Meatless Monday: Vegan Pesto

I know what you’re going to say: Vegan Pesto?  You can’t make pesto without cheese!  I found it on POPSUGAR, which is a fun little site that I have been signed up to for about 2 months.  It’s fresh, it’s great for grilled veggies, meat or pasta salad.  Plus, I wouldn’t put a recipe on here that I don’t like so here it goes.

Vegan Pesto

Ingredients

  • 2 cups fresh basil leaves
  • 1 clove garlic
  • 1/2 cup pine nuts
  • 1/4 tsp sea salt
  • 1/4 cup extra-virgin olive oil

Directions

  1. Place the basil, garlic, pine nuts, and salt in a food processor, and blend until combined but slightly coarse.
  2. Add the olive oil, and blend until smooth.
  3. Use it right away or store it in the fridge (one week) or freezer (up to three months).

Yields about 1 cup of pesto.

image 1

 

 

Meatless Monday: Clean Blog Summer Salad

Oh how I love an interesting combination in a salad.  Though I love salads of all kinds, I tend to make the same things over and over again.  Novelty saves me.  This one popped up recently and I’m completely enamored, especially because this salad includes nectarines.  Fruit always entices the boys into trying something and this one is a hit.

Ingredients:
Dressing:
2 teaspoons Dijon mustard
1 tablespoons finely minced shallots
1/4 cup white wine vinegar or champagne vinegar
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil
Fresh ground black pepper to taste

Salad:
5 ounces arugula and spinach mix (or just arugula)
4 ounces snap peas
2 nectarines
1/2 cup radishes
1/4 cup pine nuts
1/4 cup mint

Ingredients:

  1. Toast the pine nuts. Place one teaspoon of olive oil in a saute pan over medium-low. Add the pine nuts and toast, constantly tossing until lightly browned (don’t step away from the pan as they burn easily).
  2. Make the dressing. Finely mince the shallots and shake or whisk with the other dressing ingredients.

  3. Prepare the vegetables. Wash and dry the arugula mix. Thinly slice the radishes (preferably with a mandoline slicer). Wash the snap peas. Thinly slice the nectarines. Pick mint leaves from stem and (optionally) chop.
  4. Add all ingredients to a large serving bowl.
  5. When you’re ready to serve, toss with the dressing (we recommend only adding 1/4 of the dressing at a time to prevent overdressing). Store remaining dressing in the fridge. Enjoy!

    image 1

Meatless Monday: Moroccan Carrot Salad with Spicy Lemon Dressing

It’s hot.  And there are days when I don’t want to turn on anything that emits heat.  Luckily fresh fruits and vegetables can come to the rescue for a healthy and fulfilling meal.  I made this one recently while I was in Idaho.  And, though I couldn’t find Harissa in Ketchum and I only had cranberries, it was a total hit and I found Chase eating it with tortilla chips the next day after he got back from camp.  Go figure!  Make this a day ahead for even better flavor.

Moroccan Carrot Salad with Spicy Lemon Dressing

INGREDIENTS

  • 1/4 cup harissa (see Note)
  • 2/3 cup fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • Salt
  • Freshly ground pepper
  • 4 pounds carrots, julienned on a mandoline or coarsely shredded in a food processor (about 12 cups)
  • 2 cups raisins
  • 4 cups flat-leaf parsley leaves
  • 1 pound feta, crumbled

DIRECTIONS

    1. In a large bowl, whisk the harissa with the lemon juice. Gradually whisk in the olive oil and season with salt and pepper.
    2. Add the carrots, raisins, parsley and feta to the dressing and toss well. Serve lightly chilled or at room temperature.

MAKE AHEAD

The carrot salad can be made without the feta and parsley and refrigerated for up to 6 hours; add the feta and parsley just before serving. The lemon dressing can be refrigerated overnight.

NOTES

Harissa is a chile paste used in Tunisia and Morocco. It is available in jars and tubes from specialty food shops.

image 1

Meatless Monday: May’s Amazing Salad

We’re in Ketchum, ID again this summer for a respite from the 110 degree heat in Tucson.  Poor Ryan is in AZ and slowly melting.  I’ve been telling people for years to come here.  It is a hidden gem in the mountains!

Well, FINALLY, my dear friend May and her lovely family rented a house for a week AND brought some amazing friends from Denver. A big shout out to Alex and her hubby Matt!

While living in Santa Fe, May and I bonded during wine infused play dates, on design, all things Housewives and great food.  May is humble about her culinary acumen.  I think she has a great perspective.  Keeping things simple is not my strong suit.  I tend to go overboard on things.  Not surprised are you?

I stole May’s simple salad recipe and use it often.  Rice Vinegar + Maldon Salt + Fresh Cracked Black Pepper + Greens = simple, delicious salad.

While May, her husband Charlie and their two lovely kiddos were visiting we shared some dinners together at the house they rented and once again, she did her thing in a completely simple, amazingly delicious way.  I hope you don’t mind May, but I’m posting this one too.  I love this one because you can EASILY tailor it to the number of people who are going to be eating, translation: great for a potluck or last minute dinner gathering.

