Lentil, Walnut and Mushroom Wellington with Saffron Sauce

This is an elegant and delicious vegetarian entree, perfect as a dinner party centerpiece or part of a holiday buffet table.  I was surprised at how much I love this recipe, because I never used to like lentils.  Over time I learned to like lentil soup and French lentil salads, but brown lentils?  Nope.  I think what makes the big difference here is that the brown (or green) lentils are joined by lots of other flavors and textures to make a really savory dish.  Sun-dried tomatoes, herbs, mushrooms and Worcestershire sauce all add a depth of flavor, but the key is the walnuts - toasted and chopped coarsely, they add crunch to every bite.  Be sure not to chop them too finely.  Of course the puff pastry is a delicate and crisp wrapping that makes it special also.  What really takes it over the top is the creamy, lemony saffron sauce that's a wonderful contrast to the earthy flavors.

So what is a wellington?  Normally it's a piece of meat (beef or salmon are common) wrapped in puff pastry and baked, then sliced .  This is a vegetarian version that you could probably also call a savory strudel.  There's a fair amount of prep work for the filling, but you can make it in advance.  For that matter, you can form the wellingtons in advance also and just bake them right before serving, which is perfect for entertaining.  They can also be prepared and frozen, then thawed before baking.

As written, the recipe is vegetarian but you could make it vegan by eliminating the cheese and using vegan substitutes for the egg, mayonnaise, puff pastry and Worcestershire sauce (if you're vegan I assume you know all about those).

I think you'll be surprised by how much even non-vegetarians will like this dish.  Serve with a side salad and you've got a great dinner.

print

Lentil, Walnut and Mushroom Wellington with Saffron Sauce

Serves 6-8

Note that the lentils need to be cooked in advance so plan ahead.

1 tablespoon olive oil

6-8 ounces cremini mushrooms, chopped

½ medium onion, chopped

3-4 cloves garlic, minced

½ teaspoon kosher salt

1 teaspoon minced fresh thyme leaves

1 teaspoon minced fresh rosemary leaves

¼ cup chopped sun-dried tomatoes (preferably oil packed, drained)

 ¼ teaspoon cayenne

1 teaspoon Worcestershire sauce

1 ½ cups cooked brown or green lentils

½ cup toasted coarsely chopped walnuts

2/3 cup shredded cheddar cheese (or a blend)

2 eggs

2 puff pastry sheets, thawed according to directions

Heat the oil in a medium skillet over medium heat.  Add the mushrooms and cook until they release their water and are golden brown.  Add the onion and garlic and continue to cook, stirring, until the onion is translucent, about 3-4 minutes.  Add the salt, thyme, rosemary, sun-dried tomatoes, cayenne, Worcestershire sauce and lentils and cook for a minute or two to let the flavors blend.  Set aside to cool.

Lightly beat one of the eggs.  When the mixture has cooled, add beaten egg and cheese and mixture thoroughly.  The filling may be made up to a day in advance and refrigerated.

Preheat oven to 400d.

Unfold one piece of puff pastry at a time and lightly roll out to a slightly larger rectangle, approximately 12” by 10”.  Beat the remaining egg in a small bowl and use to brush the two short sides and one long side of the pastry.  Place the long side without egg wash nearest to you, then put half of the lentil filling

 across the middle of the pastry lengthwise (to form a log shape) leaving a 1½” border on each short side.  Fold the short sides over the filling, then fold the edge nearest you up and over the filling.  Finally, fold the top edge down and over the filling, pressing gently on the edge to seal.  Turn the log over so the sealed edge is on the bottom.  Use some of the remaining beaten egg to brush the outside of the wellington and make one shallow cut in the top to allow steam to escape.  Repeat with the second puff pastry sheet and remaining filling and egg.  The wellingtons may be refrigerated at this point for up to a day, or tightly wrapped and frozen for several weeks.  Thaw in the refrigerator before proceeding.

Place the wellingtons on a parchment-lined baking sheet and bake for 30 minutes until golden.  Let stand 5 minutes before cutting with a serrated knife.  Serve with saffron sauce, below.

Saffron Sauce

2 tablespoons water

¼ teaspoon crumbled saffron threads

1 cup mayonnaise

1 tablespoon sherry vinegar

1 tablespoon fresh lemon juice

Warm the water and saffron in the microwave for 30 seconds or so, then let steep for 10 minutes.  Stir.  Whisk together the mayonnaise, vinegar and lemon juice.  Add the saffron water and whisk again to blend.  Refrigerate if not using immediately.  Bring to room temperature before serving; add more lemon juice if necessary to achieve the right pourable consistency.

Zucchini Gratin with Gruyere

It's zucchini time again, whether it comes from your garden, the farm stand, or the grocery store.  This is a Provencal-style gratin where the veggies are bound with rice and a small amount of eggs and the flavor is boosted by herbs, Gruyere and parmesan.  Pine nuts are sprinkled on the top for some crunch, but if you don't have pint nuts you could use some slivered almonds or even some panko bread crumbs moistened with olive oil.

I thought about adding some corn but ultimately decided against it because I wanted the zucchini to be the star (but you certainly could).  To make it even more summery (and because you're probably growing herbs in your garden as well), make the herb sauce to go with it.  Add some crusty grilled bread and you have the perfect summer vegetarian meal.  Or, sneak in a little cubed ham and the meal becomes a little more substantial while still remaining vegetable-centric.

And my favorite part?  The last line of the recipe: "The gratin is good hot, warm, or room temperature."  Perfect warm for dinner, and cold for lunch the next day.

print

Zucchini Gratin with Gruyere

Serves 6

2 tablespoons extra virgin olive oil

½ medium onion, chopped (about 1 cup chopped)

2 garlic cloves, minced

1 Fresno chile, diced

1 pound zucchini, cut lengthwise into quarters and then crosswise into ½ inch pieces

1 small red bell pepper, chopped into ½ inch pieces

 Salt and freshly ground pepper

2 tablespoons chopped fresh parsley

2 large or extra-large eggs

½ teaspoon salt

 Freshly ground pepper

½ cup milk

1 cup cooked Arborio or Carnaroli rice (1/3 cup raw)

1 teaspoon coarsely chopped fresh thyme leaves

1 tablespoon chopped fresh basil

½ cup (tightly packed) grated Gruyère cheese

¼ cup (tightly packed) freshly grated Parmesan

1 cup cooked cubed ham, optional

2 tablespoons pine nuts, lightly toasted

Green herb sauce, for serving, optional (see recipe below)

Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, Fresno chile, summer squash, red bell pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat.   Let cool.

