Tag Archives: parsley

Cherry, Quinoa, Goat Cheese Salad w/Honey Wine Shallot Mustard Vinaigrette

27 Friday Jun 2014

Posted by in dressing, gluten-free, lunch, quinoa, salad, seasonal

≈ 2 Comments

Tags

, , , , , , , , , , , , ,

DSCN3902Food:

Cherry, Quinoa, Goat Cheese Salads w/Honey Wine Shallot Mustard Vinaigrette serves 2

For the salad:

1/2 c. cherries, cut in half and remove pit, set aside

4 c. mixed baby greens, washed and spun dry, set aside

1/2 c. dry quinoa, soaked overnight, drained and rinse, cooked and cooled- set aside (if I have soaked my quinoa I use a little less water when I cook it, so for this I use 3/4c. water to my 1/2c. soaked quinoa and cooked it over medium heat, uncovered for 15 mins)

8 tsp. local goat cheese (I use Drake Family Farms), roll each tsp. of goat cheese into little balls and set aside

2 T. chopped fresh parsley

1/2 c. walnuts, toasted in a dry saute pan, chopped, set aside

For the dressing:

1 shallot, peeled and finely chopped

2 T. honey wine vinegar (local)

1 T. Wilson’s Wicked Mustard (local)

1 T. olive oil

salt and pepper, season to taste

-Place all of the dressing ingredients in a small jar with a lid and shake to mix. Store in the fridge until ready use.

Directions:

1. Mix the chopped walnuts and parsley together, once you have formedĀ  your goat cheese balls roll them in the walnut and parsley mixture. Press lightly to make sure the walnuts and parsley stick to the cheese, save any remaining nut mixture and scatter over the salads or use for something else. Set aside.

2. Assemble your salads- scatter your greens between two plates, season your greens with a little salt and pepper. Next divide the cooked, cooled quinoa between the two salads (you don’t have to use all of it), then add your halved cherries and goat cheese balls. Use the rest of the nut mixture if you want.

3. Pour on the dressing and EAT!

DSCN3890DSCN3892DSCN3895DSCN3897DSCN3896Love:

It’s cherry season y’all and almost every ingredient for this salad can be found at our local Downtown SLC Farmers Market, need I say more?!! Get out there and eat the bounty. Next week I’ll have another recipe using local tart dried cherries. Until then… ENJOY!

DSCN3901

 

Baked Ratatouille

30 Friday Aug 2013

Posted by in breakfast, gluten-free, seasonal, Side dish, vegan

≈ Leave a comment

Tags

, , , , , , , , , , , ,

DSCN3182

Food:

Baked Ratatouille serves 8-10

2-3 zucchini, cut into 1/2 inch chunks (gifted)

4-6 baby red potatoes, cut in quarters (Farmers Market)

6-8 baby japanese eggplant, cut into 1/2 inch chunks (gifted)

a head of garlic, chopped, if cloves are big use about 4-6 (gifted)

4-6 shallots, chopped (gifted)

a couple of chilies, your choice, chopped (I used three Thai chilies from the Farmers Market, chilies are optional)

a medium size container of your favorite cherry tomatoes, cut in half (Kenyon Organics)

2 T. olive oil

2 T. ghee, you can use regular butter or coconut oil

salt and pepper

a couple of sprigs of fresh thyme (my garden)

a couple of sprigs of fresh rosemary (my garden)

parsley, chopped (my garden)

Parmesan cheese, optional (Caputo’s Market)

DSCN3176

Directions:

1. Pre heat the oven to 400 degrees.

2. Place all the chopped veggies in a your favorite baking dish. I used my big yellow one that is really deep, when I made my Gluten-free Strawberry Rhubarb Cobbler it held 15 cups of fruit! So used a big baking dish.

3. Toss the veggies and season with salt and pepper. Next drizzle the olive oil over the veggies and toss again. Lastly, dollop the ghee on top of the veggies and place the thyme and rosemary on top as well.

4. Cover with foil and bake for 45 min. After that 45 minutes remove the foil toss the veggies around and bake for another 45 minutes. I know it is done when the juice from the veggies is almost covering the veggie mixture.

5. Remove from oven and let it cool just a bit and top with chopped fresh parsley and fresh grated Parmesan cheese. EAT!

DSCN3177DSCN3183

This is how we enjoyed our Baked Ratatouille…

DSCN3187The day I made the Baked Ratatouille we had it for dinner with Wild King Salmon, super delish.

DSCN3190 The next morning we had the baked Ratatouille for breakfast with poached Clifford Farm eggs and Crumb Brothers sourdough bread slathered with Amour Spreads heirloom tomato jam. Holy crap this was good!