May’s Amazing Salad

Ingredients:

Arugula –  a handful or two per person. Rinsed and torn if needed

Pine nuts, 1/8 cup per person

EVOO

Lemons, 1 for every 2-3 people

Grated Parmesan, 1 Tbsp per person

Salt

Fresh cracked pepper

Directions:

  1. Place arugula in salad bowl and Set aside
  2. Heat EVOO and toast pine nuts.  Once lightly toasted remove from heat and add to arugula
  3. Slice lemon and squeeze over greens
  4. Add Parmesan
  5. Season with salt and freshly cracked black pepper
  6. Toss and serve

image 1

Meatless Monday: Jicama-and-Citrus Salad

Taco Tuesday can become…well, like: listening to a once favorite song on repeat.  You still like it, but you want a new twist.  Since the boys refuse to give up Taco Tuesday, I have to take it upon myself to keep things fresh and novel.  This salad does the trick.  And, if I don’t feel like making the actual tacos for myself, I pair this with a small bowl of rice and beans and I’m good to go!  I found this recipe in Food and Wine and think it is a great addition for your summer salad list.  And, because tomorrow is the birth of our Nation, you can enjoy it with the other seasonal and celebratory foods you have been planning for this our most important national holiday! Enjoy!

Jicama-and-Citrus Salad

INGREDIENTS:

  • 2 Ruby Red grapefruits
  • 2 navel oranges
  • One 1-pound jicama, peeled and cut into 1/2-inch dice
  • 4 radishes, thinly sliced
  • 2 tablespoons fresh lime juice
  • 3/4 cup lightly packed cilantro, chopped
  • Salt
  • Pepper

DIRECTIONS:

  1. Using a very sharp knife, peel the grapefruits and oranges, being sure to remove any bitter white pith. Working over a large bowl to catch the juices, cut in between the membranes to release the sections into the bowl. Cut the citrus into pieces. Add all of the remaining ingredients to the bowl and toss well. Serve the salad right away.

image 1

Meatless Monday: Sundal, A Special Chickpea Salad

My friend Amy recommended several years ago that I start a food blog.  At the time, I wasn’t sure I wanted to jump IMG_0871in, so I filed the idea away.  Now that I have been posting food porn, among other things for more than 4 years, I am finally taking the opportunity to thank her and recognize her for planting the seed that has become ATWTTL.  Amy’s food postings have always inspired me and recently she posted a picture of a delicious dish. I asked her to send me the recipe. It is a chickpea salad that is a spin on an Indian snack called “sundal”. The idea is basically to mix chickpeas with the veggies of your choice and make a ghee and spice sauce. The picture she posted looked delicious and I asked her to share the recipe with me.  And, by the way, Andrew took it for lunch two days in a row. I’ll make it again and remember to snap a picture.

Ingredients:

1 can chickpeas, drained

1 small onion cut in a large dice

1 cup quarter cherry tomatoes

Black or Kosher salt

Juice of one lemon

1 small green chile, diced (Serrano, jalapeño, Anaheim, etc)

Sauce

2 Tbsp Ghee

2 tsp brown mustard seeds

1 tsp cumin

Mix Ins:

Grated coconut

Diced pineapple, mango, jicama, radishes, avocado, chopped mint or cilantro.

Directions:

1. Combine the first six ingredients in a bowl. Set aside.

2. Warm the ghee in a small bowl.  To this warm ghee add brown mustard seeds, cumin and, hing/asafoetida. Mix well and add to the chick pea mixture.

3. Finally, add your mix-in ingredients, combine and serve.

A Note from Amy: You can find asafoetida in indian stores or amazon. You can omit it, if you like. Most Indians add asafoetida or fennel to bean dishes to prevent the side effects of eating beans(I am not sure if there is any scientific evidence for this, but I always did it).

image 1

Meatless Monday: Roasted Root Veggies with Turmeric-Tahini Sauce

My in-laws live here in Tucson.  They followed us here about a year after we moved from Santa Fe, NM.  They live

Picture from Dishing Up The Dirt

Picture from Dishing Up The Dirt

10 minutes away and we have family dinners on a regular basis.  They watch Sara Belle we watch their yellow lab Henry.  Whenever they go out of town, they clean out their refrigerator and bring it all over to our house.  So, right now I have a large amount of fresh veggies that need to be used!  Sweet potatoes are the focus of this post so I went to one of my favorite sites for interesting veggies: Dishing up the Dirt.

Roasted Root Veggies with Turmeric-Tahini Sauce

PREP TIME: 15 MINUTES    COOK TIME: 30-40 MINUTES    SERVES: 4

Veggies

  • 1 cup chopped sweet potato
  • 1 cup chopped rutabaga
  • 1 cup chopped parsnip
  • 1 cup chopped carrots
  • 1 cup chopped turnips
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • fresh minced thyme for serving (optional)

Sauce

  • 1/2 cup tahini
  • 2 tablespoons rice vinegar
  • 2 tablespoons low sodium tamari (or soy sauce)
  • 1 tablespoon freshly grated ginger
  • 3 teaspoons freshly grated turmeric (or 1 teaspoon ground)
  • 1 1/2 teaspoons pure maple syrup
  • 3/4 cup water

 

Preparation

  1. Preheat the oven to 400F.
  2. Toss the chopped veggies with the oil, salt and pepper. Place on two rimmed baking sheets and roast in the oven until lightly browned and tender, about 30-35 minutes. Rotate the pans and toss the veggies halfway through cooking.
  3. While veggies roast prepare the sauce. With an immersion blender or small food processor combine all the ingredients and process until smooth and creamy. Taste for seasonings and adjust as necessary.
  4. To serve sprinkle the roasted veggies with a little fresh thyme and drizzle with the sauce.