Preheat the oven to 375d.

Oil a 2-quart baking dish with olive oil. In a medium bowl, beat together the eggs, salt, pepper, and milk. Stir in the rice, thyme, basil, the sautéed squash, the cheeses and optional ham. Scrape into the baking dish.  Sprinkle the pine nuts over the top.

Bake 35 to 40 minutes, until nicely browned on the top and edges. Remove from the oven and allow to stand for at least 10 minutes before serving, or allow to cool. The gratin is good hot, warm, or room temperature.

Green Herb Sauce

1/3 cup extra-virgin olive oil

¼ cup finely chopped cilantro, basil, or a combination

¼ cup finely chopped Italian parsley

¼ cup finely minced shallot

2 tablespoons white wine vinegar

½ teaspoon salt

¼ teaspoon freshly ground black pepper

¼ teaspoon crushed red pepper flakes (optional)

Mix all ingredients in a small food processor until well combined.

Cold Chile Noodles

A bowl of cold, spicy noodles with a pile of crunchy vegetables is just the ticket for a hot summer day, don't you think?  And very healthy to boot.  This recipe is extremely simple to make and can varied according to whatever crunchy vegetables you happen to have on hand, although the red cabbage is really nice.  If you really like spice, add a sliced jalapeno or Fresno chile.  And of course some rotisserie chicken or leftover roast pork would be a nice addition for a more substantial bowl, but we really like it as a vegetarian meal.  The herbs play an important part in terms of freshness and taste, and it's best to use a combo - I used cilantro, mint, basil and dill.  Try to use at least two or three of your favorites.

Tip: if it's a really hot day, refrigerate the pasta, chile oil and serving bowls in advance and take them out right before serving.  That's a trick that fancy restaurants sometimes use with salad bowls to make the salad seem really cold and crisp.  It's a fun surprise compared to your usual bowl of pasta and sauce.

print

Cold Chile Noodles

Serves 4

For the noodles:

½ cup canola oil

1 tablespoon fennel seed

1 tablespoon red pepper flakes

2 garlic cloves, grated

1 lb spaghetti

2 tablespoon rice wine vinegar

Salt and pepper

For the vegetables:

½ head red cabbage, thinly sliced

Salt and pepper

1 tablespoon lemon zest

¼ cup fresh lemon juice

2 tablespoons olive oil

4 green onions, thinly sliced

4-6 radishes, thinly sliced

1 cup loosely packed chopped fresh herbs – any combination of cilantro, dill, basil, mint, parsley

½ cup coarsely chopped or crushed peanuts

Heat the oil, fennel seeds, red pepper flakes and garlic in a small saucepan over the lowest heat possible.  Cook, stirring frequently, until you start to see the garlic and spices frizzle in the oil, 5-8 minutes.  Keep cooking at the lowest heat setting until the spices are toasted, another few minutes, but don’t let the garlic get too brown.  Remove from the heat.

Meanwhile, cook the pasta according to package directions; drain and rinse in cold water.  Drain again, then place in a large bowl and toss with a small amount of canola oil to prevent sticking.  If not using right away, the pasta can be put in the refrigerator until ready to serve.

Place the cabbage in a medium bowl and toss with the lemon zest and juice.  Season with salt and pepper and toss with the 2 tablespoons of olive oil.

When ready to serve, toss the pasta with the vinegar and season with salt and pepper.  Add just enough chile oil to coat and toss again.  Divide between shallow bowls and top with cabbage, green onions, radishes, herbs and peanuts.  Pass any additional chile oil at the table.

Taco Salad with Homemade Tortilla Strips

This vegetarian taco salad comes together very quickly since the only thing that's actually cooked is the tortilla strip garnish.  While they bake you whip up an avocado dressing and chop up some onion, tomatoes, cheddar and jalapeno and you're good to go.  It's a filling main dish salad for those days you want to go vegetarian, but of course you could add chicken or any leftover meat if you want.  My favorite part of the salad and the thing that sets it apart from most taco salads is the homemade tortilla strip garnish (aka "crunchies").  They're very dramatic, easy to make, and irresistible as a snack.

You simply slice up a few corn tortillas, spray them with cooking spray and sprinkle with chili powder (or any other favorite seasoning) and salt, then bake for 12-13 minutes until crunchy.  Be sure to make extras because about half get eaten as snacks before they ever make it to the salads.

If you wanted to make this salad even easier you could substitute a store-bought southwestern ranch dressing.  In that case you might think about adding sliced avocado to the salad.  Or not. That's the great part about homemade salads, it's totally up to you.

print

Taco Salad with Homemade Tortilla Strips

Serves 4

tortilla strips:

3 (6-inch) corn tortillas

Cooking spray

Chili powder

Salt

lime avocado dressing:

1/3 cup plain Greek yogurt

2 limes, juiced

1 avocado

1/4 teaspoon ground cumin

1/4 teaspoon smoked paprika

Pinch of salt and pepper

salad:

12 cups salad greens

1 cup cherry tomatoes, halved (assorted colors are nice)

1 cup black beans

Chili powder

Salt

1 cup fresh cooked (or frozen thawed) sweet corn

1/2 red onion, sliced

1 cup ½” cubes white cheddar cheese

1 jalapeno or serrano pepper, sliced

2 tablespoons chopped fresh cilantro

Preheat the oven to 400 degrees. Slice the tortillas into 1/4 or 1/2 inch thick strips. Place them on a baking sheet and lightly spray with cooking spray. Sprinkle with chili powder and salt. Bake for 12-13 minutes, until crispy and golden brown. (Watch closely during the last few minutes, they can burn quickly.)  Cool.

While the tortillas are baking, make the dressing. Add all of the ingredients to a food processor or blender and puree until smooth and creamy. Taste and season as desired.  If you want a thinner dressing, add a little water or milk.

