potato Salad (Vegan)

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Since it’s the Fourth of July, how about a colorful, holiday version of an old summertime classic? Enter Red, White and Blue Potato Salad, a flavorful vegan version using caramelized onions, whole grain mustard and a red wine vinegar and fresh herb blend to make this your new favorite potato salad – and it’s pretty too.  Eat the mini potatoes whole or smash them up with your fork (like I did for my kids) to combine all the yumminess for maximum flavor.

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Potatoes are a favorite comfort food but we most often eat them fried as French fries or potato chips, so they are fat laden (and usually not the good kind).  Potatoes themselves are actually healthful even though they get a bum rap. They are a very good source of vitamin B6 and a good source of potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber, and pantothenic acid. Potatoes also contain a variety of phytonutrients that have antioxidant activity.  So if you eat them without all the added fat, potatoes are actually a low calorie, high fiber, nutritious vegetable.  In this recipe only heart healthy olive oil is used along with multiple other flavors to provide a healthy potato salad that is also delicious. I also added caramelized onions to provide that yummy taste sensation that is usually derived from bacon for good flavor without the animal fat and calories.

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TIPS:  Potatoes can be made ahead of time and refrigerated overnight.  Or make the whole salad a day ahead since the flavors only get better after sitting overnight. When making caramelized onions, resist the temptation to increase the heat to make it go faster.  They will just burn. Trust me…

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RED, WHITE AND BLUE POTATO SALAD

  • 3 pounds small red, white and blue potatoes
  • 1 large yellow or sweet onion
  • 1/2 cup red wine or malt vinegar
  • 1/2 cup olive oil
  • 1/2 cup whole grain mustard
  • 1/3 red onion, minced or small bunch scallions, thinly sliced
  • 1/2 cup fresh herbs, thyme, oregano or parsley, roughly chopped (or more)
  • salt and pepper to taste

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  • Cut any larger potatoes in half and place them all in a large pot and cover with water. Add 1 teaspoon salt and bring to a boil.  Reduce heat and simmer for about 20 minutes or until fork tender but not soft. Drain the potatoes, rinse them with cold water and place them in a serving dish.
  •  While the potatoes are cooking, caramelize the onions in a large sauté pan over medium low heat, stirring often until the onions are dark brown, about 20 to 25 minutes. Don’t rush it or they will burn.

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  • Remove caramelized onions from the pan and set aside.

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  • Over low heat, add the vinegar to the pan and stir, making sure to scrape up all of the browned bits from the bottom of the pan. Pour the vinegar into a bowl and add the olive oil and the grainy mustard. Whisk together well and then pour over the potatoes.

 

  • Add the caramelized onions, red onions and herbs. Toss everything well and season to taste with salt and pepper.

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Red, White and Blue Potato Salad

  • Servings: 4
  • Difficulty: easy
  • Print

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  • 3 pounds small red, white and blue potatoes
  • 1 large yellow or sweet onion
  • 1/2 cup red wine or malt vinegar
  • 1/2 cup olive oil
  • 1/2 cup whole grain mustard
  • 1/3 red onion, minced or small bunch scallions, thinly sliced
  • 1/2 cup fresh herbs, thyme, oregano or parsley, roughly chopped
  • salt and pepper to taste
  1. Cut any larger potatoes in half and place them all in a large pot and cover with water. Add 1 teaspoon salt and bring to a boil.  Reduce heat and simmer for about 20 minutes or until fork tender but not soft.
  2. Drain the potatoes, rinse them with cold water and place them in a serving dish.
  3. While the potatoes are cooking, caramelize the onions in a large sauté pan over medium low heat, stirring often until the onions are dark brown, about 20 to 25 minutes. Don’t rush it or they will burn.
  4. Remove caramelized onions from the pan and set aside.
  5. Over low heat, add the vinegar to the pan and stir, making sure to scrape up all of the browned bits from the bottom of the pan.
  6. Pour the vinegar into a bowl and add the olive oil and the grainy mustard. Whisk together well and then pour over the potatoes.
  7. Add the caramelized onions, red onions and herbs. Toss everything well and season to taste with salt and pepper.

 

Meatless Monday – Easy Zucchini & Tomato Tart

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Today is the first day of Summer!  It is also Summer Solstice when the sun is at it’s highest point in the sky, which means it’s the longest day of the year, with about 17 hours of sunlight, and the shortest night. 2016 is a special year, because the solstice coincides with the Strawberry Moon, a once-in-a-lifetime occurence. A Strawberry Moon is a full moon in June, named by early Native American tribes because it marks the beginning of the strawberry season. The two events coincide only once every 70 years so make sure you look up at the moon tonight. You may not get another chance!

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http://www.hlntv.com/article/2014/06/13/strawberry-moon-honey-facts-june-full

So summer.  Nothing captures summer’s delicious bounty like zucchini and tomatoes that are abundant and so good this time of year! If you aren’t lucky enough to have a small garden, this is also the time of year that they are the most affordable, thanks to supply and demand.  Luckily, they are great together and can be combined many different ways.  This is an easy tart to assemble, especially if you use a prepared pie crust.  It has layers of a garlicky ricotta parmesan mixture, thinly sliced zucchini and ripe tomatoes all baked together into a delicious and creamy tart.  This is a great vegetarian main course or a stunning party dish to share.

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I didn’t make my own crust for this one because I was pressed for time (no shame in that-even bloggers take shortcuts sometimes), however, my favorite homemade pie crust is one from King Arthur Flour which uses white whole wheat flour (yes, that is a thing).  White whole wheat flour is almost as light as traditional white flour but has all of the nutrition and none of the heaviness of regular whole wheat flour.  For those who like to make their own crust, this is an easy and good one.  Click through on the link below for the recipe.

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http://blog.kingarthurflour.com/wp-content/uploads/2015/06/WholeWheatPieCrust_900x600-900×600.jpg

If you are looking for other vegetable tart ideas, one of my favorite, and most popular recipes, is a Summer Vegetable Tart that combines zucchini, eggplant, tomatoes and mozzarella which is another great combination.  Click through below for the recipe.

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https://goodmotherdiet.com/2014/07/14/meatless-monday-summer-vegetabletart/

Regardless of what vegetables you put into the tart, it’s a sure winner.  It’s also a great way to use up extra garden veggies.  If you slice them thin enough, you could substitute or add almost any vegetable for the zucchini.  Since this tart cooks for almost an hour, most vegetables will get done, however, if you have something that is more fibrous or hard to slice thinly, you could par-boil it for a minute or two before arranging in the tart.

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TIPS:  Tomatoes shrink when cooked, so feel free to generously overlap the slices for full coverage. Next time I will overlap even more. Using a variety of sizes and colors makes a prettier dish.  For cherry tomatoes, slice in half and press the curved side down into the ricotta mixture.

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EASY ZUCCHINI AND TOMATO TART

  • 1 pie crust
  • 2 cups ricotta
  • 3/4 cup parmesan cheese (or other grated cheese)
  • 1 egg
  • 4-5 garlic cloves, finely minced
  • 1/2 cup fresh basil, chopped (plus more for garnish)
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 medium zucchini, thinly sliced
  • 4-5 ripe tomatoes, sliced
  • olive oil spray

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  • Prepare all herbs and veggies. Preheat oven to   375°F.

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  • .Place pie crust in a pie pan and crimp edges, if desired

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  • In a medium bowl combine the eggs, ricotta, garlic, basil and parmesan.

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  • Spread half of the ricotta mixture evenly over the crust.

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  • Arrange the zucchini evenly on top of the ricotta mixture.

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  • Carefully spread the remaining ricotta mixture over the zucchini.

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  • Arrange the tomato slices over the top. Spray the tomatoes with olive oil (or use a brush) and sprinkle with salt and pepper, dried oregano, basil or thyme.

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  • Bake until the crust is golden brown and the ricotta has set, 45-60 minutes. To brown the tomatoes, broil the last 5 minutes.

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  • Top with additional parmesan and fresh basil, if desired.

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  • Let it cool slightly before serving.

Zucchini and Tomato Tart

  • Servings: 6
  • Difficulty: easy
  • Print

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  • 1 pie crust
  • 2 cups ricotta
  • 3/4 cup parmesan cheese
  • 1 egg
  • 4-5 garlic cloves, finely minced
  • 1/2 cup fresh basil, chopped (plus more for garnish)
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 medium zucchini, thinly sliced
  • 4-5 ripe tomatoes, sliced
  • olive oil spray
  1. Prepare all herbs and veggies. Preheat oven to   375°F.
  2. .Place pie crust in a pie pan and crimp edges, if desired
  3. In a medium bowl combine the eggs, ricotta, garlic, basil and parmesan.
  4. Spread half of the ricotta mixture evenly over the crust.
  5. Arrange the zucchini evenly on top of the ricotta mixture.
  6. Carefully spread the remaining ricotta mixture over the zucchini.
  7. Arrange the tomato slices over the top
  8. Spray the tomatoes with olive oil (or use a brush) and sprinkle with salt and pepper, dried oregano, basil or thyme.
  9. Bake until the crust is golden brown and the ricotta has set, 45-60 minutes. To brown the tomatoes, broil the last 5 minutes.
  10. Top with additional parmesan and fresh thyme, if desired.
  11. Let it cool slightly before serving.

Meatless Monday – Eggplant “Meatballs”

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Sometimes the answer is just meatballs.  These vegetarian beauties, made with eggplant are tasty and perfect as a main dish paired with a salad,  over pasta or even spooned over mashed potatoes or rice.  They also make great game day sliders.  Just add small brioche buns and extra sauce, and maybe a slice of fresh mozzarella .  Or for a simple appetizer, make smaller ‘meatballs’ and serve with toothpicks.  Delish!

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I love eggplant for it’s color, flavor and versatility.  In this recipe, it doesn’t even taste like eggplant, which is a good thing because we’re making ‘meatballs’ not eggplantballs. The combination of sauteed eggplant, bread crumbs, parmesan, garlic and herbs all held together with a beaten egg is surprisingly tasty and ‘meatballish’.  The texture is nice, firm but not hard or soggy.  Eggplant meatballs are not going to have as much protein (or fat) as traditional meatballs but they do have quite a bit of nutrition, including protein. According to http://www.Skinnytaste.com, four of the smaller sized meatballs have 259 calories, 12 grams of fat, 9 grams of protein, 30 grams of carbs and 6 grams of fiber. Eggplant, itself, also adds some good plant based nutrients like, potassium, vitamin C, vitamin B-6, fiber and important phytonutrients.

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TIPS:  Serve these meatbals hot right out of the pan or on a serving platter. For a main course serve with pasta, rice or mashed potatoes.  For a cheesier dish, serve with a dollop of fresh riccotta. To boost the nutrition, use whole grain breadcrumbs, if you can find them or make your own.  Sometimes I make my own tomato sauce and sometimes I just pick it up from the grocery store.  There are many good ones availble so don’t feel like you have to make your own.  If you want to try a homemade tomato sauce, I have included an easy recipe below.

Since the eggplant is sauteed, you don’t have to salt it first unless you think your eggplant may be old and slightly bitter.  In that case salting first, may sweeten it up.  Otherwise, the cubed eggplant can go right into the saute pan.

Recipe adapted from http://www.skinnytaste.com/eggplant-meatballs/

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EGGPLANT ‘MEATBALLS’

  • 1 1/4 lbs unpeeled eggplant, cut into 1-inch pieces
  • 2 Tbsn olive oil (or olive oil spray)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 garlic cloves, crushed
  • 2 tbsp chopped basil, plus leaves for garnish
  • 1 1/2 cups Italian seasoned breadcrumbs
  • 1 large egg, beaten
  • 1/2 cup Parmesan or Romano cheese, grated, plus more for serving
  • 1 tablespoon chopped flat-leaf parsley
  • 3 cups tomato sauce(24 oz)
  • part skim ricotta cheese, for serving (optional)
  • brioche slider buns (optional)

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  • Cut eggplant into 1 inch cubes.

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  • Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes. If eggplant gets too dry, add a bit more water.

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  • Transfer to the bowl of a food processor and pulse a few times, but don’t puree.

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  • Transfer to a bowl and add bread crumbs, beaten egg, cheese, parsley, garlic and chopped basil into the eggplant. Season with salt and pepper.

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  • Form the eggplant mixture into balls about and transfer to an oiled baking sheet. Makes about 24 1 oz balls or 12 or more large meatballs.

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  • Bake at 375°F until firm and browned, about 20 to 25 minutes.  You can broil the last five minutes for better browning, if desired.

 

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  • Heat the sauce in a large deep skillet to warm the sauce or make your own using the recipe below. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil and serve with ricotta cheese, slider buns or pasta.

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EASY HOMEMADE TOMATO SAUCE (Double the recipe if you like lots of sauce as this makes a scant 2 cups)

1 Tbsn extra-virgin olive oil
3-4 large garlic cloves, chopped
1 can (14.5 oz.) diced tomatoes with liquid (or 2 cups peeled and diced fresh tomatoes)
1/4 tsp. dried oregano (or1 Tbsn fresh oregano, minced)
1 Tbsn fresh basil, minced
salt and pepper to taste

  • Saute the garlic in olive oil until it becomes fragrant.  Add the tomatoes with the juice, oregano and basil and let it cook at a low simmer until it’s thickened.  You can break up the tomatoes with a fork as it softens to make the mixture more sauce like.

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Eggplant Meatballs

  • Servings: 6
  • Difficulty: easy
  • Print

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  • 1 1/4 lbs unpeeled eggplant, cut into 1-inch pieces
  • 2 Tbsn olive oil (or olive oil spray)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 garlic cloves, crushed
  • 2 tbsp chopped basil, plus leaves for garnish
  • 1 1/2 cups Italian seasoned breadcrumbs
  • 1 large egg, beaten
  • 1/2 cup Parmesan or Romano cheese, grated
  • 1 Tbsn chopped flat-leaf parsley
  • 3 cups tomato sauce (24 oz)
  • part skim ricotta cheese, for serving (optional)
  • brioche slider buns (optional)
  1. Preheat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray
  2. Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes. If eggplant gets too dry, add a bit more water.
  3. Transfer to the bowl of a food processor and pulse a few times, but don’t puree.
  4. Transfer to a bowl and add bread crumbs, beaten egg, cheese, parsley, garlic and chopped basil into the eggplant. Season with salt and pepper.
  5. Form the eggplant mixture into balls about and transfer to the prepared baking sheet.
  6. Bake until firm and browned, about 20 to 25 minutes. Makes about 24 1 oz balls or 12 or more large meatballs.
  7. Heat the sauce in a large deep skillet to warm the sauce or make your own using the recipe below. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil and serve with ricotta cheese, slider buns or pasta, if desired.

EASY HOMEMADE TOMATO SAUCE (Double the recipe if you like lots of sauce as this makes a scant 2 cups)

1 Tbsn extra-virgin olive oil
3-4 large garlic cloves, chopped
1 can (14.5 oz.) diced tomatoes with liquid (or 2 cups peeled and diced fresh tomatoes)
1/4 tsp. dried oregano (or1 Tbsn fresh oregano, minced)
1 Tbsn fresh basil, minced
salt and pepper to taste

  • Saute the garlic in olive oil until it becomes fragrant.  Add the tomatoes with the juice, oregano and basil and let it cook at a low simmer until it’s thickened.  You can break up the tomatoes with a fork as it softens to make the mixture more sauce like.

Meatless Monday – Kale, Fennel Salad with Apples, Pecans & Goat Cheese

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Well I’ve finally done it!  I massaged kale. I have always thought kale was just fine the way it is naturally but have heard that massaging kale is a thing and have been wondering if ‘super relaxed’ kale is really worth all the fuss.  So when I spotted this recipe from Vegetarian Times, June 2016 for Fenway Park’s signature salad, I thought I would give it a try – even down to the kale massaging and fennel soaking, (Nope, I hadn’t done that before either).  What could be better than a salad that has been given the ultimate in pampering and spa treatments?  This lucky salad is a delicious combination of sweet and savory on a bed of velvety kale and fennel and drizzled with a Maple, Lemon, Dijon Vinaigrette.  Not bad for ballpark food, don’t you think?  Good on you, Fenway Park!

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Why do we massage kale anyway?  Kale is a slightly bitter green which is also somewhat fibrous.  When it is massaged, it’s tough cellulose structure breaks down (LA Times) making it less fibrous.  You can actually see the difference.  The kale will darken, shrink in size and become silky in texture. The flavor changes as well. That bitterness mellows to a sweet softness. Another benefit is that massaged kale has such a wonderful texture with just the right mix of sweet and bitter flavor, you need to use less salad dressing, thus fewer calories.  That said, this Maple Dijon Dressing is pretty good so don’t skip it entirely.

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So now you probably want to ask why one would soak shaved fennel.  Well that is not quite as clear.  Soaking fennel in cold water seemed to mellow the flavor and soften the texture of shaved fennel while still preserving it’s crispiness. Just make sure the water is really cold. The soaked fennel paired really well with the silky kale so there must be something to this.  You could probably soak your julienned apples too to prevent browning.

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TIPS: You can skip the massaging and soaking if you’re pressed for time or can’t be bothered.  Just make sure you slice thinly.

This recipe calls for dried cranberries but I was planning on using pomegranate seeds instead but I didn’t get the pomegranate seeded before my guests came and I didn’t want the kitchen to look like a tragic kitchen accident with all that pomegranate juice, so I stuck with dried cranberries, which were good.  I think pomegranate seeds would provide a fresh pop of sweet and tart, so next time I will be better organized and give them a try.

If your pecans are raw, just toast them in the oven at 350 for about about 7 minutes and let cool.  Or you can find toasted or candied pecans in most grocery stores.

This is a yummy dressing but it can tend to be too sweet when paired with apples, cranberries and pecans, so try adding one tablespoon of maple syrup at a time to the other ingredients until it is to your preferred sweetness.  The original recipe called for three tablespoons but I used two and next time I will use only one.

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KALE FENNEL SALAD
1 bunch kale, stems removed, leaves cut into thin strips
1 generous pinch of salt
1 small fennel bulb, trimmed, thinly sliced and submerged in ice water
1 apple, cored and julienned
1/2 cup pecan halves, toasted or candied
1/2 cup dried cranberries
4 oz fresh goat cheese, crumbled

DRESSING
1-3 Tbsn pure maple syrup (add 1 Tbsn at a time until desired sweetness)
2 Tbsn lemon juice
1 Tbsn dijon mustard
1 small shallot, minced
2 tsp fresh thyme, chopped
6 Tbsn olive oil

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  • Place kale in a medium bowl, and massage with salt for a minute or so, or until the greens are dark and glossy.

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  • Thinly slice fennel and place in a cold water bath while you prepare the other salad ingredients

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  • Drain fennel, and add to kale

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  • Stir in apple, cranberries, goat cheese and pecans.

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  • Combine maple syrup, lemon juice, mustard, shallot and thyme in a small bowl.  Whisk in oil and season with salt and pepper.

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  • Toss the salad with dressing.

Kale and Fennel Salad with Apples, Pecans and Goat Cheese

  • Servings: 4-6
  • Difficulty: easy
  • Print

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1 bunch kale, stems removed, leaves cut into thin strips
1 generous pinch of salt
1 small fennel bulb, trimmed, thinly sliced and submerged in ice water
1 apple, cored and julienned
1/2 cup pecan halves, toasted or candied
1/2 cup dried cranberries
4 oz fresh goat cheese, crumbled

DRESSING
1-3 Tbsn pure maple syrup (Add 1 Tbsn at time until desired sweetness)
2 Tbsn lemon juice
1 Tbsn dijon mustard
1 small shallot, minced
2 tsp fresh thyme, chopped
6 Tbsn olive oil

  • Place kale in a medium bowl, and massaage with salt for a minute or so, or until the greens are dark and glossy..
  • Thinly slice fennel and submerge in cold water while you prepare the other ingredients
  • Drain fennel, and add to kale
  • Stir in apple, cranberries, goat cheese and pecans.
  • Combine maple syrup, lemon juice, mustard, shallot and thyme in a small bowl.  Whisk in oil and season with salt and pepper.
  • Toss the salad with dressing.

Meatless Monday – Minestrone Verde with Spring Vegetables

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This mostly ‘green’ soup is like Spring in a bowl. Dark leafy dino kale, sweet sugar snap peas and cannelini beans are all nestled in a tasty leek infused broth.  Topped with a lemony pistachio pesto, salty shaved parmesan and red pepper flakes, this is one flavor packed bowl.  Did I say Ready in less than 30 Minutes?  I love eating with the seasons when vegetables are at their peak in freshness, nutritional value and flavor. Usually when vegetables are so abundant, they are also the cheapest. For the greatest freshness look for foods that are locally grown and preferably organic.

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Did you know that fruits and vegetables are still  ‘alive’ and continue to breathe after picking through a process called respiration, which leads to a loss of nutrients the longer it takes for them to be transported and sold.  In addition, fruits and vegetables have a higher nutritional value when they are picked ripe, as opposed to picking them before they are ripe and letting them ripen later (for shipping purposes), except for certain crops like tomatoes.  They might get to the right color and ripeness but won’t reach their highest nutritional levels, so buying local is the best bet if you can. Or sometimes, frozen is the best choice since they are picked ripe and frozen right away. (Livestrong)

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I made this minestrone twice this week.  The first time I made it, my husband went back for fourths and my 21 year old son ate all the leftovers.  It was such a disappointment to find the empty container the next morning.  Darn, no free lunch…  So I decided to make it again a few days later for a casual dinner party I hosted for eight women, but this time I doubled the recipe.  I was afraid of overcooking the vegetables while waiting for everyone to arrive and giving them all a chance to have cocktails with the chickens (yes, that is a thing when you have chickens).  So I prepared the soup base, added the cannelini beans and turned the burner off.  Once the soup was only warm and not hot, I added the veggies and let it sit until just before we were ready to eat.  By the time it heated back up, the veggies were the perfect crisp tender.  Of course, the fun part is allowing your guests to ‘decorate’ their own bowls with the delicious pesto, shaved parmesan and red pepper flakes.  The bread can also be toasted ahead of time as it is fine at room temperature.

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This soup gets much of it’s flavor from a good vegetable broth that is poured over sauteed onions, celery and leeks. Italians call this sauteed vegetable mixture soffrito, which is the foundation on which many Italian sauces, and other dishes are built.  Traditional ingredients were lard and finely chopped parsley and onion, but modern cooks substitute olive oil or butter. Garlic, celery, or carrot may be included.  Italian cooks often make a big batch of soffrito and save it to use in various recipes.  Soffrito can be made 3 days ahead. Let it cool; cover and chill, or freeze up to 1 month

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TIPS: Leeks are a delicious addition to soups but can harbor dirt between it’s many layers which will make your soup stock gritty.  The easiest way to clean them is to cut off the stem and the dark green end, then slice in half vertically.  Run each half under running water fanning the layers like a deck of cards to rinse out any dirt.  Then chop into one quarter inch pieces.

RECIPE ADAPTED FROM SPRING MINESTRONE VERDE FROM BON APPETIT, MAY 2016

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SPRING MINISTRONE VERDE

  • ¼ cup olive oil
  • 1/2 onion, finely chopped
  • 1 medium leek, white and pale-green parts only, finely chopped
  • 2 celery stalks, finely chopped
  • 1 Tbsn fresh thyme leaves (or 1 tsp dried)
  • 1 bay leaf
  • 4 cups vegetarian broth or water
  • 1 14.5-ounce can cannellini (white kidney) beans, drained and rinsed
  • 6 ounces sugar snap peas, trimmed, sliced in half crosswise
  • ½ bunch small Tuscan kale, ribs and stems removed, leaves torn
  • 1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
  • salt and pepper to taste
  • shaved Parmesan (optional)
  • red pepper flakes (optional)
  • Pesto (recipe below)
  • 4 ¾-inch-thick slices country-style bread, toasted

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  • Heat oil in a large skillet over medium-high. Cook onions, leeks, and celery, stirring often, until soft but not browned, 6–8 minutes.

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  • Add stock and bring to a boil. Reduce heat to a simmer

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  • Remove the tough rib from the kale and roughly chop leaves.

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  • Destring snow peas and cut in half

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  • Place slices of bread in a single layer on a baking sheet.  Spray or brush with olive oil and broil until golden brown.  Turn and repeat on the other side.

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  • Add beans and sugar snap peas; cook until crisp-tender, about 4 minutes.

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  • Add kale and peas and cook until kale is wilted and peas are tender, about 3 minutes.  Taste and adjust seasoning with salt and black pepper.

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  •  Serve soup, topped with pesto, parmesan and red pepper flakes, with toast and pesto.

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PESTO

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  • 2 tablespoons pistachios (pumpkin seeds or pine nuts)
  • 1 garlic clove, chopped
  • 1 cup (packed) basil leaves
  • 1 cup (packed) parsley leaves with tender stems
  • ⅔ cup olive oil, divided
  • ½ cup finely grated Parmesan
  • ½ teaspoon finely grated lemon zest
  • Kosher salt, freshly ground pepper

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  • Pulse pistachios in a food processor.  Add garlic, basil, parsley, and ⅓ cup oil in a food processor until a coarse purée forms. Add Parmesan, lemon zest, and remaining ⅓ cup oil; season with salt and pepper, if needed.

 

Minestrone Verde with Spring Vegetables

  • Servings: 4
  • Difficulty: easy
  • Print

 

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  • ¼ cup olive oil
  • 1/2 onion, finely chopped
  • 1 medium leek, white and pale-green parts only, finely chopped
  • 2 celery stalks, finely chopped
  • 1 Tbsn fresh thyme leaves (or 1 tsp dried)
  • 1 bay leaf
  • 4 cups vegetarian broth or water
  • 1 14.5-ounce can cannellini (white kidney) beans, drained and rinsed
  • 6 ounces sugar snap peas, trimmed, sliced in half crosswise
  • ½ bunch small Tuscan kale, ribs and stems removed, leaves torn
  • 1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
  • salt and pepper to taste
  • Thinly shaved Parmesan and crushed red pepper flakes (for serving)
  • Pesto (recipe below)
  • 4 ¾-inch-thick slices country-style bread, toasted

  • Heat oil in a large skillet over medium-high. Cook onions, leeks, and celery, stirring often, until soft but not browned, 6–8 minutes.
  • Add stock and bring to a boil. Reduce heat to a simmer
  • Place slices of bread in a single layer on a baking sheet.  Spray or brush with olive oil and broil until golden brown.  Turn and repeat on the other side.
  • Add sugar snap peas; cook until crisp-tender, about 4 minutes.
  • Add kale, beans, and peas and cook until kale is wilted and peas are tender, about 3 minutes.
  • Taste and adjust seasoning with salt and black pepper.
  •  Serve soup, topped with pesto, parmesan and red pepper flakes, with toast and pesto.

PESTO

  • 2 tablespoons pistachios (pumpkin seeds or pine nuts)
  • 1 garlic clove, chopped
  • 1 cup (packed) basil leaves
  • 1 cup (packed) parsley leaves with tender stems
  • ⅔ cup olive oil, divided
  • ½ cup finely grated Parmesan
  • ½ teaspoon finely grated lemon zest
  • Kosher salt, freshly ground pepper

  • Pulse pistachios in a food processor.  Add garlic, basil, parsley, and ⅓ cup oil in a food processor until a coarse purée forms. Add Parmesan, lemon zest, and remaining ⅓ cup oil; season with salt and pepper, if needed.

Meatless Monday – Shaved Fennel Salad with Burrata

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The longer and warmer days of Spring bring forth a whole new crop of fresh vegetables. One of my favorites is fennel with it’s distinctive licorice-like flavor.  Fennel is wonderful roasted and caramelized but it is also delightful served raw in salads.  I particularly liked this salad featuring shaved fennel marinated in lemon and olive oil and paired with creamy burrata over a bed of baby arugula and topped with toasted pine  nuts and fresh mint.  I love the juxtaposition of the  slightly crunchy, lemony fennel with the creaminess of the burrata which is one of my favorite cheeses. Burrata is similar to fresh mozzarella but has a soft, oozy and delicious center.  Of course, if you are avoiding dairy, the fennel salad is strong enough to stand on it’s own without adding burrata.  Since I made this as a main course, I also added avocado to add healthy fats and the sense of fullness it provides.

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White foods like fennel don’t seem like they have much to offer from a nutritional standpoint but you might be surprised. Fennel is a great source of calcium, magnesium, phosphorous, folic acid, vitamin C and potassium. It’s high fiber content acts as a bulking agent and helps us feel fuller longer.  Fennel can help with the absorption of iron and aids in digestion (particularly the digestion of fat) and freshens the breath. So I’m thinking fennel might be a no brainer  to serve at dinner parties.

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Fennel stalks and fronds are also edible. The fronds are especially great used as an herb or accent in dishes. The stalks can be chopped and added to soups and stocks. My fennel stalks, however, all went to my backyard chickens. I have 9 adorable rescue chickens, some of which were battery cage hens that were rescued from slaughter by Animal Place.  Some of these lovelies had their beaks clipped which is a common factory farm practice.  In losing their most important tool (their sharp beak) they have trouble picking up and cutting food.  That is where my cuisinart comes into play.  I blended up my fennel tops and fronds along with a few other fresh veggies to make it easier for my girls to get their greens.  You can read more about my sweet girls and their Donald Trump ‘comb’overs on their Facebook Page: Mrs V’s Rescue Chickens. They love new followers.  Oh, and don’t buy cheap eggs….

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TIPS: Remove zest from lemon before cutting in half and juicing.  Otherwise, it’s almost an impossible task and you will have wasted a lemon.  Yes, I know this from experience when I did’t think ahead.  This salad was just as good the next day once brought to room temperature, so I suspect the fennel can be marinated ahead of time and tossed with the rest of the ingredients just before serving.

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SHAVED FENNEL SALAD WITH BURRATA

  • 2 medium heads fennel
  • 2 Tbsn olive oil, plus more for serving
  • 1 lemon, juice and zest
  • 1/4 cup pine nuts, toasted (or pistachios)
  • 8 oz burrata
  • 1 small bunch baby arugula
  • 1/2 cup fresh mint leaves, roughly chopped
  • 1 avocado, sliced (optional)
  • salt and pepper to taste

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  • Trim frond ends of fennel and slice in half lengthwise and remove the core.

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  • Using a mandoline or a sharp knife, slice fennel very thinly.

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  • Place fennel, oil, zest and lemon juice in a shallow dish; season with salt and pepper. Let stand 10 minutes or so.

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  • Dry toast the pinenuts in a small pan over medium heat until golden. Remove from heat and let cool.

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  • Place a layer of arugula on a platter and arrange marinated fennel on top. Add avocado, if desired.

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  • Place burrata over fennel and sprinkle with pine nuts and mint leaves. Drizzle with remaining marinade.

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Shaved Fennel Salad with Burrata

  • Servings: 4
  • Difficulty: easy
  • Print

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  • 2 medium heads fennel
  • 2 Tbsn olive oil, plus more for serving
  • 1 lemon, juice and zest
  • 1/4 cup pine nuts, toasted (or pistachios)
  • 8 oz burrata
  • 1 small bunch baby arugula
  • 1/2 cup fresh mint leaves, roughly chopped
  • 1 avocado, sliced (optional)
  • salt and pepper to taste
  1. Trim frond ends of fennel and slice in half lengthwise and remove the core.
  2. Using a mandoline or a sharp knife, slice fennel very thinly.
  3. Place fennel, oil, zest and lemon juice in a shallow dish; season with salt and pepper. Let stand 10 minutes or so.
  4. Dry toast the pinenuts in a small pan over medium heat until golden. Remove from heat and let cool.
  5. Place a layer of arugula on a platter and arrange marinated fennel on top. Add avocado, if desired.
  6. Place burrata over fennel and sprinkle with pine nuts and mint leaves. Drizzle with remaining marinade.

 

Meatless Monday – Caprese Garlic Bread

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Garlic Bread is always a fan favorite.  Now imagine this fav topped with other love, ripe tomatoes and fresh mozzarella, drizzled with a sweet and tangy balsamic reduction.  Hungry yet?  Best of all it requires very few ingredients and a short prep, pretty close to being ready to eat!  The key to this dish is using really high quality ingredients, like perfectly ripe red tomatoes, fresh mozzarella (not the kind you use on pizza), fresh spicy basil, good bread and lastly, a splash of a nice balsamic vinegar.  I like to intensify the balsamic by adding honey and reducing it into a delicious syrup but you can skip that step if you don’t have time.  It’s hard to go wrong with a good balsamic vinegar. Mmmm…

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I’m not even going to talk about the nutrition of this dish because you just want to eat the whole thing because it’s so good!  That said, instead of the relatively empty, fat-laden calories of most garlic bread, the addition of real food on top ensures you’re getting some good vitamins and minerals in there.  Everyone already knows about tomatoes and lycopene and antioxidants… Eat on!

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Only my most loyal readers will notice that I didn’t post anything last week.  My Dad was in town, for the first time in almost 9 years and the first time he’s had to deal with our current airport security nightmare.  I’m sure no one will fault me for spending every moment with my wonderful father. My sister, Margaret and her husband Scott flew down with Dad for the weekend too.  Margaret the Human got to meet Margaret the Chicken. For those of you who don’t know what that means, read about my new passion, my mini chicken rescue ranch: (copy and paste) https://www.facebook.com/Mrs-Vs-Rescue-Chickens-1500893156880649/

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We went on lots of dog walks, including Crissy Field with the lovely backdrop of the golden gate bridge.   Even after all these years, sometimes I think the GGB looks like a prop on a set because it’s so picturesque.  We even went to iconic San Francisco show, Beach Blanket Babylon, which became a longtime favorite of Mom’s and Dad’s after I took them 30 years ago.  I did cook (you will forgive me if I didn’t share) but we also frequented many local restaurants.  Love you Dad!

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TIPS: For this dish, I like to use a long thin baguette which develops a nice crispy crust and is also the perfect width for a sliced tomato.  If you like a heavier bread ratio, use a thicker sourdough or  ciabatta loaf, but you may need to double the garlic butter quantity. For a quicker prep time, buy pre-sliced fresh mozzarella or try out a vegan version by checking our Miyako’s Kitchen’s new vegan mozzarella.  There are NO substitutions for fresh, ripe tomatoes… so plan ahead and set them in your windowsill to ripen for a few days.

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CAPRESE GARLIC BREAD

  • 1 thin baguette (sourdough or ciabatta loaf-see TIPS)
  • 1/2 cup salted butter, softened
  • 3-4 cloves garlic, minced (or garlic paste)
  • 12 ounces fresh mozzarella cheese, sliced
  • 2-3 medium tomatoes
  • 1/2 cup balsamic vinegar
  • 1 tsp honey
  • Salt and freshly ground pepper, to taste
  • 1/3 cup chopped fresh basil
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  • Slice baguette in half lengthwise, then cut in halves or thirds (whichever fits on your baking sheet) In a small bowl,combine butter and garlic. (You could also add a dash of Italian Seasoning if you wish)  Spread evenly over bread.

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  • Slice tomatoes and mozzarella into 1/2 inch rounds.

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  • Preheat oven to 400 degrees Fahrenheit. Place bread on large baking sheet cut side up. Bake for 3-5 minutes, or until butter is melted and edges are golden.

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  • Remove from oven and arrange mozzarella slices on bread and bake in oven for about 10 minutes or until cheese is melted but not falling off. You can turn to broil for the last few minutes, if desired.

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  • While bread is cooking, reduce balsamic vinegar. Bring vinegar and honey to a boil, in a small saucepan, reduce heat and simmer for 7-10 minutes, stirring often, until vinegar is reduced by half or until vinegar is a nice syrupy consistency. Remove from heat.

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  • Remove bread from oven, line with tomato slices, season with salt and pepper and basil. You have the option of cooking for another couple of minutes or serving tomatoes room temp. Drizzle with balsamic reduction. Cut into tomato sized slices and serve.

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Caprese Garlic Bread

  • Servings: 6
  • Difficulty: easy
  • Print

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  • 1 thin baguette (sourdough or ciabatta loaf-see TIPS)
  • 1/2 cup salted butter, softened
  • 3-4 cloves garlic, minced (or garlic paste)
  • 12 ounces fresh mozzarella cheese, sliced
  • 2-3 medium tomatoes
  • 1/2 cup balsamic vinegar
  • 1 tsp honey
  • Salt and freshly ground pepper, to taste
  • 1/3 cup chopped fresh basil
  1. Slice baguette in half lengthwise, then cut in halves or thirds (whichever fits on your baking sheet)
  2. Slice tomatoes and mozzarella into 1/2 inch rounds.
  3. Preheat oven to 400 degrees Fahrenheit. Place bread on large baking sheet cut side up.
  4. In a small bowl,combine butter and garlic. (You could also add a dash of Italian Seasoning if you wish)  Spread evenly over bread.
  5. Bake for 3-5 minutes, or until butter is melted and edges are golden.
  6. Remove from oven and arrange mozzarella slices on bread and bake in oven for about 10 minutes or until cheese is melted but not falling off. You can turn to broil for the last few minutes, if desired.
  7. While bread is cooking, reduce balsamic vinegar. Bring vinegar and honey to a boil, in a small saucepan, reduce heat and simmer for 7-10 minutes, stirring often, until vinegar is reduced by half or until vinegar is a nice syrupy consistency. Remove from heat.
  8. Remove bread from oven, line with tomato slices, season with salt and pepper and basil. You have the option of cooking for another couple of minutes or serving tomatoes room temp. Drizzle with balsamic reduction. Cut into tomato sized slices and serve.

 

 

Meatless Monday – Ginger Miso Eggplant with Sesame Soba Noodles

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I love eggplant pretty much any way it is served and I’m always looking for a new recipe.  I’ve been eyeing this one for a while but have been thwarted several times in my attempts.  I planned to make this last week but my eggplant had already grown a few moldy spots, so we had to resort to dinner out (darn!).  In subsequent tries, one or both of us had plans.  Oh darn again, parties…  Anyway, last night was the night and I can report that it was worth the wait.  Tender and flavorful roasted eggplant topped with a miso and ginger sauce, coupled with yummy sesame soba noodles, this dish really satisfies, especially when you’re craving something with an Asian twist. I also like pairing it with my Sesame Crusted Tofu

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We all know that eggplant is an exceptional vegetable and not just because of it’s glorious purple color.  Eggplant is deliciously low in calories and high in fiber and nutrition – but what about soba noodles?  Aren’t they just useless carbs just there to soak up the sauce? Well it turns out that soba noodles are made out of buckwheat flour, which is not, despite its name a form of wheat. The word, Soba, actually means buckwheat in Japanese. Buckwheat is related to rhubarb and the small seeds of the plant are ground to make flour, so I guess it’s technically a vegetable and not a grain.

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Buckwheat is a good source of nutrients like protein, fiber, iron, carbohydrates, thiamine and manganese. When compared to regular spaghetti, soba noodles have less calories, more fiber and more protein.  Buckwheat itself is gluten free but it is often mixed with other types of flour, so check your labels to make sure you know what is in the soba noodles if you are trying to avoid gluten.

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TIPS: The long and thin Japanese or Chinese eggplants work best for this recipe.  You can cut eggplants in half lengthwise, as in this recipe, or cut on a diagonal into 1-inch-thick slices, as desired. I like to salt the eggplant before cooking to draw out excess water and any possible bitterness, but when roasting this is less important.  So if you are pressed for time, you can skip this step.

I used fresh Miso, which is a paste made of soy beans that have been fermented with a culture made of wheat, rice, barley, or beans. Miso is available on grocery shelves in many stores in the Asian section. If you don’t have miso or can’t find it, you could try substituting sesame paste or tahini.

Eggplant Recipe Adapted from www.bonappetit.com

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GINGER MISO EGGPLANT

SERVINGS: 4-6

  • 4-6 Japanese eggplants
  • 1 tablespoon olive oil or olive oil spray
  • 1/3 cup white miso paste
  • 4 tsp finely grated peeled ginger
  • 2 tsp sesame oil
  • 1 tsp soy sauce
  • 1 tsp rice vinegar
  • 1 Tbsn toasted sesame seeds, divided
  • 3-4 thinly sliced scallions (about 3 Tbsn), divided
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  • Slice eggplants in half lengthwise and place cut side up.  Salt generously and let sit for about 10 minutes. (optional)

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  • Thinly slice scallions and prepare ginger and garlic.

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  • Preheat oven to 425°. Brush or spray cut side of eggplant with oil and place on an oiled baking sheet.
    Roast eggplant, turning once halfway through, until very tender, about 20 minutes. While eggplant is cooking, prepare soba noodles (recipe below)

 

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  • Remove from oven. Arrange a rack in upper third of oven and heat to broil. Meanwhile, whisk miso, ginger, sesame oil, soy sauce and rice vinegar with 1 Tbsp. water in a small bowl. Stir in 1 1/2 tsp. sesame seeds and 2 Tbsp. scallions.

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  • Spread top of eggplant slices with miso sauce.

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  • Broil until golden and charred in places, 4–5 minutes.

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  • Remove from oven and sprinkle with remaining 1 1/2 tsp. sesame seeds and 1 Tbsp. scallions.

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  • Serve hot or warm with Sesame Soba Noodles.  Watch it disappear.

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SESAME SOBA NOODLES

  • 1 package organic soba noodles (9.5oz)
  • 2 Tbsn soy sauce
  • 2 Tbsn sesame oil
  • 1 Tbsn seasoned rice vinegar
  • 1 Tbsn olive oil
  • 3 cloves garlic, finely diced and then minced
  • 1 TBSP fresh ginger, mince (ginger paste or 1/2 tsp ground ginger)
  • 2 green onions, thinly sliced
  • 1 red chili or cherry pepper, small dice or thinly sliced (optional)
  • 1 tsp sesame seeds, garnish
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  • Cook soba noodles per package directions. While the water is boiling, prepare the sesame sauce.

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  • In a small bowl combine soy sauce, sesame oil, rice vinegar, oil, garlic and ginger and whisk with a fork until well combined.

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  • When the noodles are ready, drain (reserving 1/4 cup pasta water) and return to the saucepan. Pour the sesame sauce all over the noodles and stir to combine.  Add the green onions and peppers, toss again. Serve with toasted sesame seeds and a drizzle of hot sauce if desired.

