Roasted fennel with a mustardy balsamic

From Justine Cooks by Justine Doiron

This dressing is very quick and tasty.  I used it for many other roasted vegetables as well, and in fact forgot to include the fennel the most recent time I prepared it. I’m going to try to use the greens for a pesto.  Last night I served Salmon on a platter, over farro, rimmed with all the roasted veggies (minus the fennel!).

INGREDIENTS:

2 large fennel bulbs, stalks and fronds removed, cut into chunks. 

EVOO

Kosher salt

1 Tbsp smooth Dijon mustard

1 Tbsp whole grain mustard

1 Tbsp honey

2 Tbsp balsamic vinegar

Freshly ground black pepper

DIRECTIONS:

1) Preheat to 425 (I used 375), middle rack

2) Add the fennel to a sheet pan, drizzle with 2 Tbsp on OO and season with a few big pinches of salt.  Mix to coat and spread out the fennel, giving plenty of room.

3) Roast until deeply brown and charred on the edges, 25-30 minutes.

4) While the fennel is roasting, in a medium bowl, whisk together both mustards, the honey, and vinegar.  Whisking constantly, slowly pour in 1/4 cup OO to make a creamy dressing.  Taste and season with salt and pepper as needed.

5) When the fennel is out of the oven, transfer it to a serving dish and spoon over the dressing.  Garnish with the fronds and additional cracks of black pepper.  

Tamari Heirloom Tomatoes

 From Justine Cooks by Justine Douron

This garlic-ginger-tamari combo is very good.  I had never ‘crisped up’ scallions before, but it worked out well.  The dressing was very good and easy and could be used on other salads.

INGREDIENTS:

2 scallions

1/4 cup sliced almonds

3 garlic cloves, grated

1 Tbsp fresh grated ginger

2 Thai red chilies, seeded and finely chopped

2 Tbsp tamari

1 Tbsp rice vinegar

1 Tbsp honey

2 tsp toasted sesame oil

3 medium heirloom tomatoes

2 tsp chili crisp for serving (optional)

DIRECTIONS:

1) in a small bowl, prepare an ice bath.  Thinly slice the scallions on an angle, then transfer them to the ice bath to crisp up.

2) Set a pan over medium heat and toast the almonds until golden and fragrant, 4-5 minutes.  Remove them from the pan and set aside to cool

3) In a large bowl, combine the garlic, ginger, chilies, tamari, vinegar, honey and sesame oil.  Whisk to combine and let sit for 5-10 minutes to let the flavors meld into one another.

4) Cut the tomatoes into big, juicy wedges.  Add them to the bowl and gently mix to coat them in the sauce. Drain and dry the scallions before adding them, along with the toasted almonds.

5) Mix everything together and transfer to a serving plate.  If a little extra heat is desired, dot with chili crisp.

Gingery Lentil Soup

 We just had a thawed soup that was labeled “Vegan Gingery Lentil Soup” and I don’t have a recipe by that name.  It was so good … so I’m hoping this is the correct recipe.  I’ll have to make it again to be sure! 

https://www.food.com/recipe/gingery-lentil-soup-195676

    

Thai Basil Eggplant

https://cinnamonsnail.com/thai-basil-eggplant/#recipe 

• INGREDIENTS:
• 3 tablespoons canola oil, or sunflower oil
• ▢ 3 Chinese eggplantsor 7 Thai eggplants cut in long wedges
• ▢ ½ cup shallots or red onion, minced
• ▢ 4 cloves garlic minced
• ▢ 1 ½ cup Thai basil chopped
• ▢ 1 red bell pepper sliced
• ▢ ½ green bell pepper sliced
• ▢ 5 Bird’s eye chiles sliced

Sauce:

• ▢ 2 tablespoons tamari
• ▢ 1 tablespoon sesame oil
• ▢ 1 tablespoon rice vinegar
• ▢ 4 teaspoons sambal oelek or sriracha
• ▢ 1 tablespoon palm sugar coconut sugar, or brown sugar
• ▢ 2 tablespoons vegan fish sauce
• ▢ ¼ cup water
• ▢ 2 teaspoons cornstarch

• To Garnish:

  • ▢ Fresh Thai basil leaves
  • ▢ Thinly sliced bird’s eye chilies to taste
  • ▢ Thinly sliced garlic chives or green onion

Candied Pecans

https://www.loveandlemons.com/wprm_print/candied-pecans

These are good!  I put them on a beet salad with arugula and cashew cream cheese

Ingredients

• ¼ cup brown sugar
• 1 tablespoon water
• ¼ teaspoon cinnamon
• ¼ teaspoon sea salt
• 1½ cups raw pecan halves

Instructions

• Line a baking sheet with parchment paper.
• In a medium skillet over medium heat, stir together the brown sugar, water, cinnamon, and salt. Cook until the sugar dissolves and bubbles, about 1 minute. Add the pecans and cook, stirring, until coated, another 1 to 2 minutes.
• Spread the pecans in a single layer on the baking sheet and set aside to cool and crisp up.
• Stored in an airtight container at room temperature, candied pecans keep well for up to a week. Freeze them for longer storage.