Add chili powder and salt to taste to the black beans and toss to combine.

To build the salads, divide greens between 4 plates.  Add piles of tortilla strips, black beans, tomatoes, onion, cheddar cheese, and jalapeno slices.  Drizzle with the dressing and garnish with cilantro.

Walnut Pesto Pasta

It's finally spring!  That calls for something light and fresh for dinner even though it's not quite salad weather yet in most places.  This vegetarian pasta fits the bill perfectly with hints of lemon, fresh basil and toasty walnuts. I actually like the walnut pesto better than regular pesto because the walnuts (and walnut oil) give it a depth of flavor.  I encourage you to buy the walnut oil rather than using regular olive oil because it does make a difference.  You should be able to find it with the other oils in most grocery stores. I like it in salad dressings as well - particularly if the salad will have some nuts - because it's so aromatic and delicious and will echo the nut flavor.

This pasta dish is very easy to make, and very fast.  Serve with a green salad and crusty bread and you've got a great vegetarian meal.

print

Walnut Pesto Pasta

Serves 6

2 cloves garlic, roughly chopped

2 cups firmly packed fresh basil

1/2 teaspoon fine sea salt, plus more to taste

Ground black pepper, to taste

1 teaspoon lemon zest

1/2 cup lightly toasted walnuts, plus finely chopped walnuts for garnish

6 tablespoons walnut oil

2 tablespoons extra-virgin olive oil

1/2 cup grated Parmigiano Reggiano or Pecorino Romano cheese, plus more for garnish

1 pound fresh fettuccine or linguine

Top of Form

Bottom of Form

Combine garlic, basil, salt, pepper, lemon zest and walnuts in a food processor and pulse until combined, scraping down sides of food processor bowl as needed. Slowly add walnut oil and olive oil, pulsing until combined. Add cheese and process briefly. Do not over process or pesto will have very little texture. Taste and adjust the seasoning, keeping in mind that cheese adds salt, so additional salt may not be needed.

Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 3 minutes. Drain, reserving 1/4 cup cooking water. Thin pesto with 1 to 2 tablespoons of the reserved pasta cooking water to achieve a sauce that will coat pasta. Drizzle pesto over pasta and toss to combine. Garnish with chopped walnuts and grated cheese.

Brunch Board

You've heard of charcuterie boards, mezze platters, cheese and cracker boards.....so why not a brunch board?  My inspiration was that two friends were coming over for brunch and I wanted it to be fun and casual, so I decided to go with all finger foods.  OK, there are a few small spoons and knives for spreading things, but everything is grabbed off the communal platter and eaten with your fingers.  For my version, I added:

• Grilled bread
• Homemade ricotta cheese with lemon
• Lingonberry preserves
• Marinated green olives
• Cherry tomatoes
• Hummus
• Deviled eggs
• Smoked Gouda and sharp Cheddar cheeses
• Strawberries
• Watermelon slices

Other options:

• Mini bagels (or toasted bagel slices) instead of bread
• Cream cheese instead of ricotta
• Smoked salmon
• Capers
• Different cheeses
• Different fruits
• Mini fruit tarts
• Etc.

You get the idea - anything you'd associate with brunch that can be eaten with your fingers.  Serve with several fruit juice options, good coffee, and maybe some champagne if you're feeling festive. The best part is that anything you actually have to make (like deviled eggs) can be done in advance and the rest is just assembly.  Put everything on a big tray or cutting board to serve, which makes clean-up a breeze. 

Spring is right around the corner, so there will be plenty of opportunities for a fun brunch for Easter or Mothers Day or just plain celebrating spring.  It's a really easy way to entertain.

Cauliflower, Cashew, Pea and Coconut Curry

As an adult I've really enjoyed exploring some of the ethnic cuisines that I didn't grow up with, which means basically anything other than meat and potatoes. I started with recipes from Mexico, France, Spain and Greece (relatively safe) and then moved to the cuisines of China, Japan, Thailand and Korea which I think are more exotic.  I've gained enough confidence to finally start exploring Indian food which I consider to be possibly the most exotic and intimidating of all, probably because I think most Indian food is fiery hot, complicated to make, and uses a ton of unusual ingredients.  So, I've been looking for recipes that seem less intimidating and not fiery hot.

I came across this recipe from Meera Sodha's cookbook Made in India, which is "rooted in tradition and complexly flavored yet approachable for a weeknight", so I decided to walk out on the thin ice. Yes, you're going to need a couple of spices, but at least you can find all of them in any normal grocery store.  And if you follow the suggestions in the note below and eliminate the jalapeno seeds and chile powder, it's quite mild.  Hot sauce at the table allows everyone to add heat to their own taste.  Baby steps, as they say.

We loved this dish.  The flavor is very complex and exotic, and the variety of textures (crunchy, creamy, tender) makes it a very satisfying main dish.  The fact that it's vegan makes it even more exceptional. I'm kind of proud of myself.

print

Cauliflower, Cashew, Pea and Coconut Curry

Serves 4

Note:  if you remove the seeds and ribs from the jalapeno and eliminate the chile powder, this is a mild dish.  In that case, serve with hot sauce at the table so diners can make it as hot as they wish.

1 (1”) piece fresh ginger, peeled and chopped

4 garlic cloves, chopped

1 jalapeno, chopped (remove seeds and ribs for less heat)

Kosher salt

3 tablespoons canola oil

2 large onions, finely chopped

1 tablespoon tomato paste

1 ½ teaspoons ground coriander

1 ¼ teaspoons ground cumin

½ teaspoon chile powder (see note above)

1 large head cauliflower (about 1¼ lbs), broken into bite-sized florets

1 (14-ounce) can unsweetened coconut milk

4 ounces cashews (about ¾ cup), lightly toasted

½ cup frozen peas

½ teaspoon garam masala

1 small bunch cilantro, leaves chopped

4 lemon wedges

Hot cooked basmati rice, for serving

Place the ginger, garlic and jalapeno in a mortar and pestle with a pinch of salt.  Mash until a paste forms and set aside.  (Alternately, finely chop everything, sprinkle with salt, and mash it into a coarse paste using the flat side of a chef’s knife.)

