Tomato, chard and spinach with toasted almonds

 From Ottelenghi Simple

Serve room temperature or warm.  Serve over a grain.  Will try cooking with the lid off next time to try to avoid the chard turning dark green instead of bright (according to FOK). Lime with herbs was refreshing, but will try to better balance dill with mint.  It's much easier to get a large amount of dill from a bunch!

INGREDIENTS:

1/4 cup olive oil

1/2 cup sliced almonds

1/2 tsp paprika

1.5 tsp caraway seeds

2 garlic cloves, thinly sliced

28 oz plum tomatoes

1 lb 2 oz Swiss chard, stalks thinly sliced and leaves roughly chopped

salt

4.5 oz spinach, roughly shredded

 2 limes, finely zest to  get 1 tsp and juice for 2 Tbsp

1.75 cups mint, roughly chopped

1.75 cups dill, roughly chopped (don't overdo it with this; balance with mint)

8 green onions, chopped into 1/2 inch pieces

DIRECTIONS:

1) Place a large saute pan with a lid over medium heat with 2 Tbsp of the oil, the almonds, and paprika.  Fry for 2-3 minutes, until the almonds are golden brown, then transfer to a bowl, discarding the oil once cooked.

2) Return the pan to medium-high heat with the remaining 2 Tbsp oil.  Once hot, add the caraway and garlic and fry for 1 minute until they start to sizzle and brown.  Add the tomatoes with their juice, chard, and 3/4 tsp of salt and stir through, crushing the tomatoes as you go.  Cover the pan (?) and continue to cook for 20 minutes, stirring every once in a while until the chard wilts and the tomatoes break down.  Remove from the heat, stir in the spinach, lime zest, lime juice, the mint, dill and green onions.  Serve with almonds sprinkled on top.

Can serve with grains, with or without yogurt, perhaps. 

Stuffed zucchini with pine nut salsa

 From Ottelenghi Simple - it's not so simple, but the salsa was simple and is delicious, especially to dip the leftover sourdough bread into.

Use large zucchini, mix of yellow and green, make the stuffing a day ahead, then can quickly stuff and grill (bake) the zucchini.  For the 'breadcrumbs', I toasted a few slices of sourdough, then tore small pieces, snacked on most of the crust, but did include some.  Liked the texture of the bread in the stuffing. 

INGREDIENTS:

2 large zucchini, halved lengthwise (1 lb, 2 oz

1/2 garlic clove, minced

1 large egg, beaten

1.5 oz (40g) Parm or pecorino, finely grated (I used Nutritional Yeast)

scant 1 cup/40 g fresh sourdough breadcrumbs, crust left on if soft

salt

3.5 oz cherry tomatoes, quartered

DIRECTIONS:

1) Preheat oven to 475 (I used 450)

2) Hollow out the zucchinis (I used a grapefruit spoon, careful to 'draw' the outline, then scoop), leaving 1/2 inch on all sides.  Transfer the flesh to a sieve and squeeze and discard as much liquid as you can.  Put the 1 cup or so into a medium bowl and stir in garlic, egg, Parm/nutritional yeast, breadcrumbs and 1/4 tsp salt.  Use your hands to crush the tomatoes well, then add them to the zucchini mix.  Stir to combine.

3) In a separate bowl, mix the lemon zest, oregano, and pine nuts.  Stir half of this into the zucchini and set the rest aside for the salsa.

4) Place the hollowed zucchini on a medium baking sheet or ovenproof dish, hollowed side facing up.  Drizzle 1 Tbsp of oil in total over the zucchini and season with 1/8 tsp salt in total.  Spoon the zucchini mix back into the hollows and bake for 15 minutes, until the filling is set and golden brown.

5) While they are baking, make the salsa.  Add the lemon juice, remaining 2 Tbsp oil and 1/8 tsp salt to the bowl of oregano and pine nuts.  Let the zucchini cool a little.  Spoon the salsa on top, sprinkle with oregano leaves, and serve.  

Five Spice peach and raspberry salad

 From Ottelenghi Simple

The peaches were delicious in this dressing.  Didn't taste the raspberries much.  Very simple to prepare.  

I had a lot of basil, so I tried it ...  skip it!  Maybe mint?  Or just the way it is.

The recipe recommends peaches that are not too ripe so the salad is not TOO sweet.  Works well at a barbecue.  Serves 4 as a side

INGREDIENTS:

1.5 Tbsp cider vinegar

1 tsp maple syrup

1/4 tsp Chinse 5-spice powder

1 Tbsp olive oil

1 shallot, thinly sliced

salt

3.5 oz raspberries

3 firm peaches, pits removed, 1/4 inch wedges (2 cups)

2 cups watercress

1/4 head radicchio, cut into 3/4 inch slices (2 cups)

DIRECTIONS:

1) In a large bowl, mix the vinegar, maple syrup, 5-spice, oil and shallot with a rounded 1/4 tsp salt.  