Love:

This time of year is usually a little bitter-sweet for me, I’m completely exhausted from all of our summer fun but this is when we have the most abundance of fresh food available. Part of me wants to start easing into the laziness of fall but the beautiful summer produce reminds me to enjoy every last morsel it has to offer. So was the case last weekend, we had just got back from our annual camping trip with our friends and I was feeling under the weather but I had just been gifted a huge box of veggies from my friend Dean’s garden. Instead of spending all day in the kitchen I decided to through this dish together and let the oven do the work for me. Voila, the best of both worlds, a little laziness with a side of summer. The bonus is we got to enjoy this dish for a few other meals which comes in handy when you need a little break. Long live summer. ENJOY!

Beans & Greens

26 Friday Jul 2013

Posted by in appetizer, beans, gluten-free, salad, seasonal

≈ Leave a comment

Tags

, , , , , , , ,

DSCN3142

Food:

Beans & Greens– serves 6-8

2 c. dry beans (I used Adzuki beans I get at the farmers market, Borski Farms)

1 large cucumber, peeled, seeds remove and diced (farmers market)

1/2 c. parsley, chopped (my garden)

1/4- 1/2 c. cilantro, chopped (farmers market)

1 purple onion, chopped (farmers market)

3 lemons, zest and juice

a couple of garlic cloves, chopped (farmers market, Borski Farms)

lots of greens, kale and swiss chard, chopped (farmers market, Borski Farms)

olive oil

Celtic salt and pepper

DSCN3137

Directions:

For the beans:

1. Place the dry beans in a large bowl and cover with water, soak overnight. Drain, rinse and place beans in a larger pot. Cover with water again, maybe one inch above the beans. Turn stove to high, when the beans come to a boil let them boil for five minutes skimming off the foam. Add a piece of kombu (Kombu is a sea vegetable that adds minerals and helps tenderize the beans and reduces their gas effect!), place the lid on the pot and turn the temperature to medium-low and simmer until done. Check at 45 minutes, and then every 10 minutes till they are tender but not mushy.

2. When done, drain and set aside until ready to use.

DSCN3140

For the greens:

1. In a large bowl, add the lemon juice and lemon zest and six turns of olive oil. Next add the cucumber, onion, and herbs. Toss. Add greens, toss again. Then add the beans, toss one more time and adjust seasoning. EAT!

DSCN3138

A few ways to EAT:

1. Spoon some into your favorite wrap with some good quality cheese, tomatoes and avocado.

2. Pair with your favorite rice, preferably wild or brown rice and season with tamari (soy sauce), sesame oil and a squeeze of lime.

3. Top with a poached egg, drizzle with olive oil and your favorite seasoning.

Love:

There is a saying in Italian that goes “Quanta Basta!”, “a little of this, a little of that!”. Beans & Greens is just that, you can make this dish to suit your taste buds, it is just a blue print, a road map to other meals. I packaged mine all up in lunch containers, topped it with tomatoes, avocado and extra drizzle of olive oil and a slice of lemon. It would also be great left in a big bowl in the fridge and then eaten each night for dinner the ways I have listed above. It is hearty but light and is perfect in this hot weather, whip up a batch and add “Quanta Basta”. Happy Summer y’all.

DSCN3143

Local Trout and Chickpea Salad

01 Monday Jul 2013

Posted by in appetizer, beans, Fish, gluten-free, seasonal, Side dish

≈ Leave a comment

Tags

, , , , , , ,

DSCN3085Food:

Local Trout and Chickpea Salad serves 6

1- 1 1/2 lb local Koosharem Trout (Farmers Market)

1 c. dry chickpeas (soaked overnight, drain, cook and drain again= 3 c. cooked, you can use canned if you don’t want to start with dry beans) (Click here and scroll down for a basic bean cooking recipe)

1 c. Yee Haw No Frill Dill Pickles, chopped (local,Farmers Market, Whole Foods)

2 c. celery, chopped (Farmers Market)

1/4-1/2 of a whole purple onion, chopped (Farmers Market)

1/2 c. parsley, chopped (I got to use some from my garden!)

1 T. fresh dill, chopped plus a few sprig for the fish (Farmers Market)

2 lemons, plus 1 more for garnish

1 T. dry lavender (Farmers Market)

2 T. pickle juice

2 T. Dijon mustard (they have a new mustard booth at the Farmers Market but they are only there every other week, I haven’t been able to try them yet.)

1/4 c. olive oil, more for garnish

salt and pepper

Sunbridge Sunflower Sprouts (local, Whole Foods or Good Earth)

Directions:

For the fish-

1. Pre heat the oven to 350 degrees. Line a baking sheet with parchment or foil. Place a cooling rack over the lined baking sheet, place the fish on top of the cooling rack and season with salt and pepper, sprinkle on the lavender (this trick came right from the Koosharem fisherman themselves!) and lay the sprigs of dill over the fish. Last, slice one of the lemons into rounds and lay this over the seasoned fish. Place the fish in the oven, before you close the door, pour some water into the bottom of the baking sheet. This will keep the fish moist while cooking. Cook for 20 minutes or until an instant read thermometer reads 125.