 

Lemon Vinaigrette

 Made this for Calvary and for beet and greens salad (Rouxbe - Herbed Cashew Cream Cheese) and honey-spiced walnuts.

This easy lemon vinaigrette recipe is a great one to have in your back pocket. It's delicious and versatile - perfect for tossing with salads, roasted vegetables, and more!Quick and easy! 

Ingredients

• ¼ cup fresh lemon juice
• 1 small garlic clove, grated
• 1 teaspoon Dijon mustard
• ¼ teaspoon sea salt, more to taste
• Freshly ground black pepper
• ½ teaspoon honey, or maple syrup, optional
• ¼ to ⅓ cup extra-virgin olive oil
• ½ teaspoon fresh or dried thyme, optional

Instructions

• In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
• Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
• If your dressing is too tangy, add more olive oil, to taste.
• Add the thyme, if desired, and season to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.

Notes

Makes 1/2 cup.

Ezogelin Soup - Turkish Wedding Soup

Made with KindSoups, led by a student KindChef.  He told a story about a Syrian woman whose mother-in-law didn’t approve of her cooking until she made this soup.  Then it became a tradition for the soup to be used as a wedding soup.  The student’s family in Turkey joined us on the call while he directed the soup-making. 

Someone suggested ahead of time that the soup was too thin, so I used much less water, puréed most of the soup in the Vitamix.  And it was delicious overall.  The lemon was important for the taste. I like to have the soup with plain yogurt, as well. 

Ezogelin Soup

Ingredients

• 4 Tbsp butter
• 8 Tbsp olive oil
• 4 medium-sized onions, roughly chopped
• 4 medium-sized potatoes, roughly chopped
• 4 carrots, roughly chopped 
• 4 Tbsp tomato paste
• 4 Tbsp red pepper paste (if you don’t have it, add more tomato paste)
• 4 cups red lentils, washed and rinsed
• 2 cups chicken stock 
• 7 quarts of hot water. (Used about 4?)
• 1lb (2.5 cups) bulgur, medium or coarsely ground, is better, but all would work great
• 4 teaspoons salt
• 4 teaspoons paprika
• 4 teaspoons black pepper
• 12 teaspoons dry mint
• Add lemon juice to taste when serving

Instructions

• Heat pot on high heat, melt the butter and olive oil. Add the onion, potato and carrot when the oil is hot. Cook, stirring often for 5-6 mins. Add the tomato and pepper paste and stir for a minute.
• Add the lentil and pour the chicken stock and 6 quarts of water. Bring to boil and simmer for 20 minutes.
• After all ingredients are cooked (when the lentil and vegetables are soft) blend the soup with an immersion blender until it is smooth.
• Add bulgur, salt, paprika, black pepper, dry mint, and the remaining water (about 2 quarts) into the pot. Cook for 5 minutes and stir continuously on low heat.
• Your delicious ezogelin soup is ready. 

 

Lemony White Bean Soup with Greens - KindSoups

This was another KindSoups creation.  I made the vegan version, and for the greens I used a combination of collard greens, dino kale and red chard, as well as baby spinach.

Ingredients

• 1 1/2 – 2 pounds ground turkey (optional, leave out for vegan version)
• 1/4 cup olive oil
• 3 large onions, diced
• 3-4 large carrots, diced
• 2-3 bunches sturdy greens, such as kale, broccoli rabe, mustard greens or collard greens
• 3 tablespoons tomato paste
• 2 1/4 teaspoons ground cumin, plus more to taste 
• 1/3 teaspoon red-pepper flakes, plus more to taste
• 9 garlic cloves, minced
• 3 tablespoons finely grated fresh ginger
• 1 tablespoon kosher salt, plus more to taste
• 3 quarts chicken stock (or vegetable broth)
• 6 (15-ounce) cans white beans, drained and rinsed (prepared these in the slow cooker with onions)
• 3 cups chopped fresh, soft herbs, such as parsley, mint, dill, basil, tarragon, chives or a combination
• Fresh lemon juice, to taste

Instructions

• Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onions and carrots, and sauté until very soft and brown at the edges, 7 to 10 minutes.
• Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.
• When the onions are golden, add tomato paste, cumin and red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add garlic, ginger and salt and sauté.
• (Use of a turkey is optional) Add turkey, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes. 
• Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.
• Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)
• Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.