In a large skillet with a lid, heat the canola oil over medium.  Cook the onions until golden, about 5-6 minutes.  Add the ginger paste and cook, stirring, until fragrant, 3-4 minutes.

Stir in the tomato paste, coriander, cumin, chile powder and 1¼ teaspoons salt.  Stir in the cauliflower and coconut milk and bring to a simmer.  Reduce the heat to low, cover and cook until the cauliflower is tender, 10-12 minutes. 

Add the peas and garam masala to the cauliflower mixture and cook, stirring, 5 minutes.  Taste and add salt if needed.

Divide the hot basmati rice between 4 shallow bowls.  Serve the curry over the rice and top with cashews and cilantro leaves.  Add a lemon wedge to each bowl for squeezing over the top.

Thai Butternut Squash Soup Recipe

I've been having fun lately with recipes from Morocco, Korea, Thailand, Jerusalem - anything with interesting flavors and spices.  I think it's my way of dealing with cooler weather without heavy carbs and cheese (can you say lasagna?).

Anyway, soup is one of my favorite cool weather foods so when a family member offered up a recipe for Thai Butternut Squash Soup, I had to make it.  It's an excellent and very satisfying meal with some crusty bread on the side.  The squash and coconut milk make it smooth and creamy, while the seeds add crunch. You can make it as mild or spicy as you want - as written, it's quite mild.  Add more red curry paste or hot sauce if you like the spice.

I won't lie - it's a fair amount of work if you make it start to finish all in one go.  Peeling and seeding and cubing the squash is not all that fun or easy in my book.  But, there are two ways you can simplify everything - either prep your vegetables in advance (this is what I did), or buy cut-up squash at the store and skip the squash seed garnish.  And since it makes a lot you'll have containers to freeze for the next rainy day, metaphorically or otherwise. (That's my standard rational for any soup recipe, by the way.)

print

Thai Butternut Squash Soup Recipe

Serves 6-8 Note: you can buy cut-up squash to save time and skip the squash seed garnish, using just peanuts. Soup 3 tablespoons  olive oil 1 sweet onion, diced 1/4 cup red curry paste 1/4 teaspoon red pepper flakes (optional) 1 tablespoon freshly grated ginger 8 garlic cloves, minced 3 cups uncooked butternut squash peeled, cut into 1”cubes, seeds separated 1 large sweet potato peeled, cut into 1”cubes 3 medium carrots peeled and chopped 4 cups low sodium chicken or vegetable stock 1 teaspoon salt 1/2 teaspoon pepper 1 14 oz. can coconut milk  1 tablespoon fish sauce 1 tablespoon dried basil 2 tablespoons lime juice Sriracha/Asian hot chili sauce to taste (optional) Honey Sriracha Butternut Squash Seeds (optional) Reserved butternut squash seeds 1 tablespoon honey 1/2 teaspoon olive oil 1/2 teaspoon Sriracha/ Asian hot chili sauce 1/2 teaspoon salt 1/4 teaspoon ground cumin Garnishes Freshly squeezed lime juice 1 cup peanuts 1/2 cup cilantro, roughly chopped  ½ cup plain yogurt

If you’re making the squash seeds:  preheat oven to 300 degrees. Line a baking tray with a slip mat, parchment paper or foil sprayed with non-stick cooking spray. Rinse squash seeds and pat dry. In a small bowl, whisk together honey, olive oil, Sriracha, salt and cumin; add seeds and stir until evenly coated. Spread seeds out evenly on baking sheet in a single layer. Cook for 30-35 minutes until golden, stirring every 10 minutes.  Remove from the oven and stir so the seeds don’t stick; let cool.

Meanwhile, heat olive oil in a large sauté pan (may use large soup pot or Dutch oven), over medium heat. When oil is hot, add onions and sauté until onions are soft, about 3 - 5 minutes. Add red curry paste, red pepper flakes, ginger and garlic; stir to combine with onions and sauté for 3 minutes. Add squash, sweet potatoes, carrots and chicken stock. Season with ½ teaspoon salt and ½ teaspoon pepper. Bring to a boil, cover, and then reduce heat to medium. Simmer for 15-20 minutes or until vegetables are soft.

Meanwhile, toast peanuts lightly in a medium skillet over medium heat, stirring occasionally until golden. Let cool and rough chop.

 Once vegetables are soft, pour half of the vegetable mixture into a blender. Remove the middle piece of the cover and drape a towel over the cover before blending (this prevents explosions with hot liquids). Puree until soup is smooth, then transfer to a large bowl. Repeat with remaining soup and pour everything back into the soup pot.

Add coconut milk, fish sauce, and basil to the soup and cook until soup is heated through (2-5 minutes). When ready to server, stir in 2 tablespoons lime juice. Taste soup and add desired amount of Sriracha, salt and pepper to taste.

To serve, squeeze fresh lime juice onto individual bowls for a fresh pop and garnish with roasted seeds, peanuts and cilantro.  Drizzle with a spoonful of plain yogurt.

Mujadara with Leeks and Greens

Mujadara is wonderful Middle Eastern comfort food.  Lentils and rice (or bulgur) are cooked with fragrant spices and crispy onions, then greens are added for additional flavor and nutrition.  If you think it sounds boring, it's not at all - the spices add depth of flavor and the crispy leeks add both flavor and texture to a dish that's perfect for a chilly evening or when you're tired after a long day.
I'm not a vegetarian, but I do try to eat quite a few vegetarian meals throughout the week and this fit the bill while being very satisfying and comforting.

A couple of notes - the recipe as printed in the New York Times calls for rice, but a number of reviewers stated that in their household growing up it was always made with bulgur.  One reviewer said he felt bulgur had a superior texture so that's what I used, but I can see where rice would be just as good.  Your choice.  Another note is to use the amount of salt that's called for even if you try to cut down on salt normally.  Both lentils and beans really need salt to bring out their flavor, otherwise they taste like cardboard.

And finally, the leeks need to be sauteed probably a little darker than you'd normally be comfortable with, or they won't get crisp.  You're looking for dark golden brown, just this side of burnt.  Watch them closely while they cook so you can take them out at just the right minute.

print

Mujadara with Leeks and Greens

Serves 4

Notes:  Bulgur and rice have different textures but both are common in mujadara – choose your favorite.  And don’t be tempted to reduce the amount of salt – it’s necessary to give the lentils flavor.