2) Add the berries, lightly crushing them with the back of a fork, then add the peaches, watercress, and radicchio.  Mix well and serve.

Broccoli salad with cranberries and smoky nuts

Broccoli Salad

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Serves 4 to 6

This was love and lemons July 2022 'cooking club' recipe - where everyone made the same recipe and then sends a photo.  She then randomly chooses a winner  - a $200 gift card to Williams Sonoma.  I could make good use of that! I would make this salad a day ahead.  The next day, the broccoli is still fairly firm, but has absorbed more of the dressing.  Nice to get just a touch of sweet with the tangy dressing. The nuts were a bit of trouble, but would be difficult to fit in the toaster oven.  Might be worth pan toasting them to avoid heating the oven/kitchen for so little.  

This broccoli salad recipe is the perfect easy cookout side dish! Tangy, refreshing, and full of yummy sweet/salty flavor, it's a lighter version of the classic recipe, made with less mayo and no sugar, meat, or dairy.

Ingredients

• 1 pound broccoli crowns
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons mayo, I like Sir Kensington's or vegan mayo
• 1½ tablespoons apple cider vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon maple syrup or honey
• 1 garlic clove, minced
• ¼ teaspoon sea salt, more to taste
• ⅓ cup diced red onions
• ⅓ cup dried cranberries

Smoky tamari almonds

• ½ cup almonds
• ½ cup pepitas
• 1 tablespoon tamari
• ½ teaspoon maple syrup
• ¼ teaspoon smoked paprika, more to taste

Instructions

• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice. Peel any woody or course parts from the stem first.
• In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, onions, and cranberries and toss to coat.
• Place the almonds and pepitas on the baking sheet, toss with the tamari, maple syrup, and smoked paprika and spread into a thin layer. Bake 10 to 14 minutes or until golden brown. Remove from the oven and let cool for 5 minutes (they’ll get crispier as they sit).
• Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top. Season to taste and serve.

Notes

*Note: Chop the florets into roughly ½-inch pieces. Dice the stem into smaller ¼-inch pieces. 

Watermelon Gazpacho KindSoups

 Watermelon Gazpacho with KindChef Peg Philleo.

I changed things up as I prepared this, but not quite sure what I did - but it ended up very good.  I didn't have poblano peppers, so I added some chili powder and cayenne, possibly some cocoa chili.  Loved the base.  Store separately from the fruit.  The fruit part can be eaten separately, although the cucumber makes it a bit odd.  Can add peach as well. 

servings: 16 bowls

For the Watermelon Gazpacho Base:

• 16 cups chopped seedless watermelon
• 3/4 cup diced red onion
• 1/4 cup packed mint leaves; additional to top when serving
• 8 tablespoons chopped poblano pepper
• 4 cloves garlic
• 8 tablespoons red wine vinegar
• 12 tablespoons olive oil
• Salt and pepper

For the full Gazpacho Recipe:

• 4 cups diced watermelon
• 4 cups diced cantaloupe
• 4 cups diced peeled cucumber
• 16 mint sprigs
• 1 cup shaved asiago cheese (I didn't use this)

Instructions

For the Watermelon Gazpacho Base:

1. Place all the ingredients into the blender, withholding the oil for later. Add 1/2 teaspoon of salt and 1/4 teaspoon pepper. Then cover and puree until very smooth.
2. Then open the vent (on the lid of the blender) and slowly pour the olive oil into the gazpacho while the blender is running to emulsify. Taste for salt and pepper and add more if needed. Refrigerate until ready to serve. 

To Serve:

1. Mix the diced watermelon, cantaloupe and cucumber in a bowl. Pour the watermelon gazpacho base into 4 serving bowls, then spoon the diced toppings into the middle of each bowl. Top with a mint sprig and/or chopped mint, and a sprinkle of asiago shavings.

 

Chickpea Tarragon Salad Sandwiches

 From Joe Yonan's book Cool Beans

I usually make chickpea salad just as I would tuna salad - mayo, lemon juice, celery, onion and sometimes some Italian dressing type mix.  This is a riff on that.  It's great to have around for lunch.

INGREDIENTS:

3.5 cups cooked or canned no-salt added chickpeas, drained and rinsed

1 celery stalk diced

1/2 cup walnuts, toasted and chopped

1/4 cup dried cherries

2 Tbsp tarragon leaves, chopped

1/4 cup chickpea aioli (see recipe) or vegan or traditional mayo

2 Tbsp vegan or dairy yogurt

2 tsp fresh lemon juice

1/2 tsp salt, plus more to taste

1/4 tsp freshly ground black pepper, plus more to taste

6 buns or 12 slices bread, or serve over greens

DIRECTIONS:

In a large bowl, mash the chickpeas  with a fork or potato masher, leaving some of them whole if desired.  

Add the celery, walnuts, cherries and tarragon and toss to combine.  

Gently fold in the aioli, yogurt, lemon, salt and pepper.  Add more salt and pepper as desired.

Serve on a sandwich or salad.

Chickpea Aioli

 From Joe Yonan's book: Cool Beans

This recipe uses chickpeas and aquafaba to avoid using mayo.  A small bullet-type blender works well because of the small volume of dressing.  An alternative is an immersion blender.

This was good in and on chickpea salad, but can also be used on any kind of sandwich.

INGREDIENTS (for about 1 cup):

1 garlic clove

1/4 cup aquafaba

2 Tbsp cooked or canned no-salt added chickpeas

3/4 tsp mustard

1/2 tsp Kosher salt, plus more to taste

3/4 cup grapeseed or other neutral vegetable oil

1 Tbsp fresh lemon juice, plus more to taste

DIRECTIONS:

Cut open the garlic and remove any green sprout inside - this will keep the garlic from being too bitter when eaten raw. (This was a new tip for me!)

In a mini food processor, puree the garlic, aquafaba, chickpeas, mustard and salt until smooth

Drizzle in the oil (with the processor running, if possible), starting slowly and then feeling free to speed up once it starts thickening.

When the aioli is thick, add the lemon juice and whir a few seconds, just to combine.  Taste and add more salt and lemon juice if needed.

Keep in the refrigerator for up to one week.

Warm Okra, Tomato Salad

Adapted from washington post 6/29/22 - originally meant to have bacon, but I skipped that.  Photo 7/5/22

The mustard vinaigrette is peppery, but perfect to offset the okra and tomatoes.  

Okra is a relatively new vegetable for me.  I've learned a number of things - buy or pick it when it's nice and green, and use fairly quickly after picking them.  The larger ones tend to be more fibrous.  If one of them is fibrous when you cut into it, it will remain fibrous after cooking.  

To keep me interested in okra, I need to toss the fibrous ones.  Evidently lemon helps to reduce the slimy coating you can sometimes get - especially if the okra has been in the fridge for a number of days.  In this recipe, however, I didn't add the lemon mustard vinaigrette until after it was fully cooked. 

I didn't want to heat up my kitchen to roast one pound of veggies, so I used my air fryer instead. 

Time 30 minutes

Refrigerate for up to 2 days

INGREDIENTS: 

For the salad:

1 pound fresh okra, sliced lengthwise

3 Tbsp EVOO

1/2 tsp fine salt

1 Tbsp freshly cracked black pepper

2 cups (14-16 oz) grape tomatoes

1/2 cup (or less) crumbled goat cheese or feta

1/2 cup raw pecan halves

For the vinaigrette

1 shallot, finely grated or minced

Finely grated zest and juice of 1 lemon

1 Tbsp Dijon mustard

1/4 tsp fine salt

1 tsp freshly cracked black pepper

1/2 cup EVOO (I think I only used 1/4 cup by accident)

Warm bread for serving - optional

DIRECTIONS:

1) Roast the okra - position a rack in the middle of the oven, preheat at 425 degrees

2) In a large, ovenproof skillet or pan, toss the okra with the OO, salt and pepper and arrange in a single layer as best you can.  Transfer to the oven and roast for 15 minutes, (I started this on the stove, then tossed the okra into the air fryer at 400) or until the okra is just starting to turn brown in spots. 

3) Make the vinaigrette: while okra is roasting, in a small bowl, whisk together the shallot, lemon zest and juice, mustard, salt and pepper.  Slowly add the oil, whisking constantly until emulsified. 

4) Make the salad: remove the  okra from the oven or air fryer, add the vinaigrette to lightly coat.  The original recipe calls for adding the tomatoes, cheese and 5 ounces of thick bacon and returning to the oven to roast for another 5 minutes or until the tomatoes start to shrivel).  I added the tomatoes, cheese and pecans, tossed and served.  The cheese starts to melt deliciously just by being next to the warm okra.  

Serve with warm bread if desired. 