DSCN3069DSCN3071When the fish is cooked pull out of the oven and let is cool while you get the other ingredients ready.

For the salad-

1. In a large mixing bowl whisk the pickle juice, olive oil and Dijon mustard together. Add the juice and zest of the other lemon and whisk again. Season with salt and pepper.

2. Next add the celery, pickles, purple onion, parsley, dill and the chickpeas. Fold all the ingredients together with the dressing until well mixed. Next break up the cooked trout gently and add it to the other ingredients, fold together gently.

DSCN3079DSCN3080DSCN30833. Place the salad in the fridge to let the flavors develop, check for seasoning and add more salt and pepper if necessary. When ready to serve, scoop some of the salad into your favorite bowls or plates, drizzle with olive oil and top with a handful of sunflowers sprouts, garnish with a wedge of lemon. EAT! (Or do what I did and serve this in individual lunch containers and have it for lunch all week!)

DSCN3084Love:

This recipe is for my sweetie (wait, aren’t they all?!), he loves tuna salad but I don’t like buying canned tuna. It would take too long to explain and then you would think I’m crazier than I appear, just trust me fresh is where it is at. So imagine my excitement the first week of the downtown farmer’s market when I saw the Koosharem Steelhead booth! I was first attracted to the booth because I spotted two red heads, I kind of have a thing for red heads, red headed cat, red-headed friends, I digress. Any who, I went over and checked out what they had to offer, they were so friendly and their fish looked beautiful and no trace of fishy smells, this equals fresh. We chatted for a while about their practices, read more about that here, and I bought some with this recipe in mind. I couldn’t be happier with this recipe turned out and it made my sweetie very happy (as usual!), I can’t wait to make it again for our next Red Butte Concert with our friends. The Koosharem boys are located at the north-east corner of the farmers market, and they are only there every other week. Look for them this weekend July 6, but you’ll have to push me out of line to get some! Enjoy!

Asparagus Salmon Lemon Pasta w/Greens

07 Friday Jun 2013

Posted by in Fish, pasta, seasonal

≈ 4 Comments

Tags

, , , , , , , ,

DSCN3020Food:

Asparagus Salmon Lemon Pasta w/Greens– serves 2 BIG dinner portions, or 4 starter courses

1/2 lb. good quality pasta (find at Caputo’s booth or market)

1/2 lb. Wild Salmon (find at Aquarius booth or market)

1/2 lb. asparagus, trimmed and cut into 1 inch pieces

2 c. early baby greens, chopped (baby arugula, spinach or kale work best)

1/4 c. parsley, chopped

1 T. chives or spring onions, chopped

3 lemons

1/3 c. olive oil (find at Caputo’s booth or market)

2 oz. Drake Family Farms Goat Cheese

Salt (about 1/2 tsp.) and pepper (about 1/2 tsp.)

Directions:

1. Start by pre-heating the oven to 400 degrees, I like to place my salmon on a wire rack over a pie pan, pour water in the bottom of the pie pan (this keeps the salmon moist). Line your pie pan for easy clean up. Season the salmon with your favorite seasoning, I use a cedar plank seasoning I picked up at the Boulder, CO farmers market but look for a new seasoning at our farmers market. Slice 1 lemon and lay it over the salmon, bake for 20 min or until a meat thermometer inserted into the thickest part reads 125 degrees. Remove from oven and let cool with you work on the rest of the dish.

2. Make the dressing- zest and juice the other 2 lemons, add the oil olive oil and season with salt and pepper to taste. Set aside.

3. Next bring a big pot of water to a boil over high heat, when the water comes to a boil salt the water and then add the pasta. Give the pasta a quick stir. Cook the pasta according to the directions. Test your pasta careful not to over cook, 3 mins before your pasta is done add the asparagus to the boiling water with the pasta. Drain both the pasta and the asparagus and then add it back to the pot.

4. Quickly add the chopped greens, chives and parsley (save a little parsley to garnish the top), give a toss, the heat from the pot and the pasta will wilt the greens just a bit. Next add the goat cheese and lemon/olive oil dressing, toss again until well mixed. Divide into bowls and garnish with parsley, EAT!

DSCN2898DSCN2901DSCN2905Love:

This coming Saturday morning is the long-awaited opening of the Downtown Farmers Market! This year marks their 21st year at Pioneer Park and I was asked to share a recipe for the markets newsletter, I chose the following dish because you can find all the ingredients at the farmers market or just right across the street at Caputo’s and Aquarius. This dish is fresh, quick and takes advantage of early season crops such as baby greens, chives and asparagus, also its salmon season so it’s the perfect time to throw these seasonal beauties into a dish! The best part of this recipe is that it can be made vegetarian or vegan depending on your preference.

This is the time of year to get out of bed early on Saturday and show your support for all our local farmers and local food artisans bringing us their fresh, local, love filled food. I know at times the Downtown Farmers Market gets a bad rap due to all the people, strollers, and dogs but I am here to tell you that if you get there early it is easy to get a parking spot, grab some veggies, enjoy a coffee and pastry, and get out by 10:30! I have a love/hate relationship with the market because I would rather be sleeping, but like I tell my husband ‘if all those dedicated people are willing to show up, then so can we!’ If you have ever tried to grow your own food, than you know at times it can be a challenge and a labor of love. This is why I get up, put on a happy face and push my way through the people, strollers and dogs, because my weekly meal plan depends on it and I want to support the hard-working farmers/growers, food artisans that make it out every week come rain or shine. The relationships you gain at your local farmers markets are unlike any other, they bond you to your neighbor, community and most important the hard-working folks who make it possible for us to eat the freshest, seasonal local food around. Enjoy!

P.S. I want to give a shout out to the peeps behind the scenes that make these markets happen. Over the last couple of years I have gotten to know these local loving fools, I thought I was a dedicated lover of all things local, but these folks take the cake. Bravo, and I’m sure this year will be just as rad as the last 20. Let’s do this!

Tabouli- Friend-ly Food

24 Wednesday Apr 2013

Posted by in beans, quinoa, salad, Side dish, vegan

≈ 4 Comments

Tags

, , , , , , ,

1469

Love:

Two weeks ago my girlfriends (the TBC’s- tall bitches club) were in town. When we all lived in SLC we got together every Friday morning for ‘Coffee Tawk’ or cocktail night with the husbands and kids a few times a month. Now days that is much harder considering one of us lives in France one lives in California and two of us live here. When I found out that this little reunion was going to happen I wanted to have the girls to my place for nibbles and cocktails, and I knew exactly what was going to be on the menu, my friend Moudi and Derek’s Tabouli. Moudi and Derek are the bad asses behind Laziz Foods, they make Hummus, Muhammara and Toum (a garlic spread) and periodically Moudi will share recipes for his favorite Lebanese dishes on their Facebook page, this Tabouli is one of them. I have made it a handful of times and everyone loves it!

I don’t know about you but within my circle of friends I have friends that are vegan/vegetarian, gluten-free/Paleo and some that are just fine with anything I make. I am picky myself so I don’t mind the challenge of coming up with menu’s that appeal to everyone. The food pictured above I have served at my last two cocktail nights to some of my friends who fall under one of these labels and needless to say there was something for everyone. I have a feeling these dishes will show up a lot during the summer when we can get everything fresh at the Farmers Market. Cheers to friends and cocktail night- Enjoy!

Food:

Tabouli- recipe straight from Laziz

3 bunches of flat Italian parsley ~ roughly 5 cups of parsley leaves (packed really well)

1/2 cup of lightly packed mint leaves

1 bunch green onions (5-6 sticks)

2 medium tomatoes

1/4 cup bulgur (check the bottom of the recipe for a gluten-free alternative)

1/2 cup lemon juice

1/2 cup olive oil

1/4 teaspoon salt and black pepper

Pluck the parsley leaves and discard the stems. Chop the leaves very finely, spending a good 5-7 minutes (you could use a food processor to ease the process if you are inclined).

Similarly, chop the mint leaves and green onions very finely, although the green onions may be a bit harder, and I find running them through a processor helps the process a lot.

Chop up the tomatoes very finely as well, and mix in the bowl with the parsley, mint, and green onions.

Soak the bulgur in hot water till puffed up (5 minutes), and discard of any excess water. Mix in with the salad.

Mix the lemon juice, olive oil, salt, and pepper, and mix well throughout.

Serve with lettuce or just eat it with a fork.

NOTE: This will not keep in the fridge with good flavor past two days, so keep the dressing aside if you must, and mix as needed.

Ā NOTE: for a gluten-free alternative to bulgur, cook 1/4 cup of quinoa and use instead. This does alter the taste a bit though.

Also pictured above:

Laziz Hummus drizzled with olive oil and garnished with a sprinkling of salt and pepper

Crackers with Beehive Cheese and Muhammara

Carrots

ChickPea Flatbread (new recipe for me, I love it! My TBC Kim in France shared the recipe with me)

1345

Nutrition:

Parsley: One of my favorite recipes using parsley

Mint: Fun Spring recipe using mint

Chickpeas: This recipe uses ground chickpeas and Laziz

Cheese: Check out these recipes using Beehive cheese

Sometimes the best nutrition is hanging with your friends.

1447

Radish Top Soup w/ Lemon

08 Monday Apr 2013

Posted by in gluten-free, seasonal, soup, vegan

≈ 1 Comment

Tags

, , , , ,

DSCN2849Love:

When I was working on my last post I was surprised I hadn’t posted a recipe using radishes! When I was a kid I ate them straight up with just a sprinkling of salt. As an adult I have ventured out and braised them (delish), smeared them with butter and a sprinkling of salt and now this recipe, Radish Top Soup w/ Lemon. I was delighted to find this recipe in my new book ‘Vegetable Literacy’ by Deborah Madison (lovingly given to me by my friend Kim). Do to all the rain we are having this recipe is the perfect spring soup, it is light and has a bright flavor perfect for this time of year. This is also the perfect time to plant radishes in your garden if you haven’t all ready. Now you will have a reason to save those tops and make this soup. I served this wonderful soup along side baked Sea Bass over wilted Arugula. Enjoy!

DSCN2855Food:

Radish Top Soup w/ Lemon serves 6

4-8 cups radish tops (I used the tops off two bunches of radishes)

1 T. butter or olive oil (I used ghee)

1 onion sliced (I used half a large yellow onion and one large leek)

1 large russet potato (about 1lb.) scrubbed, thinly sliced

salt and pepper

4 c. water or chicken stock (I used homemade veggie stock)

1/4 c. parsley (not in recipe but I added it just at the end for color and bright flavor)

-Finishing Touches-

juice of lemon

salt and pepper

yogurt

few tablespoons thinly julienned radishes

Direction:

1. Sort through the radish tops, tearing off and discarding any thick stems that don’t have much leafy material and discarding any leaves that are less than vibrant.

2. Melt butter in a wide soup pot over medium heat. Add onion slices, lay the potato slices over (I salted and peppered just a bit) them and cook several minutes without disturbing them while the pan warms up. Then give the onion and potato slices a stir, cover the pan and cook over low heat for 10-15 minutes, giving the vegetables an occasional shove around the pan. The pan should take on a nice brown glaze from the onions. Add two teaspoons salt and liquid of choice and bring to a boil, scraping the pan to dislodge any of the glaze.

3. Lower the heat to a simmer, cover and cook until potatoes are tender and falling apart, about 15 min. Add radish greens (I sautĆ©ed my radish greens in 1 teaspoon of ghee and 1 teaspoon of Toum a garlic condiment, salt and pepper just a bit, then didn’t add them until it was time to puree) to the pot and cook long enough for them to wilt and go from bright to darker green, which takes just a few minutes.

4. Let the soup cool slightly, then puree it, greens and all (this is whenĀ  I added the sautĆ©ed radish tops, juice of one lemon and 1/4 c. parsley) leaving it a bit rough if you like some texture or making it smooth if you prefer, then return soup to the pot. Check for seasoning. Ladle soup into bowls and stir in a spoonful of yogurt into each bowl (I didn’t do this). Scatter the julienned radishes over the top. (I added a drizzle of olive oil to finish.)

DSCN2835DSCN2846DSCN2840DSCN2857

Nutrition:

Radish Greens- Radish leaves contain almost six times the vitamin C of the root and are also a good source of vitamins. In India the greens are used for vitamin C deficiency, a diuretic, a as expectorant, to treat gastric discomfort and as a laxative. Read more about radishes in my last post, The Best Bang for your Bite- Spring Edition.

The Best Bang for Your Bite- Spring Edition

02 Tuesday Apr 2013

Posted by in seasonal

≈ 1 Comment

Tags

, , , , , , , , , , ,

DSCN2824

Love:

Those of us who live in the SLC can probably, safety say it’s SPRING! We know not to get over zealous, we could possibly get snow until June! It’s true folks, but we’ll take the fact that we have had 70 degree weather as a sign that it is time to stop hibernating and get out and see each others faces again.

Also, it’s time to start planting seeds in our gardens which is exactly what we did after our Easter brunch with the family. Working out in the garden got me thinking about this post, I have been getting a lot of request to share what is in season. I did a post on like this for Winter veggies and thought it was time for a Spring version. Thanks to my TBC (Tall Bitches Club) Kim I have this new BEAUTIFUL book on vegetables, one of the coolest books and gift. ‘Vegetable Literacy’ by Deborah Madison. I’ll be using this book for info on the veggies below. Enjoy!

Nutrition:

1. Artichokes- Artichokes are rich in antioxidants, high in fiber, endowed with vitamins C,K and B6 and with such minerals as magnesium, potassium, copper, manganese and phosphorus. Artichoke leaves also contain an extract called cynarin which is the basis of herbal medicines that are used for treating the liver, gall bladder and kidneys, reduces high cholesterol, lowers high blood pressure and other conditions.

Food: Artichoke Cottage Cheese Dip w/ Crispy Pancetta

2. Arugula- Arugula is in the cruciferous family (think cabbage). Like other cruciferous veggies arugula contains a group of anticancer compounds know as glucosinolates. These compounds exert antioxidant activity, but more importantly they are potent simulators of natural detoxifying enzymes in the body. Like other greens, arugula is rich in essential vitamins and minerals, as well as phytochemicals, such a carotenes and chlorophyll.

Food: Wild Mushroom Ravioli w/ Spinach Arugula Salad

3. Asparagus- Asparagus is low in calories and sodium but high in folate and is a significant source of vitamins and minerals such as vitamin C and B6, potassium, and thiamine. Also a great source of fiber.

Food: Quinoa w/ Spring Veggies and Miso Dressing

4. Beets- Beets are LOADED with vitamins A, B1, B2, B6 and C, they are a good source of calcium, magnesium, copper, phosphorus, sodium and iron. Their leaves are packed with even more nutritional goodies, such as choline and folate. Today beet juice is thought to cleanse the kidneys and gall bladder among other things.

Food: Spinach Beet and Quinoa Salad-It’s What’s for Lunch

5. Chard and other greens- Chard and greens are nutritionally awesome, it possesses vitamins K, A, C, B and E, the M minerals, magnesium and manganese, along with potassium and iron. Chard has high fiber but almost no calories.

Food: Tortilla Soup

6. Fennel- Fennel helps sweeten the breath and aids in digestion. They are regarded as a purifier, as the base for an effective cough syrup and as a repellent for fleas. Fennel provides eaters with vitamin C, folate and potassium.

Food: Roasted Fennel Tomato Soup

7. Green onions/scallions- Strong tasting onions are the ones who that prevent blood clotting, lower the heart rate, benefit the stomach and provide us with a long list of vitamins, B, C,and E, and disease fighting quercetin in amounts that far exceed those found in other extremely good-for-you veggies.

Food: Pineapple Pad Thai w/ Crispy Tofu

8. Mint- Mint contains a compound known as perillyl alcohol that has been shown to inhibit the growth or formation of cancer. It also contains the substance rosmarinic acid, a powerful antioxidant that blocks the production of allergy-producing leukotrienes.

Food: Minty Pea Dip & Pistachio Stuffed Dates

9. Parsley- Parsley is high in vitamin C, A and the more elusive K. It is also a good source of antioxidant nutrients, rich in folate, good for the heart, and according to one study, helps prevent some forms of arthritis.

Food: Pasta alla Friends

10. Peas/pea greens- Peas fall into the Legume family which are of special importance: they are among the oldest cultivated plants, they have nurtured people all over the world, they’ve often taken the place of meat, and they contain some of the attributes we’re obsessed with today, namely, low to moderate glycemic index number, a high proportion of protein, vitamins and minerals; and fiber-lots of fiber. Plus, they are in some instances, delicacies (consider a bowl of fresh peas).

Food: Pea and Kale Puree w/ Pasta and Scallops

11. Radishes- Radishes are a member of the cruciferous family (cabbage), the radish shares the cancer-protective actions of it cousins broccoli, cabbage, kale and Brussels sprouts. They help maintain a healthy gallbladder and liver and improve digestion.

Food: No recipe- I guess I know what’s next on the list!

12. Spinach- The fresher and the greener and more lively, the more vitamin C spinach contains. Good source of vitamins A and K, manganese and folate in great amounts, the first two exceeding daily values by a long shot.

Food: Ravioli Salad

Farro, Brussels Sprout and Blood Orange Salad

04 Monday Mar 2013

Posted by in appetizer, dressing, salad, seasonal, Side dish, vegan

≈ 2 Comments

Tags

, , , , , , , ,

DSCN2721Love:

If you follow me on Instagram you saw that I was gifted a whole bunch of citrus. My long time clients Erin and Trey were nice enough to share the over abundance their family had brought them from California. I couldn’t wait to get to the weekend to put it to good use. I had some Brussels Sprouts hanging out in the refrigerator as well as Farro that I brought back from Italy when we were there for the Slow Food International Conference, the perfect fixins for a salad. What I love about this salad is the light flavor with a hearty texture. The Brussels sprouts are raw but when pulled away from the pack are delicate to eat, if you have never tried Farro you must give it a try, it has a surprisingly chewy texture. We can’t forget about the blood oranges, I feel like these jewels are the beets of the citrus family. They stain your hands from their hue, and they can be used in sweet or savory dishes. Nature is so good to us, we must take advantage of our season’s bounty, that is just what I did with this dish. It will warm you like a winter dish but get your taste buds ready for the lighter flavors of spring. Enjoy!