1 cup brown or green lentils

2 leeks, white and light green parts only, roots trimmed

2 ¼ teaspoons salt

¼ cup olive oil

2 garlic cloves, minced

¾ cup long-grain rice or bulgur

1 ½ teaspoons ground cumin

½ teaspoon ground allspice

¼ teaspoon cayenne

1 bay leaf

1 cinnamon stick

4 cups trimmed and sliced greens (chard, spinach, or kale)

Plain Greek yogurt, for garnish

Place the lentils in a bowl and add warm tap water to cover by 1 inch.  Let soak while you prep the other ingredients.

Halve the leeks lengthwise, then thinly slice crosswise.  Rinse and drain.

Heat oil in a large pot over medium heat.  Add the leeks and cook, stirring occasionally, until dark golden brown and crispy, 5-10 minutes.  Transfer half of the leeks to a small bowl to use for garnish and sprinkle with ¼ teaspoon salt.

Stir garlic into the pot with the remaining leeks and cook for 15 seconds until fragrant.  Stir in rice or bulgur and sauté 2 minutes.  Stir in cumin, allspice and cayenne and sauté 30 seconds.

Drain lentils and stir in the pot.  Add 4 cups water, 2 teaspoon salt, bay leaf and cinnamon stick.  Bring to a simmer, then cover and cook on low for 15 minutes. 

Rinse greens in a colander and spread the damp greens over the lentil mixture.  Cover and cook 5-7 minutes more (depending on how sturdy your greens are), until the rice (or bulgur) and lentils are tender and the greens have wilted.  Remove from heat and let stand, covered, 5 minutes. 

Serve sprinkled with reserved crispy leeks and dollop with yogurt.

Cherry Vanilla Overnight Oats

Overnight oats have been very popular on internet sites for a couple of years and I've always meant to try them but hadn't gotten around to it.  I was inspired by some beautiful Rainier cherries I found at the store to make overnight oats using the cherries, but I didn't want to pile everything into a mason jar overnight the way most recipes do.  I guess the theory is that your breakfast is ready to grab and go the next morning, but it seems to me that it would get all mixed together overnight into a pile of mush.  So instead I did the overnight thing with the milk and oats (which is necessary to soften the oats) but then layered everything together in a pretty glass the next morning.  That way the oats, yogurt, and cherries all retained their own taste and texture, and I was able to add a sprinkle of chopped nuts on top for a nice crunch without the nuts getting soft overnight.

I can never resist Rainier cherries because they're so pretty, but regular fresh cherries would work equally well and are usually less expensive than Rainiers.  If it's not fresh cherry season, use frozen cherries - more on that below.

I really liked the fresh cherry texture with the softer yogurt and oats.  I think softer fresh fruits like raspberries wouldn't be quite as nice but you could always use frozen berries that have been partially thawed so they retain a little more chew.  Partially frozen cherries or berries have the added benefit of making your breakfast nice and cold which is great for a hot summer day.  In fact, I think of this as the summer (cold) version of oatmeal, with all the nutrition and goodness that comes along with it.

You could always do the mason jar version of this recipe, but it only takes a minute or two to assemble in the morning and I think it's worth it.

print

Cherry Vanilla Overnight Oats

Makes 1 serving

Per Serving:

½ cup old-fashioned oats

½ cup milk (nonfat, soy milk, nut milk, whatever)

¼ cup plain unsweetened yogurt

½ teaspoon vanilla extract

5 fresh cherries, pitted and halved

1 tablespoon chopped toasted pecans or walnuts, optional

Mint sprigs for garnish, optional

Combine oats, milk and ¼ teaspoon vanilla in a container and mix.  Seal the container and refrigerate overnight.  In the morning, combine the remaining ¼ teaspoon vanilla with the yogurt.  Layer the ingredients in a decorative glass in the following order:  oat mixture, half the yogurt, half the cherries, the other half of yogurt, the other half of cherries.   Garnish with chopped nuts and mint sprigs and serve.

Note: partially thawed frozen pitted sweet cherries would be a great substitute for fresh cherries, especially on a hot day.

Broccoli Pasta Salad with Dried Cherries and Hazelnuts

Like many people, I've been trying to eat more meatless meals lately.  Since it's summer, a nice cool salad is appealing but sometimes you need a change from lettuce or kale.  This bowtie pasta salad is interesting because the slightly sweet and creamy dressing is actually quite thin so it doesn't coat the salad ingredients like a normal mayo dressing.  Instead, you put the broccoli, HOT pasta and cherries into the dressing and basically let them marinate for at least 3 hours, stirring occasionally.  The pasta absorbs the dressing so it's very flavorful without a heavy coating.  You don't want to add the feta with the hot pasta or it will melt away, and you don't want to add the hazelnuts before refrigerating or they'll get soft rather than remaining crisp and crunchy.  Add both the feta and hazelnuts right before serving.

If fresh cherries are in season by all means substitute them for dried. And if you prefer, you could sub goat cheese for the feta, and some other type of nut for the hazelnuts but I particularly like the hazelnuts with the cherries.  This is somewhat similar to a chicken cherry pasta salad that I posted about a year ago, but the dressing is lighter and obviously it's vegetarian.  In addition to being a vegetarian main dish it would be excellent as a side salad for your next picnic or potluck.

print

Broccoli Pasta Salad with Dried Cherries and Hazelnuts

Serves 4

8 ounces dried farfalle (bow tie pasta)

1 lb fresh broccoli

1 cup mayonnaise

1/3 cup sugar

1/3 cup diced red onion

1/3 cup red wine vinegar

½ teaspoon salt

2/3 cup dried cherries

2/3 cup crumbled feta cheese (or goat cheese)

2/3 cup chopped hazelnuts

Bring a large pot of salted water to a boil.  While the water heats, cut the broccoli florets from the stems and separate the florets into small pieces.  Peel away the tough outer layer of the stems and finely chop.  Prepare an ice bath by putting ice cubes and water into a large bowl. Drop the broccoli into the boiling water for 1 minute to set the color, then immediately take all the pieces out with a strainer and drop them in the ice bath.  (Do not discard the boiling water.)