 

Ginger Miso Eggplant with Sesame Soba Noodles

  • Servings: 4-6
  • Difficulty: easy
  • Print

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  • 4-6 Japanese eggplants
  • 1 tablespoon olive oil or olive oil spray
  • 1/3 cup white miso paste
  • 4 tsp finely grated peeled ginger
  • 2 tsp sesame oil
  • 1 tsp soy sauce
  • 1 tsp rice vinegar
  • 1 Tbsn toasted sesame seeds, divided
  • 3-4 thinly sliced scallions (about 3 Tbsn), divided
  • Slice eggplants in half lengthwise and place cut side up.  Salt generously and let sit for about 10 minutes. (optional)
  • Thinly slice scallions and prepare ginger and garlic.
  • Preheat oven to 425°. Brush or spray cut side of eggplant with oil and place on an oiled baking sheet.
  • Roast eggplant, turning once halfway through, until very tender, about 20 minutes.
  • While eggplant is cooking, prepare soba noodles (recipe below)
  • Remove from oven. Arrange a rack in upper third of oven and heat to broil.
  • Meanwhile, whisk miso, ginger, sesame oil, soy sauce and rice vinegar with 1 Tbsp. water in a small bowl. Stir in 1 1/2 tsp. sesame seeds and 2 Tbsp. scallions.
  • Spread top of eggplant slices with miso sauce.
  • Broil until golden and charred in places, 4–5 minutes.
  • Remove from oven and sprinkle with remaining 1 1/2 tsp. sesame seeds and 1 Tbsp. scallions.

SESAME SOBA NOODLES

  • 1 package organic soba noodles (9.5oz)
  • 2 Tbsn soy sauce
  • 2 Tbsn sesame oil
  • 1 Tbsn seasoned rice vinegar
  • 1 Tbsn olive oil
  • 3 cloves garlic, finely diced and then minced
  • 1 TBSP fresh ginger, mince (ginger paste or 1/2 tsp ground ginger)
  • 2 green onions, thinly sliced
  • 1 red chili or cherry pepper, small dice or thinly sliced (optional)
  • 1 tsp sesame seeds, garnish
  1. Cook soba noodles per package directions. While the water is boiling, prepare the sesame sauce.
  2. In a small bowl combine soy sauce, sesame oil, rice vinegar, oil, garlic and ginger and whisk with a fork until well combined.
  3. When the noodles are ready, drain (reserving 1/4 cup pasta water) and return to the saucepan.
  4. Pour the sesame sauce all over the noodles and stir to combine.
  5. Add the green onions and peppers, toss again. Serve with toasted sesame seeds and a drizzle of hot sauce if desired.

Meatless Monday – Spring Vegetable Tart with Asparagus and Artichoke Hearts

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Nothing says spring like artichokes, asparagus and spring peas.  Here they are featured in a creamy puff pastry tart dotted with fresh herbs. Cherry tomatoes add a dash of color and a pop of sweetness. This tart is very pretty and great for parties or special occasions, like Mother’s Day Brunch, perhaps.  I made it for a ladies luncheon and it was a big hit. Best of all, it is deceptively easy, no pre-cooking or extra pans.  Just defrost a sheet of puff pastry, mix ricotta with garlic, feta and basil, and spread it on the pastry. Decorate with raw veggies and pop it in the oven.  Gorgeous and ready in 25 minutes.

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Photo Credit: https://berkeleygardencoach

Spring is my favorite season.   The hills are vibrant green from winter rains and wildflowers abound. Crocuses have pushed their way out of the damp earth and gorgeous camelias are in bloom.  My favorite spring flower, though, is the California poppy, so cheerful and delicate but hardy and tenacious enough to grow in the most dire of situations. I’m just sorry they don’t last all year long. But I digress.  Let’s go back to our other harbingers of spring, asparagus and artichokes, both of which add not only color but a lovely combination of flavors as well as fiber and loads of important vitamins and minerals.

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Ricotta is certainly not a diet food, as it is fat laden and high in calories, but it does have a surprising number of nutrients to offer as well. Riccotta is a good source of protein, calcium, vitamin B-12, riboflavin, phosphorous and zinc.  The fat in ricotta is mostly saturated fat which can reek havoc on cholesterol levels but lower fat versions are available, if that is a concern, but they also offer less protein. You could also try substituting cottage cheese as a lower fat alternative.  However, as a special occasion dish, I would encourage the full fat version.

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TIPS:  I used a combination of ricotta and feta cheeses.  If you are not a fan of feta, substitute goat cheese or another soft cheese that you enjoy.  You can also just add grated hard cheeses like parmesan, asiago and fontina but may not want to add a whole cup.  Taste before adding the eggs to be sure you got the combination right. When spreading the ricotta mixture, make sure you leave a wide border as the cheese has a tendency to expand and you could lose your border. Don’t skip the fresh herbs…

I adapted this recipe from http://www.prouditaliancook.com

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SPRING VEGETABLE TART

This recipe makes one tart about 12″ x 16″,  two smaller round tarts or 6 individual 4×4 squares.

  • 1 package of frozen puff pastry, thawed
  • 3 cups ricotta, drained if necessary
  • 1 cup feta, crumbled
  • 2 eggs
  • 2-3 garlic cloves, finely minced
  • 1/2 cup fresh basil, chopped
  • salt and pepper to taste
  • 1 small bunch of asparagus, ends trimmed
  • 1/3 cup fresh or frozen peas, defrosted
  • 1 cup artichoke hearts (frozen or canned in water), defrosted and drained
  • 1 cup cherry tomatoes, cut in half lengthwise
  • 1/4 cup parmesan
  • 1 Tbsn fresh thyme sprigs
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  • Prepare all herbs and veggies. Preheat oven to   400°F.

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  • Unfold the pastry onto a piece of parchment paper. Using a rolling pin, roll pastry ½ in. bigger on all sides. Slide the pastry and parchment  onto a large baking sheet.

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  • In a medium bowl beat the eggs until combined.  Brush the outer 1 inch edge of the pastry with the egg wash and prick the center with a fork in about a dozen places to prevent the center from rising.

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  • Add the ricotta, garlic, basil and parmesan to the remaining eggs and stir until well mixed together.

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  • Spread the ricotta mixture evenly over the pastry leaving a generous one inch border all the way around(ricotta will expand in the oven).

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  • Arrange the veggies evenly into the ricotta mixture, pressingly slightly.

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  • Sprinkle with 1/4 cup parmesan.

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  • Bake in a 400 F. oven until the pastry has puffed and is golden brown, 25 to 30 minutes and the ricotta has set.

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  • Top with additional parmesan and fresh thyme, if desired. Let it cool slightly before serving.

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Spring Vegetable Tart

  • Servings: 8
  • Difficulty: easy
  • Print

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This recipe makes one tart about 12″ x 16″,  two smaller round tarts or 6 individual 4×4 squares.

  • 1 package of frozen puff pastry, thawed
  • 3 cups ricotta, drained if necessary
  • 1 cup feta, crumbled
  • 2 eggs
  • 2-3 garlic cloves, finely minced
  • 1/2 cup fresh basil, chopped
  • salt and pepper to taste
  • 1 small bunch of asparagus, ends trimmed
  • 1/3 cup fresh or frozen peas, defrosted
  • 1 cup artichoke hearts (frozen or canned in water), defrosted and drained
  • 1 cup cherry tomatoes, cut in half lengthwise
  • 1/4 cup parmesan
  • 1 Tbsn fresh thyme sprigs
Instructions
  1. Prepare all herbs and veggies. Preheat oven to   400°F.
  2. Unfold the pastry onto a piece of parchment paper. Using a rolling pin, roll pastry ½ in. bigger on all sides. Slide the pastry and parchment  onto a large baking sheet.
  3. In a medium bowl beat the eggs until combined.  Brush the outer 1 inch edge of the pastry with the egg wash and prick the center with a fork in about a dozen places to prevent the center from rising..
  4. Add the ricotta, garlic, basil and parmesan to the remaining eggs and stir until well mixed together.
  5. Spread the ricotta mixture evenly over the pastry leaving a generous one inch border all the way around (ricotta will expand in the oven).
  6. Arrange the veggies evenly into the ricotta mixture, pressingly slightly.
  7. Sprinkle with 1/4 cup parmesan.
  8. Bake in a 400 F. oven until the pastry has puffed and is golden brown, 25 to 30 minutes and the ricotta has set.
  9. Top with additional parmesan and fresh thyme, if desired.
  10. Let it cool slightly before serving.

Meatless Monday – Tuscan Bean Soup with Squash and Kale

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The cold, wet sideways rain is back, so you know what that means…SOUP! I know yesterday was the first day of spring but you certainly wouldn’t know it by looking out the window.  A nice hot bowl of tummy warming soup is just what the doctor ordered for fending off nasty weather, and the sniffles that come along with it, especially a hearty one like this that is loaded with cannelini beans, butternut squash, carrots, potatoes and kale, and of course some crusty bread for dipping.  Mmmm…. Almost makes the wet weather worth it; almost.  I’m sure our water department is doing cartwheels though and my garden is loving it.

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This is one meal where every ingredient adds more goodness; vitamins, minerals, fiber, flavor, color, texture.  You get the picture.  Together they are deliciously yummy and you can taste the healthy.  I was actually looking for a recipe that called for kale since I still have loads of kale from my winter garden which will soon get re-planted for spring.  Since I’ve been picking away at these poor plants all season, they are getting quite tall.  It’s almost time to plant tomatoes and peppers, my garden favorites!

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I spotted this recipe from Saveur and loved the combination of veggies, but I didn’t really know what made it Tuscan (other than the region, Tuscany), so enter smart phone. I googled it.  In response to my typed in question, “What is Tuscan Cuisine?”, The Examiner claims the word Tuscan as a description for food is way overused and often a marketing ploy. Tuscany is the land of simple and honest flavors with cooking that might be heartier than much of the rest of the country. Soffrito, a mixture of chopped celery, onions, garlic, peppers and herbs sautéed in olive oil, is used as a base for soups and sauces and beans are a big part of the diet. Tuscans don’t eat as much pasta as other Italians. So there you have it, Tuscan Bean Soup it is.  I did adapt the recipe to make it fewer steps and a faster cooking time but feel free to check out the original by clicking on the link above.

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TIPS: I love foods with real ingredients, even if that means peeling, scrubbing or chopping.  Oh, I have been known to pick up already cut up butternut squash (like I did today) because butternut squash can be a pain to peel and deseed, and I love shortcuts just like everyone else.  You can even buy a mixture of pre-cut carrots, celery and onions in some stores if you’re in a real hurry, but I usually draw the line there.  You can also substitute any other kind of squash and if you’re tired of kale, use spinach or a mixture of power greens.

I used canned cannellini beans because I didn’t know I was going to make Tuscan Bean Soup last night so I didn’t think to soak my beans overnight.  If you want to use dried beans, soak them overnight in water and then cook them with some of the bean water with the onions, celery and carrots for 30 – 40 minutes.  This soup is thickened by blending about a quarter of the soup (before adding the kale).  If you like a brothy soup, skip this step.  If you like a thicker soup puree a third to a half of the soup.

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TUSCAN BEAN SOUP WITH SQUASH AND KALE

2 cans cannellini beans
2 medium carrots, roughly chopped
1 rib celery, roughly chopped
1⁄2 yellow onion, roughly chopped
1/2 cup olive oil, divided
5 cups vegetable broth
3 cloves garlic
medium butternut squash, peeled and cut into 1⁄2″ cubes (about 2 cups)
4 large kale leaves, preferably
 lacinato, stemmed and chopped
1 medium potato, peeled and cut into 1⁄2″ cubes
1/2 tsp dried thyme
Kosher salt and freshly ground black pepper, to taste
1⁄2 tsp. thyme
8 thick slices country-style bread
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  • Saute onions, celery and carrots in 1/4 cup olive oil until onions are translucent.