Food:

Farro, Brussels Sprout and Blood Orange Salad serves 6-8

1 c. Farro

3 c. Brussels Sprout leaves

4-6 small blood oranges, segmented and juice reserved

3/4 c. each cilantro and parsley leaves (pull the leaves off the stem and leave leaves whole)

1/2 c. pistachios’, toasted and chopped

10 green olives (I buy Cerignola from Caputo’s Market, they are mild in flavor)

1 T. pomegranate syrupĀ  (I bought this at Black Cherry Market-great place for Mediterranean foods, good friends of our family. If you don’t have this use balsamic vinegar or Slide Ridge Honey Vinegar, I have both but thought the pomegranate syrup would add some additional color as well as sweetness.)

1/3 c. olive oil

2 1/2 oz. Snowy Mountain Creamery Feta (if you want this to be a vegan dish omit the cheese, you can find this at Liberty Heights Fresh)

Salt and pepper

DSCN2698DSCN2708DSCN2713

Directions:

1. Toast the Farro in a wide saucepan over medium heat, watch it so it doesn’t burn. When nice and toasted add 1 1/2 c. water and 1/4 tsp. salt, place lid on pot, bring to a boil and then turn down to low and simmer for 15 minutes. When done, drain in a fine mesh strainer to remove any excess water. Place in a bowl big enough to toss all the ingredients together.

2. Prepare the Brussels sprouts, cut off the rough ends and lightly start pulling the leaves away from the pack, it may take 10-12 Brussels sprouts to get 3 c. of leaves and you will have tiny little sprouts let over- save those for something else.

3. Segment the blood oranges, carefully cut the rind off the oranges and then over a bowl to reserve the juice (about 1/3 c.) start to remove the orange segments. Place the segments in one bowl and the juice in another.

4. Whisk olive oil, reserved blood orange juice, pomegranate syrup and salt and pepper to taste. Set aside.

5. In the bowl with the Farro toss in the Brussels sprout leaves, chopped toasted pistachio’s, chopped olives, cilantro and parsley leaves. Pour on the dressing and toss lightly. Arrange the tossed salad in a pretty serving dish and place blood oranges on top. If using feta break it up the and sprinkle on top. Serve immediately.

DSCN2723

Nutrition:

Farro- Farro is essentially a form of Spelt. Spelt’s cultivation is thought to have begun sometime during the mid- to late Neolithic (Stone Age), 6000 to 5000 B.C.E. an area that spans parts of modern Iraq, Iran and Jordan, making this one of the earliest crops grown in the Western World! Farro is an Italian staple grain, so when buying look for Farro but know spelt can be used in its place. The texture will be different. Farro is not labeled ‘organic’ but historically has been known to have not been sprayed due to the fact that it will not survive if treated with harmful sprays. Farro/Spelt is an excellent source of complex carbohydrates, complete protein and fiber. Spelt is a good alternative for those allergic to wheat. The gluten found in Spelt is more fragile than that found in wheat, so it is more easily digested.

Brussels Sprouts- 1 c. of Brussels Sprouts contains more than 4 grams of fiber, they are an excellent food to reduce appetite, promote bowel regularity and prevent colon cancer. Plus, Brussels Sprouts are so en vogue these days, I remember being a kid and scared of those nasty buggers- now we eat them weekly when they are in season.

Blood Oranges- We all know oranges are great for their high vitamin C content but did you know that vitamin C and flavonoids are important for the immune system, lens of eyes, adrenal glands and reproductive organs as well as the connective tissue of our body, such as the joints, gums and ground substance. The consumption of oranges and orange juice has been shown to protect against cancer and help viral infections. Yum!

Homemade Sweet Potato Falafel and Homemade Naan

16 Sunday Dec 2012

Posted by in beans, DIY, seasonal, vegan

≈ 4 Comments

Tags

, , , , , , ,

DSCN2529

Food:

Sweet Potato Falafel makes about 18 (Adapted from My New Roots)

2 medium sweet potatoes (orange inside), roast on a baking sheet lined with parchmentĀ @375 for about 1 hour or tender inside

1 1/2 teaspoons ground cumin

2 small cloves of garlic, chopped, plus 2 t. LazizĀ Toum (garlic condiment)

1/2 teaspoons ground coriander

2 big handfuls of fresh cilantro/coriander, chopped

Juice of half a lemon

a scant cup chickpeaĀ flour, (you can buy or make your own by placing 1 1/2c. chickpeas in blender and grind yourself. Be sure to sift before using)

salt and pepper

Pinch of cinnamon and nutmeg (about 1/2 t. each

Gomashio for topping

Directions:

1. After you have roasted your sweet potatoes and they are cool enough to handle, peel and place in a bowl. Smash with the back of a fork, next add all the rest of the ingredients EXCEPT the gomashio. Stir to combine. Taste for salt and pepper and add more if needed. Place in the fridge for at least 30 minutes for the mixture to firm up.

2. Take the sweet potato mixture out of the fridge, using a medium size cookie scoop, scoop the sweet potato mixture out a scoop at a time. I like to flatten mine into an oval shape. Place on a baking sheet lined with parchment. Sprinkle with gomashioĀ (if you don’t haveĀ gomashio roll the falafel in sesame seeds). Bake in the oven @400 degrees for 20-25 minutes or until golden and slightly crispy. Take out and let cool just a bit.