Drop the pasta into the boiling water and cook until al dente according to package directions, about 11 minutes.  Drain.

While the pasta cooks, make the dressing by whisking together the mayonnaise, red onion, red wine vinegar and salt in a bowl large enough to hold all the salad ingredients.  When the pasta is done, add it while still hot to the dressing.  Drain and add the broccoli pieces and the dried cherries.  Stir to coat well, then refrigerate for at least 3 hours and up to overnight.  Stir occasionally.  (The pasta will absorb the dressing in the bottom of the bowl over time.)

When ready to serve, add the crumbled feta cheese and stir, then divide among shallow bowls.  Top with toasted hazelnuts and serve. 

French Bread with Roasted Tomatoes and Cheese

 Last Year's Post: Spinach Puff Pastry Tarts
Two Years Ago:    Leek, Bacon and Gruyere Tart

I was thinking this week that breakfast doesn't have to be the same old boring thing.  In Europe, breakfast often involves bread and cheese similar to American breakfasts, but served in different ways.  I wanted to serve some French bread with cheese and roasted tomatoes, and I was inspired to use the idea as an excuse to try a new cheese.  I looked up a list of soft cheeses online and headed to my cheese shop, where I found a cow's milk cheese from southwest France called Chaumes.  The online list of cheeses said it was one of the most popular French cheeses so I decided to give it a try.  It's mild and buttery and tastes a lot like Brie.  As for the tomatoes, I found some nice dark ones at the store but decided to roast them anyway - unless you have perfect peak-of-summer tomatoes, roasting almost always helps intensify their flavor.

One of my friends recently told me she was looking for some 20 minute recipes.  If you count roasting the tomatoes this will take more like 30 minutes, but if you roast them in advance it's about 5 minutes to prep.  And it's so simple that it's basically a non-recipe:  roast some tomatoes and put them on a baguette with some nice soft cheese.  Add a little butter to the bread first if you want, and add some herbs to the tomatoes, and you have a really fast and simple breakfast, lunch or light dinner.  And a great excuse to try a new cheese.

print

French Bread with Roasted Tomatoes and Cheese

Serves 2

4 small-ish tomatoes

Olive oil

Salt and pepper

French or Italian dried herb blend (optional but very good)

1 baguette

Butter

Interesting soft cheese (Brie or similar, I used Chaumes)

Chopped parsley, for garnish

To roast the tomatoes:  Preheat the oven to 400d.  Cut each tomato crosswise into slices.  Place on a baking pan and brush with a little olive oil, then sprinkle with salt, pepper and dried herbs.  Roast in the oven for 20 minutes until softened but not collapsed.  Remove and cool.

Cut the baguette crosswise into two pieces, and then cut each piece lengthwise in half.  Spread with a little butter and microwave for a few seconds to warm the bread and melt the butter.  Distribute cheese and tomato slices among the bread pieces and warm for a few more seconds in the microwave if desired.  Sprinkle with parsley and serve.

Minestrone Soup

Last Year's Post: Miso-Glazed Sea Bass
Two Years Ago:   Pasta Arrabiata

There comes a time every winter when everyone has a cold or flu, or just needs a warm and nutritious meal.  Minestrone soup is maybe not quite as famous as chicken soup in that category, but it should be.  It's full of nutritious vegetables, tomatoes, beans and pasta and it's absolutely delicious.  I was particularly interested in a recent cooking show where the chef said her 14-year-old daughter (and friends) absolutely love Minestrone; apparently kids will eat vegetables if they're in the right form.

I love soup, but the soups you find in a restaurant or grocery store have appalling amounts of sodium - usually more than is recommended for an entire day.  The solution is to make your own.  Canned vegetables and broths are also high-sodium culprits, so be sure to use the low-sodium or no-salt-added versions and you'll be fine.  You can always add salt as you're cooking or at the table and you'll still be nowhere near what the restaurant version would have contained.

This soup is easy to make but requires quite a bit of chopping.  I wanted to make it on a day where I wasn't going to be home until near dinnertime, so I did the chopping a day in advance and stored everything in plastic containers in the refrigerator.  That probably saved a good half hour so the soup was ready in about 45 minutes which isn't bad for a weeknight.  It's delicious right away, but it also reheats well and freezes well if you have leftovers.  Or, you could give a container of soup to a friend or co-worker who's a little under the weather.  Or just loves soup.

Served with some toasted garlic bread on the side, you've got a very satisfying yet healthy and vegetarian meal.

print

Minestrone Soup

Serves 6-8

2 tablespoons extra-virgin olive oil

1 large onion, diced

4 cloves garlic, diced

2 stalks celery, diced

1 large carrot, diced

1/3 lb green beans (about 1 ½ cups), trimmed and cut into 1” pieces (or can substitute diced zucchini)

1 teaspoon dried oregano

1 teaspoon dried basil

Kosher salt and freshly ground black pepper

1 14-ounce can crushed tomatoes

1 28-ounce can no-salt-added diced tomatoes

6 cups low-sodium chicken broth

1 15-ounce can low-sodium kidney beans, drained and rinsed

1 cup whole-grain elbow pasta (such as Barilla), uncooked

1/3 cup grated or shredded parmesan cheese

2 tablespoons chopped fresh basil or flat-leaf parsley

Heat the olive oil in a large pot over medium-high heat.  Add the onion and cook until translucent, about 4 minutes.  Add the garlic and cook 30 seconds.  Add the celery and carrot and cook until they begin to soften, about 5 minutes.  Stir in the green beans, dried oregano and basil, ¾ teaspoon salt and ½ teaspoon black pepper; cook 3 more minutes.

Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes.  Stir in the kidney beans and dry pasta and cook until the pasta and vegetables are tender, about 10 minutes.  Taste and adjust salt if needed.  Ladle into bowls and top with parmesan and basil.