Notes

*If you’re veggies are fresh from the market no need to peel them *Cooking times will vary *Taste test as you go *Store extra sauce in an airtight container in the fridge for up to 5 days

image 1-1

Meatless Monday: Sautéed Asparagus and Snap Peas

I know it sounds embarrassingly easy but it has become one of Andrew’s favorite side dishes.  After a long love affair with green beans, Andrew is branching out into the vegetable world.  I wasn’t sure about the success of asparagus but if you try and find the really thin stalks of it, the flavor is delicate.

Ina Garten, a master in cooking, brings us this recipe.  It is simple, yet very satisfying.  I even let Chase jump in and stir this easy sauté.  With golf and soccer practices back to back on some days, this is an easy side dish to pull together after getting home at 6:45pm.

Sauteed Asparagus and Snap Peas

Ingredients:

image 1-1

Meatless Monday: French Potato Salad

I am a Francofile at heart.  Though I love all cultures, The French truly have my heart.  Perfume, Rose, and now my new favorite potato salad.  This is Ina Garten’s version and it is delicious.  As I was making it, Andrew asked to assist…mainly by tasting each of the herbs I put in.  When we tested it…he sighed and said: “Finally, a potato dish I can like.”  I call that a win.  Here’s a note.  The recipe makes a lot of dressing.  When I make this again, I will definitely add another pound of potatoes.

Ingredients

Directions:

  1. Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
  2. Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

A Weekend Dinner

Ryan had a vasectomy last week, it’s ok, insert jokes here.  So I decided to make a big dinner
IMG_0678for the family while watching the Final Four Basketball games.  Chase has been requesting an olive oil cake so I made that too.  Actually, I made two of them…but during the first one, someone turned the oven up to 500 and I ended up with an oversized hockey puck instead of a cake.  No pictures of that will be featured in this post.

The coordination of the recipes in this post is the key to its success.  All of the flavors are delicious.  The boys literally scarfed every bit of it down!  I am planning on making the cauliflower a regular item on the menu.  It is so easy, how could I not?

 

Potato and Wild Salmon Cakes with Ginger and Scallions

INGREDIENTS

2 pounds medium red-skinned potatoes, scrubbed
Sea salt
1 pound skinless wild salmon fillet
Safflower or sunflower oil, for greasing and frying
Freshly ground pepper
1 bunch scallions (about 6 scallions), coarsely chopped
3 large eggs, lightly beaten
3 garlic cloves, minced
2 tablespoons minced fresh ginger
1/2 medium red onion, finely chopped
1 tablespoon tamari
1 tablespoon toasted sesame oil
1/2 cup plain dry bread crumbs

Dill Sauce:

1 cup mayonnaise

2 Tbsp lemon juice

1/4 cup chopped dill

sea salt

mix in a bowl to combine.  serve with salmon and potato cakes

 

Directions:

  1. Preheat the oven to 350. In a large saucepan, cover the potatoes with water. Add a large pinch of sea salt and bring to a boil. Simmer over moderately high heat until the potatoes are tender, about 20 minutes. Drain and let cool slightly, then peel. Transfer the potatoes to a large bowl and mash.
  2. Meanwhile, put the salmon on a lightly oiled rimmed baking sheet and season with salt and pepper. Bake for about 15 minutes, until the salmon is medium-rare inside.
  3. Gently flake the salmon and add it to the potatoes along with the scallions, eggs, garlic, ginger, onion, tamari and sesame oil. Mix well, then fold in the bread crumbs. Season with salt. Form the potato mixture into fourteen 1/2-cup patties.
  4. In a large nonstick skillet, heat 1/4 inch of safflower or sunflower oil until shimmering. Working in batches, fry the potato cakes over moderately high heat until browned and crisp, about 2 minutes per side. Transfer to a large baking sheet. Repeat with the remaining potato cakes, adding more oil and adjusting the heat as necessary. Bake the salmon cakes for about 15 minutes, until heated through. Serve with the Dill Sauce.

MAKE AHEAD
The uncooked salmon cakes can be refrigerated overnight.

SUGGESTED PAIRING
Citrusy, herbal Sauvignon Blanc is an expert pairing for fish—especially when the dish has an herbal component itself, like the creamy dill sauce here. Try one from France.

Roasted Cauliflower with Turmeric and Cumin

Coconut Jasmine Rice

Red Cabbage Salad with Fennel, Orange and Pepitas

Mario Batali’s Orange Olive Oil Cake

image 1-1

Related Posts Plugin for WordPress, Blogger...
%d bloggers like this: