Ingredients:
1 medium summer squash
½ teaspoon sea salt
½ teaspoon freshly ground pepper
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 tablespoon minced shallot
1 cup halved or quartered cherry tomatoes
½ cup diced mozzarella cheese, preferably fresh
¼ cup thinly sliced fresh basil
Directions:
1. Trim off both ends of the squash and cut in half lengthwise. Cut a thin slice off the backs so each sits flat. Scoop out the pulp, leaving a ¼-inch shell. Finely chop the pulp and set aside.
2. Place the squash halves in a steamer basket over 1-inch of boiling water in a large pot. Steam until the squash is crisp-tender, about 4 minutes. Sprinkle with ¼ tsp each salt and pepper.
3. Whisk oil, vinegar, shallot, and remaining salt and pepper in a medium bowl. Add the tomatoes, cheese, basil and reserved squash pulp; toss to combine. Divide among the squash halves.
Serves 4
Ingredients:
3 tablespoons soy sauce or tamari
4 tablespoons chili sauce or paste
2 tablespoons sesame oil
9 ounces firm tofu
1 pound broccolini
1 tablespoon sesame seeds
1 tablespoon peanut oil
3 tablespoons cilantro leaves
sea salt
Directions:
1. First, marinade the tofu – in a bowl, whisk the soy sauce, chili sauce, and sesame oil together. Cut the tofu into strips about 3/8-inch thick, mix gently with the marinade and leave in the fridge for 30 minutes.
2. Trim off any hard leaves from the broccolini and discard. Place the broccolini in a large saucepan full of boiling water and blanch for 2 minutes. Drain in a colander and run once under a cold tap to stop the cooking. Leave to dry.
3. Scatter the sesame seeds in a pan and place over medium heat for about 5 minutes. Jiggle them around so they toast evenly, then remove from the heat.
4. Place a wok or cast-iron pan over high heat and allow to heat up well. Add the peanut oil. Lower the heat to medium to prevent the oil from spitting, then carefully add the tofu strips and leave for 2-3 minuttes, until they color underneath. Using tongs, gently turn them over to color on the other side (if you are making a large quantity, you may need to cook the tofu in batches).
5. Add remaining marinade to the pan, plus the cooked broccolini. Add the cilantro and half the sesame seeds and stir together gently. Remove from the heat and let everything come to room temperature in the pan. Taste and add more sesame oil, soy sauce, or salt if necessary. Divide among serving plates and sprinkle with remaining sesame seeds.
Serves 4
This recipe comes from a book I just found. It is called 400 Sauces, Dips, Dressings, Jams, Jellies, Chutneys, Relishes, and Pickles. If you like to play in the kitchen and create really tasty ingredients, I highly recommend this book. A great find!
Ingredients:
1 tablespoon coriander seeds
1¼ pounds carrots, grated
2 ounces fresh ginger root, finely shredded
1 cup sweetener of choice
finely grated rind and juice of 1 lemon
½ cup white wine vinegar
5 tablespoons water
2 tablespoons honey
1½ teaspoons sea salt
½ cup sliced almonds
Directions:
1. Crush the coriander seeds using a mortar and pestle. Put them in a bowl with the carrots, ginger, sweetener, and lemon rind and mix together well to combine.
2. Put the lemon juice, vinegar, water, honey and salt in a pitcher and stir until the salt has dissolved. Pour over the carrot mixture. Mix well, cover, and leave in the refrigerator for 4 hours.
3. Transfer the chilled mixture to a heavy saucepan. Slowly bring to a boil, then reduce the heat and simmer for 15 minutes until the carrots and ginger are tender.
4. Increase the heat and boil for 15 minutes, or until most of the liquid has evaporated and the mixture is thick. Stir frequently towards the end of the cooking time to prevent the mixture from sticking to the pan.
5. Put the almonds in a frying pan and toast on a low heat until just beginning to color. Gently stir into the relish, taking care not to break the almonds.
6. Spoon the relish into sterilized jars, cover and seal. Leave at least 1 month, and use within 18 months. Once opened, store in the refrigerator.
Makes 1½ pounds
Ingredients:
1 pound dried pasta of choice
For the sauce:
2 tablespoons butter
3 tablespoons olive oil
1 leek, cleaned and thinly sliced
2 carrots, diced
½ teaspoon maple syrup, or sweetener of choice (optional)
1 summer squash, diced
¼ cup green beans
1 cup frozen peas
1 large handful parsley, chopped
2 ripe tomatoes, diced
sea salt and freshly ground pepper
Parsley sprigs to garnish
Directions:
1. Start the pasta cooking according to the package directions.
2. Melt butter and oil in a medium frying pan. When the mixture sizzles, add the leek and carrots. Sprinkle (optional) sweetener over the vegetables and sauté over medium heat, stirring frequently, for about 5 minutes.
3. Stir in the squash, beans and peas, and season. Cover and cook over low heat for 5-8 minutes, or until the vegetables are tender, stirring occasionally.
4. Stir the parsley and chopped tomatoes into the sauce. Serve immediately, tossed with the cooked pasta and garnished with sprigs of parsley.
Serves 4
This is great as a side dish, or as a topping for pasta or baked chicken.
Ingredients:
4 cups cherry tomatoes, halved
2 tablespoons olive or butter
3 shallots, finely diced
1-2 tablespoons chopped mixed herbs (your choice)
sea salt
Freshly ground pepper
Directions:
1. Warm the butter or olive oil in a skillet with the shallots and cook gently for 1 minute.
2. Add the tomatoes and raise the heat. Saute quickly until the tomatoes are just warm. Do not cook longer or the tomatoes will turn to stew and the skins will toughen.
3. Add the herbs, season with salt and pepper, and serve.
Serves 4-6
A peasant-style dish with coarsely mashed potatoes and dandelion greens. Using olive oil in the potatoes is a nice change from butter!
Ingredients:
2 pounds potatoes, washed and scrubbed
4 cups coarsely chopped dandelion greens
¼ cup olive oil
¼ cup chopped fresh basil or parsley
1 teaspoon sea salt
½ teaspoon freshly ground pepper
Directions:
1. Place potatoes in a large pot of salted, boiling water. Reduce heat to medium-high, cover and cook 15 minutes. Add the dandelion greens and cook 5-10 minutes longer or until potatoes are tender when pierced with a fork. Drain.
2. Mash the potatoes and greens in the pot. Stir in the olive oil, basil or parsley, salt, and pepper. Serve immediately.
Serves 6
Ingredients:
¾ head of cauliflower
2 eggs
Sea salt and freshly ground pepper, to taste
Directions:
1. Preheat oven to 375 degrees F. Line a baking tray with parchment paper.
2. Toss ¾ head of cauliflower, cut up with most of the stem removed, in a food processor and pulse until you get a texture finer than rice (once it is riced, measure it to make sure you have 2 cups packed).
3. Place riced cauliflower in a strainer and squeeze out any excess moisture. Try to get out as much water as you can, pressing firmly with your hands several times.
4. Place the drained cauliflower back in a bowl and add the eggs, salt, and pepper and mix until well combined. As a note – the mixture will be runny but shouldn’t be pure liquid either.
5. Spread the mixture onto a baking sheet into 6 small, fairly flat circles.
6. Place in the oven for 10 minutes and then carefully peel them off the parchment, flip them and place back in the oven for 5-7 minutes more.
7. Place them on a wire rack to cool slightly once they are done.
8. Heat a medium size pan over medium heat and place the tortillas into the pan pressing down slightly and brown them to your liking (this is a good step because it gives them slightly crispy edges and a wonderful nutty taste).
Makes 6 tortillas
Ingredients:
1 bunch chard, or kale, stemmed and chopped into small pieces
2 tablespoons olive oil
1 teaspoon minced garlic
1/8 teaspoon red pepper flakes
Pinches of sea salt
24 cherry tomatoes, halved
Directions:
1. Cover the chopped chard with cold water and set aside until ready to use.
2. Heat the oil in a large sauté pan over medium-high heat. Add the garlic, red pepper flakes, and a pinch of salt. Saute for 30 seconds, just until aromatic.
3. Add the greens and a pinch of salt and sauté until wilted. The soaking water that adheres to the greens will help wilt and cook them.
4. Add the tomatoes and cook for another 2-3 minutes, or until tender. Taste for doneness. Serve immediately.
Serves 4
Ingredients:
2 pounds plus 4 ounces potatoes
4 tablespoons milk or alternative
¼ cup unsalted butter
1 tablespoon olive oil
2 leeks, cleaned and chopped finely
1 onion, chopped finely
1½ cups grated sharp cheddar or cheese of your choice
1 tablespoon chopped parsley
1 egg, beaten
2 tablespoons water
1½ cups breadcrumbs of choice
Safflower oil for frying
Sea salt and freshly ground pepper
Fresh parsley sprigs to garnish
Tomato, cucumber and lettuce salad
Directions:
1. Cook the potatoes in a saucepan of lightly salted water until tender. Drain thoroughly then mash with the milk and butter.
2. In a medium skillet over medium-high heat, add 1 tablespoon olive oil and cook the leeks and onion, stirring occasionally, until tender, about 7-9 minutes. In a large mixing bowl, combine the leeks, and onion with the mashed potatoes, cheese, and parsley. Season to taste.
3. Beat the eggs and water together in a bowl. Sprinkle the breadcrumbs into a separate bowl.
4. Shape the potato mixture into 12 cakes. Brush each cake with the egg mixture then coat in the breadcrumbs.
5. Heat the oil in a large skillet over medium heat and fry the potato cakes gently for 2-3 minutes on each side, or until light golden brown.
6. Garnish with parsley and serve with a tomato, cucumber, lettuce salad and relish of your choice.
Serves 4
Ingredients:
1 tablespoon olive oil
½ cup chopped red onion
1 teaspoon finely chopped garlic
1 pound fresh spinach, finely chopped (about 2 cups)
¼ cup crumbled feta cheese
1 teaspoon lemon juice
1 tablespoon grated lemon zest
Freshly grated nutmeg
Pinch of cinnamon
½ teaspoon sea salt
1 cup orzo
¼ cup chopped toasted pine nuts, walnuts, or pistachios, plus more for garnish
Directions:
1. In a large sauté pan, heat the oil over medium heat. Add the onion and a pinch of salt and sauté until golden. Add the garlic and sauté for 30 seconds, just until aromatic. Add the spinach and a pinch of salt and cook until wilted and tender. Add the cheese, lemon juice, and zest, nutmeg, and cinnamon. Mix thoroughly.
2. Bring 2 quarts of water to a boil in a covered pot over high heat. Add ½ teaspoon sea salt and the orzo. Cook for 8-10 minutes, until al dente. Drain the orzo and transfer to a large bowl. Add the spinach mixture and ¼ cup of the nuts to the bowl and combine.
3. Taste, adding a pinch of salt or another shaving of nutmeg if necessary. Serve in a bowl or a plate topped with some additional nuts.
Serves 6