DSCN2515

DSCN2517

Homemade Naan makes 8 (recipe from the magazine Homemade Bread)

2 tsp. sugar (I like sucant)

1 c. warm water (105-115 degrees F)

1 1/2 tsp. active-dry yeast

3 c. all-purpose flour (I used organic whole wheat flour)

1 tsp. salt

3 T. yogurt (I used buttermilk it’s what I had on hand)

6 T. ghee (clarified butter-love!)

Directions:

1. Dissolve the sugar in warm water, add yeast. Set aside until foamy about 10 minutes.

2. Mix the flour and salt in a large bowl. Add the yeast mixture and yogurt. Using your fingertips, mix with the dry ingredients until a soft dough forms.

3. Turn dough outĀ onto a floured surface, knead it until it is smooth and elastic. Form dough into a ball.

4. Oil a large mixing bowl, roll the ball of dough in it until the surface of the dough is oiled. Cover with plastic wrap and let dough rest in the bowl until it has doubled-about an hour.

5. Place a cast iron griddle or skillet in the oven and preheat to 400 degrees (I used a pizza stone).

6. Turn the risen dough onto a floured surface, and kneadĀ for 10 minutes (I know a long time but it’s totally worth it!). Divide the dough into eight equal sized round balls. Pat each ball between your palms or an onĀ a lightly floured surface until you have an oval about 5×7 inches in size. Apply ghee to each oval with your fingers or a pastry brush, sprinkle with salt.

7. Place naan on the hot cast iron griddle (I used a pizza stone, and I cooked 2 naanĀ at a time) oe skillet until they puff and brown lightly- about 5 minutes. Flip each naan, apply a bit more ghee and bake about 2 more minutes.

8. Remove from the oven and serve hot!

DSCN2520

DSCN2521

Putting them together:

1. Homemade falafel

2. Homemade naan

3. Parsley and cilantro leaves

4. Sunbridge sunflower sprouts

5. LazizĀ HummusĀ and Muhamara

DSCN2523

DSCN2526

I cut 1 naan in half, slather hummusĀ on one side and muhamaraĀ on the other. Sprinkle parsley and cilantro on one side and sunflower sprouts on the other. I cut the falafel in half and lay them on one side, top with the other side. EAT!

Nutrition:

Sweet Potato: Sweet potatoes contain unique root storage proteins, which have been shown to exertĀ  significant antioxidant effects. The presence of these proteins, along withĀ the high content od carotenesĀ and vitamin C, makes sweet potatoes a valuable food for boosting antioxidants in your body.Ā Sweet potatoes have been shown to help stabilize blood sugar levels and improve the response to hormone insulin.

Chickpeas: GarbanzoĀ beans are a good source of fiber, folic acid and manganese. They are also a good form of protein as well as minerals such as iron, magnesium, copper and zinc. GarbanzoĀ beans can help lower cholesterol and improve blood sugar levels making them a great food for diabetics and insulin-resistant individuals. If served with high quality grains, garbanzo beans are an extremely low-fat complete protein.

Love:

This blog post is LOADED! It is very involved but theĀ work is worth the end result. There is a number of reasons I wanted to get this post on the blog.

1. I have made these falafelĀ a number of times last fallĀ and fell in love with how simple they are. You can make a sandwich with them or a salad. Quick, easy and great to have on hand. They are from one of my favorite blogs, My New Roots.

2. If you haven’t met MoudiĀ and Derick the (cute) men behind LazizĀ you’ve been under a rock. They are all over the place right now showcasing their wonderful products. You can find them at a number of Farmers Markets as well as some of our great local retailers from Harmon’s to Liberty Heights Fresh. Their hummus isĀ creamy, their muhamaraĀ is just the right amount of sweet and spice and their ToumĀ (garlic condiment) is like nothing you’ve ever had-Ā think straight garlic mashed with olive oil and lemon. Translation- YUM!

3. I was totally inspired my one of my local fellow bloggers Becky over at Vintage Mixer. I told her we must have been on the same wave length with our cooking, she made lamb falafel and homemade pita bread. She also highlighted Laziz.

4. I have been on a kick of making my own bread. Every year I try to learn a new skill from roasting my own chicken, making my own almond milk or learning to make beans from scratch. Bread is my project this winter and getting to make homemade naan forĀ these falafel was so gratifying.

Whole foods are always best, yes it takes more time to make things from scratch BUT the quality, flavor and nutritional value are far greater than anything you can buy.Ā For me there is no greater joy than tackling a great new recipeĀ and there is also no greater joy than beingĀ inspired by the wonderful people around me.Ā Ā ENJOY!