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  • Add broth, thyme, potatoes and squash and bring to a boil then reduce heat to low, cover and simmer about 15 minutes until potatoes are soft.

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  • Add beans and stir to combine.

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  • Scoop out about 2 cups of soup mixture and puree until smooth.

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  • Return the pureed mixture back into the soup and stir to combine. Taste and add salt and pepper, if needed.

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  • Add kale and simmer 5 to 10 minutes

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  • Slice bread and brush with olive oil, sprinkle with thyme and salt and pepper. Broil about five minutes, turning halfway through.

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  • To serve, place 1 to 2 pieces toasted bread in the bottom of soup bowls and ladle soup over the top. Drizzle soup with olive oil or a sprinkle of parmesan, if desired.

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  • Or be a purist and serve soup plain.

Tuscan Bean Soup with Squash and Kale

  • Servings: 4
  • Difficulty: easy
  • Print

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2 cans cannellini beans
2 medium carrots, roughly chopped
1 rib celery, roughly chopped
1⁄2 yellow onion, roughly chopped
1/2 cup olive oil, divided
5 cups vegetable broth
3 cloves garlic
medium butternut squash, peeled and cut into 1⁄2″ cubes (about 2 cups)
4 large kale leaves, preferably
 lacinato, stemmed and chopped (or spinach)
1 medium potato, peeled and cut into 1⁄2″ cubes
1/2 tsp dried thyme
Kosher salt and freshly ground black pepper, to taste
1⁄2 tsp. thyme
8 thick slices country-style bread
  • Saute onions, celery and carrots in 1.4 cup olive oil until onions are translucent.
  • Add broth, thyme, potatoes and squash and bring to a boil then reduce heat to low, cover and simmer about 15 minutes until potatoes are soft.
  • Scoop out about 2 cups of soup mixture and puree until smooth.
  • Return the pureed mixture back into the soup and stir to combine. Taste and add salt and pepper, if needed.
  • Add kale and simmer 5 to 10 minutes
  • Slice bread and brush with olive oil, sprinkle with thyme and salt and pepper. Broil about five minutes, turning halfway through.
  • To serve, place 1 to 2 pieces toasted bread in the bottom of soup bowls and ladle soup over the top. Drizzle soup with olive oil or a sprinkle of parmesan, if desired.

Meatless Monday – Steamed Artichokes with Two Dipping Sauces

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If you love artichokes dipped in creamy mayo but your honey swears by melted butter, this one is for you! Picture whole steamed artichokes dipped in either Lemon Herb Butter or Garlic Parmesan Aioli.  It’s yummy but easy too!  I couldn’t decide which sauce I liked better so I kept trading off.  Why play favorites if you don’t have to?  Yes, you might say I am still on an artichoke kick but they are in season and so good right now that they are hard to resist. I have recently oven roasted, pan roasted and stuffed artichokes with great results but wanted to try steaming them, just like Mom used to do.  It’s definitely the easiest way to cook them and it makes a fun appetizer or side dish, especially when you have delicious sauces to dip them in.  For the more adventurous artichoke lover, check out 

Meatless Monday-Roasted Artichokes & Fennel with Lemon Parsley Pesto

, or 

Meatless Monday – Roasted Artichokes Stuffed with Garlic, Parmesan & Quinoa

or 

Meatless Monday – Pan Seared Artichokes with Blackened Garlic

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Artichokes are great for scooping up yummy sauces but are they actually good for you?  The answer is Yes! Did you know that artichokes have more  antioxidants than cranberries or blueberries and more fiber than lima beans or prunes? They are also loaded with important vitamins and minerals including vitamin K, magnesium, potassium and manganese. Click through to read more about the amazing artichoke:   12 Unexpected Health Benefits of Artichokes .

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Those trying to limit or eliminate dairy from their diets should try a couple of fabulous new products.  Miyoko’s Creamery has just come out with a vegan butter made from cultured cashew milk.  It is delicious and tastes just like real butter. Miyoko also makes really delicious cheeses and is coming out with new types all the time. I really like the Double Cream Chive soft cheese. My other new fav is Just Mayo from Hamptom Creek which is so good that the mayo industry tried to shut them down.  It’s egg free and made from pea protein but best of all it tastes just like the real thing.  I love promoting new products that are really good.  Look for them in your store.  I promise, you won’t be disappointed.

TIPS:  I like to cut the sharp tips off the ends of the leaves but you can skip this step if you are in a hurry or don’t want to go to the trouble.  You can also just throw them in a pan with plain water and they will turn out just fine.  A wide pan where the artichokes can fit in a single layer works better than a tall one.

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STEAMED ARTICHOKES

4 artichokes
1 bay leaf
3-4 cloves garlic
3-4 lemon slices or 1 Tbsn lemon juice)
1/2 tsp salt
1/4 tsp pepper

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  • Bring 2 inches of water to a boil and add bay leaf, garli, lemons, salt and pepper.

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  • Cut the stems off each artichoke so they can sit upright. Trim the prickly thorn tips from each petal and cut the top half inch off of each one. Rinse them under cool water.

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  • Place them upside-down in the water, cover the pot and simmer on low for 25-35 minutes, or until a knife can be easily pierce the bottom.  While the artichokes are simmering, prepare your dips.

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  • Using tongs, remove the artichokes from water and allow to drain.  Place on a serving platter.

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  • Serve with dips and lots of napkins.

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LEMON HERB BUTTER

1/2 cup butter (or vegan butter), melted
1 Tsp fresh or 1/2 tsp dried thyme, oregano or basil
1 Tbsn lemon juice

  • In a small bowl, stir together all ingredients.  Taste and season with salt if desired. Serve warm.

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GARLIC PARMESAN AIOLI

1/2 cup mayonaise or plain yogurt
1-2 cloves garlic, minced (or garlic paste)
1/4 cup parmesan cheese, grated
1/2 tsp salt
1/4 tsp pepper

  • In a small bowl, mix all ingredients together.  Taste and adjust seasonings, if necessary. Serve cold or at room temperature.

Steamed Artichokes with Two Dipping Sauces

  • Servings: 4
  • Difficulty: easy
  • Print

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4 artichokes
1 bay leaf
3-4 cloves garlic
3-4 lemon slices or 1 Tbsn lemon juice)
1/2 tsp salt
1/4 tsp pepper

  • Bring 2 inches of water to a boil and add bay leaf, garli, lemons, salt and pepper.
  • Cut the stems off each artichoke so they can sit upright. Trim the prickly thorn tips from each petal and cut the top half inch off of each one. Rinse them under cool water.
  • Place them upside-down in the water, cover the pot and simmer on low for 25-35 minutes, or until a knife can be easily pierce the bottom.
  • While the artichokes are simmering, prepare your dips.
  • Using tongs, remove the artichokes from water and allow to drain.  Place on a serving platter.
  • Serve with dips and lots of napkins.

LEMON HERB BUTTER

1/2 cup butter (or vegan butter), melted
1 Tsp fresh or 1/2 tsp dried thyme, oregano or basil
1 Tbsn lemon juice

  • In a small bowl, stir together all ingredients.  Taste and season with salt if desired. Serve warm.

GARLIC PARMESAN AIOLI

1/2 cup mayonaise or plain yogurt
1-2 cloves garlic, minced (or garlic paste)
1/4 cup parmesan cheese, grated
1/2 tsp salt
1/4 tsp pepper

  • In a small bowl, mix all ingredients together.  Taste and adjust seasonings, if necessary. Serve cold or at room temperature.

Meatless Monday – Asian Tofu Lettuce Wraps with Spicy Peanut Sauce

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THIS IS SERIOUSLY GOOD! Low Carbs + High Protein + Spicy Peanut Sauce = #NeedWeSayMore  My family loved this meal! In spite of their lukewarm (at best) love for tofu, they dug in to these wraps and came back for more. Everyone was really polite though and tried not to be the ‘One Who Ate the Last of the Tofu’.  Yes, you heard that right.  My meat loving family was close to fighting over who gets thirds and do we have to leave any for Mom for lunch tomorrow.  The answer to that is always “Yes”.

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The tofu and waterchestnut combination is really flavorful, picking up the garlic and ginger flavors, with the soy adding a pleasant saltiness (you know, umami).  I know people always say that various foods taste like chicken, but in this case, I would say it’s true.  The beauty of tofu is that it is so bland on it’s own that it picks up flavors very easily.  I wasn’t trying to make it taste like chicken but it certainly doesn’t look or taste like tofu, and the texture is really great.  I could eat it on it’s own or over rice with a fork, but when wrapped in a fresh lettuce leaf and topped with veggies, jalapenos and peanut sauce – yum!  I also like setting everything up as a ‘bar’ so that people can design their own plate.

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So what’s the deal with water chestnuts?  They are a staple in many Chinese dishes, and I have always thought of them as filler or meat extender, but are they good for you? It turns out, yes.  Water Chestnuts have zero fat and cholesterol and, at 60 calories per cup, are low in calories and sodium but they provide a wealth of nutrients for such an unassuming vegetable. They contain essential vitamins like Vitamin B-6 which supports healthy brain and immune system function, and thiamin and riboflavin which help your body convert food into energy. They are also a good source of potassium, copper and manganese.  As a bonus, water chestnuts  are a nonstarchy vegetable that helps keep you feeling full longer.  So combining a protein, like tofu, with chopped waterchestnuts goes way beyond increasing the quantity of food. It adds a pleasant texture, increases the nutritional value AND helps keep your belly full and happy.  You may see water chestnuts showing up in more recipes… You’ve been warned.

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TIPS:  I love homemade dressings and sauces.  This is a good homemade peanut sauce which is also fairly easy to make, however, there are many good brands of peanut sauce available in stores if you are pressed for time or you just can’t be bothered to make your own.  Peanut lovers can always add chopped peanuts as an additional topping. Sriracha is another good topping for those that like extra spicy food.  Don’t skip the step of pressing the water out of the tofu.  If the tofu is wet, the garlic and ginger flavors won’t be absorbed.  If you are in a rush, you can squeeze the tofu in several thicknesses of papertowels to get the excess water out.

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ASIAN TOFU LETTUCE WRAPS

1 block extra firm tofu
1 8 oz can waterchestnuts, drained and chopped
2 green onions (scallions)
1/2 cup fresh cilantro (or parsley), chopped
1 small cucumber
1 red bell pepper or carrot
1 head Bibb or red leaf lettuce
1 jalapeno pepper, diced (optional)
1 Tbsn sesame oil
3-4 cloves garlic, minced
2 Tbsn soy sauce (or gluten free liquid amino acids)
2 tsp fresh ginger, minced (or ginger paste)

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  • Crumble tofu and spread it in a single layer on several layers of paper towels and cover with additional paper towels. Let stand 15 or 20 minutes, pressing down occasionally to squeeze out excess water.