New Potatoes and Green Beans with Mustard Vinaigrette

 https://www.forksoverknives.com/recipes/amazing-grains/new-potatoes-and-green-beans-with-mustard-vinaigrette/

Defrosted a container of mustard vinaigrette labeled as 'sweetened with apricot paste'.  Not sure if it's the same recipe but it was a tasty dressing!

INGREDIENTS

• 2 lb. small round red potatoes, cut into ¼-inch-thick slices
• 1 12- to 14-oz. package fresh or frozen petite whole green beans
• 1 medium red onion, thinly sliced
• 6 tablespoons aquafaba (liquid reserved from drained chickpeas)
• 6 tablespoons white wine vinegar
• 3 tablespoons Dijon-style mustard
• 1 to 2 teaspoons chopped fresh dill weed
• ½ teaspoon garlic powder
• Sea salt and freshly ground black pepper, to taste
• 4 cups hot cooked bulgur
• ¼ cup pine nuts, toasted

INSTRUCTIONS

1. In a 6-quart Dutch oven cook potatoes in enough boiling water to cover by 2 inches for 2 minutes. Add green beans and red onion; return to boiling. Reduce heat to medium and cook about 2 minutes more or until potatoes and beans are tender. Drain; cover to keep warm.
2. Meanwhile, in a small bowl whisk together aquafaba, vinegar, mustard, dill, and garlic powder. Add to potatoes and beans; toss gently to coat. Season with salt and pepper.
3. Serve potato mixture over bulgur and sprinkle with pine nuts.

TAGS:

• 30 MINUTES OR LESS

vegetarian korma

 https://www.allrecipes.com/gallery/vegetarian-passover-recipes/?slide=718c67c3-42c4-46bf-a404-3cb6e224e59e#718c67c3-42c4-46bf-a404-3cb6e224e59e

in comments - can use coconut milk instead of heavy cream, some increase the spices and/or add cardamom pods. 

Coconut curry chickpeas with pumpkin and lime

https://cooking.nytimes.com/recipes/1020463-coconut-curry-chickpeas-with-pumpkin-and-lime?email=rec4you&type=recommended&launch_id=14087865 

As with many dishes, the flavor grows day by day.  I didn't have any jalapeños at the time, so I used some grated red pepper flakes, and that worked well.  A bit of a kick tempered by the coconut milk. 

INGREDIENTS

• 3 tablespoons neutral oil, such as sunflower or canola
• 1 large onion, chopped
• 2 jalapeños, seeded or not, thinly sliced
• 1 bay leaf
• 1 knob ginger (about 1 inch), minced
• 4 garlic cloves, minced
• 1 ½ teaspoons garam masala
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• 2 (15-ounce) cans chickpeas, rinsed
• 1 (13.5-ounce) can coconut milk (I used lite and let it simmer for longer to thicken)
• 1 (13.5-ounce) can pumpkin purée
• 1 ½ teaspoons fine sea salt, more as needed
• ¾ cup chopped cilantro, more for serving
• 2 to 3 tablespoons fresh lime juice, plus wedges for serving
•  Cooked rice or couscous, for serving (optional)

PREPARATION

1. Heat oil in a large skillet over medium-high heat. Stir in onion, jalapeño and bay leaf. Cook, stirring occasionally, until onion is golden on the edges, about 8 minutes.
2. Add ginger and garlic and cook until fragrant, about 2 minutes, stirring frequently. Stir in garam masala, cumin and turmeric; cook for an additional 30 seconds.
3. Stir in chickpeas, coconut milk, pumpkin, 1/2 cup water and 1 1/2 teaspoons salt. Bring to a simmer and continue to simmer for 10 minutes, stirring occasionally, to let the flavors meld. (Add more water if it starts to look too thick.) Stir in cilantro and lime juice to taste. Taste and add more salt if necessary.
4. Serve over rice or couscous if you like, and top with more cilantro and lime wedges on the side.

Favorite green salad with apples, cranberries and pepitas - and goat cheese

Favorite Green Salad with Apples, Cranberries and Pepitas

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• Author: Cookie and Kate
 
• Prep Time: 5 mins
 
• Cook Time: 5 mins
 
• Total Time: 10 minutes
 
• Yield: 4 side salads 1x
 
• Category: Salad
 
• Method: By hand
 
• Cuisine: American

★★★★★

 

5 from 84 reviews

From Cookie and Kate:

This was good - the dressing was very good.  Obviously easy to vary the ingredients.  Maybe try pistachios??  The apples I used were not that tart - will try again with better apples!  Easy! 

My favorite fresh salad featuring healthy greens, sliced apple, toasted pepitas, dried cranberries and crumbled goat cheese. Toss with my simple apple cider vinaigrette (recipe below) or use balsamic dressing in a pinch. Recipe yields 2 full-sized salads or 4 to 6 side salads.

SCALE

INGREDIENTS

Green salad

• 5 ounces (about 5 cups) spring greens salad blend
• 1 large or 2 small Granny Smith apple(s)
• ⅓ cup dried cranberries
• ¼ cup pepitas (green pumpkin seeds) or chopped raw pecans
• 2 ounces chilled goat cheese, crumbled (about ⅓ cup)

Apple cider vinaigrette

• ¼ cup extra-virgin olive oil
• 1 ½ tablespoons apple cider vinegar
• 1 ½ teaspoons honey
• 1 teaspoon Dijon mustard
• ¼ teaspoon fine sea salt
• Freshly ground black pepper, to taste

INSTRUCTIONS

1. Toast the pepitas: In a medium-sized skillet, toast the pepitas over medium heat, stirring frequently, until they are turning golden on the edges and making little popping noises (if using pecans instead, warm them just until they are fragrant). Transfer the pepitas to a small bowl to cool.
2. Make the dressing: In a cup or jar, whisk together the olive oil, vinegar, honey, mustard and salt until well blended. Season to taste with pepper.
3. Just before serving, chop the apple into thin, bite-sized pieces. Place your greens in a large serving bowl. Top with sliced apple, dried cranberries and toasted pepitas. Use a fork to crumble the goat cheese over the salad.
4. Drizzle the salad with just enough dressing to lightly coat the leaves once tossed (you probably won’t need all of it). Gently toss to mix all of the ingredients and serve!

NOTES

MAKE IT VEGAN: Substitute maple syrup for the honey and omit the cheese.

STORAGE SUGGESTIONS: Spring greens wilt quickly once they’ve been tossed with dressing, so store dressing separately from the greens. Apples oxidize quickly once they’re cut open, so I chop them just before serving the salad. For a salad with more longevity, swap chopped kale for the spring greens (like this). Bonus? The dressing will keep the chopped apples looking fresh. 

Beet smoothie

https://www.wellplated.com/beet-smoothie/ 

I had a lot of beets I had roasted and lots of berries in the fridge, so this perfectly met my needs.  I was inspired by Aruna's beet smoothie that she brought for lunch last week.  I added agave, but if I had remembered to add the chia / hemp or oatmeal, it might not have needed it.  Or maybe a few ice cubes to water it down.  In any case, it was good!  Ingredients below are only for one small smoothie. 

Blueberry Beet Smoothie. Sweet, creamy, and packed with fiber, protein, and antioxidants! This healthy breakfast smoothie is perfect for weightloss or for kids. Delicious, fruity, and the beets aren't too strong.

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PREP: 4 mins

COOK: 1 min

TOTAL: 5 mins

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SERVINGS: 2 small or 1 large smoothies

Ingredients

  

• 1/2 cup unsweetened almond milk or milk of choice
• 1  cup mixed frozen blueberries or mixed berries
• 1 small beet peeled and diced (about 8 ounces)
• 1/4 cup frozen pineapple
• 1/4 cup plain nonfat Greek yogurt use non-dairy yogurt to make vegan
• Optional sweetener: 1-2 teaspoons honey plus additional to taste (use agave to make vegan)
• Optional mix-ins: chia seeds hempseed, and/or ground flaxseed (I like mine with a sprinkle of chia or hempseed; hempseed is what you see pictured in the photos); I also like to add 2 tablespoons oatmeal to make the smoothie even more filling.

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Instructions

 

• Place the almond milk, blueberries, beet, pineapple, and Greek yogurt in a high speed blender such as a Vitamix (if you do not have a high speed blender, I’d suggest microwaving, roasting, or lightly steaming the beets before using so that they are softer and puree more smoothly). 
• Blend until smooth. Taste and if you desire a sweeter smoothie, add a little honey or date and blend again. Enjoy immediately or refrigerate for up to 1 day.

Notes

• While I wouldn't describe this smoothie as being too "beet-y," you can detect the flavor of the beets. If this is a concern, you can try reducing the amount of the beets and increasing the amount of berries. I like using either all blueberries or a mix of blueberries, raspberries, and blackberries. Adding 2 tablespoons oatmeal also mellows the beet flavor.

Nutrition

SERVING: 1gCALORIES: 95kcalCARBOHYDRATES: 19gPROTEIN: 4gFAT: 1gCHOLESTEROL: 2mgFIBER: 4gSUGAR: 13g