Egyptian Barley Salad

Last Year's Post: Slow Cooker Teriyaki Chicken
Two Years Ago:   Hot and Sour Soup

This is a fun and pretty salad as a side dish or a vegetarian main entree, and you could always add some rotisserie chicken or turkey if you want to make it more substantial.   We've all heard that we need more whole grains in our diet, and barley is an excellent choice.  In addition to being chewy and delicious, barley contains eight amino acids which make it a complete protein. It's an excellent source of both soluble and insoluble fiber and recent research indicates it even helps regulate blood sugar.

The salad dressing contains pomegranate molasses in addition to cinnamon and cumin, giving it a somewhat exotic taste.  The raising and pomegranate seeds add sweetness, and the pistachios add crunch.  One note about the feta - I find supermarket brands to be quite sour and salty.  I didn't really like feta until I discovered a french feta in my local natural foods store that advertises a "tangy yet delicate" flavor that is much less sour and salty (and more creamy) than other brands I've tried.  I would encourage you to try to search out a french feta for those reasons.

Cook the barley in advance because it takes about 40 minutes to cook and then needs to cool completely.  After that, it's just a matter of whisking the salad dressing and chopping a few ingredients so the salad comes together really fast.  When pomegranates are in season, this is a great salad to try.  And I've even heard that Whole Foods carried frozen pomegranate seeds year-round.

Jerusalem Salad

Last Year's Post: Lemony Green Beans with Toasted Almonds
Two Years Ago:  Dutch Baby

The reason I'm posting this particular recipe now is because Thanksgiving is coming up, which means one thing: leftover turkey.  Serving this salad in the days following Thanksgiving will accomplish several things, all good - it's a dramatic departure in taste from what you'll have been eating, it's very light and healthy, and it's very easy to make.  Since it's served at room temperature, it's also very accommodating for a house full of guests.  And if some of them happen to be vegetarians (or you are), this salad is excellent with tofu in place of turkey, or without either one because it has plenty of fiber and protein already.  It would be fun to set out a big bowl of each of the ingredients and let everyone make their own salad, taking as much or as little of each as they want.

I call this recipe Jerusalem Salad because I found its inspiration in a recipe from the cookbook "Jerusalem" by the famed chef Yotam Ottolenghi.  I'm a big fan of his Middle Eastern style of cooking and the flavors and textures of that cuisine.  The original recipe was for the vegetable salad and the spiced chickpeas; I added the rest of the ingredients to make it an entree salad.  But the vegetable salad and the chickpeas are the stars.  The vegetable salad isn't just tomatoes and cucumbers and onion, but adds radishes and red peppers for additional crunch and flavor.  It's delicious on its own.

The chickpeas are the exotic taste in the salad due to the spice mix of cardamom, cumin and allspice.  I toned down the amount of spice slightly from the original recipe solely due to personal preference.  My suggestion is to toss the chickpeas in the spice mix as written and then taste one before putting them in the skillet, adding more of one or all spices to your taste as desired.

The key to success for salads is to have a variety of textures, colors and flavors so I added pistachios for crunch, quinoa for nuttiness, and yogurt for creaminess.  Sumac is a fun garnish for the yogurt because it adds a little color and has a slightly sharp taste, but paprika would be a good substitute.  Or just don't worry about a garnish.  I'm aware that I worry more about garnishes than most people, although I'm not completely sure what that says about me.

Split, toasted pitas broken into large pieces are excellent served on the side.

print

Jerusalem Salad

Serves 4

Note: this salad is excellent served with toasted pita on the side.

For the dressing:

5 tablespoons olive oil

Grated zest of 1 lemon, plus 2 tablespoons juice

1 ½ tablespoons sherry vinegar

1 clove garlic, grated

1 teaspoon sugar

Salt and pepper

For the spiced chickpeas:

1 (15.5 oz) can chickpeas, drained and rinsed (or the equivalent amount of dried chickpeas, cooked)

½ teaspoon ground cardamom

1 teaspoon allspice

1 teaspoon cumin

¼ teaspoon salt

1 tablespoon olive oil

For the salad:

½ English cucumber

2 cups cherry tomatoes

4-6 radishes, trimmed

1 red pepper, seeded and ribs removed

½ red onion

1/3 cup chopped fresh cilantro

1/3 cup chopped Italian parsley

2 cups cooked couscous or quinoa

8 large leaves of Bibb or butter lettuce

½ cup pistachios, coarsely chopped

2 cups cooked shredded turkey or chicken, optional, or can use tofu instead

1 cup plain Greek yogurt

Ground sumac or paprika for garnish, optional

To make the dressing, combine all ingredients in a small jar with a lid and shake vigorously.  Season to taste with salt and pepper.  Set aside.

To make the spiced chickpeas, put the spices in a shallow bowl and mix well.  Add the drained chickpeas and stir to coat evenly.  Heat the 1 tablespoon olive oil in a large skillet and toast the chickpeas in a single layer for 3-5 minutes, stirring frequently to avoid sticking (you may have to do 2 batches).  Set aside.

To make the vegetable salad, chop the cucumber, tomatoes, radishes, red pepper and red onion into bite-sized pieces.   Toss together with the cilantro and parsley.

To plate the salad, place 2 lettuce leaves on each of 4 plates.  Top with optional turkey, spiced chickpeas, vegetable salad, couscous or quinoa, and pistachios.  Add a dollop of yogurt to each plate and garnish with sumac or paprika, optional.  Drizzle with dressing and serve.

Broccolini Fried Rice

Last Year's Post:  Apple Strudel
Two Years Ago:    Smoked Salmon Cakes

I left any mention of meat out of the title of this recipe because you can make it with chicken, or any cooked leftover pork or steak, or go vegetarian with tofu or even just cashews.   It's very versatile.  The base recipe has rice, of course, with broccolini, eggs, snow peas, edamame and/or green peas and a very simple but flavorful sauce made from soy sauce, orange zest and orange juice.

Stir fries and fried rice are two different things.  Stir fries require that all the prep work is done in advance and then the actual cooking takes places very fast and at very high heat.  Fried rice also requires advance prep work and some fast cooking at the beginning.  But when the rice is added in the middle of the process, you press it down into the pan and then step back and leave it alone for a few minutes to crisp on the bottom.  After it's crisp, everything speeds up again.  It's important to the final texture of the dish not to rush the rice-crisping step, and it's also very important to use day-old rice because it dries out overnight and won't clump up plus it will crisp up and brown much better.