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  • Separate whole lettuce leaves and rinse each leaf under cold water, pat with papertowels and let dry.

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  • Slice red peppers, cucumber and green onion into a thin julienne using a grater, mandolin or food processor (or with an old fashioned knife)
  • Heat a large skillet or pan over medium-high heat. Add sesame oil to pan and swirl to coat. Add tofu crumbles, water chestnuts and garlic; sauté for 4-5 minutes, stirring occasionally.
  • Add soy sauce and ginger and sauté a few minutes. Taste and add more, if needed.  Remove from heat and set aside.
  • To serve, fill a lettuce leaf with a scoop of tofu mixture and top with veggies, cilantro and green onions, as desired, and drizzle with spicy peanut sauce.
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SPICY PEANUT SAUCE

1 tsp olive oil
1 small shallot, minced (or 1/4 onion)
1/2  cup water
3 Tbsn creamy peanut butter
1/2 tsp hoisin sauce (or more to taste)
1 tsp brown sugar (optional)
1/4 tsp red pepper flakes (or more to taste)
1 Tbsn lime juice
1-2 tsp Sriracha Saucs (optional)

  • Heat olive oil in a pan over medium heat. Add shallot, and sauté for 2-3 minutes. Add water, peanut butter, hoisin sauce, sugar and red pepper flakes and stir with a whisk. Bring to a boil; cook a minute or two. Taste and add more hoisin sauce, sugar or red pepper flakes, as desired. Remove from heat and let cool  for about 5 minutes.  Stir in lime juice and pour into a small serving bowl.

Asian Tofu Lettuce Wraps with Spicy Peanut Sauce

  • Servings: 2-4
  • Difficulty: easy
  • Print

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1 block extra firm tofu
1 8 oz can waterchestnuts, drained and chopped
2 green onions (scallions)
1/2 cup fresh cilantro (or parsley), chopped
1 small cucumber
1 red bell pepper or carrot
1 head Bibb or red leaf lettuce
1 jalapeno pepper, diced (optional)
1 Tbsn sesame oil
3-4 cloves garlic, minced
2 Tbsn soy sauce (or gluten free liquid amino acids)
1 tsp fresh ginger, minced (or ginger paste)

  • Crumble tofu and spread it in a single layer on several layers of paper towels and cover with additional paper towels. Let stand 20 minutes, pressing down occasionally.
  • Separate whole lettuce leaves and rinse each leaf under cold water, pat with papertowels and let dry.
  • Slice red peppers, cucumber and green onion into a thin julienne using a grater, mandolin or food processor (or with an old fashioned knife)
  • Heat a large skillet or pan over medium-high heat. Add sesame oil to pan and swirl to coat. Add tofu crumbles and garlic; sauté for 4-5 minutes, stirring occasionally.
  • Add soy sauce and ginger and sauté a few minutes. Taste and add more if needed. Remove from heat and set aside.
  • To serve, fill a lettuce leaf with a scoop of tofu mixture and top with veggies, cilantro and green onions, as desired, and drizzle with spicy peanut sauce.

SPICY PEANUT SAUCE

1 tsp olive oil
1 small shallot, minced (or 1/4 onion)
1/2  cup water
3 Tbsn creamy peanut butter
1/2 tsp hoisin sauce (or more to taste)
1 tsp brown sugar (optional)
1/4 tsp red pepper flakes (or more to taste)
1 Tbsn lime juice
1-2 tsp Sriracha Sauce (optional)

  • Heat olive oil in a pan over medium heat. Add shallot, and sauté for 2-3 minutes. Add water, peanut butter, hoisin sauce, sugar and red pepper flakes and stir with a whisk. Bring to a boil; cook a minute or two. Taste and add more hoisin sauce, sugar or red pepper flakes, as desired. Remove from heat and let cool  for about 5 minutes.  Stir in lime juice and pour into a small serving bowl.

 

Meatless Monday-Roasted Artichokes & Fennel with Lemon Parsley Pesto

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Who says size doesn’t matter? I mean, this IS the age of supersizing. Picture thick caramelized slices of fennel and quartered artichokes, shallots and garlic, topped with a large dollop of savory Lemon Parsley Pesto.  I’ve made this dish several times and each time I’ve made the slices and wedges bigger and each time it came out better. When roasted, fennel gets sweet and delicate while artichokes deepen in flavor and richness.  Roasted garlic is creamy, and mellow enough to eat whole (yep) and caramelized shallots are melt in the mouth delicious.  These veggies are all good on their own but when combined with the pesto, made with parsley and pistachioes, divine…

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According to legend, the artichoke was created when the smitten Greek god Zeus turned his object of affection into a thistle after being rejected.  Hmmn,  anyone else wonder about the back story?   Despite this thorny beginning, artichokes are beloved and loaded with fiber, vitamins, minerals and antioxidants. In fact they are number 7 on the USDA list of top 20 antioxidant-rich foods. Artichokes can be intimidating due to their spiny leaves and hairy center, which must be removed before eating.  The easiest way to prepare them is to boil or steam them whole which requires little to no preparation.  However, if you are up for five or so minutes of prep work, roasting artichokes has a huge payoff in additional flavor and character.

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Runners take note.  Fennel also has a colorful Greek history which involves you.  The ancient Greeks knew fennel by the name “marathron”, which grew in the field where one of the great ancient battles was fought and which was subsequently named the Battle of Marathon. Fennel, which was prized, was also awarded to Pheidippides, the runner who delivered the news of the Persian invasion to Sparta. Nowadays, we can’t think of marathons with thinking of running.  Fennel is an interesting plant in that every part of it is edible, from the bulb to the stalk, leaves and even the seeds, which are a popular flavoring. Fennel is wonderful raw in salads with it’s slight but distinctive anise flavor, but when roasted it becomes something entirely different but equally delicious. Fennel is an excellent source of vitamin C. It is also a very good of dietary fiber, potassium, molybdenum, manganese, copper, phosphorus, and folate. In addition, fennel is a good source of calcium, pantothenic acid, magnesium, iron, and niacin.

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TIPS: To save time, don’t trim the pointy artichoke leaves, which is not necessary. Chefs usually do it to get rid of the sharp points on the leaves and to make it look prettier but it’s more about presentation than taste.  The artichoke stem is edible and delicious when scooped up with lemon parsley pesto, so unless you are cooking a whole artichoke and want it to stand up, don’t remove the whole stem. In preparing the fennel, keep the stem end intact so the slices stay together.  This pesto can be made with virtually any dark leafy green; kale, arugula, spinach, basil…on and on.  You can also substitute other nuts, like walnuts or pine nuts for pistachios.

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ROASTED ARTICHOKES AND FENNEL

2 fennel bulbs
2 whole artichokes
3-4 shallots (or one small red onion, cut into wedges)
8 cloves garlic (about one half bulb)
1 lemon, juiced
3 Tbsn olive oil (or olive oil spray)
1 Tbsn fresh herbs (thyme/oregano/parsley) or 1 tsp dried
1/2 tsp salt
1/4 tsp pepper

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LEMON PARSLEY PESTO

1/2 cup shelled pistachios
2 cups parsley
2 cloves garlic
1/4 cup parmesan
1 lemon, juiced (about 1/3 cup)
1/2 cup olive oil
1/2 tsp salt

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  • Pre-heat oven to 350 and oil large baking sheet. Trim fennel stems and slice each bulb lengthwise into 4 or 5 thick slices.

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  • Place fennel slices on baking sheet.

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  • Peel garlic and shallots and slice in half or quarter if large and arrange evenly in baking dish.

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  • Trim sharp artichoke leaves with kitchen shears or a sharp knife (optional).

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  • Slice artichokes in half and scoop out inner purple leaves and choke (use a melon baller if you have one)

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  • Cut each artichoke  half in half lengthwise and place in baking dish cut side up.  Spray or brush with olive oil and a drizzle of lemon juice. Spray or brush everything with olive oil and the rest of the lemon juice.  Sprinkle with herbs, salt and pepper.

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  • Turn the artichokes over and brush the tops with olive oil

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  • Increase the oven temperature to 425 and roast the vegetables on the lowest rack for about 30 minutes, turning halfway. Vegetables should be caramelized on both sides.

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  • While the vegetables are roasting, prepare the pesto.  Place pistachios in a food processor or blender and pulse until evenly ground.  Add the parsley, garlic, parmesan and lemon juice and pulse until blended.  While the blade is going, pour olive oil in a steady stream.  Taste and add salt, if necessary. Pour pesto into a small serving bowl.

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  • Place warm roasted vegetables on a serving platter and serve with pesto or serve on individual plates

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Roasted Artichokes and Fennel with Lemon Parsley Pesto

  • Servings: 4-6
  • Difficulty: easy
  • Print

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2 fennel bulbs
2 whole artichokes
3-4 shallots (or one small red onion)
8 cloves garlic (about one half bulb)
1 lemon, juiced
3 Tbsn olive oil (or olive oil spray)
1 Tbsn fresh herbs (thyme/oregano/parsley) or 1 tsp dried
1/2 tsp salt
1/4 tsp pepper

LEMON PARSLEY PESTO

1/2 cup shelled pistachios
2 cups parsley
2 cloves garlic
1/4 cup parmesan
1 lemon, juiced (about 1/3 cup)
1/2 cup olive oil
1/2 tsp salt

  • Pre-heat oven to 350 and oil large baking sheet. Trim fennel stems and slice each bulb lengthwise into 4 or 5 thick slices.
  • Place fennel slices on baking sheet.
  • Trim sharp artichoke leaves with kitchen shears or a sharp knife (optional).
  • Slice artichokes in half and scoop out inner purple leaves and choke (use a melon baller if you have one)
  • Cut each half in half lengthwise and place in baking dish cut side up.  Spray or brush with olive oil and a drizzle of lemon juice.
  • Peel garlic and shallots and slice in half or quarter if large and arrange evenly in baking dish.
  • Spray or brush everything with olive oil and the rest of the lemon juice.  Sprinkle with herbs, salt and pepper.
  • Turn the artichokes over and brush the tops with olive oil
  • Increase the oven temperature to 425 and roast the vegetables on the lowest rack for about 30 minutes, turning halfway. Vegetables should be caramelized on both sides.
  • While the vegetables are roasting, prepare the pesto.  Place pistachios in a food processor or blender and pulse until evenly ground.  Add the parsley, garlic, parmesan and lemon juice and pulse until blended.  While the blade is going, pour olive oil in a steady stream.  Taste and add salt, if necessary.
  • Pour pesto into a small serving bowl.
  • Place warm roasted vegetables on a serving platter and serve with pesto

 

Meatless Monday – Penne with Roasted Cauliflower & Greens

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Move over pasta with tomato sauce, penne with cauliflower roasted with parmesan and buttery wilted greens will knock you out of the ring! This is an easy and delicious, complete dinner in one bowl. Pasta is an easy go to for dinner because it’s inexpensive and quick to prepare.  Did you know that the average American eats 20 pounds of pasta a year? That’s a lot of carbs but luckily there are many whole grain and nutritious pastas from which to choose that are not empty calories but actualy boost nutrients and dietary fiber.  My current favorite is Ancient Grains Penne by Tru Roots (that I buy from Costco) made with a blend of organic whole grains including, brown rice, quinoa, amaranth and corn. It is naturally gluten free and has a great taste and texture in addition to all of it’s wholesome goodness. I also love Vio Life Vegan Parmesan which comes in a solid block to shred as needed.  Try it!

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Cauliflower is not only one of the World’s Healthiest Foods, it’s also a vegetable chameleon that can take on many flavors and textures depending on how it’s prepared. When roasted, especially with a sprinkling of parmesan, cauliflower becomes golden brown with rich and salty/sweet caramel flavors.  The crispy, almost burned bits of parmesan are divine so make sure you scrape them in with the cauliflower.  Roasted cauliflower also pairs nicely with the sauteed garlic and fresh greens.  I love an extra sprinkle of parmesan and red pepper flakes on top for an extra flavor boost.

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TIPS: I had a big bag of power greens that included spinach, chard and kale but any leafy green will work in this recipe. The trick is to not overcook the greens so they don’t lose their deep glossy green hue.  (Thicker greens like collards may need to saute a bit longer.) If you love greens, add more than you think.  They shrink quite a bit when cooked. One bunch is usually about 2 cups so plan according to your tastes. Don’t forget to save a cup of pasta water before draining. It is a miracle liquid and not to be underestimated. You can add it back to the pasta if needed to give it more of a ‘sauce’ and avoid  the temptation of adding more oil or butter.

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PENNE WITH ROASTED CAULIFLOWER AND GREENS

3/4 lb penne pasta
1 head cauliflower
1 large bunch spinach (kale, arugula or chard)
2 shallots (or 1/2 yellow onion), finely chopped
4 cloves garlic, minced
1/2 tsp salt
1/4 tsp red pepper flakes
1/2 cup grated parmesan (optional)

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  • Cut or break up cauliflower into bite sized florets. Spread cauliflower on a baking sheet in a single layer and spray or brush with olive oil.  Sprinkle with salt, red pepper flakes and half of the parmesan (if using) and bake in a 425 degree oven for 20 to 25 minutes, stirring a couple of times to brown all sides and get all the crunchy parmesan bits off the pan (yum!).

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  • Remove cauliflower from oven when easily pierced with a knife and let cool.

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  • Boil pasta as directed and reserve one cup of pasta water before draining.  Set aside.

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  • Saute red pepper flakes, garlic and shallots in olive oil until soft and fragrant, 4 or 5 minutes.

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  • Add greens and saute until just wilted, remove from heat.

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  • Stir in the cauliflower and pasta, adding pasta water as needed.

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  • To serve, sprinkle with the rest of the parmesan and a pinch of red pepper flakes.

Penne with Roasted Cauliflower and Greens

  • Servings: 4
  • Difficulty: easy
  • Print
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3/4 lb penne pasta
1 head cauliflower
1 large bunch spinach (kale, arugula or chard)
2 shallots (or 1/2 yellow onion), finely chopped
4 cloves garlic, minced
1/2 tsp salt
1/4 tsp red pepper flakes
1/2 cup grated parmesan (optional)

  • Cut or break up cauliflower into bite sized florets.
  • Spread cauliflower on a baking sheet in a single layer and spray or brush with olive oil.  Sprinkle with salt and red pepper flakes and half of the parmesan and bake in a 425 degree oven for 20 to 25 minutes, stirring a couple of times to brown all sides and get all the crunchy parmesan bits off the pan (yum!).
  • Boil pasta as directed and reserve one cup of pasta water before draining.  Set aside.
  • Saute garlic and shallots in olive oil until soft and fragrant, 4 or 5 minutes.
  • Add spinach and saute until just wilted, remove from heat.
  • Stir in the cauliflower and pasta, adding pasta water as needed.
  • Sprinkle with the rest of the parmesan and a pinch of red pepper flakes.

Meatless Monday – Roasted Artichokes Stuffed with Garlic, Parmesan & Quinoa

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by

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My Mom used to steam whole artichokes and serve them with bowls of melted butter or mayo as a special treat. I have fond memories of sitting around the table with my brothers and sisters, peeling off leaf after leaf and watching the piles of toothmarked leaves growing ever larger.  That is certainly the easiest way to prepare artichokes and sometimes simple is best, however, I was looking for a recipe that would feature an artichoke as a main course, rather than an appetizer or side dish.  Most of the stuffed artichoke recipes I found call for some variation of garlic, olive oil, parmesan and breadcrumbs, which I’m sure is delicious, but I wanted something healthier and heartier.  So I swapped out the breadcrumbs for red quinoa which is more nutrient dense, added fresh herbs and several cheeses. I used an Italian blend of parmesan, romano, mozzarella and provolone. The cheesy crust and savory quinoa are delicious and satisfying but the true gem is the artichoke heart.  I was tempted to revert back to my childhood and ate the larger leaves and heart with a homemade aioli; Just Mayo with a little lemon juice, minced garlic and a dash of salt.  Yum!

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Artichokes are a delicious way to get nutrients that research shows we typically lack in our diets — fiber, vitamin C, magnesium and potassium.  They are a little bit of work to prepare for stuffing, as the fuzzy choke needs to be removed, but it is totally worth the effort.  I like to soak the cut artichokes in lemon water while I work to prevent them from turning brown.  The extra water keeps them from drying out in the oven too.  Cutting the sharp tips off of the leaves is an optional step.  It only takes a minute with kitchen shears but if you are in a rush, don’t bother.  Chefs do it because it looks pretty and prevents people from piercing their fingers on the spiny tips but is not really necessary.

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I like to use red quinoa because I love the gorgeous color and it ‘feel’s meatier than the white, although that may be an optical illusion (or maybe I’m just easily fooled).  In fact, I use it instead of meat in my Black Bean Chili con Quinoa and Quinoa Black Bean Tacos with really great results.  If you don’t have red quinoa, you can use regular white quinoa.  Their nutritional value is the same and their flavor is very similar.  Regardless of the color, quinoa is a great source of protein and fiber but low in calories and fat.  It also fills you up so you’re not rushing back to the refrigerator right after dinner. Just sayin’.

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TIPS:  I cut the artichokes in half to stuff them but you could also stuff them whole.  Just remove the stem so they will sit flat.  Remove the center leaves and choke.  I find that a melon baller or ice cream scoop works better than a regular spoon and/or knife.  Then pack the center full of stuffing as well as between the leaves.  Bake as directed.  Larger artichokes will take longer.  You know it’s done when a knife can easily pierce the stem end and the outer leaves are easily removed.

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ROASTED ARTICHOKES STUFFED WITH GARLIC, PARMESAN AND QUINOA

This recipe calls for 2 large artichokes which serves 2-4 people as a main course depending on appetities.  You can easily double the recipe for a larger crowd.

2 large artichokes
2 Tbsn lemon juice (juice of one lemon)
3/4 cup red quinoa
3 large cloves garlic
1 shallot, minced
3/4 cup parmesan (or mixed cheeses, romano, mozzarella, fontina, provolone)
1/2 tsp red pepper flakes (optional)
1 Tbsn fresh herbs or 1 tsp dried (parsley, oregano, thyme)

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  • Using a fine mesh colander, rinse quinoa under cold running water and drain. Combine quinoa and 1 1/2 cups water in a medium pot and bring to a boil. Reduce heat to a simmer, cover and cook until quinoa is tender and all the water is absorbed, 15 to 20 minutes. Fluff with a fork and stir in shallots and garlic while it’s hot so they start to soften.  Set aside.

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  • Fill a large bowl with water and lemon juice. Stir well. If you are stuffing whole artichokes, cut stems from artichokes so they can sit flat.  If you are stuffing half artichokes, slice in half vertically, including the stem.

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  • Place artichokes in bowl with lemon water. Working with one artichoke at a time, scoop out the center leaves and the fuzzy choke (an carefully use a serrated knife to cut off the top third, then use scissors to clip off and discard sharp leaf points, returning each artichoke to the lemon water as you finish.

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  • When quinoa is cool, stir in cheeses, red pepper flakes and herbs.

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  • Preheat oven to 400°F. Place artichokes  leaf side side down in a baking pan and brush or spray with olive oil and sprinkle with salt and pepper, if desired, and  stuff with qunoa mixture.  Don’t hesitate to pack each in a large mound.

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  • Pour about 3/4 cup of water in the bottom of the pan to create steam and prevent sticking, cover with aluminum foil and bake for about 45 minutes.

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  • Remove foil, add remaining cheese and bake another 15 minutes uncovered.  For a golden brown top, broil the last five minutes.

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  • Serve with melted butter or aoli if desired.

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Roasted Artichoke Stuffed with Garlic, Parmesan and Quinoa

  • Servings: 2-4
  • Difficulty: medium
  • Print

 20160102_194635

2 large artichokes
2 Tbsn lemon juice (juice of one lemon)
3/4 cup red quinoa
3 large cloves garlic
1 shallot, minced
3/4 cup parmesan (or mixed cheeses)
1/2 tsp red pepper flakes (optional)
1 Tbsn fresh herbs or 1 tsp dried (parsley, oregano, thyme)bsp;

  • Using a fine mesh colander, rinse quinoa under cold running water and drain. Combine quinoa and 1 1/2 cups water in a medium pot and bring to a boil. Reduce heat to a simmer, cover and cook until quinoa is tender and all the water is absorbed, 15 to 20 minutes. Fluff with a fork and stir in shallots and garlic while it’s hot so they start to soften.  Set aside.
  • Fill a large bowl with water and lemon juice. Stir well. If you are stuffing whole artichokes, cut stems from artichokes so they can sit flat.  If you are stuffing half artichokes, slice in half vertically, including the stem.
  • Place artichokes in bowl with lemon water. Working with one artichoke at a time, scoop out the center leaves and the fuzzy choke (an carefully use a serrated knife to cut off the top third, then use scissors to clip off and discard sharp leaf points, returning each artichoke to the lemon water as you finish.
  • When quinoa is cool, stir in cheeses, red pepper flakes and herbs.
  • Preheat oven to 400°F. Place artichokes  leaf side side down in a baking pan and brush or spray with olive oil and sprinkle with salt and pepper, if desired.  stuff with qunoa mixture.  Don’t hesitate to pack each in a large mound.
  • Pour about 3/4 cup of water in the bottom of the pan to create steam and pre ent sticking, cover with aluminum foil and bake for about 45 minutes.
  • Remove foil, add remaining cheese and bake another 15 minutes uncovered.  For a golden brown top, broil the last five minutes.
  • Serve with melted butter or aoli.