The prep work here takes 15-20 minutes, but the actual cooking goes fast so this is a good (and healthy) weeknight meal assuming you made the rice the day before.  I particularly like it served with a little chili oil mixed in for some heat, but others may prefer it with soy sauce for a milder dish.  Serve both at the table so everyone can choose for themselves.

print

Broccolini Fried Rice

4 servings

Cook’s Notes

If using meat that is already cooked or tofu or cashews, sauté the broccolini in the first step as listed (without the meat) and add the cooked meat with the snow peas, edamame and liquids at the end.

If you are preparing rice especially for this dish, you'll need to cook about 1 cup raw rice. Rinse the rice first to remove some of the starch so it's less sticky when it comes time to fry. Spread the cooked rice out on a rimmed baking sheet or plate to cool so the steam can evaporate, then transfer to a resealable container and chill.

1/4 cup vegetable oil, divided

4 green onions, sliced on the bias, divided

1 pound boneless skinless chicken, cut into 1/2" slices (OR cooked chicken, pork, beef, tofu or cashews)

1 1/4 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper

2 garlic cloves, finely grated or pressed

1 teaspoon finely grated ginger

1 bunch broccolini (about 6 ounces), ends trimmed, sliced in half lengthwise and cut into 2” pieces

4 cups cooked white rice (preferably day-old, long-or medium-grain)

3 large eggs, beaten to blend

1 cup snow peas, cut in half on a diagonal

1/2 cup frozen edamame or green peas

3 tablespoons low-sodium soy sauce or tamari

Zest of ½ orange

2 tablespoons fresh orange juice (from about 1/2 orange)

Chili oil and soy sauce for the table

Heat 1 tablespoon oil in a large nonstick or cast-iron skillet or wok over high. Reserve about 2 tablespoons sliced green onions; add remaining onions to oil and cook, tossing occasionally, about 1 minute. Add chicken, ½ teaspoon salt, and pepper and cook, stirring, about 2 minutes. Stir in garlic and ginger, then add broccolini and toss until incorporated. Cover and cook until chicken is cooked through and broccolini is tender, 2–3 minutes more. Transfer to a large bowl.

Heat remaining 3 tablespoons oil in skillet over high. Add rice and remaining 1/4 teaspoon salt, toss to coat, then press rice into a single layer, and cook, undisturbed, until crisped on the bottom, about 3-4 minutes. Lift a corner of the rice to see if it’s starting to turn a light golden color; if not, let it cook for a minute and check again.  When the bottom of the rice is lightly golden and crisp, stir and move it to one-half of skillet and add eggs to other half. Cook, stirring gently to form curds, until soft set and just cooked through, about 1 minute, then fold into rice.

Fold in snow peas, edamame, soy sauce, and orange juice. (This is where you should add cooked meat, tofu or cashews.) Cook, tossing, until warmed through, about 1-2 minutes. Add broccolini mixture and toss to combine. Divide among plates, then top with reserved scallions. Serve with chili oil and soy sauce at the table.

Roasted Cauliflower with Pasta and Walnuts

Last Year's Post: Korean Rice Bowls
Two Years Ago:  Healthy Baked Apples

This is an excellent and somewhat unusual pasta dish that can be served warm, room temperature or cold which makes it a good choice for any time of the year.  Plus, it's much lighter and healthier than most heavy red-sauce pastas.

I've recently discovered vegetables that I thought I didn't really care for all that much such as cabbage or cauliflower can actually become wonderful when they're cooked to the point that they turn into something else.  For cabbage, that means cooking it down until it's very tender and sweet (see cabbage and spring onion tart) and for broccoli or cauliflower that means roasting or sauteing  until they're pretty well torched (see chicken and caramelized broccoli ramen) which results in a much deeper and nuttier flavor.  The roasted cauliflower is a highlight of this salad, along with the walnuts and bacon.  (You could also use a combination of roasted cauliflower and broccoli if you want.)   Leave the bacon out and you've got a great vegetarian meal.

The sauce is very simple - good olive oil with a little garlic flavor (or a lot, depending on your taste). You could also add additional red pepper flakes to spice things up - there's just a small amount on the cauliflower.  The cauliflower only roasts for about 20 minutes so you could make this meal in the time it takes to boil water and cook pasta, making it a good choice for a weeknight meal.

Leftovers are excellent cold for lunch - just add a few drops of olive oil and maybe a squeeze of lemon to fresh things up.

print recipe

Roasted Cauliflower with Pasta and Walnuts

Serves 4

 1 small head cauliflower, large stems removed, florets separated and halved

2-3 tablespoons olive oil

2 cloves garlic, grated or minced

¼ teaspoon red pepper flakes (more for serving, if desired)

¼ teaspoon sea salt

9-10 ounces short-cut dry pasta (such as penne or ziti)

2/3 cup frozen peas

¼ cup olive oil

2-3 cloves garlic, lightly smashed

4 tablespoons fresh chopped parsley

2 slices bacon, chopped, fried until crisp and drained (optional)

¼ cup shredded parmesan cheese, plus more for serving

Salt and pepper to taste

1/3 cup walnuts, toasted and chopped

Preheat oven to 450d.

Add cauliflower to a mixing bowl with olive oil, garlic, red pepper flakes, and sea salt.  toss to coat, then spread on a parchment-lined baking sheet in a single layer.  Roast for 15 minutes, then turn the florets over.  Turn the oven to broil and return to the oven for 5 minutes or so, watching closely, until browned.  Remove and let cool.

Heat a large pot of water to a boil and cook pasta according to directions, adding the peas to the cooking water during the last 1-2 minutes.  Drain.

While the pasta is cooking, add the garlic cloves to the ¼ cup olive oil in a small saucepan and warm gently for a few minutes over low heat.  Remove the garlic cloves.

Return the pasta and peas to their cooking pot and add the garlic oil, parsley and parmesan, tossing to combine.  Taste and adjust seasonings.

Serve with the walnuts and optional bacon scattered on top and additional parmesan on the side.  Serve warm, at room temperature, or cold.  (If refrigerated, add a little additional olive oil and toss before serving.)